Chicken Avocado Crunchy Potato Tray (Print Version)
Succulent chicken roasted with crispy golden potatoes, vegetables, and creamy avocado for an easy one-pan meal.
# What You Need:
→ Proteins
01 - 4 boneless, skinless chicken thighs
→ Vegetables
02 - 1.3 pounds baby potatoes, halved
03 - 1 large red onion, cut into wedges
04 - 1 red bell pepper, sliced
05 - 2 ripe avocados, sliced
→ Marinade & Seasoning
06 - 3 tablespoons olive oil
07 - 2 cloves garlic, minced
08 - 1 teaspoon smoked paprika
09 - 1 teaspoon dried oregano
10 - 1/2 teaspoon ground black pepper
11 - 1 teaspoon sea salt
→ Garnishes
12 - 1 small bunch fresh coriander or parsley, chopped
13 - 1 lime, cut into wedges
# How To Make It:
01 - Preheat your oven to 400°F.
02 - In a large bowl, toss the chicken thighs, baby potatoes, red onion, and red bell pepper with olive oil, garlic, smoked paprika, oregano, salt, and black pepper until well coated.
03 - Arrange the mixture on a large baking tray in a single layer.
04 - Roast in the oven for 35–40 minutes, turning the potatoes and vegetables halfway through, until the chicken is cooked through and the potatoes are golden and crispy.
05 - Remove from the oven. Arrange the sliced avocado over the tray bake.
06 - Scatter with chopped coriander or parsley and serve with lime wedges.
# Handy Tips:
01 -
- Everything cooks on one pan so cleanup is practically nonexistent
- The contrast between crispy potatoes and creamy avocado is absolutely addictive
02 -
- Overcrowding the tray will steam your vegetables instead of roasting them so use your biggest pan
- Adding the avocado at the very last minute keeps it perfectly creamy and fresh
03 -
- Room temperature chicken cooks more evenly so take it out of the fridge 20 minutes before roasting
- For extra texture sprinkle slivered almonds or pumpkin seeds over the tray during the last 10 minutes of cooking