9x13 Peruvian Chicken
Ingredients
- 8 bone-in skin-on chicken pieces (we used legs and thighs)
- 1 tbsp smoked paprika
- 1 tbsp cumin
- 1 tbsp oil
- 1 tbsp vinegar
- Salt and black pepper, for sprinkling
Instructions
- Preheat oven to 425°F.
- Combine paprika, cumin, oil, vinegar, salt, and pepper in a 9x13. Mix to form a paste.
- Dredge chicken in paste skin side down, then turn chicken skin side up. Make sure all the chicken pieces are well-coated in paste.
- Bake uncovered for about 1 hour and 15 minutes, until crispy on top or until chicken reaches an internal temperature of 160°F.
Notes
Serve with roasted potatoes (curry, paprika, salt and pepper) and green beans (minced garlic, salt, and olive oil!).
