Chicken Avocado Crunchy Potato Tray Bake (Printable)
Tender roasted chicken with creamy avocado slices and crispy golden baby potatoes, all cooked together on one tray.
# Ingredient List:
→ 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
# Directions:
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 Tips:
01 -
- One pan means minimal cleanup and maximum flavor as everything roasts together
- The creamy avocado against crispy potatoes creates this incredible texture contrast
- It's the kind of meal that looks impressive but takes almost no effort to pull off
02 -
- Adding the avocado after roasting is crucial because heat turns it bitter and mushy
- Don't crowd the tray or the potatoes will steam instead of getting that desired crunch
03 -
- Line your tray with parchment paper for cleanup that takes literally seconds
- Let the chicken rest for a few minutes before serving so the juices redistribute