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!
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. 🙂
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.
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.
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
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 keeping in some of the 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
- 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
- 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
- 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.
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.
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Ashlyn says
Do you have the nutrition breakdown for both the chicken and potatoes?
rachel says
I’m sorry, I do not. People often use something like MyFitnessPal to calculate nutrition information if they desire.