Tex-Mex Sheet-Pan Chicken & Peppers

Crisp, spice-rubbed chicken leg quarters roast on one pan with peak-season Washington peppers and tender red potatoes for an easy Tex-Mex dinner.

This recipe may need another look before cooking.

It scored 6/10, below our 8/10 retry mark.

Draper Valley All Natural Fresh Chicken Leg Quarters
1½ pounds, about 2 leg quarters $2.99
Fresh Large Green Bell Pepper
1 pepper $1.50
Red Potatoes
12 ounces $1.29
Olive oil
2 tablespoons
Chili powder
2 teaspoons
Ground cumin
1 teaspoon
Smoked paprika
1 teaspoon
Garlic powder
½ teaspoon
Dried oregano
½ teaspoon
Kosher salt
1 teaspoon

1.
Heat the oven to 425°F. Cut 12 ounces red potatoes into 1-inch wedges, cut 1 green bell pepper into wide strips, and pat 1½ pounds chicken leg quarters dry.
2.
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.
3.
Toss 12 ounces prepared red potatoes with 2 teaspoons olive oil, 1 teaspoon spice blend, and ¼ teaspoon kosher salt; spread them over a large rimmed sheet pan.
4.
Rub 1½ pounds chicken leg quarters with 2 teaspoons olive oil, 3 teaspoons spice blend, and ½ teaspoon kosher salt. Nestle them skin-side up among the potatoes and oven-roast for 20 minutes.
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.
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 skin.

Careme