In this one baking pan dish, we have some smokey spicy baked chicken with perfectly done potatoes roasted and cooked with the flavors from the chipotle peppers, onions and garlic. I can imagine repeating this recipe with more veggies like green beans, broccoli and bell peppers. It was delicious. And so simple!
- Chicken thighs – 8 pieces
- Cumin – 3 tsp
- San Marcos Chipotle Peppers in Adobo Sauce – 3.5 oz can (2)
- Black pepper powder – 2 tsp
- Cayenne pepper powder – 2 tsp
- Salt – 2 tbsp
- Red potatoes – medium, 5, cubed
- Garlic – 5 cloves, minced
- Yellow onion – medium, 1, chopped
- Dried parsley
- Dried rosemary
- EV Olive oil
- Preheat the over to 375 degrees F.
- Line the baking pan with aluminum foil and brush on some olive oil.
- In a mixing bowl, add the chicken, chipotle peppers, cumin, black pepper, cayenne, half of the minced garlic, and 1.5 tbsp salt. Mix all ingredients together and ensure the chicken is coated well. Let the chicken marinate for about 15 minutes.
- On the baking pan, throw in the diced potatoes and add the rest of the minced garlic, salt, dried parsley and dried rosemary herbs, and some black pepper. Mix the ingredients together.
- Make space on the baking pan and add the marinated chicken.
- Sprinkle chopped onions through out the pan and add a few drizzles of olive oil on top.
- Place the baking pan in the preheated oven and bake for 30 minutes.
- Flip the chicken pieces and toss the potatoes. Bake it again for 20 minutes.
- Finally broil for 10 minutes.
Let the chicken sit for a few minutes before serving. Mix the potatoes in the seasoned chicken juices!
I served the chicken and potatoes on a bed of baby spinach and kale.
Since I had a lot left over, I was able to create several dishes out of the chicken and potatoes including shredded chicken tacos, Mexican rice (made with yellow squash), southwestern chicken salad, etc.
..And stay beautiful from within.