This recipe takes the best parts of both roasted potatoes and Peruvian-style roast chicken and makes them even better together. For extra flavor, paprika and garlic powder are added to the potatoes before they are roasted until they are perfectly crisp. A sour mix of lime juice, garlic, soy sauce, and spices is used to marinate the chicken. It is then roasted until it is juicy and tender. The whole family will love this meal because it's tasty and filling.
Ingredients: 6 large potatoes, peeled and cut into small cubes. 3 tablespoons olive oil. 1 teaspoon paprika. 1 teaspoon garlic powder. Salt and black pepper to taste. 4 chicken quarters. Juice of 2 limes. 2 cloves garlic, minced. 1 tablespoon soy sauce. 1 tablespoon vegetable oil. 1 teaspoon ground cumin. 1 teaspoon dried oregano. Salt and black pepper to taste.
Instructions: Preheat oven to 425F 220C. In a large bowl, toss the potatoes with olive oil, paprika, garlic powder, salt, and black pepper until evenly coated. Spread the potatoes in a single layer on a baking sheet and roast for 30-35 minutes or until golden brown and crispy, flipping halfway through. While the potatoes are roasting, prepare the chicken. In a small bowl, mix lime juice, minced garlic, soy sauce, vegetable oil, cumin, oregano, salt, and black pepper. Rub the chicken quarters with the marinade mixture, ensuring they are evenly coated. Place the chicken quarters on a baking dish and roast in the preheated oven for 40-45 minutes or until the chicken is cooked through and golden brown. Serve the roasted potatoes alongside the Peruvian-style roast chicken. Enjoy!
Prep Time: 20 minutes
Cook Time: 80 minutes
piccolo italian cafe
















