One-Pan Chipotle Lime Roasted Chicken and Potatoes
A bold and smoky sheet pan dinner featuring tender chicken breasts and crispy fingerling potatoes coated in a vibrant chipotle-lime marinade. The combination of spicy chipotle peppers, bright lime, and aromatic cilantro creates layers of flavor that develop beautifully during roasting. Perfect for busy weeknight dinners when you want something exciting but simple, this dish delivers restaurant-quality taste with minimal cleanup. The potatoes absorb the smoky marinade while developing crispy edges, and the chicken stays juicy from the citrus and oil coating.
Ingredients
- 1 pound boneless skinless chicken breasts
- 2 pounds fingerling potatoes or small new potatoes, halvedbaby Yukon Gold1:1
Similar cooking time and texture
- 2 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 2 cloves garlic, minced
- 2 canned chipotle peppers in adobo sauce, finely mincedsmoked paprika plus cayenne1 tablespoon paprika plus 1/4 teaspoon cayenneheat mild
Less smoky but similar heat level
- 1 tablespoon adobo sauce
- 1 tablespoon lime zest
- 1 tablespoon fresh cilantro, chopped
- 1 teaspoon kosher salt
Instructions
- 1
Preheat oven to 400F degrees
- 2
Whisk together olive oil, garlic, chipotle peppers, adobo sauce, lime zest, lime juice, cilantro and kosher salt in a large bowl
- 3
Toss potatoes in the mixture until evenly coated
- 4
Transfer potatoes to a 9x13-inch glass baking dish using a slotted spoon, reserving remaining mixture
- 5
Add chicken to bowl with remaining mixture and turn multiple times to coat
- 6
Place chicken in center of baking dish and arrange potatoes around the chicken breasts
- 7
Bake for 30-45 minutes, stirring occasionally, until potatoes are tender and chicken is cooked through and no longer pink
Tips
Cut potatoes into similar sizes to ensure even cooking and crispy edges throughout.
Let chicken rest for 5 minutes after baking to redistribute juices before slicing.
Save extra adobo sauce from the can - it keeps well refrigerated for future recipes.
Good to Know
Refrigerate leftovers for up to 3 days in airtight containers.
Marinate chicken and potatoes up to 4 hours ahead, then bake when ready.
Serve immediately while potatoes are crispy, garnished with fresh cilantro and lime wedges.
Common Mistakes
Don't overcrowd the pan or potatoes won't crisp properly.
Use a meat thermometer to avoid overcooking chicken - it should reach 165F internal temperature.
Substitutions
Similar cooking time and texture
Less smoky but similar heat level
FAQ
Can I use regular potatoes instead of fingerlings?
Yes, cut regular potatoes into 1-2 inch chunks. They may need 5-10 minutes longer to become tender and crispy.
How long will this keep in the refrigerator?
Store covered for up to 3 days. Reheat in a 350F oven for 10-15 minutes to restore some crispiness to the potatoes.
Can I make this spicier?
Add more chipotle peppers or include some of the seeds. You can also add a pinch of cayenne pepper to the marinade.