Roasted Chicken and Potato Hash
Roasted Chicken and Potato Hash
Ingredients
For the Hash
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 1/2 pounds Yukon Gold potatoes, scrubbed and cut into 3/4-inch cubes
- 1 red bell pepper, cored, seeded, and diced
- 1 yellow onion, diced
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For Serving
- 2 avocados, ripe, diced
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easier cleanup.
⏱️ 5 min•🌡️ 400
- 2
In a large mixing bowl, combine the cubed chicken, diced Yukon Gold potatoes, diced red bell pepper, and diced yellow onion.
⏱️ 5 min
- 3
Add the olive oil, garlic powder, smoked paprika, dried oregano, salt, and black pepper to the bowl. Toss all the ingredients thoroughly until everything is evenly coated with the oil and spices.
⏱️ 3 min
- 4
Spread the chicken and potato mixture in a single, even layer on the prepared baking sheet. Ensure there's enough space for even roasting; use two baking sheets if necessary to avoid overcrowding.
⏱️ 2 min
- 5
Roast in the preheated oven for 20 minutes. After 20 minutes, remove the baking sheet from the oven and use a spatula to flip the hash, ensuring all sides get crispy. Return to the oven and continue roasting for another 15 to 20 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the potatoes are tender and lightly browned.
⏱️ 40 min•🌡️ 400
- 6
Once cooked, remove the hash from the oven. Divide it among four plates. Top each serving generously with diced ripe avocado and a sprinkle of fresh chopped parsley. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Roasted Chicken and Potato Hash
Ingredients
For the Hash
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 1/2 pounds Yukon Gold potatoes, scrubbed and cut into 3/4-inch cubes
- 1 red bell pepper, cored, seeded, and diced
- 1 yellow onion, diced
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For Serving
- 2 avocados, ripe, diced
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easier cleanup.
⏱️ 5 min•🌡️ 400 - 2
In a large mixing bowl, combine the cubed chicken, diced Yukon Gold potatoes, diced red bell pepper, and diced yellow onion.
⏱️ 5 min - 3
Add the olive oil, garlic powder, smoked paprika, dried oregano, salt, and black pepper to the bowl. Toss all the ingredients thoroughly until everything is evenly coated with the oil and spices.
⏱️ 3 min - 4
Spread the chicken and potato mixture in a single, even layer on the prepared baking sheet. Ensure there's enough space for even roasting; use two baking sheets if necessary to avoid overcrowding.
⏱️ 2 min - 5
Roast in the preheated oven for 20 minutes. After 20 minutes, remove the baking sheet from the oven and use a spatula to flip the hash, ensuring all sides get crispy. Return to the oven and continue roasting for another 15 to 20 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the potatoes are tender and lightly browned.
⏱️ 40 min•🌡️ 400 - 6
Once cooked, remove the hash from the oven. Divide it among four plates. Top each serving generously with diced ripe avocado and a sprinkle of fresh chopped parsley. Serve immediately.
⏱️ 5 min