Description
Ingredients
Units
Scale
- 3 pounds bone in chicken thighs and legs
Marinade:
- 1/2 cup cilantro stems and leaves, chopped
- 1 tablespoon fresh mint leaves (optional)
- 2 teaspoon oregano, dried
- 2 tablespoons orange zest, about 2 oranges
- 1 teaspoon lime zest, 1 limes worth
- 1/2 cup fresh juice- orange & lime combined (juice the zested orange and the lime)
- 6 garlic cloves
- 2 teaspoon 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
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- 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
- Make marinade: Zest oranges and lime add to a food processor or a blender along with juice from lime and orange, cilantro, mint, garlic, oil, salt, pepper, cumin. Blend together until mostly smooth. **Set aside 1/4 cup of the marinade to use on the chicken while baking.
- Marinate. Pour the larger portion of the marinade over the chicken in a sealable container, making sure it is well distributed. Marinate 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!
- Preheat the oven to 425F.
- Assemble. 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. (This is to ensure a crisp golden brown exterior).
- Veggies. 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.)
- Garnish with more zest and lime juice, fresh cilantro.
Serve on it’s own or with Cuban Black Beans, Rice and Pineapple Salsa.
Notes
Note: Best to marinate chicken for 6 hours or overnight or at least 1 hour. 12-24 hours refrigerated will enhance the tenderness, juiciness and flavor.
Store leftovers in the refrigerator for up to 4 days in an airtight container. Freeze for up to 3 months.
Nutrition
- Serving Size: 1 piece of chicken and 1 cup veggies
- Calories: 375
- Sugar: 5.5 g
- Sodium: 570.2 mg
- Fat: 15.7 g
- Saturated Fat: 3.1 g
- Carbohydrates: 24.4 g
- Fiber: 4 g
- Protein: 33.8 g
- Cholesterol: 151.2 mg