Roasted Chicken Potatoes Monterey
Elevate your weeknight dinners with this irresistible Roasted Chicken Potatoes Monterey recipe! Tender, juicy chicken thighs with perfectly crisp skin are roasted alongside golden, seasoned russet potatoes for a one-pan meal bursting with flavor. The potatoes, tossed in a blend of smoked paprika, garlic, onion powder, and thyme, are topped with melted Monterey Jack cheese, adding a creamy, savory touch. Garnished with fresh parsley, this dish is as visually stunning as it is delicious. With just 15 minutes of prep and simple ingredients, this hearty, cheesy, and satisfying recipe is perfect for busy evenings or casual gatherings. Pair with a fresh salad or steamed vegetables for a complete meal that’s sure to impress! Keywords: roasted chicken, cheesy potatoes, Monterey Jack, one-pan dinner, easy dinner recipe.
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 3 large russet potatoes
- 3 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon dried thyme
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1 cup Monterey Jack cheese (shredded)
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Wash and scrub the potatoes. Cut them into bite-sized cubes (approximately 1-inch pieces).
In a large mixing bowl, combine 2 tablespoons of olive oil, 1 teaspoon of salt, 0.5 teaspoon of black pepper, 1 teaspoon of smoked paprika, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 0.5 teaspoon of dried thyme. Mix well.
Add the cubed potatoes to the bowl and toss until the potatoes are evenly coated with the spice mixture. Spread the potatoes evenly on a large baking sheet.
Pat the chicken thighs dry with paper towels to ensure crispy skin. Rub the remaining 1 tablespoon of olive oil over the chicken thighs and season both sides with 0.5 teaspoon salt and 0.5 teaspoon black pepper.
Nestle the chicken thighs into the baking sheet with the potatoes, ensuring the skin side is facing up.
Place the baking sheet in the preheated oven and roast for 40-50 minutes or until the chicken skin is golden and the internal temperature of the chicken reaches 165°F (74°C). The potatoes should be crispy and golden as well.
Remove the baking sheet from the oven and sprinkle the shredded Monterey Jack cheese evenly over the roasted potatoes.
Return the baking sheet to the oven for 3-5 minutes or until the cheese is melted and bubbly.
Garnish the roasted chicken and cheesy potatoes with freshly chopped parsley before serving.
Serve immediately and enjoy your Roasted Chicken Potatoes Monterey!
Nutrition Facts
Calories |
2979 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.5 g | 220% | |
| Saturated Fat | 57.0 g | 285% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 586 mg | 195% | |
| Sodium | 4885 mg | 212% | |
| Total Carbohydrate | 209.0 g | 76% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 10.7 g | ||
| Protein | 163.4 g | 327% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1039 mg | 80% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 6384 mg | 136% | |
*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.
