Peruvian Roast Chicken & Potatoes with Green Beans & Creamy Jalapeño Sauce

Peruvian Roast Chicken & Potatoes

with Green Beans & Creamy Jalapeño Sauce

Group Created with Sketch. 30 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
WW™ Approved
Our recipes that have earned the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW™ visit WW.com.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 670 Cals/serving

In Peruvian cuisine, “pollo a la brasa” is a popular dish of spiced (and traditionally spit-roasted) chicken, paired with a deliciously creamy, spicy and tangy sauce. In this simple adaptation, we’re slathering our chicken with a rub of smoky spices and vinegar, then roasting it in the oven for succulent results. The chicken finds a perfect counterpoint in our sauce, which gets an extra kick from pickled jalapeño. In lieu of fries (the classic side), we’re serving roasted potatoes—and, for a seasonal touch, lime-dressed green beans.

Get Cooking
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:
Start the potatoes:
2 Start the potatoes:

Place the potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer on 1 side of the sheet pan. Roast 6 to 8 minutes, or until lightly browned. Remove from the oven, leaving the oven on.

Make the spice rub & coat the chicken:
3 Make the spice rub & coat the chicken:

While the potatoes roast, in a bowl, combine the spice blend and vinegar; season with salt and pepper. Stir in enough olive oil to create a paste. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Transfer to a plate. Using your hands, thoroughly coat both sides of the seasoned chicken with an even layer of the spice rub.

Roast the chicken & potatoes:
4 Roast the chicken & potatoes:

Carefully transfer the coated chicken, skin sides up, to the other side of the sheet pan of lightly browned potatoes. Roast 18 to 20 minutes, or until the chicken is cooked through and the potatoes are browned and tender when pierced with a fork. Remove from the oven.

Cook & dress the green beans:
5 Cook & dress the green beans:

While the chicken and potatoes roast, add the green beans to the pot of boiling water and cook 3 to 4 minutes, or until bright green and slightly softened. Drain thoroughly and pat dry with paper towels; transfer to a bowl. Add the juice of 2 lime wedges; season with salt and pepper to taste. Drizzle with olive oil and toss to coat.

Make the sauce & plate your dish:
6 Make the sauce & plate your dish:

While the chicken and potatoes continue to roast, in a bowl, combine the mayonnaise, lime zest, chopped cilantro, the juice of the remaining lime wedges and as much of the jalapeño as you’d like, depending on how spicy you’d like the sauce to be; season with salt and pepper to taste. Divide the roasted chicken and potatoes and dressed green beans between 2 dishes. Garnish with the whole cilantro leaves. Serve with the sauce on the side. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
2 Start the potatoes:

Place the potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer on 1 side of the sheet pan. Roast 6 to 8 minutes, or until lightly browned. Remove from the oven, leaving the oven on.

Start the potatoes:
Make the spice rub & coat the chicken:
3 Make the spice rub & coat the chicken:

While the potatoes roast, in a bowl, combine the spice blend and vinegar; season with salt and pepper. Stir in enough olive oil to create a paste. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Transfer to a plate. Using your hands, thoroughly coat both sides of the seasoned chicken with an even layer of the spice rub.

4 Roast the chicken & potatoes:

Carefully transfer the coated chicken, skin sides up, to the other side of the sheet pan of lightly browned potatoes. Roast 18 to 20 minutes, or until the chicken is cooked through and the potatoes are browned and tender when pierced with a fork. Remove from the oven.

Roast the chicken & potatoes:
Cook & dress the green beans:
5 Cook & dress the green beans:

While the chicken and potatoes roast, add the green beans to the pot of boiling water and cook 3 to 4 minutes, or until bright green and slightly softened. Drain thoroughly and pat dry with paper towels; transfer to a bowl. Add the juice of 2 lime wedges; season with salt and pepper to taste. Drizzle with olive oil and toss to coat.

6 Make the sauce & plate your dish:

While the chicken and potatoes continue to roast, in a bowl, combine the mayonnaise, lime zest, chopped cilantro, the juice of the remaining lime wedges and as much of the jalapeño as you’d like, depending on how spicy you’d like the sauce to be; season with salt and pepper to taste. Divide the roasted chicken and potatoes and dressed green beans between 2 dishes. Garnish with the whole cilantro leaves. Serve with the sauce on the side. Enjoy!