Tex-Mex Sheet-Pan Chicken & Peppers
Smoky, crisp-skinned chicken roasts alongside golden potatoes and sweet peppers for a colorful, satisfying one-pan Tex-Mex dinner.
- Total time: 55 minutes
- Servings: —
- Estimated total cost: About $7–$9
- Calories per serving: —
Ingredients
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Draper Valley All Natural Fresh Chicken Leg Quarters1½ pounds, about 2 leg quarters $2.99
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Fresh Large Green Bell Pepper1 pepper $1.50
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Red Potatoes12 ounces $1.29
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Olive oil2 tablespoons
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Chili powder2 teaspoons
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Ground cumin1 teaspoon
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Smoked paprika1 teaspoon
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Garlic powder½ teaspoon
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Dried oregano½ teaspoon
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Kosher salt2½ teaspoons
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Seghesio Family Vineyards Zinfandel1 bottle $23.99
Instructions
Swipe or drag a step aside when it’s done. ↔
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1.
Heat the oven to 425°F. Pat 1½ pounds chicken leg quarters dry, season them all over with 1½ teaspoons kosher salt, and let them stand while preparing the vegetables.
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2.
Cut 12 ounces red potatoes into 1-inch wedges and cut 1 green bell pepper into wide strips. Mix 2 teaspoons chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, ½ teaspoon garlic powder, and ½ teaspoon dried oregano to make 5 teaspoons spice blend.
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3.
Toss 12 ounces prepared red potatoes with 2 teaspoons olive oil, 1 teaspoon spice blend, and ¾ teaspoon kosher salt; spread them over a large rimmed sheet pan.
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4.
Rub 1½ pounds seasoned chicken leg quarters with 2 teaspoons olive oil and 3 teaspoons spice blend. Nestle them skin-side up among the potatoes and oven-roast for 20 minutes.
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5.
Toss 1 prepared green bell pepper with 2 teaspoons olive oil, 1 teaspoon spice blend, and ¼ teaspoon kosher salt. Add it to the pan and oven-roast everything for 20–22 minutes more, until the potatoes are tender and the thickest part of the chicken reaches at least 175°F without touching bone.
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6.
Rest the sheet-pan dinner for 5 minutes, then divide it between 2 plates with one bone-in chicken portion per person.
Health: Approximately 610 calories per serving, with about 40 grams of protein plus fiber and vitamin C from the vegetables.
Drink pairing: A medium-bodied Zinfandel complements the smoky chile seasoning and crisp roasted chicken.
Wine picks:
- Seghesio Family Vineyards Zinfandel $23.99 1 bottle
- Klinker Brick Winery Old Vine Zinfandel California Red Wine $18.99 1 bottle
Why it works: The smoky chili, cumin, paprika, roasted peppers, and crisp chicken skin call for ripe, full-flavored Zinfandel. Seghesio brings savory structure and old-vine concentration, while Klinker Brick offers a fruit-forward, peppery match at a more moderate price.