Chicken Avocado Crunchy Potato Tray Bake (Printer-friendly)
Succulent chicken and creamy avocado paired with crispy golden potatoes in this vibrant one-pan bake.
# 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
# How To Make It:
01 - Preheat oven to 400°F.
02 - In a large bowl, toss chicken thighs, baby potatoes, red onion, and red bell pepper with olive oil, garlic, smoked paprika, oregano, salt, and black pepper until thoroughly coated.
03 - Spread mixture in a single layer on a large baking tray.
04 - Roast for 35–40 minutes, turning potatoes and vegetables halfway through, until chicken reaches 165°F internally and potatoes are golden and crispy.
05 - Remove tray from oven. Arrange sliced avocado over the top, sprinkle with chopped coriander or parsley, and serve with lime wedges.
# Expert Tips:
01 -
- Everything roasts together on one pan so cleanup is literally just one baking sheet
- The creamy avocado against crispy potatoes creates this perfect texture contrast that makes every bite interesting
02 -
- Don't overcrowd your baking sheet or everything will steam instead of getting that delicious roasted texture
- Adding avocado after roasting keeps it creamy and fresh instead of warm and mushy
03 -
- Pat your chicken and vegetables dry before tossing with oil for better browning
- Let the tray rest for 5 minutes before serving so the juices redistribute