Achiote-Marinated Chicken with Roasted Potatoes and Peppers - Hispanic Heritage

Ingredients

• 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
• 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