Peruvian Herb-Roasted Chicken with Tangy Green Sauce and Golden Potatoes

Flavorful Peruvian-style roasted chicken and golden potatoes, accompanied by a vibrant, non-spicy green herb sauce that adds a bright, tangy kick to this hearty and satisfying meal.

• Prep: 25 min
• Cook: 35 min
• Total: 1 hr
• Servings: 6
• Cuisine: Peruvian
• Difficulty: Easy

Dietary

• Gluten-Free
• Nut-Free
• Low-Sugar
• High-Protein
• Dairy-Free
• Soy-Free

Tags

• roast
• one-pot
• comfort food
• savory
• tangy

Ingredients

• 2 pound chicken thighs (boneless, skinless)
• 2 pound Yukon gold potatoes (quartered)
• 4 tablespoon olive oil
• 6 clove garlic (minced)
• 2 limes (juiced)
• 1.5 teaspoon ground cumin
• 1.5 teaspoon dried oregano
• 1 teaspoon paprika
• 1.5 teaspoon salt
• 0.75 teaspoon black pepper
• 0.5 cup mayonnaise
• 0.5 bunch fresh cilantro (roughly chopped)
• 1 cup fresh spinach (packed)
• 1 tablespoon white vinegar

Instructions

1. Preheat oven to 400 degrees Fahrenheit. In a large bowl, combine the quartered Yukon gold potatoes with 2 tablespoons of olive oil, 2 minced garlic cloves, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss to coat evenly, then spread in a single layer on a large baking sheet.
2. In the same bowl (no need to wash), combine the chicken thighs with 1 tablespoon of olive oil, 1 minced garlic clove, 1 teaspoon of ground cumin, 1 teaspoon of dried oregano, 1 teaspoon of paprika, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and the juice of 1 lime. Mix well to coat the chicken.
3. Arrange the seasoned chicken thighs on the baking sheet alongside the potatoes, ensuring both are in a single layer for even cooking. Roast for 25 to 30 minutes, or until the chicken is cooked through (internal temperature reaches 165 degrees Fahrenheit) and the potatoes are tender and lightly browned. Flip potatoes halfway through roasting.
4. While the chicken and potatoes roast, prepare the green herb sauce. In a small food processor or blender, combine the mayonnaise, the remaining 3 minced garlic cloves, remaining 1 tablespoon of olive oil, roughly chopped fresh cilantro, packed fresh spinach, remaining 1/2 teaspoon of salt, remaining 1/4 teaspoon of black pepper, white vinegar, and the juice of the remaining 1 lime. Blend until smooth and creamy.
5. Once cooked, remove the chicken and potatoes from the oven. Serve immediately with a generous drizzle of the tangy green herb sauce.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through.

Nutrition (per serving)

• Calories: 475
• Protein: 34 g
• Carbohydrates: 25.6 g
• Fat: 34.1 g
• Fiber: 3.8 g
• Sodium: 634 mg
• Saturated Fat: 5.3 g
• Sugar: 0.5 g
• Cholesterol: 23 mg