Make Ahead Mexican Chicken and Potatoes
Discover the perfect balance of bold flavors and convenience with this Make Ahead Mexican Chicken and Potatoes recipe! Juicy, tender boneless chicken thighs are infused with a zesty blend of chili powder, smoked paprika, and fresh lime juice, paired with perfectly roasted russet potatoes coated in the same vibrant spices. This one-pan wonder not only saves time with its make-ahead prepping capability but also delivers a crowd-pleasing dish that’s ideal for busy weeknights or meal prep. With just 20 minutes of prep and easy ingredients like olive oil, garlic powder, and dried oregano, it’s a flavorful dinner solution that you’ll want to make again and again. Serve it straight from the oven or store it for later—either way, don’t forget the optional fresh cilantro garnish for a bright, herby finish!
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Recipe Information
Ingredients
- 6 pieces boneless, skinless chicken thighs
- 3 medium-sized russet potatoes
- 4 tablespoons olive oil
- 2 tablespoons lime juice
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1.5 teaspoons kosher salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil for easy cleanup.
Peel and dice the russet potatoes into 1-inch cubes. Place the potatoes in a large mixing bowl.
In a separate small bowl, whisk together olive oil, lime juice, chili powder, smoked paprika, ground cumin, garlic powder, onion powder, dried oregano, kosher salt, and black pepper.
Pour half of the spice mixture over the diced potatoes. Toss well to coat evenly and set aside.
Place the chicken thighs in another bowl. Pour the remaining spice mixture over the chicken and massage the marinade into the meat.
Spread the seasoned potatoes evenly on the prepared baking sheet. Arrange the chicken thighs on top of the potatoes, ensuring they are in a single layer for even cooking.
Bake in the preheated oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden and tender.
Remove the baking sheet from the oven and let the dish cool slightly before garnishing with freshly chopped cilantro, if desired.
Serve warm, or allow the dish to cool completely before storing in an airtight container in the refrigerator for up to 4 days. Reheat when ready to serve.
Nutrition Facts
Calories |
2336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.0 g | 158% | |
| Saturated Fat | 26.8 g | 134% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 1587 mg | 69% | |
| Total Carbohydrate | 130.8 g | 48% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 7.4 g | ||
| Protein | 173.0 g | 346% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 223 mg | 17% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 4585 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
