Mexican Chicken with Potatoes

Infused with bold, zesty flavors, this Mexican Chicken with Potatoes is the ultimate one-pan dinner that brings a taste of Mexico straight to your table. Juicy, bone-in chicken thighs are marinated in a vibrant blend of olive oil, fresh lime juice, garlic, cumin, chili powder, and paprika, delivering a smoky, tangy kick. Roasted alongside bite-sized red potatoes and topped with thinly sliced jalapeños for optional heat, this dish achieves the perfect balance of tender meat and crispy, golden potatoes. Finished with a sprinkle of fresh cilantro and served with lime wedges, this easy-to-make recipe is ready in just an hour and perfect for weeknight dinners or casual entertaining. Make this crowd-pleasing meal tonight for a flavor-packed, stress-free dining experience!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 6 pieces chicken thighs (bone-in, skin-on)
• 1.5 pounds small red potatoes
• 3 tablespoons olive oil
• 2 tablespoons lime juice (freshly squeezed)
• 4 pieces garlic cloves (minced)
• 1 teaspoon ground cumin
• 2 teaspoons chili powder
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 1 piece jalapeño (thinly sliced)
• 0.25 cup fresh cilantro (chopped)
• 1 lime lime wedges (for garnish)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Wash the red potatoes and cut them into bite-sized pieces, leaving the skin on. Set aside.

Step 3

In a large bowl, whisk together olive oil, lime juice, minced garlic, ground cumin, chili powder, paprika, dried oregano, salt, and black pepper to create the marinade.

Step 4

Add the chicken thighs to the bowl and coat them evenly in the marinade. Let them sit for 10 minutes to absorb the flavors.

Step 5

Add the potato pieces to the bowl and toss to coat them in the marinade as well.

Step 6

In a large oven-safe skillet or baking dish, arrange the chicken thighs skin-side up. Spread the potatoes around the chicken in an even layer.

Step 7

Top the dish with thinly sliced jalapeño for added heat, if desired.

Step 8

Roast in the preheated oven for 40-45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are fork-tender.

Step 9

Once cooked, remove the skillet from the oven and let it rest for 5 minutes.

Step 10

Garnish with freshly chopped cilantro and serve with lime wedges on the side for added brightness.

Step 11

Enjoy your Mexican Chicken with Potatoes!

Nutrition Facts

Serving size	1826.3 grams (1826.3g)

Amount per serving	% Daily Value*
Calories	2823

Total Fat 183.80g	236%
Saturated Fat 46.20g	231%
Polyunsaturated Fat 4.00g
Cholesterol 729mg	243%
Sodium 3283mg	143%
Total Carbohydrate 130.50g	47%
Dietary Fiber 16.00g	57%
Total Sugars 10.90g
Protein 177.50g	355%

Vitamin D 0IU	0%
Calcium 275mg	21%
Iron 18mg	100%
Potassium 5158mg	110%

*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.

Source of Calories

Fat: 57.3%

Protein: 24.6%

Carbs: 18.1%