Ingredients & Substitutes

Instructions

1. 1

   Preheat your oven to 200 degrees Celsius and prepare a large roasting pan.

2. 2

   In a bowl, combine 3 tablespoons white miso paste, 2 tablespoons aji amarillo paste, 3 tablespoons lime juice, 2 minced garlic cloves, 1 teaspoon grated fresh ginger, and 1 tablespoon olive oil, mixing well to form the marinade.

3. 3

   Pat dry 4 chicken thighs, then rub them thoroughly with the miso marinade, ensuring they are fully coated, and season with 1 teaspoon salt and 0.5 teaspoon black pepper.

4. 4

   Arrange the marinated chicken thighs and 2 peeled and wedge-cut medium sweet potatoes in the prepared roasting pan, making sure they are in a single layer without overcrowding.

5. 5

   Roast the chicken and sweet potatoes for 40-45 minutes, flipping the sweet potatoes halfway through, until the chicken reaches an internal temperature of 75 degrees Celsius and the sweet potatoes are tender and slightly caramelized.

6. 6

   While the chicken roasts, prepare the huacatay-lime drizzle by blending 0.25 cup packed fresh huacatay leaves, 0.25 cup packed fresh cilantro leaves, 2 tablespoons lime juice, 3 tablespoons olive oil, 1 minced garlic clove, and 1 pinch of salt until smooth.

7. 7

   Let the roasted chicken rest for 5 minutes before serving, then drizzle generously with the prepared huacatay-lime sauce alongside the roasted sweet potatoes.