Description
A flavorful dish featuring marinated chicken thighs and legs, served with roasted yams and bell peppers.
Ingredients
Scale
- 3 pounds bone in chicken thighs and legs
- 1/2 cup cilantro stems and leaves, chopped
- 1 tablespoon fresh mint leaves (optional)
- 2 teaspoons oregano, dried
- 2 tablespoons orange zest, about 2 oranges
- 1 teaspoon lime zest, 1 lime’s worth
- 1/2 cup fresh juice – orange & lime combined (juice the zested orange and the lime)
- 6 garlic cloves
- 2 teaspoons salt (adjust to taste, we use mineral salt. Table salt will be saltier)
- 1/2 teaspoon pepper
- 1 1/2 teaspoons cumin, ground
- 1/3 cup olive oil
- 1 yam, cut into 1/2 inch cubes, about 3 cups chopped
- 1 large onion, cut in large wedges
- 2 bell peppers, sliced into 1 inch thick pieces
- Garnish: cilantro, lime wedges, zest
Instructions
- Zest oranges and lime, then add to a food processor or blender along with juice from lime and orange, cilantro, mint, garlic, oil, salt, pepper, and cumin. Blend together until mostly smooth.
- Set aside 1/4 cup of the marinade to use on the chicken while baking.
- Pour the larger portion of the marinade over the chicken in a sealable container, making sure it is well distributed. Marinate for 6 – 24 hours in the refrigerator; at a minimum, marinate for at least one hour. Whip the marinade up in the morning and it will be ready by dinner!
- Remove the pieces of chicken from the marinade. Scrape the marinade off of the skin side of the chicken. Lay on a parchment lined sheet pan, skin side up, and pat the top of the pieces dry with a paper towel. Brush the bare chicken with a light coating of olive oil to ensure a crisp golden brown exterior.
- Toss the peppers, onions, and yams with a little oil and a sprinkle of salt, and arrange around the chicken in the pan.
- Bake in the top third of the oven for 30 minutes.
- Brush the reserved 1/4 cup of marinade over the chicken and veggies and bake for another 15 minutes until chicken is golden brown, registering 185F. (175F is safe, but 185 will be more tender, and thighs and legs will retain their juicy goodness.)
- Serve with more zest and lime juice, and fresh cilantro.
Notes
- This dish can be prepared a day in advance for better flavor.
- Adjust seasoning to your preference.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece of chicken with vegetables
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 150mg