If you’re looking for a meal that’s packed with flavor yet simple to prepare, this Peruvian roast chicken leg quarters recipe is the answer.
Smoky, citrusy chicken roasts alongside caramelized sweet potatoes, soaking up all the rich juices, while Swiss chard gets a final toss in the same pan for a perfectly balanced dish.
Everything cooks in one pan, meaning minimal cleanup but maximum taste. Whether you’re serving family or looking for a weeknight dinner with flair, this dish brings bold flavors straight to your table.
Why This One-Pot Recipe Works So Well
This one-pot recipe isn’t just about convenience—it’s about flavor. Cooking everything in the same pan means each ingredient benefits from the others.
- Chicken and potatoes roast together, with the potatoes absorbing the flavorful drippings.
- Swiss chard cooks in the leftover pan juices, making it tender and rich.
- A bold spice paste made with garlic, lime, smoked paprika, and habanero infuses every bite.
- Less cleanup since everything happens in one roasting pan!
With just a bit of prep, you’ll have a deeply satisfying meal that looks impressive but requires little effort.
Tips for Perfectly Roasted Chicken
A crispy, well-seasoned exterior with juicy meat underneath—that’s the goal. Here’s how to get it right every time:
- Loosen the skin before marinating to let the seasoning penetrate.
- Marinate for at least an hour (or overnight) to maximize flavor.
- Roast at high heat (425°F) for crispy, golden-brown skin.
- Rotate the pan halfway through for even cooking.
The result? Chicken that’s perfectly crisp outside and irresistibly juicy inside.
The Magic of Roasted Sweet Potatoes
Sweet potatoes bring natural sweetness that balances the smoky, zesty chicken. Roasting them in the same pan enhances their depth of flavor.
- Slice them into thick rounds so they stay creamy inside while crisping outside.
- Pre-brown them in the pan before adding the chicken for extra caramelization.
- Use a mix of seasonings like cumin, smoked paprika, and lime zest to highlight their flavor.
By the time the chicken is done, these potatoes are perfectly roasted, tender, and packed with taste.
Swiss Chard: The Perfect Finishing Touch
Swiss chard may not be the first thing that comes to mind in a roast chicken dish, but it’s the ingredient that ties it all together. Instead of steaming or sautéing it separately, it’s cooked in the same pan at the very end.
- Cut it into strips so it wilts quickly.
- Toss it in the hot pan juices left from the chicken and potatoes.
- Finish with a pinch of salt and a squeeze of lime for brightness.
This quick step ensures the chard is flavorful, tender, and the perfect complement to the rich chicken and potatoes.
Bringing It All Together
Once the chicken is golden and the potatoes are tender, everything is ready to serve. A sprinkle of fresh cilantro and a few lime wedges add a fresh, citrusy kick.
This one-pot recipe brings bold Peruvian flavors straight to your plate—minimal effort, maximum reward!
Easy Peruvian Roast Chicken Leg Quarters One-Pot Recipe
Equipment
- Roasting pan (16 x 12 inches)
- blender
- 1-gallon zipper-lock bag
Ingredients
For the Marinade
- ¼ cup fresh mint leaves
- 10 garlic cloves 5 chopped, 5 sliced, divided
- ¼ cup extra-virgin olive oil divided
- 1 tablespoon ground cumin
- 1 tablespoon honey
- 2 teaspoons smoked paprika
- 2 teaspoons dried oregano
- 2 teaspoons grated lime zest + ¼ cup lime juice from 2 limes
- 2 teaspoons pepper
- 1¾ teaspoons table salt divided
- 1 teaspoon minced habanero chile or 1 tablespoon minced serrano chile as a substitute
For the Chicken & Vegetables
- 6 10-ounce chicken leg quarters, trimmed
- 3 pounds sweet potatoes peeled, trimmed, and cut into 1-inch-thick rounds
- 4 pounds Swiss chard stemmed and cut into 1-inch pieces
- 2 tablespoons minced fresh cilantro
Instructions
Prepare the Marinade:
- Adjust the oven rack to the middle position and preheat the oven to 425°F (220°C).
- In a blender, process mint, chopped garlic, 1 tablespoon olive oil, cumin, honey, paprika, oregano, lime zest and juice, 1 teaspoon salt, and habanero chile until smooth (about 20 seconds).
Marinate the Chicken:
- Using your fingers, gently loosen the skin covering the thighs and drumsticks.
- Spread half of the marinade under the skin and directly onto the meat.
- Rub the remaining marinade over the exterior of the chicken.
- Place the chicken in a 1-gallon zipper-lock bag and refrigerate for at least 1 hour (or up to 24 hours for deeper flavor).
Prepare the Sweet Potatoes:
- Toss sweet potatoes with 1 tablespoon olive oil and ½ teaspoon salt.
- Heat the remaining 2 tablespoons olive oil in a 16×12-inch roasting pan over medium-high heat until shimmering.
- Add sweet potatoes, cut side down, and cook until well browned on the first side (6 to 8 minutes).
Roast the Chicken & Potatoes:
- Turn off the heat, flip the sweet potatoes, and lay the chicken skin-side up on top.
- Roast in the oven until the chicken reaches an internal temperature of 175°F and the potatoes are tender (about 40 to 50 minutes), rotating the pan halfway through roasting.
Cook the Swiss Chard:
- Remove the pan from the oven and transfer the chicken and potatoes to a serving platter; tent loosely with foil and let rest for 5 minutes.
- Carefully pour off all but ¼ cup of the liquid from the pan.
- Over high heat, add the sliced garlic and cook for 30 seconds until fragrant.
- Stir in the Swiss chard and remaining ¼ teaspoon salt, cooking until wilted and tender (about 8 minutes).
- Transfer to a serving bowl.
Serve:
- Sprinkle minced cilantro over the chicken and potatoes.
- Serve with the cooked Swiss chard and lime wedges on the side.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.