Roasted Peruvian Chicken and Potatoes

Ingredients

• 1/4 cup extra virgin olive oil
• 1/4 cup mint leaves
• 1 1/2 TBSP kosher salt
• 6 large cloves garlic, chopped
• 1 TBSP pepper
• 1 TBSP ground cumin
• 1 TBSP brown sugar
• 1 TBSP smoked paprika
• 2 tsp dried oregano
• 2 tsp lime zest
• 1/4 cup fresh lime juice
• 1 jalapeño, minced
• 1 chicken
• 4 potatoes, cut into thick slices

Instructions

1. Place all ingredients except chicken and potatoes in food processor. Process into paste.
2. Carefully loosen skin on chicken breasts and thighs.
3. Smear paste under skin, inside cavity, and all over the outside of the chicken. Cover and let set in fridge for 8 -24 hours.
4. Adjust oven rack to lowest position. Heat oven to 425. In a roasting pan, place chicken in vertical position, in center of pan. I used a foil form I created, but you could use a can.
5. Toss potatoes with any leftover marinade and oil if necessary, to coat them. Scatter potatoes, in the roasting pan, around the chicken.
6. Roast for about 75-90 minutes, until chicken is cooked.
7. Remove from oven and rest it for about 15 minutes.
8. I served it with a cilantro chimichurri sauce, but it's great just as it is.