Skip to Content

Roasted Chile-Lime Chicken and Potatoes

Just add a simple green veggie or salad alongside this comforting Roasted Chile-Lime Chicken and Potatoes recipe, and you have yourself a satisfying & tantalizing gluten free dinner!

I’ve been making variations on Roasted Chile-Lime Chicken and Potatoes for years, which I originally adapted from this roasted chile-lime chicken recipe from the Food Network. Mine also sports potatoes, because — well, do you really need an excuse for potatoes?

But if you must have one, how about this: Because potatoes lend themselves so well to the chile-lime flavors here, and because they pair beautifully with the juicy chicken.

plate of chile-lime chicken and potatoes

You get so much flavor throughout both the chicken and the potatoes here! Instead of using thighs, you can also make this recipe with a whole chicken or with other chicken parts; just adapt the cooking time and proportions to fit what you have on hand.

(If you prefer, you can also make roasted chile-lime chicken with serranos instead of jalapeños, but the chicken will have a little more of a kick to it.)

Roasted Chile-Lime Chicken and Potatoes

Ingredients

– for the chicken

2.5 lbs bone-in, skin-on chicken thighs
2 medium jalapeños, chopped
1 Tbsp olive oil
2 tsp Kosher salt
1 tsp minced garlic
Juice of 1/2 of a small lime

– for the potatoes

2 lbs russet potatoes, roughly chopped
1 Tbsp olive oil
1 tsp minced garlic
1/2 tsp chili powder
1/2 tsp smoked paprika
1/4 tsp Kosher salt
Juice of 1/4 of a small lime

Directions

Preheat oven to 400 degrees and trim the chicken.

add peppers to food chopper

Prepare the jalapeño-lime mixture for the chicken. (I hate chopping jalapeños, don’t you? So I just cut mine into large chunks, then used my favorite mini food chopper to make chopping the peppers a breeze!) Add jalapeños, olive oil, Kosher salt, garlic, and lime juice to a little food chopper, then just pulse everything together.

Roughly chop the potatoes and place them on a rimmed baking sheet. Toss the potatoes with olive oil, garlic, chili powder, smoked paprika, Kosher salt, and lime juice, then spread them out evenly across the baking sheet.

potatoes on baking sheet

Place a baking rack on top of the baking sheet with the potatoes, nestling it in and pushing potatoes aside to make room. Arrange the chicken thighs skin-side up on top of the baking rack.

jalapeno lime chicken on baking rack

Tuck some of the jalapeno-lime mixture under the skin of each chicken thigh, then spread the rest across the top of the chicken.

Roast chicken and potatoes at 400 degrees for 50-55 minutes, or until chicken is cooked through to temperature, stirring potatoes halfway through. (Just remove the baking rack temporarily to do so.)

When done, be sure to stir the potatoes well before serving them along with the roasted chile-lime chicken.

Note: If you don’t have a food chopper, simply chop the jalapeños by hand, then mix those together with the other jalapeño-lime ingredients before adding to the chicken.

Limey, salty, peppery, roasted chicken goodness

roasted chile-lime chicken with potatoes

This chicken does have a little kick, but it’s nowhere near as spicy as you might expect. What “hot” there is, you’ll find in the peppers on top of and tucked underneath the chicken skin — which is easy enough to scrape off for kids who might be more spice-sensitive or picky, while still locking in that good juicy roasted flavor.

Roasted chile-lime chicken and potatoes is a naturally gluten free recipe, and you get so much flavor from such a few simple ingredients here!

Roasted Chile-Lime Chicken and Potatoes, printable recipe 

Print Pin
4 from 1 vote

Roasted Chile-Lime Chicken and Potatoes

Just add a simple green veggie or salad alongside this comforting Roasted Chile-Lime Chicken and Potatoes recipe, and you have yourself a satisfying gluten free dinner!
Course dinner
Cuisine Chicken
Keyword chicken, chicken thighs, chile-lime chicken, jalapenos, lime, one pan meal, potatoes
Total Time 1 hour 15 minutes
Servings 4

Equipment

rimmed baking sheet

Ingredients

– for the chicken

  • 2.5 lbs chicken thighs bone-in, skin-on
  • 2 medium jalapeños chopped
  • 1 Tbsp olive oil
  • 2 tsp Kosher salt
  • 1 tsp minced garlic
  • Juice of 1/2 of a small lime

– for the potatoes

  • 2 lbs russet potatoes roughly chopped
  • 1 Tbsp olive oil
  • 1 tsp minced garlic
  • 1/2 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp Kosher salt
  • Juice of 1/4 of a small lime

Instructions

  • Preheat oven to 400 degrees and trim the chicken.
  • Prepare the jalapeño-lime mixture for the chicken. (I hate chopping jalapeños, don’t you? So I just cut mine into large chunks, then used my favorite mini food chopper to make chopping the peppers a breeze!) Add jalapeños, olive oil, Kosher salt, garlic, and lime juice to a little food chopper, then just pulse everything together.
  • Roughly chop the potatoes and place them on a rimmed baking sheet. Toss the potatoes with olive oil, garlic, chili powder, smoked paprika, Kosher salt, and lime juice, then spread them out evenly across the baking sheet.
  • Place a baking rack on top of the baking sheet with the potatoes, nestling it in and pushing potatoes aside to make room. Arrange the chicken thighs skin-side up on top of the baking rack.
  • Tuck some of the jalapeno-lime mixture under the skin of each chicken thigh, then spread the rest across the top of the chicken.
  • Roast chicken and potatoes at 400 degrees for 50-55 minutes, or until chicken is cooked through to temperature, stirring potatoes halfway through. (Just remove the baking rack temporarily to do so.)
  • When done, be sure to stir the potatoes well before serving them along with the roasted chile-lime chicken.

Notes

If you don’t have a food chopper, simply chop the jalapeños by hand, then mix those together with the other jalapeño-lime ingredients before adding to the chicken.

Recipes in the real world

Be sure not to miss the free weekly ALDI meal plans, which show you how to use these easy family recipes to meal plan affordably and realistically for your family. Or, find more recipe ideas with the Recipe Search!

Recipe Rating




Anne Hall

Thursday 18th of March 2021

That’s a special baking rack, right? I am going to look for one. I have a baking cooling rack, but that’s different, right?

rachel

Thursday 18th of March 2021

It has to be oven safe -- it's just to lift the chicken up. I use mine as a baking and cooling rack, but depends on what you have.

Caitlin

Wednesday 23rd of September 2020

When you use thighs what is the end texture of them? They were 50% off at aldi today (bone and skin on) but I'm hoping they pull off the bone easy enough for me to double the chicken for curry. Thanks!

rachel

Wednesday 23rd of September 2020

The texture is pretty much like any other roasted chicken (think about a roasted whole chicken for instance). It won't be fall apart shredded like, say, a slow cooked chicken -- but should be easy enough to pull off the bone and chop up.

Kim

Saturday 25th of July 2020

If I use chicken breast, how can I make it so as chicken doesn’t dry out?

rachel

Saturday 25th of July 2020

Bone-in? Just watch the cooking time. The chile-lime marinade should help with that, but they may cook through faster than thighs. If they're done before the potatoes, just pull the chicken out and give the potatoes a little longer -- letting it rest 10 minutes before slicing/eating will also help preserve moistness.

Judy in MI

Saturday 16th of November 2019

Made this for dinner last night! So delicious! Thanks for the great recipe~

Caroline

Saturday 21st of September 2019

Wear gloves if you chop the peppers by hand. And NEVER rub your eyes LOL. Learned both lessons years ago....the hard way LOL YOW!

Simple Share Buttons