Sometimes you want a one-pan dinner that actually taste like you spent a lot of time on it (even though you didn't). Sometimes you want life to be easy and you just want to get dinner on the table already. Sometimes your hubby invites people for dinner and you are left trying to put something together that is guest-worthy. This satisfies all of those needs, plus it taste amazing.
I found the original recipe in my Cook's Country, and have made a few changes (I just can't help myself). I highly recommend you try this. If you can, marinate the chicken as long as possible.
Peruvian Chicken with Roasted Veggies
Serves 4 - 6
Ingredients
6 tablespoons extra-virgin olive oil, divided
¼ cup fresh mint leaves
6 garlic cloves, peeled
3 ½ teaspoons pepper, divided
1 tablespoon ground cumin
1 tablespoon sugar
2 teaspoons grated lime zest plus ¼ cup juice (roughly 2 limes)
2 teaspoons table salt, divided
2 teaspoons smoked paprika
2 teaspoons dried oregano
½ habanero chile, or other spicy pepper, stemmed and seeded (wear gloves when handling!)
6 (10-ounce) chicken leg quarters, trimmed
1 small head cauliflower (1½ pounds), cored and cut into 1½-inch florets
2 pounds root veggies, such as potatoes, carrots, and sweet potatoes, peeled and cut into 1-inch pieces
4 small eggplant, cut into 1-inch pieces
2 small red onions, halved and sliced through root end into ½-inch-thick wedges
For serving:
mixed or green salad
Directions
1. Process 3 tablespoons oil, mint, garlic, 1 tablespoon pepper, cumin, sugar, lime zest and juice, 1½ teaspoons salt, paprika, oregano, and habanero in blender or food processor until smooth, 10 to 20 seconds. Transfer marinade to 1-gallon zipper-lock bag. Add chicken, seal bag, and turn to coat chicken with marinade. Refrigerate for at least 1 hour or up to 12 hours.
2. Adjust oven rack to middle position and heat oven to 425 degrees. Toss cauliflower, root veggies, eggplant and onion, remaining 3 tablespoons oil, remaining ½ teaspoon pepper, and remaining ½ teaspoon salt together on rimmed baking sheet and spread into even layer. Bake until top edges of cauliflower and potatoes are lightly browned, about 20 minutes.
3. Remove sheet from oven. Using spatula, turn veggies, and spread them again on the sheet evenly. Place chicken, skin side up, evenly on the veggies. Roast until chicken registers 175 degrees and vegetables are tender, about 45 - 60 minutes, rotating sheet halfway through roasting.
4. Transfer chicken to carving board; let rest for 10 minutes. (Imagine here that everyone within smelling range will be hovering around the pan, sneaking sample veggies. Really, it happened at our house!) If you'd like, transfer vegetable mixture to platter. Separate leg quarters into thighs and drumsticks, then transfer to platter with vegetable mixture. Serve with green salad.