This sheet pan Peruvian chicken thigh recipe is a weeknight-friendly spin on our beloved Peruvian Roast Chicken with Green Sauce—all the flavor, way less fuss.Marinate the night before, and dinner practically makes itself the next day! An easier version of an iconic dish Okay, let me take you back.Growing up, my dad used to bring home takeout from a Peruvian chicken spot near his work, and honestly? It was a BIG deal.  That juicy, deeply marinated chicken paired with rice, beans, plantains, and that tangy, spicy green sauce… I mean, come on.

Everyone could agree on it (including my mom, who has always been biased towards Chinese food and can be very critical of any other cuisine), and it was just the meal.  So when we posted our whole Peruvian Roast Chicken recipe back in 2016, it was a full circle moment.It remains one of my most-made recipes on the site—for weeknight family dinners, for friends coming over, and even for parties.I keep coming back to it, because it’s the kind of dish that feels special and impressive without being complicated.

That said, I get it—working with a whole chicken on a Tuesday night after work isn’t always the move.And that’s exactly where the humble bone-in, skin-on chicken thigh swoops in to save the day.It’s my favorite cut of chicken, full stop.

They crisp up beautifully in the oven, stay incredibly juicy, and that golden, crackling skin? Chef’s kiss.Oh, and they’re cheaper than chicken breast.�

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