Marinated Roasted Chicken and Vegetables with Creamy Jalapeño-Cilantro Sauce
Marinated Roasted Chicken and Vegetables with Creamy Jalapeño-Cilantro Sauce
Ingredients
For the Chicken Marinade
- 4 chicken leg quarters, skin on, bone in
- 2 tablespoons aji amarillo paste
- 1/4 cup lime juice, freshly squeezed
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For the Roasted Vegetables
- 1 1/2 pounds red potatoes, scrubbed and cut into 1-inch pieces
- 1 red onion, cut into 8 wedges
- 2 bell peppers, any color, cored, seeded, and cut into 1-inch strips
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Creamy Jalapeño-Cilantro Sauce
- 1 cup fresh cilantro, packed, stems removed
- 1 jalapeño, seeded and roughly chopped (use 2 for more heat)
- 1/2 cup Greek yogurt, plain, full-fat
- 2 tablespoons lime juice, freshly squeezed
- 1 clove garlic, roughly chopped
- 1 teaspoon aji amarillo paste, optional, for color and flavor
- 1/4 teaspoon salt
- 1 tablespoon water, as needed, to thin
Instructions
- 1
In a large bowl, combine the aji amarillo paste, lime juice, minced garlic, ground cumin, dried oregano, 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Add the chicken leg quarters to the bowl and toss to coat thoroughly. Cover the bowl and refrigerate to marinate for at least 30 minutes, or up to 4 hours for best flavor.
⏱️ 5 min
- 2
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easier cleanup.
⏱️ 5 min•🌡️ 400
- 3
In a separate large bowl, combine the cut red potatoes, red onion wedges, and bell pepper strips. Drizzle with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss until the vegetables are evenly coated.
⏱️ 10 min
- 4
Arrange the marinated chicken leg quarters on one side of the prepared baking sheet, leaving some space between them. Spread the seasoned vegetables on the other side of the baking sheet in a single layer.
⏱️ 5 min
- 5
Roast in the preheated oven for 45-55 minutes, or until the chicken skin is crispy and golden brown, and the internal temperature reaches 165°F when measured with a meat thermometer at the thickest part of the thigh. The vegetables should be tender and slightly caramelized. Halfway through cooking (around 25 minutes), you can gently toss the vegetables for even roasting.
⏱️ 50 min•🌡️ 400
- 6
While the chicken and vegetables are roasting, prepare the creamy jalapeño-cilantro sauce. In a blender or food processor, combine the fresh cilantro, seeded jalapeño, Greek yogurt, lime juice, chopped garlic, optional aji amarillo paste, and 1/4 teaspoon of salt. Blend until smooth and creamy. If the sauce is too thick, add water 1 tablespoon at a time until desired consistency is reached. Taste and adjust seasoning if necessary.
⏱️ 10 min
- 7
Once cooked, remove the chicken and vegetables from the oven. Let the chicken rest for 5 minutes before serving.
⏱️ 5 min
- 8
Serve the roasted chicken and vegetables immediately, drizzled generously with the creamy jalapeño-cilantro sauce. Enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Marinated Roasted Chicken and Vegetables with Creamy Jalapeño-Cilantro Sauce
Ingredients
For the Chicken Marinade
- 4 chicken leg quarters, skin on, bone in
- 2 tablespoons aji amarillo paste
- 1/4 cup lime juice, freshly squeezed
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For the Roasted Vegetables
- 1 1/2 pounds red potatoes, scrubbed and cut into 1-inch pieces
- 1 red onion, cut into 8 wedges
- 2 bell peppers, any color, cored, seeded, and cut into 1-inch strips
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Creamy Jalapeño-Cilantro Sauce
- 1 cup fresh cilantro, packed, stems removed
- 1 jalapeño, seeded and roughly chopped (use 2 for more heat)
- 1/2 cup Greek yogurt, plain, full-fat
- 2 tablespoons lime juice, freshly squeezed
- 1 clove garlic, roughly chopped
- 1 teaspoon aji amarillo paste, optional, for color and flavor
- 1/4 teaspoon salt
- 1 tablespoon water, as needed, to thin
Instructions
- 1
In a large bowl, combine the aji amarillo paste, lime juice, minced garlic, ground cumin, dried oregano, 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Add the chicken leg quarters to the bowl and toss to coat thoroughly. Cover the bowl and refrigerate to marinate for at least 30 minutes, or up to 4 hours for best flavor.
⏱️ 5 min - 2
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easier cleanup.
⏱️ 5 min•🌡️ 400 - 3
In a separate large bowl, combine the cut red potatoes, red onion wedges, and bell pepper strips. Drizzle with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss until the vegetables are evenly coated.
⏱️ 10 min - 4
Arrange the marinated chicken leg quarters on one side of the prepared baking sheet, leaving some space between them. Spread the seasoned vegetables on the other side of the baking sheet in a single layer.
⏱️ 5 min - 5
Roast in the preheated oven for 45-55 minutes, or until the chicken skin is crispy and golden brown, and the internal temperature reaches 165°F when measured with a meat thermometer at the thickest part of the thigh. The vegetables should be tender and slightly caramelized. Halfway through cooking (around 25 minutes), you can gently toss the vegetables for even roasting.
⏱️ 50 min•🌡️ 400 - 6
While the chicken and vegetables are roasting, prepare the creamy jalapeño-cilantro sauce. In a blender or food processor, combine the fresh cilantro, seeded jalapeño, Greek yogurt, lime juice, chopped garlic, optional aji amarillo paste, and 1/4 teaspoon of salt. Blend until smooth and creamy. If the sauce is too thick, add water 1 tablespoon at a time until desired consistency is reached. Taste and adjust seasoning if necessary.
⏱️ 10 min - 7
Once cooked, remove the chicken and vegetables from the oven. Let the chicken rest for 5 minutes before serving.
⏱️ 5 min - 8
Serve the roasted chicken and vegetables immediately, drizzled generously with the creamy jalapeño-cilantro sauce. Enjoy!