Peruvian Chicken and Roasted Corn Salad

While in Peru, we ate well at every single meal. This one sheet pan meal is an easy, flavorful dinner that combines roasted chicken, potatoes, and a roasted corn salad all on one pan.

You will need:
Four chicken thighs or two chicken breasts
1 lb multi-colored fingerling potatoes
1 ear of corn (or 1/2 cup frozen corn kernels, thawed and squeezed dry)
1 small onion
1 red bell pepper
2-3 jalepeno peppers
Chili seasoning and olive oil


Green sauce:
1 bunch cilantro
1 bunch mint
1 lime
Oil, salt, pepper

Heat oven to 400 degrees F. Slice potatoes into quarters, toss with olive oil and chili seasoning and spread on one side of pan. Oil and season chicken, place in center of pan. Place pan in preheated oven for 10 minutes.

Slice corn from ear, and chop remaining vegetables to the same size as the corn kernels. Toss with olive oil and chili seasoning. Remove chicken and potatoes from oven, spread corn and pepper salad on other side of sheet pan and return to oven for 20 minutes to cook the roasted corn/pepper salad and continue roasting the potatoes and chicken.

Place cilantro and mint leaves in blender. Zest the lime. Add the zest and juice of the lime to the blender. Sprinkle in salt and pepper to taste. Drizzle in olive oil while blending until sauce reaches desired consistency. Serve over roasted chicken and potatoes.