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.
Allergen Note: Contains: eggs, soy.
Preheat the oven to 450°F. Line a sheet pan with parchment or foil.
Cut the sweet potatoes into wedges about 1-inch thick. Pile on half of the prepared pan, drizzle with 2 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 half of the pan, drizzle with 1 tablespoon olive oil, and sprinkle with 1 tablespoon of the adobo seasoning and 1 teaspoon salt. Transfer the pan to the oven and roast until the chicken is golden and no longer pink at the center and the potatoes are tender, about 35 minutes.
Transfer the chicken to plates. Add 2 big handfuls of baby kale to the pan and toss with the warm sweet potatoes 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.
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.