An EASY dinner that's ready in 30 minutes and made on ONE pan with so much FLAVOR!! The salsa keeps the chicken so juicy for a winner-winner-chicken-dinner that's perfect for busy nights!!
Prep Time5 minutesmins
Cook Time30 minutesmins
Total Time35 minutesmins
Course: Chicken
Cuisine: American
Keyword: baked chicken and potatoes, baked salsa chicken, chicken and salsa, one pan chicken and potatoes, roasted chicken and potatoes, sheet pan chicken and potatoes
Servings: 4
Calories: 481kcal
Author: Averie Sunshine
Ingredients
1poundbaby Yukon gold potatoeshalved or quartered into bite-sized pieces
4tablespoonsolive oildivided
1 to 1.25poundsboneless skinless chicken breastdiced into bite-sized pieces
1red bell pepperseeded and diced into bite-sized strips
1teaspoonground cumin
1teaspoonkosher saltor to taste
1teaspoonfreshly ground black pepperor to taste
8ouncessalsaI used Trader Joe's Organic Thick and Chunky Salsa and recommend something on the thicker and chunkier side
2tablespoonslime juiceoptional and to taste
1 to 2tablespoonscilantrooptional for garnishing
Instructions
Preheat oven to 400F (if you have convection, use it), line a baking sheet with foil for easier cleanup, add the potatoes, evenly drizzle with 2 tablespoons olive oil, arrange the potatoes so the cut side is face down, and bake for 15 minutes.
Remove the sheet pan from the oven, add the chicken, red peppers, evenly drizzle with the remaining 2 tablespoons olive oil, evenly sprinkle with the cumin, salt, pepper, and toss with a spatula to evenly coat all ingredients. Position potatoes so the cut side is now face up, which will make it easier for the salsa to adhere.
Evenly spoon the salsa over all ingredients, return sheet pan to the oven, and bake for about 15 minutes, or until potatoes are fork-tender and the chicken is done and cooked through.
Optionally, evenly drizzle with lime juice and optionally sprinkle with cilantro before serving.
Notes
Storage: Recipe will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.