Chicken Avocado Crunchy Potato Tray Bake (Printable version)

Succulent chicken with creamy avocado and crispy golden potatoes roasted together in one pan for a satisfying meal.

# What you need:

→ Proteins

01 - 4 boneless, skinless chicken thighs

→ Vegetables

02 - 1.3 pounds 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 tablespoons olive oil
07 - 2 cloves garlic, minced
08 - 1 teaspoon smoked paprika
09 - 1 teaspoon dried oregano
10 - 1/2 teaspoon ground black pepper
11 - 1 teaspoon sea salt

→ Garnishes

12 - 1 small bunch fresh coriander or parsley, chopped
13 - 1 lime, cut into wedges

# How To:

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 Advice:

01 -
  • The contrast between golden crispy potatoes and buttery warm avocado is pure magic
  • Clean up takes literally two minutes because everything cooks on one tray
  • The smoked paprika marinade gives the chicken a restaurant quality flavor with zero effort
02 -
  • Adding avocado too early will make it mushy and bitter, so wait until the tray comes out of the oven
  • Crowding the tray creates steam instead of roast, so use two trays if needed rather than piling everything up
  • The lime squeeze at the end is not optional it cuts through the richness and wakes up all the flavors
03 -
  • Pat the chicken dry with paper towels before marinating for better browning and crisper skin
  • Let the tray rest for five minutes after roasting so the juices redistribute

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