1. Adjust oven rack to lowest position and heat oven to 450°F. Line rimmed baking sheet with aluminum foil. Process mint, oil, garlic, 1 tablespoon salt, 1 tablespoon pepper, cumin, paprika, oregano, lime zest and juice, and habanero in blender to smooth paste, about 30 seconds. Transfer spice paste to 1-gallon zipper-lock bag. Add chicken to bag, seal, and gently toss to coat chicken evenly with paste.

2. Arrange chicken skin side up on prepared sheet. Roast until well browned and breasts register 160°F and drumsticks/thighs register 175°F, about 25 minutes. Transfer to platter and let rest for 5 minutes. Serve.

Serves 4