Sofrito-Roasted Chicken with Caramelized Plantains

By AislePrompt Editorial · Published 2026-04-17 · Updated 2026-04-17

Juicy chicken thighs roasted with aromatic Puerto Rican sofrito, served alongside golden plantains and sweet potatoes for a balanced, comforting meal. This Puerto Rican-inspired chicken recipe, ready in about 80 minutes, pairs chicken thighs, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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.

Ingredients

• 4 bone-in, skin-on (1.5 lbs) chicken thighs
• 2 tbsp olive oil
• 1 large, finely chopped onion
• 3 cloves, minced garlic
• 1, finely chopped green bell pepper
• 1/4 cup, chopped cilantro
• 1 tsp cumin
• 1 tsp oregano
• 1/2 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup white wine
• 2, peeled and sliced 1/2-inch thick plantains
• 2, peeled and cut 1-inch cubes sweet potatoes

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Preheat oven to 375°F (190°C). In a medium bowl, mix 2 tbsp olive oil, 1/2 cup chopped onion, 3 minced garlic cloves, 1/2 cup chopped green bell pepper, 1/4 cup chopped cilantro, 1 tsp cumin, 1 tsp oregano, 1/2 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Add 4 bone-in, skin-on chicken thighs (1.5 lbs) and coat evenly; marinate 30 minutes.
2. Step 2: Arrange chicken skin-side up in an oven-safe skillet. Surround with 1/2 cup chopped onion, 1/2 cup chopped green bell pepper, and 3 minced garlic cloves. Place 2 sliced plantains and 2 cut sweet potatoes around the skillet edges.
3. Step 3: Pour 1/4 cup white wine over the vegetables and chicken. Roast 45-50 minutes until chicken reaches 165°F (74°C) internally and vegetables are tender with golden edges.