Roast Chicken & Potatoes Monterey

chefs-mate chefs-mate 0 Comments
Servings: 4 Difficulty: Intermediate
Jump To Recipe Print Recipe
Juicy roasted chicken thighs with crispy red potatoes topped with a zesty Mexican cheese salsa
Roast Chicken & Potatoes Monterey recipe image

This Roast Chicken & Potatoes Monterey is a vibrant, one-pan meal that captures the bold flavors of Mexican cuisine. Tender chicken breasts are roasted alongside crispy red potato chunks, all brought together with a fresh, creamy topping of melted Mexican cheese, cilantro, and salsa. The dish offers a perfect balance of savory, acidic, and creamy textures, making it an ideal choice for busy weeknight dinners or casual family gatherings. It’s simple to prepare using pantry staples, yet delivers a restaurant-quality result that is both comforting and exciting.

Roast Chicken & Potatoes Monterey recipe image
Print Recipe

Roast Chicken & Potatoes Monterey

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 131.1

Description

This Roast Chicken & Potatoes Monterey is a vibrant, one-pan meal that captures the bold flavors of Mexican cuisine. Tender chicken breasts are roasted alongside crispy red potato chunks, all brought together with a fresh, creamy topping of melted Mexican cheese, cilantro, and salsa. The dish offers a perfect balance of savory, acidic, and creamy textures, making it an ideal choice for busy weeknight dinners or casual family gatherings. It&# 226;ÂÂs simple to prepare using pantry staples, yet delivers a restaurant-quality result that is both comforting and exciting.

Ingredients

Directions

  1. Preheat oven to 425ðF (220ðC). Line a large shallow roasting pan with aluminum foil for easy cleanup.
  2. In a large bowl, toss the red potato chunks with 1 tablespoon of melted butter until evenly coated.
  3. Spread the potatoes in a single layer on the prepared roasting pan. Bake for 10 minutes to start crisping the edges.
  4. Remove the pan from the oven. Toss the potatoes and arrange them in a single layer around the edges of the pan, clearing the center.
  5. Place the chicken breast halves in the center of the roasting pan.
  6. In a small bowl, combine the remaining 1 tablespoon of melted butter with the fresh lime juice. Brush this mixture evenly over the chicken breasts.
  7. Return the pan to the oven and bake for 20 to 22 minutes, or until the chicken is cooked through (internal temperature of 165ðF) and the potatoes are tender and browned.
  8. While the chicken cooks, prepare the topping: In a medium bowl, combine the Mexican cheese blend, chopped cilantro, and salsa.
  9. Sprinkle the cheese and salsa mixture evenly over the chicken and potatoes.
  10. Return to the oven and bake for an additional 2 to 3 minutes, just until the cheese is melted and bubbly.
  11. Remove from oven. Serve immediately with lime wedges on the side.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 131.1kcal
% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 10.2mg1%
Total Carbohydrate 28.9g10%
Dietary Fiber 3.7g15%
Sugars 1.4g
Protein 3.4g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: roast chicken, potatoes monterey, mexican chicken, one pan meal, red potatoes, cheese salsa, chicken thighs, cilantro lime, easy dinner, family meal, roasted vegetables, comfort food, gluten free, weeknight dinner, melted cheese, salsa topping
Recipe Card powered by WP Delicious