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Sheet pan with Peruvian roasted chicken leg quarters topped with aji verde, crispy fingerling potatoes, cilantro leaves, lime wedges, and a small bowl of bright green sauce.

Peruvian Chicken Recipe

This sheet pan meal delivers juicy, crispy-skinned chicken leg quarters and golden roasted fingerling potatoes - all roasted together for easy cleanup. The creamy, herb-packed aji verde sauce gets a bold boost from cotija cheese, adding just the right salty, tangy finish.
Prep Time15 minutes
Cook Time45 minutes
Marinating time30 minutes
Total Time1 hour 30 minutes
Servings: 4 servings
Calories: 606kcal
Author: Sandra

Ingredients

For the Chicken and Potatoes

  • 4 chicken leg quarters bone-in, skin-on
  • 1 ½ lbs fingerling potatoes halved lengthwise
  • 2 tablespoons olive oil divided
  • 3 cloves garlic minced
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 medium lime zest and juice
  • 1 tablespoon white vinegar

For the Aji Verde Sauce

  • 1 cup cilantro leaves and tender stems
  • 1 small jalapeño seeded (leave seeds in for more heat)
  • 1 garlic clove
  • 2 tablespoons mayonnaise
  • 2 tablespoons sour cream or Greek yogurt
  • 1 tablespoon olive oil
  • Juice of ½ lime
  • 3 tablespoons cotija cheese crumbled
  • Salt to taste
  • Water as needed to thin

Instructions

Prepare the Chicken and Potatoes

  • Pat chicken dry with paper towels (Note 2).
    In a large bowl, whisk together 1 tablespoon olive oil, garlic, cumin, smoked paprika, oregano, salt, pepper, lime juice, lime zest, and vinegar.
  • Add the chicken leg quarters and toss to coat evenly. (Note 4)
    Cover and refrigerate for 30 minutes, or up to 8 hours. (Note 5)
    Let chicken sit at room temperature for 20–30 minutes before roasting. (Note 6)
  • Preheat oven to 425 F (220 C). (Note 7)
    Line two large metal sheet pans with parchment or foil or leave it unlined and lightly greased for extra browning.
    In a separate bowl, toss halved fingerling potatoes with 1 tablespoon olive oil, a pinch of salt, and pepper. (Note 8)
    Divide chicken and potatoes between the two sheet pans. Roast one pan on the upper rack and the other on the lower rack. Swap positions halfway through cooking for even browning. (Note 9)
    If some of your potatoes are very small or thin, add them to the pan 10 minutes after the chicken starts roasting to prevent overcooking.
  • Roast for 35–40 minutes, or until the chicken reaches 165 F (74 C) internally and the skin is golden. (Note 10)
    Potatoes should be browned on the cut side and fork-tender.
    Do not stir the potatoes. Letting them roast undisturbed ensures the crispiest results. (Note 11)
    If smaller potatoes brown faster, remove them with tongs and keep warm while the chicken finishes.
    For extra-crispy skin, broil on the top rack for 1–2 minutes at the end, watching closely. (Note 12)

Make the Aji Verde Sauce

  • While the chicken roasts, blend all aji verde ingredients in a food processor or blender.
    Thin with water, 1 teaspoon at a time, until smooth and pourable. (Note 13)
    Taste and adjust lime, salt, or cotija to your preference. (Note 14)
  • Transfer chicken and potatoes to a serving platter and let rest 5–10 minutes before serving. (Note 15)
    Drizzle with aji verde sauce or serve on the side.
    Garnish with extra cilantro or lime wedges, if desired. (Note 16)

Notes

  1. Use an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) for accurate results.
  2. Use a heavy-duty metal sheet pan for best browning. Avoid glass or ceramic. They trap moisture and prevent crispy skin.
  3. Patting chicken dry removes surface moisture so the skin crisps properly in the oven.
  4. Massage some of the marinade under the chicken skin for deeper flavor.
  5. Marinating for 30 minutes adds flavor. Marinating up to 8 hours deepens it. Avoid exceeding 12 hours to prevent the acid from affecting the texture.
  6. Bringing chicken to room temperature before baking promotes even cooking and helps render fat under the skin for better crisping.
  7.  
  8. High oven temperature ensures crispy skin and caramelized potatoes. For convection, reduce to 400 F (200 C).
  9. Coat potatoes thoroughly so they brown evenly and don’t dry out.
  10. Parchment simplifies cleanup, but direct contact with the metal pan gives the crispiest potato edges. Use two heavy-duty sheet pans if needed. Avoid crowding. Chicken and potatoes should have space between pieces to roast properly. Rotate pans halfway through baking so both brown evenly.
  11. Chicken is safe at 165 F (74 C), but for the best texture and flavor, allow thighs to reach 170–175 F (75-80 C).
  12. If your oven browns unevenly, rotate the pan halfway through roasting or gently shake the potatoes once.  Otherwise, leave them undisturbed.
  13. A quick broil at the end enhances color and crispiness. Watch closely to prevent burning.
  14. Add water gradually—1–2 teaspoons at a time—until the sauce lightly coats a spoon. Avoid over-thinning.
  15. Cotija adds saltiness and flavor. If unavailable, use feta or Parmesan. If the sauce tastes bitter, balance with a drizzle of honey or more lime juice.
  16. Resting chicken 5–10 minutes before serving allows juices to redistribute, keeping the meat moist and tender.
  17. A sprinkle of flaky sea salt or squeeze of lime just before serving brightens the entire dish.

Nutrition

Calories: 606kcal | Carbohydrates: 35g | Protein: 30g | Fat: 39g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 19g | Trans Fat: 0.1g | Cholesterol: 156mg | Sodium: 565mg | Potassium: 1135mg | Fiber: 5g | Sugar: 2g | Vitamin A: 1038IU | Vitamin C: 45mg | Calcium: 136mg | Iron: 4mg