ONE PAN PERUVIAN CHICKEN WITH CAULIFLOWER AND SWEET POTATOES

This is from America's Test Kitchen and was quite tasty.

6 tbsp olive oil, divided
1/4 c fresh mint leaves
6 garlic cloves, peeled
3 1/2 tsp pepper, divided
1 tbsp ground cumin
1 tbsp sugar
2 tsp grated lime zest plus 1/4 c juice (2 limes)
2 tsp table salt, divided
2 tsp smoked paprika
2 tsp dried oregano
1/2 habanero chile, stemmed and seeded

4 (10-oz) chicken leg quarters, trimmed

1 small head cauliflower (1 1/2 pounds), cored and cut into 1 1/2 inch florets
1 pound sweet potatoes, peeled and cut into 1-inch pieces
1 small red onion, halved and sliced through root end into 1/2 inch-thick wedges
3 c (3 oz) baby arugula

You can substitute 2 tbsp minced serrano chile for the habanero if desired.

Process 3 tbsp oil, mint, garlic, 1 tbsp pepper, cumin sugar, lime zest and juice, 1 1/2 tsp salt, paprika, oregano, and habanero in blender until smooth, 10-20 seconds.  Transfer marinade to 1-gallon zip lock bag.  Add chicken, seal bag and turn to coat chicken with marinade.  Refrigerate for at least 1 hour or up to 12 hours.  

Adjust oven rack to middle position and heat to 425 degrees.  Toss cauliflower, potatoes, onion and remaining 3 tbsp oil remaining 1/2 tsp pepper and remaining 1/2 tsp salt together on rimmed baking sheet and spread into an even layer.  Bake until top edges of cauliflower and potatoes are lightly browned, about 15 minutes.  

Remove sheet from oven.  Using spatula, push vegetables to 1 side of sheet (they will no longer be in a single layer).  Place chicken, skin side up, on now-empty side of sheet.  Roast until chicken registers 175 degrees and vegetables are tender, about 40 minutes, rotating sheet halfway through roasting. 

Transfer chicken to carving board; let rest for 10 minutes.  Add arugula to sheet with vegetables and gently toss to combine.  Transfer vegetable mixture to platter.  Separate leg quarters into thighs and drumsticks, then transfer to platter with veggies.  Serve.