Peruvian-Spiced Roasted Chicken Thighs with Sweet Potatoes

In a small bowl, whisk together 3 tbsp fresh lime juice, 6 minced garlic cloves, 2 tsp ground cumin, 1 tbsp smoked paprika, 1 tsp dried oregano, 1 tsp kosher salt, 1/2 tsp ground black pepper, and 1 tbsp olive oil to form a smooth marinade paste.

Pat dry 4.5 lb raw boneless skinless chicken thighs with paper towels. Do not wash the chicken. Place the thighs in a large bowl, pour the prepared marinade paste over them, and massage thoroughly to coat all sides. Let the chicken marinate at room temperature for 20 minutes.

Preheat your oven to 425°F (218°C).

Peel 4 lb raw sweet potatoes and cut them into uniform 1/2-inch cubes. In a large bowl, toss the sweet potato cubes with 2 tbsp olive oil, 1 tsp kosher salt, and 1/2 tsp ground black pepper until evenly coated.

Spread the seasoned sweet potatoes in a single layer across two large rimmed baking sheets to ensure they roast rather than steam. Arrange the marinated chicken thighs on a third large baking sheet in a single layer, ensuring they do not overlap.

Place all three baking sheets in the preheated oven. Roast for 25 to 30 minutes. The chicken thighs are done when they reach an internal temperature of 165°F (74°C) and have developed charred, caramelized edges. The sweet potatoes must be roasted until very soft, sweet, and easily mashable with a fork.

Remove from the oven and let the chicken rest for 5 minutes to lock in the juices. Weigh out or measure 2 lb of the cooked chicken thighs, let them cool completely, and transfer them to an airtight container to store in the refrigerator for Day 3's dinner.

Slice or shred the remaining 2.5 lb of chicken thighs for tonight's dinner. Serve alongside the soft roasted sweet potatoes. For your 2-year-old toddler, mash a portion of the sweet potatoes with a fork and finely dice the chicken into safe, self-feeding, bite-sized pieces.