Roasted chicken can be comforting and nourishing, when it’s rubbed down with warm spices, piled on top of sweet potatoes and baby kale, and all slashed with a vibrant green sauce.
What You Get
Chicken thighs (see note below)
Aji verde (Peruvian green sauce)
What You’ll Need
Makes 4 servings
15 minutes active
45 minutes total
Preheat the oven to 450°F. Line 2 sheet pans with parchment or foil.
Cut the sweet potatoes into wedges about 1-inch thick. Pile on one of the prepared pans, drizzle with 3 tablespoons olive oil, season with ½ teaspoon salt, and toss to coat.
Remove the chicken from the packaging and pat dry with paper towels. Arrange on the other pan, drizzle with 2 tablespoons olive oil, and sprinkle with 1 tablespoon of the adobo seasoning and 1 teaspoon salt. Transfer both pans to the oven and roast until the chicken is golden and no longer pink at the center and the sweet potatoes are tender, flipping the sweet potatoes once during roasting, 30 to 35 minutes.
Transfer the chicken to plates. Add 3 big handfuls of baby kale to the pan and toss to coat in the chicken fat and wilt slightly.
Transfer the sweet potatoes and kale to the plates with the chicken thighs. Drizzle everything with the aji verde and serve warm.
Note: The chicken may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.