Chicken Avocado Crunchy Potato Tray (Print Version)
Tender chicken, creamy avocado, and crispy golden potatoes roasted together with aromatic herbs and spices.
# What You Need:
→ Proteins
01 - 4 boneless, skinless chicken thighs
→ Vegetables
02 - 1.3 lbs 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 tbsp olive oil
07 - 2 cloves garlic, minced
08 - 1 tsp smoked paprika
09 - 1 tsp dried oregano
10 - 1/2 tsp ground black pepper
11 - 1 tsp 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.
# Expert Hints:
01 -
- Everything cooks on one tray, meaning less cleanup and more time to actually enjoy your evening
- The warm avocado creates this luxurious creamy element that you would not expect from such a simple dinner
02 -
- Do not add the avocado until after roasting or it will become bitter and mushy
- The single layer arrangement is crucial for crispy potatoes instead of steamed ones
03 -
- Pat the chicken dry before tossing with the marinade for better browning
- Cut your potatoes into uniform sizes so they all finish cooking at the same time