One-Pan Peruvian Roast Chicken with Swiss Chard and Sweet Potatoes
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One of the world’s great roast chickens, pollo a la brasa boasts a bronzed exterior seasoned with a robust paste of garlic, spices, lime juice, chile, and mint.
A cookbook recipe exclusively for All-Access members from One-Pan Wonders
A cookbook recipe exclusively for All-Access members from One-Pan Wonders
WHY THIS RECIPE WORKS
Lacking the spit traditionally used to roast the bird whole, we instead figured, why not use leg quarters? They fit neatly in our roasting pan and yielded more bronzed skin coated in a tasty paste. We smeared the paste over and under the sk...