dinner · latin_american
Sheet Pan Peruvian-Spiced Chicken with Sweet Potatoes & Cilantro-Feta Salsa
Ingredients Tap to check off
Instructions
1
Set a rack in the middle of the oven and preheat it to 425 F (220 C).
2
While the oven heats, scrub the sweet potatoes, halve them lengthwise, and cut each half into 4 long wedges.
3
Halve the red onion and cut one half into 1-inch wedges, keeping the root end intact so the layers hold together.
4
Pile the sweet potatoes and onion onto a large rimmed sheet pan, toss with oil, cumin, paprika, and salt, then spread them cut sides down, leaving a clear lane down the center.
5
Peel and finely mince the garlic on the cutting board, then scrape it into a medium bowl.
6
Halve one lime, squeeze one half into the bowl, then whisk in the oil, remaining cumin and paprika, oregano, salt, and pepper.
7
Pat the chicken thighs dry with paper towels, add them to the bowl, and turn with tongs until evenly coated in the rub.
8
Once the oven reaches 425 F, roast the sweet potatoes and onion alone for 10 minutes until the undersides start to turn golden.
9
While the vegetables get their head start, roughly chop the cilantro, stems and all, and cut the remaining half of the first lime into 4 wedges.
10
Pull out the pan, lay the chicken thighs flat in the center lane, and scrape any rub left in the bowl over them.
11
Roast for 10 minutes until the chicken edges turn opaque and golden and the sweet potato edges start to caramelize.
12
While the chicken roasts, halve the second lime, squeeze both halves into a small bowl, and stir in the cilantro, feta, and oil to make the salsa.
13
Flip the chicken with tongs, then turn the sweet potatoes and onion in the pan juices.
14
Roast 8 to 10 more minutes until the chicken is browned and cooked through to 165 F and the sweet potatoes are fork-tender with caramelized edges.
15
Squeeze two lime wedges over the hot pan, plate the chicken and vegetables, and spoon the cilantro-feta salsa over the top with the remaining wedges alongside.
-
Lime-Cumin Chicken Quinoa Bowls with Charred Corn & Avocado 26mChickenLatin american
-
Sheet Pan Tandoori-Spiced Chicken with Cauliflower & Cucumber Raita 36mChickenIndian
-
Sheet Pan Honey Garlic Drumsticks with Tender Carrots & Potatoes 49mChickenAmerican
-
Sheet Pan Chicken Provençal with Potatoes, Fennel & Olives 42mChickenFrench
-
Cuban Mojo Pork Tenderloin with Black Beans & Rice 45mPorkLatin american
-
Sheet Pan Steak with Black Pepper-Dijon Sauce, Asparagus & Carrots 45mBeefFrench
📱 Cook Hands-Free on iOS & Android
Never touch your screen with messy hands
Open this recipe in WeeknightBite for TrueDepth facial gesture timers, smart grocery list sync, and automated weeknight meal planning.