Fiesta Chicken with Roasted Potatoes

Yet another simple dinner for Kramer and me. I’ve always got a chicken breast or two in the fridge, and I’ve definitely always got potatoes on hand, so this was a no-brainer for me. The marinade for the chicken was surprising and really tasty. It consisted of lemon juice, honey, cumin, and red pepper flakes because I felt like it needed some spice. I loved the use of honey, though. It’s so much more interesting and flavorful than just using sugar. The potatoes, well, they were fabulous, but potatoes are always a crowd pleaser, right? The spice mix that I used it really versatile and you can add or subtract, depending on what you’ve got in the cupboard. This is a very easy and very filling dinner, so go ahead and give it a try!


Fiesta Chicken with Roasted Potatoes

Your ingredients

Fiesta Chicken with Roasted Potatoes

Wash your potatoes well and cut them up into bite-sized pieces.

Fiesta Chicken with Roasted Potatoes

Toss them in the olive oil, salt, pepper, red pepper flakes, chili powder, cumin, and garlic powder. Bake at 450 degrees F for 40-50 minutes, tossing them halfway through, until golden and crispy.

Fiesta Chicken with Roasted Potatoes

Pound or slice your chicken breasts in half (I did this because the one I was using was huge) and place them in a baggie or a Tupperware container with the marinade. Let the chicken marinate for about 10 minutes.

Fiesta Chicken with Roasted Potatoes

Place the chicken on a lined or greased baking sheet and bake on the lower rack of your oven (while the potatoes bake on the top rack) for 20 minutes, flipping them halfway through. You can also grill them if you like. I would have preferred to do this but Kramer wasn’t home yet and he’s the grill man.

Fiesta Chicken with Roasted Potatoes

When the potatoes are crisp and the chicken is cooked through, serve and enjoy!

5.0 from 1 reviews
Fiesta Chicken with Roasted Potatoes
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Ingredients
Potatoes
  • 5 small-ish sized potatoes (more or less, depending on their size)
  • 1-2 tablespoons olive oil (enough to coat the potatoes)
  • 1 teaspoon cumin
  • 1 teaspoon red pepper flakes
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • ½ teaspoon salt
  • ½ teaspoon pepper
Chicken
  • 2 boneless, skinless chicken breasts
  • juice of ½ lime or lemon (about 1 tablespoon - I used lemon)
  • 1 tablespoon honey or agave nectar (I used honey)
  • ½ teaspoon cumin
  • ½ teaspoon red pepper flakes
  • 1 tablespoon chopped fresh cilantro or parsley (1 teaspoon if using dried herbs, like I did)
  • 2 tablespoons olive oil
Instructions
  1. Preheat your oven to 450 degrees F. Wash your potatoes well and cut into bite-sized pieces. Toss with the olive oil, cumin, red pepper flakes, garlic powder, paprika, salt, and pepper (you can adjust the seasoning depending on what you've got in the cupboard).
  2. Place the potatoes on a greased and lined baking sheet and bake for 40-50 minutes until golden and crispy.
  3. While the potatoes are cooking, pound the chicken breast halves to uniform ⅜"-1/2" thickness between two sheets of wax paper (this helps prevent the spread of salmonella, and keeps the kitchen cleaner in general), or slice the breasts in half, which is what I did because they were so thick.
  4. Mix the marinade, and coat the chicken well on each side, and allow to sit for 5-10minutes. Do not allow the chicken to sit much longer than that, as the acidity of the lime/lemon can degrade the meat if left too long.
  5. Place on a greased and lined baking sheet. Bake for 20 minutes on the lower rack of your oven at 450 degrees F while the potatoes cook (or on the middle rack of your oven at 375 degrees F for 20-30 minutes), flipping halfway through. You can also grill them, if you like.
  6. Serve the chicken with the potatoes and enjoy! Serves 2 if using regular sized chicken breasts or serves 4 if using large breasts that you cut in half.

 

11 Responses

  1. Nick says:

    Fiesta indeed! Nice job not burning the chicken. Sometimes with honey marinades that can be easy to do.

    Cheers!
    Nick

  2. morgan says:

    i’m making this for dinner tonight and can’t wait! i just wanted to let you know though that for me the first picture at the very top shows up as some sort of beef dish.

  3. Christa says:

    What I’d like to know is, what is the dish pictured at the top of the page, because that looks very yummy.

  4. Jessica says:

    Just a fan searching the internet for Chili Relleno recipes and stopped by to see if you have a good one? I know you make killer mexican.

  5. Sarah says:

    You don’t seem to have many sweet potato recipes, so maybe you’re not too familiar with them…but what are your thoughts on adapting the potato part of this recipe to work with sweet potatoes? I’m not sure if the spicy would be strange with the sweet…but I tend to like spicy/sweet combos that are done well. I’d love to hear if you have any input or if you have tips for cooking sweet potatoes!

    • Sydney says:

      Sarah: I actually like sweet potatoes, but not as much as regular potatoes, and to be honest, I just never think to use them! I think the spicy would be great with the sweet; go for it!

  6. Jillian says:

    Just came across your blog and I’m so excited to try your recipes. I’ll be making this for dinner tonight! Just checking–you didn’t cover the chicken before you cooked it did you? Thanks for the great blog:) I’ll definitely be a regular!

  7. Jillian says:

    No worries. Came out really yummy. Will be making this again!

  8. Lisa says:

    I made this tonight for tea and it was fantastic!! That good infact, we’re having it for tea again tomorrow!! I’ve made several of the chicken recipes from your blog and this one is my favourite so far. Thank you x

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