Chicken Avocado Crunchy Potato Tray (Printable)
Tender chicken with creamy avocado and crispy golden potatoes, roasted with smoked paprika and fresh herbs for an effortless one-pan dinner.
# What You’ll 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
# Steps:
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 Advice:
01 -
- The contrast between creamy avocado and crispy potatoes creates this perfect texture balance that keeps every bite interesting
- Everything happens on one tray, meaning less cleanup and more time to actually enjoy your evening
02 -
- The avocado should only be on the tray for about 2 to 3 minutes or it will become too soft and lose that lovely texture
- Dont skip the step of turning the vegetables halfway through because even browning is what makes this dish exceptional
03 -
- Pat the chicken dry with paper towels before tossing with the marinade for better browning and crisping
- Let the tray rest for 5 minutes before serving so the juices redistribute and everything comes together