Peruvian Roast Chicken - American Test Kitchen
INGREDIENTS
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Serves 6
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Total Time: 2 hours 45 minutes
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Some leg quarters are sold with backbone attached; removing it (with a heavy chef’s knife) before cooking makes the chicken easier to serve.
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1/4 cup fresh mint leaves
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10 garlic cloves (5 chopped, 5 sliced)
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1/4 cup extra-virgin olive oil
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1 tablespoon ground cumin
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1 tablespoon honey
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2 teaspoons smoked paprika
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2 teaspoons dried oregano
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2 teaspoons grated lime zest plus 1/4 cup juice (2 limes), plus lime wedges for serving
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Salt and pepper
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1 teaspoon minced habanero chile
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6 (10-ounce) chicken leg quarters, trimmed
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3 pounds sweet potatoes, peeled, ends squared off, and sliced into 1-inch-thick rounds
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4 pounds Swiss chard, stemmed and cut into 1-inch pieces
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2 tablespoons minced fresh cilantro
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1. Adjust oven rack to middle position and heat oven to 425 degrees. Process mint, chopped garlic, 1 tablespoon oil, cumin, honey, paprika, oregano, lime zest and juice, 2 teaspoons pepper, 1 teaspoon salt, and habanero in blender until smooth, 20 se
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2. Using your fingers, gently loosen skin covering thighs and drumsticks and spread half of paste directly on meat. Spread remaining half of paste over exterior of chicken. Place chicken in 1-gallon zipper-lock bag and refrigerate for at least 1 hour
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3. Toss potatoes with 1 tablespoon oil and 1/2 teaspoon salt in bowl. Heat remaining 2 tablespoons oil in 16 by 12-inch roasting pan over medium-high heat (over 2 burners, if possible) until shimmering. Add potatoes, cut side down, and cook until wel
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4. Off heat, flip potatoes. Lay chicken, skin side up, on top. Roast until thighs and drumsticks register 175 degrees and potatoes are tender, 40 to 50 minutes, rotating pan halfway through roasting.
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5. Remove pan from oven. Transfer potatoes and chicken to platter, tent loosely with aluminum foil, and let rest 10 minutes. Being careful of hot pan handles, pour off all but 1/4 cup liquid left in pan. Add sliced garlic and cook over high heat (ove
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6. Sprinkle cilantro over chicken and potatoes and serve with chard and lime wedges.
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