Mexican Chicken with Potatoes
Infused with bold, zesty flavors, this Mexican Chicken with Potatoes is the ultimate one-pan dinner that brings a taste of Mexico straight to your table. Juicy, bone-in chicken thighs are marinated in a vibrant blend of olive oil, fresh lime juice, garlic, cumin, chili powder, and paprika, delivering a smoky, tangy kick. Roasted alongside bite-sized red potatoes and topped with thinly sliced jalapeños for optional heat, this dish achieves the perfect balance of tender meat and crispy, golden potatoes. Finished with a sprinkle of fresh cilantro and served with lime wedges, this easy-to-make recipe is ready in just an hour and perfect for weeknight dinners or casual entertaining. Make this crowd-pleasing meal tonight for a flavor-packed, stress-free dining experience!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 1.5 pounds small red potatoes
- 3 tablespoons olive oil
- 2 tablespoons lime juice (freshly squeezed)
- 4 pieces garlic cloves (minced)
- 1 teaspoon ground cumin
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 piece jalapeño (thinly sliced)
- 0.25 cup fresh cilantro (chopped)
- 1 lime lime wedges (for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Wash the red potatoes and cut them into bite-sized pieces, leaving the skin on. Set aside.
In a large bowl, whisk together olive oil, lime juice, minced garlic, ground cumin, chili powder, paprika, dried oregano, salt, and black pepper to create the marinade.
Add the chicken thighs to the bowl and coat them evenly in the marinade. Let them sit for 10 minutes to absorb the flavors.
Add the potato pieces to the bowl and toss to coat them in the marinade as well.
In a large oven-safe skillet or baking dish, arrange the chicken thighs skin-side up. Spread the potatoes around the chicken in an even layer.
Top the dish with thinly sliced jalapeño for added heat, if desired.
Roast in the preheated oven for 40-45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are fork-tender.
Once cooked, remove the skillet from the oven and let it rest for 5 minutes.
Garnish with freshly chopped cilantro and serve with lime wedges on the side for added brightness.
Enjoy your Mexican Chicken with Potatoes!
Nutrition Facts
Calories |
2822 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.8 g | 236% | |
| Saturated Fat | 46.2 g | 231% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 3283 mg | 143% | |
| Total Carbohydrate | 130.5 g | 47% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 10.9 g | ||
| Protein | 177.5 g | 355% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 275 mg | 21% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 5158 mg | 110% | |
*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.
