A Peruvian-inspired marinade livens up this one-pan weeknight chicken dinner
Who knew one sheet pan could provide so much depth in flavor in one dish? Before you get everything together on the pan, start with the marinade in a blender. The marinade features refreshing mint, herby oregano, and pungent garlic; it also gets a subtle earthiness from cumin and smoked paprika, plus a little kick from half a habanero chile and brightness from lime zest and juice.
For the sides, roasted sweet potatoes fit the dish’s Peruvian profile nicely, and roasted cauliflower adds a deep, nutty complexity. Giving all the vegetables a head start in the oven means they can brown on the uncrowded sheet and then roast to perfection with the chicken. Tossing the vegetables and accumulated chicken juices with peppery arugula while the chicken rests adds a fresh flavor to complete the dish.
One-Pan Peruvian Chicken with Cauliflower and Sweet Potatoes
Serves 4
Note: You can substitute 1 tablespoon of minced serrano chile for the habanero, if desired. Wear gloves when handling the chile.
6 tablespoons extra-virgin olive oil, divided
1/4 cup fresh mint leaves
6 garlic cloves, peeled
3 1/2 teaspoons pepper, divided
1 tablespoon ground cumin
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