Pollo al horno con papas

Pollo al horno con papas is a comforting Peruvian roasted chicken dish, featuring tender chicken marinated in vibrant spices and accompanied by crispy potatoes. This weeknight-friendly recipe brings home the rich flavors of Peru with minimal effort.

Peruvian · 60 min · 4 servings · Serhii Boyko

Ingredients

• 800 g chicken thighs, skin-on
• 600 g potatoes, cut into wedges
• 4 cloves garlic, minced
• 2 tsp paprika
• 1 tsp cumin
• 3 tbsp olive oil
• to taste salt
• to taste black pepper
• 2 tbsp fresh parsley, chopped

Method

1. Preheat the oven to 200°C (400°F).
2. In a large bowl, mix the olive oil, minced garlic, paprika, cumin, salt, and black pepper to create a marinade.
3. Add the chicken thighs to the bowl and coat them thoroughly with the marinade. Let them marinate for at least 15 minutes.
4. While the chicken is marinating, prepare the potatoes by tossing them in olive oil, salt, and pepper.
5. Place the marinated chicken and potato wedges on a baking sheet lined with parchment paper.
6. Roast in the preheated oven for 40-45 minutes, or until the chicken is cooked through and the potatoes are golden and crispy.
7. Once cooked, remove from the oven and let it rest for a few minutes.
8. Garnish with chopped fresh parsley before serving.

• Sopa de mote
• Lomo saltado
• Aji de gallina
• Tallarines verdes
• Arroz con leche