Peruvian Chicken and Potatoes

Peruvian Chicken and Potatoes is the perfect, easy weeknight meal that is full of flavor. Tender chicken thighs are marinated in a chili garlic soy sauce, then roasted with extra sauce. The potatoes are roasted in the same sauce until tender on the inside and crispy on the outside. The chicken and potatoes are served with a delicious Peruvian green sauce, that’s a hint spicy, creamy and fresh.

There’s nothing better than an easy weeknight meal that tastes gourmet, but is actually easy to make. This Peruvian Chicken and Potatoes is just that and it has quickly become a family favorite in my household.

This meal comes together in roughly 45 minutes. It’s full of fresh, zesty and savory flavors between the lime juice, garlic, fresh cilantro and soy sauce. The chicken marinates for 15 minutes, but honestly can marinate overnight. So, if you feel like prepping the marinade the night before and allowing your chicken to marinate overnight, making this meal will be that much faster and easier. Plus, the chicken will develop even more delicious flavor from marinating overnight. I usually don’t think that far in advance, so if you are like me, no need to worry! The fifteen minute marinade is long enough to develop flavor and a delicious tender texture in the chicken.

Alright let’s get into making this meal, shall we!? 🙂

The details

marinate the chicken

This chicken needs only 15 minutes to marinate. You can of course allow the chicken to marinate overnight if you plan that far in advance :). However, the 15 minutes of marinade time is plenty to develop flavor and tender texture in the chicken. If you do choose to marinate the chicken overnight, store the leftover marinade in the refrigerator.

Soak the potatoes in ice cold water

After cutting the potatoes in half, add the potatoes to a bowl of ice cold water. The reason for this step is to remove the excess starch in the potatoes. By doing this, the potatoes will cook more evenly and crisp up better in the oven.

You want to use ice cold water instead of hot water, because the hot water activates the starch, making it harder to separate the starch from the potatoes.

bake the chicken and potatoes

Add the chicken thighs and potatoes to a rimmed half sheet pan. Pour the remaining marinade over the chicken and potatoes. Bake in a 400F oven for 20 minutes, or until the internal temperature of the chicken reaches 165F.

While the chicken bakes, I like to make the Peruvian green sauce. This sauce is easy to make, because you literally throw all ingredients into your blender and blend until smooth. Store the sauce in the fridge until ready to use.

serve and enjoy

Serve the roasted Peruvian chicken and potatoes with the Peruvian green sauce.

Here are a few other tasty weeknight meals you may enjoy

• Puff Pastry Tacos
• Homemade Hamburger Helper
• Beef Stew Hand Pies
• Baked Ziti with Sausage

If you make this Peruvian Chicken and Potatoes recipe, let me know what you thought in the ratings and comments below. I always appreciate your feedback as it helps me improve my recipes. Also, make sure you snap a picture and tag me @simplebakingwithpep on instagram. I absolutely love seeing your creations! It makes my day :).

You can find me on instagram @simplebakingwithpep for the full cooking video as well as some fun behind the scenes. Also catch me on youtube and facebook.

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