Mexican Roasted Chicken with Potatoes and Peppers

Perfect for meal prep, this roasted chicken with potatoes and peppers recipe makes a giant baking sheet with 6 servings weighing over half a pound each. Each serving has 29 grams of protein, 280 calories, and just 23 grams of carbs. Who says you can’t eat potatoes on a lower calorie diet?

How to Make Roasted Chicken with Potatoes and Peppers

There is a full recipe card at the bottom of the post but before you get there, I’ve included a recipe walkthrough below. It covers ingredient substitutions and common cooking method questions. If you skip to the recipe card (naughty you) and have a recipe question, check the post.

Step 1: Mix dried oregano, cinnamon, coriander, garlic powder, chipotle chili powder, and salt together. 

This is essentially the same seasoning blend I used for my Mexican chicken soup and pressure cooker shredded Mexican chicken thighs. If you haven’t tried those recipes, they have an overwhelming surplus of diggity and you need to get with the program. Cinnamon might sound like a weird addition so you’ll just have to trust me.

Step 2: Cut baby gold potatoes, bell peppers, and jalapeño peppers to roughly the same size. 

The recipe card mentions halving or quartering your potatoes depending on their size. You can get an idea of what we’re talking about in the photo above. I halved most of my potatoes, but the potatoes were about the size of a ping pong ball as opposed to maybe golf ball size like the baby potatoes I used for my air fryer breakfast potatoes.

Don’t sweat it too much. You just want to avoid huge pieces of potato so everything can cook evenly.

Step 3: Toss the potatoes and peppers in olive oil and have the seasoning blend. Bake for 10 minutes at 400ºF. 

I used an extra large 20″ x 14″ baking sheet for this roasted chicken with potatoes and peppers recipe. Though you could certainly use two separate baking sheets like I did for my spicy baked chicken thighs and potatoes.

Step 4: Toss diced chicken breast in olive oil and the remaining seasoning blend.  

Why diced chicken instead of whole chicken breast? Great question.

I like using diced chicken breast for quick cooking recipes for two BIG reasons:

• More surface area means more flavor from seasoning blends in every bite. With whole chicken breast, you can’t get flavor into the center, even with marinades.
• Diced chicken cooks faster and more evenly than whole chicken breast. A thick chicken breast will always need to be slightly over cooked around the outside to fully cook this inside.

All that said, feel free to use whole chicken breasts, boneless skinless chicken thighs, or strips of chicken like in my sheet pan chicken wraps recipe.

Step 5: Add the chicken to the baking sheet with the potatoes and peppers. Bake for 15-20 minutes at 400ºF. 

You can easily adjust the cook times to get your potatoes and peppers exactly how you want them. If you wanted extra crispy veggies, you could extend the bake time before adding the chicken. Or you could also fully cook the chicken, transfer from the baking sheet to rest, and pop the veggies under the broiler for a few minutes.

Don’t be afraid to experiment!

Cooking method note: If you’re familiar with my recipes, you know I love air frying. I’m sure you could turn this oven roasted potatoes and peppers with chicken into air fried chicken and veggies. Check out my air fryer cajun chicken and vegetables or air fried Greek chicken and potatoes for examples.

Enjoy your Mexican chicken and potatoes! 

The beauty of this recipe is you don’t really need any pairings. Just a little cilantro, lime juice, and maybe a little hot sauce should do the trick. I hope you enjoy! If you have a question I forgot to cover, feel free to leave a comment below. And for a similar recipe, check out my sheet pan buffalo ranch chicken and veggies or sheet pan Korean chicken bites and broccoli recipes next.

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Mexican Roasted Chicken with Potatoes and Peppers

Yield: 6 Servings

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Baby gold potatoes, bell pepper, and jalapeños with diced chicken tossed in a Mexican inspired seasoning blend.

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Ingredients

For the Seasoning Blend

• 2 tsp Chipotle Chili Powder
• 2 tsp Garlic Powder
• 2 tsp Ground Coriander
• 2 tsp Kosher Salt
• 2 tsp Dried Oregano
• 1/2 tsp Ground Cinnamon

For the Veggies

• 1 1/2 lb Baby Potatoes
• 2-3 Bell Peppers
• 2-3 Jalapeño Peppers
• 2 Tbsp (32g) Olive Oil
• 1/2 the Seasoning Blend

For the Chicken

• 1 1/2 lb Boneless Skinless Chicken Breast, diced
• 1 Tbsp (16g) Olive Oil
• 1/2 the Seasoning Blend

Instructions

1. Preheat an oven to 400ºF and mix the seasoning blend in a bowl. Set aside.
2. Cut the potatoes and peppers and place in a large bowl. If your baby potatoes are on the larger side, quarter instead of half. Toss with 2 Tbsp of olive oil before coating in 1/2 the seasoning blend. Bake the veggies on a large baking sheet for 10 minutes while you prep the chicken.
3. Toss the diced chicken breast in oil before coating in 1/2 the seasoning blend.
4. Once prepped, push the veggies to the sides of the baking sheet, creating space for the chicken in the center. You can also use a separate baking sheet.
5. Bake for 16-20 minutes until the chicken reaches an internal temp of 165oF. Serve with fresh cilantro and lime wedges.

Notes

Each serving has 5 WW SmartPoints (blue).

Nutrition Information:

Yield: 6 Servings Serving Size: 9 ounces
Amount Per Serving: Calories: 280Total Fat: 8gCarbohydrates: 23gProtein: 29g

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