Go Back
–+ servings

Easy Peruvian Roast Chicken Leg Quarters One-Pot Recipe

This Peruvian-inspired one-pot recipe features juicy roast chicken leg quarters seasoned with a bold blend of garlic, spices, lime, and mint.
Roasted over a bed of sweet potatoes and finished with tender Swiss chard, this dish delivers deep, smoky flavors with minimal cleanup.
Print Recipe Pin Recipe
Total Time 45 minutes
Course Main Dish
Cuisine Peruvian
Servings 6

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 16x12-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.
Keyword chicken with sweet potatoes, easy sheet pan chicken, One-pan chicken dinner ideas, Peruvian chicken recipe, roast chicken with vegetables
Tried this recipe?Let us know how it was!