Chicken Avocado Crunchy Potato Tray Bake (Printable)
Wholesome tray bake with chicken, creamy avocado, and crispy golden potatoes roasted together in one pan.
# What You’ll Need:
→ Proteins
01 - 4 boneless, skinless chicken thighs
→ Vegetables
02 - 1.3 lbs baby potatoes, halved
03 - 1 large red onion, cut into wedges
04 - 1 red bell pepper, sliced
05 - 2 ripe avocados, sliced
→ Marinade & Seasoning
06 - 3 tbsp olive oil
07 - 2 cloves garlic, minced
08 - 1 tsp smoked paprika
09 - 1 tsp dried oregano
10 - 1/2 tsp ground black pepper
11 - 1 tsp sea salt
→ Garnishes
12 - 1 small bunch fresh coriander or parsley, chopped
13 - 1 lime, cut into wedges
# How to Prepare:
01 - Preheat oven to 400°F.
02 - Toss chicken thighs, baby potatoes, red onion, and red bell pepper with olive oil, garlic, smoked paprika, oregano, salt, and black pepper in a large bowl until well coated.
03 - Spread mixture in a single layer on a large baking tray.
04 - Roast for 35-40 minutes, turning potatoes and vegetables halfway through, until chicken is cooked through and potatoes are golden and crispy.
05 - Remove from oven and arrange sliced avocado over the tray bake.
06 - Scatter with chopped coriander or parsley and serve with lime wedges.
# Expert Advice:
01 -
- Everything cooks on one pan so cleanup takes literally two minutes
- The avocado adds this buttery richness that makes the whole dish feel restaurant special
- You can prep everything in advance and just pop it in the oven whenever youre ready
02 -
- Overcrowding the tray is the enemy of crispy potatoes, so use a larger pan or cook in two batches if needed
- Adding the avocado at the very end prevents it from becoming bitter or mushy from the heat
- Squeeze that lime over everything right before eating, it transforms the whole dish
03 -
- Dry your chicken and vegetables with paper towels before tossing with oil for better browning
- Letting the tray bake rest for 5 minutes after removing from the oven helps all the flavors settle