Mexican Roasted Chicken with Potatoes and Peppers Recipe

If you’re craving a vibrant, flavor-packed meal that fills your kitchen with irresistible aromas, then this Mexican Roasted Chicken with Potatoes and Peppers is exactly what you need. It’s a dish that combines tender, juicy chicken with crispy roasted baby potatoes and colorful, slightly smoky bell and jalapeño peppers—all brought together by a perfectly balanced seasoning blend that sings with chipotle, coriander, and a touch of cinnamon. Every bite bursts with warmth and a subtle kick, making it a family-friendly favorite that’s as easy to prepare as it is fun to eat. Trust me, once you try this Mexican Roasted Chicken with Potatoes and Peppers, it’ll quickly become your go-to for a delicious and comforting weeknight dinner.

Ingredients You’ll Need

Gathering simple, staple ingredients sets the stage for a dish that dazzles with both flavor and color. Each component plays a special role—from the smoky chipotle chili powder that gives this Mexican Roasted Chicken with Potatoes and Peppers its distinctive depth, to the tender baby potatoes that roast to golden perfection. Let’s dive into these essentials:

• Chipotle Chili Powder: Adds a smoky heat that’s central to Mexican flavors without overpowering the dish.
• Garlic Powder: Infuses a savory warmth that complements the roasted vegetables and chicken alike.
• Ground Coriander: Gives a citrusy, fragrant note that brightens the overall taste.
• Kosher Salt: Essential for seasoning and bringing out all those wonderful flavors.
• Dried Oregano: Offers earthy, herbal undertones common in Mexican cuisine.
• Ground Cinnamon: A surprising twist that adds subtle sweetness and complexity.
• Baby Potatoes: Small and tender, perfect for roasting and absorbing the spice blend.
• Bell Peppers: Their natural sweetness and vibrant colors make this dish visually inviting.
• Jalapeño Peppers: Bring just the right amount of heat and a touch of fresh zing.
• Olive Oil: Coats ingredients for perfect roasting with a silky finish.
• Boneless Skinless Chicken Breast: The star protein that stays juicy and tender with this technique.

How to Make Mexican Roasted Chicken with Potatoes and Peppers

Step 1: Prepare Your Seasoning Blend and Oven

Start by preheating your oven to 400ºF. While it warms up, mix together the chipotle chili powder, garlic powder, ground coriander, kosher salt, dried oregano, and a pinch of ground cinnamon in a bowl. This seasoning blend is your flavor powerhouse and will coat both your chicken and veggies for that signature taste.

Step 2: Roast the Potatoes and Peppers

Cut the baby potatoes in half—if they’re on the larger side, go ahead and quarter them so they cook evenly. Slice the bell peppers and jalapeños into strips or bite-sized pieces. Toss these veggies with 2 tablespoons of olive oil and half of your seasoning blend until everything is well-coated. Spread them out on a large baking sheet and pop them into the oven for about 10 minutes to get a head start on roasting while you prep the chicken.

Step 3: Season the Chicken

Dice the chicken breasts into bite-sized pieces. Place them in a bowl and toss with 1 tablespoon of olive oil before adding the remaining half of your seasoning blend. This ensures each morsel is bursting with that perfect blend of smoky and herbal flavors.

Step 4: Combine and Finish Roasting

After the veggies have had their initial roast, carefully push them to the sides of the baking sheet to create space in the center for the chicken. Alternatively, you can use a separate sheet for the chicken if you prefer. Add the seasoned chicken pieces to the sheet and return everything to the oven. Roast for an additional 16 to 20 minutes, or until the chicken reaches an internal temperature of 165ºF and the potatoes are tender and golden.

How to Serve Mexican Roasted Chicken with Potatoes and Peppers

Garnishes

Fresh cilantro and lime wedges are the perfect final touch to elevate the dish. The bright, herbaceous cilantro adds freshness while the tangy lime juice cuts through the bold spices, balancing the flavors elegantly. Don’t be shy with the garnishes—they really transform the meal into something special.

Side Dishes

This Mexican Roasted Chicken with Potatoes and Peppers pairs beautifully with a simple side like fluffy white rice or a crisp green salad to provide contrast in texture and temperature. For an extra indulgent meal, add a creamy avocado salsa or cool sour cream on the side to soothe the slight heat from the jalapeños.

Creative Ways to Present

Serve this dish family-style right from the baking sheet to keep things casual and inviting, or plate it artfully by layering sliced chicken over a bed of the roasted veggies. For a fun twist, use it as a filling for warm tortillas to make easy tacos, garnished with extra cilantro and a squeeze of lime for handheld bliss.

Make Ahead and Storage

Storing Leftovers

Place any leftovers in an airtight container and refrigerate for up to 3 days. The flavors actually deepen, making the dish even tastier when reheated. Just make sure the chicken is stored separately from any fresh garnishes to maintain their bright flavors.

Freezing

This recipe freezes well! After cooling completely, transfer the chicken and veggies to a freezer-safe container or bag. Freeze for up to 2 months. To enjoy later, thaw overnight in the refrigerator and reheat gently for best texture preservation.

Reheating

Reheat leftovers in a skillet over medium heat or in the oven at 350ºF until warmed through. Avoid microwaving as it can dry out the chicken and make potatoes mushy. Adding a little drizzle of olive oil during reheating helps keep everything moist and flavorful.

FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs have more fat, which makes them extra juicy and flavorful. Adjust the cooking time slightly if using thighs to ensure they’re cooked through but still tender.

What if I can’t find chipotle chili powder?

If chipotle powder isn’t available, smoked paprika is a great substitute that adds smokiness without too much heat. You can also mix a bit of cayenne pepper in for heat if you like it spicier.

Are the jalapeño peppers necessary?

Jalapeños add a nice kick and a fresh pepper flavor, but you can omit them or replace with milder peppers if you’re sensitive to spice. The dish will still be deliciously flavorful.

Can I make this dish vegetarian?

Definitely! Swap the chicken for hearty plant-based proteins like chickpeas or tofu, and follow the same roasting method for a vibrant vegetarian version full of texture and spice.

How can I tell when the chicken is done?

The best way is to use a meat thermometer—the internal temperature should reach 165ºF. If you don’t have one, cut into a piece; the chicken should be opaque and juices clear.

Final Thoughts

This Mexican Roasted Chicken with Potatoes and Peppers is one of those dishes that feels like a celebration on your plate. Its blend of bold seasonings, hearty vegetables, and tender chicken make every meal a delight to share with friends and family. Once you try it, you’ll find yourself reaching for this recipe again and again whenever you want something comforting, colorful, and bursting with flavor. Give it a go—you won’t regret it!

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