Ingredients
Method
- Make the Marinade: In a blender or food processor, combine cilantro, parsley, garlic, olive oil, lime juice, oregano, cumin, salt, and pepper. Blend until completely smooth. If it seems too thick to pour, add one tablespoon of water at a time.
- Marinate the Chicken: Place chicken pieces in a large zip-top bag or shallow dish. Pour the marinade over the chicken, ensuring every piece is well-coated. Seal tightly and refrigerate for at least 4 hours, ideally overnight. Turn the bag once or twice to distribute flavors evenly.
- Prep Vegetables: While the chicken marinates, toss the onion slices and bell pepper strips with a pinch of salt. These will roast alongside the chicken.
- Heat Oven: Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper or foil for easy cleanup.
- Arrange Chicken: Remove chicken from marinade, letting excess drip off slightly. Place pieces skin-side up on one prepared baking sheet. Discard any remaining liquid marinade. Roast the chicken alone first to ensure crisp skin.
- Roast Initial Phase: Bake for 20 minutes. The skin should begin to brown and crisp.
- Add Vegetables: Remove sheets from oven. Scatter the onion and bell pepper strips around the chicken on the same sheet (or a second sheet if crowded). Return to oven.
- Finish Roasting: Bake for an additional 20-25 minutes, or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C) and juices run clear. Do not overcrowd the pan; cook in batches if necessary to allow air circulation for crisping.
- Rest and Serve: Remove from oven and let rest for 5 minutes before serving. This allows juices to redistribute. Serve with warm tortillas, rice, or roasted potatoes.
Nutrition
Notes
I serve this whenever I want dinner without standing over the stove. The secret is using airtight bags instead of bowls; it saves cleanup and ensures every nook gets coated in that vibrant green marinade.