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Peruvian-Style Chicken & Vegetables

Spice-rubbed chicken thighs roasted over sweet potatoes, onions and peppers.

Prep25 min
Cook45 min
Total1 hr 10 min
Serves6-8
Jump to recipe ↓♡ Gluten-free
Peruvian-style chicken with roasted vegetables

This dish is bursting with flavor! The chicken's juices soak into the vegetables, creating a rich and aromatic meal. The chicken is incredibly tender and juicy. I love serving it with a side of rice to complete the dish.

My son served a mission for the Church of Jesus Christ of Latter-day Saints in Lima, Peru, and this dish is reminiscent of the meals he enjoyed there. It brings back fond memories of his time living in Peru.

let's get cooking!

Peruvian-Style Chicken & Vegetables

Prep 25 min · Cook 45 min · Total 1 hr 10 min

Make it for
½×1×2×3×
6-8 servings

Ingredients

8 chicken thighs, bone-in, skin-on
3 sweet potatoes, diced
3 small sweet onions or 1/2 large onion, thickly sliced
2 yellow or red bell peppers, sliced
1 clove garlic, minced
2 teaspoons olive oil
¼ teaspoon salt
¼ teaspoon pepper
1 lemon, sliced
handful of fresh cilantro
Spice Rub
1 teaspoon butter
1 ½ tablespoons paprika
1 tablespoon ground cumin
2 teaspoons fresh lemon juice
1 teaspoon sea salt
½ teaspoon pepper
½ teaspoon oregano
3 cloves garlic, minced
2 tablespoons vinegar

Instructions

1

Preheat oven to 425º.

2

Place the sweet potatoes, onion, bell peppers, and garlic in a greased 9-by-13 inch baking dish. Drizzle the olive oil over the vegetables, then season with salt and pepper. Toss to coat.

3

Stir together the ingredients of the spice rub in a small bowl.

4

Rinse and dry chicken, then rub the spice mixture all over the chicken pieces.

5

Arrange the chicken skin-side down over the top of the vegetables. Place the lemon slices on top.

6

Roast for 20 minutes, then turn the chicken over and stir the vegetables. Continue roasting for 20- 25 more minutes, until the chicken skin is crisp and the vegetables are cooked through. Garnish with cilantro.

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