Chicken Avocado Crunchy Potato Tray Bake (Print Version)
Tender chicken, creamy avocado, and crispy golden potatoes roasted together in one pan.
# 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
# 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.
# Expert Tips:
01 -
- Its the kind of meal that looks impressive but requires almost zero effort
- The combination of creamy avocado and crispy potatoes creates perfect texture contrast
- You only have one pan to clean afterward, which is always a win
02 -
- Overcrowding the tray is the mistake that keeps everything from getting properly crispy
- The avocado goes on after roasting, or it becomes mushy and loses that beautiful texture
03 -
- Let the tray rest for 5 minutes before serving so the juices redistribute
- Use the largest baking sheet you have to avoid overcrowding