Chicken Avocado Crunchy Potato Tray Bake (Printable)
Succulent chicken with creamy avocado and crispy golden potatoes, roasted with aromatic spices for an easy one-pan meal.
# 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 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.
# Helpful Tips:
01 -
- The way the avocado softens just enough while still holding its shape creates this incredible creamy element that balances the crispy potatoes perfectly
- Everything happens on one tray which means less cleanup and more time to actually enjoy your meal
02 -
- I once added the avocado at the beginning with everything else and ended up with a disappointing mushy situation so timing really matters here
- If your potatoes are not getting crispy enough try spreading them out more or using two trays instead of crowding
03 -
- Line your baking tray with parchment paper for easier cleanup though the roasted bits that stick to the pan are actually the most flavorful part
- Letting the chicken and vegetables sit in the marinade for 30 minutes before roasting makes a noticeable difference in flavor penetration