Achiote-Marinated Chicken with Roasted Potatoes and Peppers

Ingredients

• Achiote-Marinated Chicken
• 3 limes, for juice
• 4 cloves garlic
• 2 lb split chicken breasts (about 2)
• Large zip-top bag
• 2 tablespoons ground achiote (or annatto)
• 1 teaspoon dried oregano
• ½ teaspoon ground cumin
• 3 tablespoons browning sauce (or reduced-sodium soy sauce)
• 2 tablespoons red wine vinegar
• 2 tablespoons canola oil, divided
• 1 teaspoon kosher salt
• ½ teaspoon pepper
• Roasted Potatoes and Peppers
• 1 (24 oz) bag baby potatoes
• 8 oz tri-pepper mix (diced fresh green, red, and yellow bell peppers)
• 1 tablespoon canola oil
• 1 teaspoon complete seasoning
• ½ teaspoon peppe

Cooking Sequence

1. Preheat oven; prepare chicken and begin to bake (20 minutes)
2. Prepare potatoes and bake with chicken (15 minutes)
3. Complete chicken and serve (25 minutes)

Steps- Achiote-Marinated Chicken

1. Preheat oven to 400°F. Juice limes (3 tablespoons). Chop garlic finely (2 teaspoons). Cut chicken into 4 portions and place in bag (wash hands).
2. Whisk lime juice, garlic, achiote, oregano, cumin, browning sauce, vinegar, and 1 tablespoon oil until well blended, then add to bag with chicken, seal, and turn to coat. Let stand 10 minutes (or chill overnight) to marinate.
3. Preheat large sauté pan on medium-high 2–3 minutes. Remove chicken from marinade (discard marinade); season both sides with salt and pepper (wash hands). Place remaining 1 tablespoon oil in pan, then add chicken; cook 2–3 minutes on each side until browned.
4. Transfer chicken to baking sheet and roast 30–35 minutes until 165°F. Let stand 4–5 minutes before serving. Serve with roasted potatoes, if using.

Steps- Roasted Potatoes and Peppers

1. Preheat oven to 400°F; halve potatoes. Place potatoes in microwave-safe dish and cover; microwave on HIGH 6–7 minutes until potatoes begin to soften.
2. Stir in remaining ingredients until evenly coated; transfer to baking sheet. Bake 15–18 minutes until potatoes are tender and golden. Serve.