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Mexican Roasted Chicken with Potatoes and Peppers Recipe

Mexican Roasted Chicken with Potatoes and Peppers Recipe
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★★★★★

4.8 from 17 reviews

This vibrant Mexican Roasted Chicken with Potatoes and Peppers is a flavorful, hearty meal perfect for weeknight dinners. Marinated with a smoky chipotle chili and aromatic spices, the juicy chicken breasts are roasted alongside tender baby potatoes and a colorful mix of bell and jalapeño peppers. The combination of spices including garlic, coriander, oregano, and a hint of cinnamon brings a delicious depth of flavor, while roasting ensures a beautiful caramelization. Finished with fresh cilantro and lime wedges, this easy one-pan recipe delivers a well-rounded, satisfying dish bursting with authentic Mexican taste.

Ingredients

Scale

Seasoning Blend

  • 2 tsp Chipotle Chili Powder
  • 2 tsp Garlic Powder
  • 2 tsp Ground Coriander
  • 2 tsp Kosher Salt
  • 2 tsp Dried Oregano
  • 1/2 tsp Ground Cinnamon

Vegetables

  • 1 1/2 lb Baby Potatoes, halved or quartered if large
  • 2–3 Bell Peppers, sliced
  • 2–3 Jalapeño Peppers, sliced
  • 2 Tbsp (32g) Olive Oil

Protein

  • 1 1/2 lb Boneless Skinless Chicken Breast, diced
  • 1 Tbsp (16g) Olive Oil

Instructions

  1. Preheat and Prepare Seasoning: Preheat your oven to 400ºF (200ºC). In a bowl, combine the chipotle chili powder, garlic powder, ground coriander, kosher salt, dried oregano, and ground cinnamon to create the seasoning blend. Set this mixture aside for later use.
  2. Prep the Vegetables: Wash and cut the baby potatoes in half (or quarter if large). Slice the bell peppers and jalapeño peppers. Place all the vegetables in a large bowl, and toss with 2 tablespoons (32g) of olive oil. Then coat the veggies evenly with half of the seasoning blend to infuse them with the spicy and aromatic flavors.
  3. Roast the Vegetables: Spread the seasoned vegetables out on a large baking sheet in a single layer. Place them in the preheated oven and bake for 10 minutes. This will start softening them and develop a nice roasted flavor as you prepare the chicken.
  4. Season the Chicken: While the vegetables roast, toss the diced chicken breast with 1 tablespoon (16g) olive oil in a bowl. Then evenly coat the chicken pieces with the remaining half of the seasoning blend, ensuring each piece is well flavored.
  5. Add Chicken to Baking Sheet: After the vegetables have baked for 10 minutes, remove the baking sheet from the oven. Push the veggies toward the edges of the sheet, creating space in the center for the chicken. Arrange the seasoned chicken pieces in the middle. Alternatively, use a second baking sheet if preferred for even cooking.
  6. Final Roast and Serve: Return the baking sheet to the oven and roast for an additional 16-20 minutes, or until the chicken reaches an internal temperature of 165ºF (74ºC) and the veggies are tender and caramelized. Garnish with fresh cilantro leaves and serve with lime wedges on the side for a bright, fresh finish.

Notes

  • Use a meat thermometer to ensure chicken is cooked to 165ºF for safety and juiciness.
  • Adjust the amount of jalapeño peppers based on your preferred spice level or omit for less heat.
  • If baby potatoes are not available, small red or fingerling potatoes work well.
  • For more charred flavor, broil the chicken and veggies for 2-3 minutes at the end of cooking.
  • This dish pairs great with warm tortillas or a side of Mexican rice.
  • Leftovers store well in the refrigerator for up to 3 days; reheat thoroughly before serving.

Nutrition

Keywords: Mexican roasted chicken, chicken with potatoes and peppers, chipotle chicken recipe, spicy roasted chicken, one-pan chicken dinner, healthy Mexican chicken, easy weeknight recipe

Find it online: https://cookwithruby.com/mexican-roasted-chicken-with-potatoes-and-peppers-recipe/