Ají Panca Roast Chicken & Potatoes

Name: Ají Panca Roast Chicken & Potatoes
Total time: 80 min
Yield: 2 servings
Ingredients: 700 g Bone-in skin-on chicken thighs; 400 g Potatoes; 1 tbsp Ají panca paste; 1 tbsp Soy sauce; 1 tbsp Red wine vinegar; 3 cloves Garlic; 0.5 tsp Ground cumin; 0.5 tsp Dried oregano; 1.5 tbsp Neutral cooking oil; 80 g Plain yogurt; 15 g Cilantro; 0.5 whole Lime; 0.25 tsp Salt

Reddish-brown roast chicken thighs, crisp-edged potatoes and a cool cilantro-lime yogurt sauce bring ají panca warmth to an easy oven supper.

80 minutes · Easy · 2 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Bone-in skin-on chicken thighs700 g
Potatoes400 g
Ají panca paste1 tbsp
Soy sauce1 tbsp
Red wine vinegar1 tbsp
Garlic3 cloves
Ground cumin0.5 tsp
Dried oregano0.5 tsp
Neutral cooking oil1.5 tbsp
Plain yogurt80 g
Cilantro15 g
Lime0.5 whole
Salt0.25 tsp

Quantities describe recipe usage, not package sizes.

Allergen notes

Milk, soy and wheat. Check soy sauce and chili paste labels for other allergens.

Method

Season the thighs

Peel the garlic and finely grate two cloves. Mix them with the ají panca, soy sauce, vinegar, cumin, oregano and 1 tbsp oil. Pat four medium bone-in, skin-on thighs dry without rinsing them; coat with this mixture in a covered dish and refrigerate for 15 minutes while preparing the potatoes. Wash hands, utensils and surfaces after raw-poultry contact.

Give the potatoes a head start

Heat a conventional oven to 220°C (425°F). Scrub the potatoes and cut into 1.5 cm-thick wedges. Toss with the remaining 0.5 tbsp oil and the salt, then spread on a large baking tray. Roast for 10 minutes.

Roast the chicken separately

Lower the oven to 200°C (400°F). Arrange the thighs skin-side up on a separate roasting tray, leaving space between them; discard any marinade remaining in the dish. Roast the chicken and potatoes for 35–45 minutes, turning the potatoes halfway. Check each thigh with a clean thermometer, away from the bone: all must reach 74°C (165°F). Remove the potatoes when golden and tender, keeping them warm if the chicken needs longer.

Blend the cool sauce

While the chicken roasts, wash the cilantro and roughly chop its leaves and tender stems. Blend with the yogurt, the remaining peeled garlic clove and 1 tbsp juice squeezed from the half lime. Keep refrigerated; this sauce must never touch raw chicken or used marinade.

Rest and plate

Rest the cooked thighs on a clean plate for 5 minutes. Divide the potatoes between two plates, add two thighs to each and serve the green yogurt sauce in small bowls alongside.

Ají panca is a distinct Peruvian chili paste, not a generic hot sauce. This tray-roasted version uses chicken pieces and a separate yogurt sauce rather than claiming a rotisserie method.

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