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Sheet Pan Salsa Chicken and Potatoes

A comforting one-pan meal featuring juicy chicken, crispy potatoes, and zesty salsa, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Tex-Mex
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb baby Yukon gold potatoes Cut into halves or quarters for even cooking.
  • 2 tbsp olive oil Used for roasting the ingredients.
  • 1 lb boneless skinless chicken breast Lean protein source.
  • 1 medium red bell pepper Diced for added sweetness and color.
  • 1 tsp ground cumin Adds warm, earthy flavor.
  • 1 tsp kosher salt Enhances flavor.
  • 1 tsp freshly ground black pepper Adds depth to the seasoning.
  • 1 cup salsa Zesty flavor component.
  • 1 tbsp lime juice Optional for added zest.
  • 1/4 cup cilantro Optional garnish for freshness.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Line a baking sheet with foil to facilitate cleanup.
  3. Arrange halved or quartered potatoes on the baking sheet, cut side down, and drizzle with 2 tablespoons of olive oil.
  4. Bake the potatoes for 15 minutes until they start to soften.
Cooking
  1. Remove the baking sheet from the oven, and add diced chicken and red bell pepper to the potatoes.
  2. Drizzle with the remaining olive oil, then sprinkle with cumin, salt, and pepper. Toss to coat all ingredients thoroughly.
  3. Turn the potatoes cut side up for even roasting.
  4. Spoon salsa over the chicken, potatoes, and peppers, ensuring everything is well covered.
  5. Return to the oven and bake for an additional 15 minutes, or until the chicken is cooked through and the potatoes are fork-tender.
Serving
  1. Optionally drizzle with lime juice and sprinkle with cilantro before serving.

Notes

Customize your vegetables or use leftover veggies for added nutrition and flavor. Allow the chicken to rest after cooking for juices to redistribute.