Sheet Pan Peruvian-Style Roasted Chicken with Aji Verde Sauce

By AislePrompt Editorial · Published 2026-07-15 · Updated 2026-07-15

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy roasted chicken thighs infused with Peruvian spices served with a vibrant and tangy aji verde sauce that balances heat and freshness. This Latin American-inspired chicken recipe, ready in about 55 minutes, pairs bone-in, skin-on chicken thighs, olive oil, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 4 Latin American cuisine 420 cal/serving

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Ingredients

6 pieces bone-in, skin-on chicken thighs
3 tbsp olive oil
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
2 tbsp fresh lime juice
1 cup packed cilantro leaves
1 small fresh jalapeño, seeded
1/4 cup mayonnaise
1/4 cup Greek yogurt
1 large garlic clove
1 tbsp white vinegar
2 tbsp water
1/4 tsp salt

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Instructions

Step 1: Preheat oven to 425°F. In a large bowl, combine 6 chicken thighs with 3 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1 tsp salt, 1/2 tsp black pepper, and 2 tbsp fresh lime juice. Toss well to coat each piece evenly.
Step 2: Arrange the chicken thighs skin-side up on a rimmed sheet pan spaced evenly. Roast in the preheated oven for 35-40 minutes until skin is crispy and internal temperature reaches 165°F.
Step 3: While chicken roasts, prepare the aji verde sauce by blending 1 cup packed cilantro leaves, 1 small seeded jalapeño, 1/4 cup mayonnaise, 1/4 cup Greek yogurt, 1 large garlic clove, 1 tbsp white vinegar, 2 tbsp water, and 1/4 tsp salt in a food processor until smooth and creamy.
Step 4: Remove chicken from oven and let rest for 5 minutes. Serve the roasted chicken with a generous drizzle of the vibrant aji verde sauce on top or on the side for dipping.