The secret to a perfectly moist and juicy roasted chicken it’s – adding avocado mayo.
Who doesn’t love classic chicken and potatoes? Make your life easy with one pan avocado mayo roasted chicken and baby potatoes.
Ingredients:
• 1lb chicken breast
• baby potatoes – you can also use regular potatoes chopped into small bite-sized pieces
• 1/2 cup avocado mayo
• 1 Lemon
• 1 tablespoon smoked paprika
• 1 bunch of fresh thyme
• Salt and pepper
It takes only 10 minutes to prep in a single sheet pan. Just toss everything together, pop it in the oven and let the oven do its magic. So easy and so delicious.
This is one of my go-to dishes because it’s delicious and super easy, but it’s especially for days I’m extra busy with the kids.
I like to serve this alongside a green salad to add some green to my dinner.
Directions:
1 – Combine the ingredients in a large casserole dish: add chicken, potatoes, and olive oil;
2 – Season with salt and pepper and toss to coat;
3 – Arrange chicken in between the potatoes (Season chicken with more salt and pepper on both sides);
4 – Top chicken with avocado mayonnaise and fresh thyme;
5 – Roast: Place the pan in a 350 F preheated oven and cook for 1 hour and 25 minutes, until the skin is crispy and golden brown and potatoes are soft when pierced with a fork;
6 – Broil (optional): For crispier and more browned skin turn the broiler on high and broil for 3-4 minutes, until crispy. Be sure to keep a close eye on the broiler as things can burn very quickly;
7 – Remove from oven and serve.
Enjoy!
