Peruvian-Inspired Roast Chicken with Cauliflower & Sweet Potato Medley

1. Blend the Marinade

Combine 3 tablespoons of olive oil, the fresh mint leaves, peeled garlic cloves, 1 tablespoon of pepper, ground cumin, sugar, lime zest and juice, 1.5 teaspoons of salt, smoked paprika, dried oregano, and half a habanero chile in a blender. Process these ingredients for about 10 to 20 seconds until you have a smooth marinade.

2. Marinate the Chicken

Transfer the marinade to a 1-gallon zipper-lock bag. Add the chicken leg quarters to the bag, seal it, and turn it several times to ensure the chicken is well-coated. Refrigerate for at least 1 hour and up to 12 hours to allow the flavors to penetrate the meat.

3. Preheat the Oven

When you are ready to cook, adjust your oven rack to the middle position and preheat the oven to 425 degrees Fahrenheit.

4. Prepare the Vegetables

In a large bowl, toss the cauliflower florets, sweet potato pieces, and red onion wedges with the remaining 3 tablespoons of olive oil, 0.5 teaspoon of pepper, and 0.5 teaspoon of salt. Spread the seasoned vegetables in an even layer on a rimmed baking sheet.

5. Initial Bake

Place the baking sheet in the preheated oven and bake the vegetables for about 15 minutes, or until the top edges of the cauliflower and sweet potatoes are lightly browned.

6. Add the Chicken to the Sheet

Remove the baking sheet from the oven. Using a spatula, push the vegetables to one side of the sheet. Place the marinated chicken leg quarters, skin side up, on the empty side of the sheet.

7. Roast Chicken and Vegetables

Return the baking sheet to the oven and roast for about 40 minutes, rotating the sheet halfway through. The chicken should reach an internal temperature of 175 degrees Fahrenheit and the vegetables should be tender.

8. Rest the Chicken

Transfer the roasted chicken to a carving board and let it rest for 10 minutes. This resting period allows the juices to redistribute throughout the meat, resulting in moist and flavorful chicken.

9. Finish the Vegetables

While the chicken rests, add the baby arugula to the sheet with the roasted vegetables and toss gently to combine.

10. Serve

Separate each chicken leg quarter into thighs and drumsticks. Transfer the chicken pieces to a platter and serve alongside the roasted vegetable and arugula medley.