One-Pan Peruvian Chicken with Cauliflower and Sweet Potatoes

Ingredients

• 6 tablespoons extra-virgin olive oil, divided
• 1/4 cup fresh mint leaves
• 6 garlic cloves, peeled
• 3 1/2 teaspoons pepper, divided
• 1 tablespoon ground cumin
• 1 tablespoon sugar
• 2 teaspoons grated lime zest plus ¼ cup juice (2 limes)
• 2 teaspoons table salt, divided
• 2 teaspoons smoked paprika
• 2 teaspoons dried oregano
• 1/2 habanero chile, stemmed and seeded
• 4 (10-ounce) chicken leg quarters, trimmed
• 1 small head cauliflower (1½ pounds), cored and cut into 1½-inch florets
• 1 pound sweet potatoes, peeled and cut into 1-inch pieces
• 1 small red onion, halved and sliced through root end into ½-inch-thick wedges
• 3 cups (3 ounces) baby arugula