Belizean Habanero Lime Chicken with Roasted Potatoes and Onions

Belizean Habanero Lime Chicken with Roasted Potatoes and Onions ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 3 tbsp lime juice
• 2 tbsp orange juice
• 4 cloves garlic
• 2 tbsp fresh cilantro
• 0.5 habanero pepper
• 1 tsp cumin
• 0.5 tsp dried oregano
• 1 tsp salt
• 0.5 tsp black pepper
• 1.5 lbs medium red potatoes
• 1 medium red onion
• 1 bell pepper
• 2 tbsp olive oil
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1.5 cups long grain white rice
• 3 cups water
• 0.5 tsp salt
• 4 lime wedges

How to make Belizean Habanero Lime Chicken with Roasted Potatoes and Onions

1. Prepare the chicken marinade: In a large bowl, whisk together 3 tbsp fresh lime juice, 2 tbsp fresh orange juice, 4 minced garlic cloves, 2 tbsp chopped fresh cilantro, 0.5 finely minced habanero pepper (wear gloves for handling), 1 tsp cumin, 0.5 tsp dried oregano, 1 tsp salt, and 0.5 tsp black pepper. Add 1.5 lbs boneless, skinless chicken thighs to the marinade, ensuring all pieces are well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
2. Preheat oven and prepare rice: Preheat your oven to 400°F (200°C). In a medium saucepan, combine 1.5 cups long grain white rice, 3 cups water, and 0.5 tsp salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 18-20 minutes, or until all the water is absorbed and the rice is tender. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.
3. Prepare vegetables for roasting: On a large baking sheet, combine 1.5 lbs 1-inch cubed medium red potatoes, 1 large red onion cut into 1-inch wedges, and 1 bell pepper (any color) cut into 1-inch pieces. Drizzle with 2 tbsp olive oil, 0.5 tsp salt, and 0.25 tsp black pepper. Toss well to coat evenly.
4. Roast vegetables: Spread the seasoned vegetables in a single layer on the baking sheet. Roast in the preheated oven for 20 minutes.
5. Add chicken to roasting pan: After 20 minutes, remove the baking sheet from the oven. Arrange the marinated chicken thighs in a single layer among the roasted vegetables, pouring any remaining marinade over the chicken and vegetables.
6. Continue roasting: Return the baking sheet to the oven and continue to roast for another 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C) and the potatoes are tender and lightly browned.
7. Rest and serve: Once cooked, remove the baking sheet from the oven. Let the chicken and vegetables rest for 5 minutes to allow the juices to redistribute. Serve the Belizean Habanero Lime Chicken and Roasted Vegetables immediately alongside the fluffy white rice. Garnish with lime wedges for an extra burst of fresh citrus flavor.

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