Best 3 Salsa Chicken Potatoes Recipes

Salsa chicken and potatoes is a quick and easy meal that is perfect for busy weeknights. The chicken is marinated in a flavorful salsa mixture and then baked until cooked through. The potatoes are roasted until golden brown and tender. This dish can be served with rice, tortillas, or your favorite side dish.

This article includes three different recipes for salsa chicken and potatoes:

**1. One-Pot Salsa Chicken and Potatoes:** This recipe is made in one pot, which makes cleanup a breeze. Simply brown the chicken in the pot, add the salsa and potatoes, and bake until cooked through.

**2. Sheet Pan Salsa Chicken and Potatoes:** This recipe is perfect for busy weeknights. Simply toss the chicken, potatoes, and salsa on a sheet pan and bake until cooked through.

**3. Slow Cooker Salsa Chicken and Potatoes:** This recipe is great for a hands-off meal. Simply add the chicken, potatoes, and salsa to the slow cooker and cook on low for 8 hours.

No matter which recipe you choose, you're sure to enjoy this delicious and easy meal.

Here are our top 3 tried and tested recipes!

PAPRIKA-ROASTED CHICKEN, POTATOES, AND RADISHES WITH SALSA VERDE

Paprika-Roasted Chicken, Potatoes, and Radishes With Salsa Verde image

This gorgeous one-pan roast uses paprika-spiked mayonnaise to infuse rich flavor into the potatoes, radishes, and juicy chicken. The salsa verde adds a freshness to the dish.

Provided by Katherine Sacks

Categories 30 Days of Groceries Chicken Roast Potato Radish Paprika Cilantro Lemon Juice Dinner Spring Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 4

Number Of Ingredients 13

Ingredients

1/3 cup mayonnaise
1/2 teaspoon freshly ground black pepper
1/2 teaspoon paprika
4 garlic cloves, finely chopped, divided
2 teaspoons kosher salt, divided
1 (4-4 1/2-pound) whole chicken
1 pound golden new potatoes, quartered
2 bunches radishes (about 18 radishes), halved, greens reserved, trimmed, rinsed
3/4 cup cilantro leaves with tender stems
3/4 cup parsley leaves with tender stems
2/3 cup extra-virgin olive oil
1 tablespoon finely grated lemon zest
2 tablespoons fresh lemon juice

Steps:

Place rack in middle of oven; preheat to 425°F. Mix mayonnaise, pepper, paprika, 2 chopped garlic cloves, and 1 1/2 tsp. salt in a medium bowl.
Pat inside and outside of chicken dry. From edge of cavity, loosen skin from breasts and thighs. Push all but 2 Tbsp. mayonnaise mixture under skin, then gently rub outside of skin to evenly distribute over breasts and legs. Tie together legs with kitchen twine. Transfer chicken to a rimmed baking sheet and roast 25 minutes.
Meanwhile, toss potatoes and radishes in bowl with reserved mayonnaise mixture.
Reduce oven temperature to 400°F. Remove pan from oven, arrange potatoes and radishes in a single layer in pan, and continue to roast until potatoes and radishes are crisp-tender and chicken juices run clear when thigh is pierced with a fork and an instant-read thermometer inserted into the thickest part of the thigh registers 165°F, 18-20 minutes more.
Meanwhile, pulse cilantro, parsley, oil, lemon zest, lemon juice, 1 1/2 cups radish tops, 1 Tbsp. water, and remaining 2 garlic cloves and 1/2 tsp. salt in a food processor until coarsely chopped.
Transfer chicken to a cutting board; let rest 15 minutes. Carve, serve with potatoes and radishes, and top with salsa verde.
Do Ahead
Salsa verde can be made 4 days ahead. Transfer to a resealable container, cover with a thin layer of oil, and chill.

GRILLED CHICKEN AND SWEET POTATOES WITH STRAWBERRY SALSA

Grilled Chicken and Sweet Potatoes with Strawberry Salsa image

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

4 small sweet potatoes
2 tablespoons extra-virgin olive oil, plus more for the grill
Kosher salt and freshly ground pepper
3 skinless, boneless chicken breasts (about 8 ounces each)
1 teaspoon ancho chile powder
1/2 teaspoon ground cumin
8 strawberries, finely chopped
1 yellow bell pepper, finely chopped
1 jalapeno pepper, finely chopped (leave in some seeds for heat)
2 scallions, chopped
1/2 cup chopped fresh cilantro
Juice of 1 lime, plus wedges for serving

Steps:

Preheat a grill to medium. Microwave the sweet potatoes until soft, 7 to 9 minutes. Let cool slightly, then brush with 1 teaspoon olive oil; season with salt and pepper. Meanwhile, toss the chicken with 1 tablespoon olive oil, the chile powder, cumin and a big pinch each of salt and pepper.
Make the salsa: Combine the strawberries, bell pepper, jalapeno and half each of the scallions and cilantro in a medium bowl. Add the lime juice and season with salt and pepper. Toss well and set aside until juicy.
Oil the grill grates and add the sweet potatoes and chicken. Grill, covered, turning, until the sweet potatoes are tender and charred and the chicken is cooked through, 15 minutes for the sweet potatoes and 16 to 20 minutes for the chicken.
Split open the sweet potatoes. Drizzle with the remaining 2 teaspoons olive oil, sprinkle with the remaining scallions and cilantro and season with salt and pepper; fluff with a fork. Serve the chicken with the sweet potatoes; top the chicken with the strawberry salsa and serve with lime wedges.

Nutrition Facts : Calories 370, Fat 12 grams, SaturatedFat 2 grams, Cholesterol 94 milligrams, Sodium 316 milligrams, Carbohydrate 29 grams, Fiber 7 grams, Protein 37 grams, Sugar 9 grams

SALSA CHICKEN POTATOES

Salsa Chicken Potatoes image

In Warsaw, Indiana, Janice Torrence serves her potatoes southwestern-style with salsa and a little sour cream. "My whole family enjoys this recipe," she relates. "Plus, I can prepare it using cooked chicken that is left over from another meal."

Provided by Taste of Home

Categories Dinner Side Dishes

Time 20m

Yield 2 servings.

Number Of Ingredients 7

Ingredients

2 large baking potatoes
1 cup cubed cooked chicken
1 cup tomato sauce
1/2 cup salsa
1 tablespoon brown sugar
2 tablespoons sour cream
1 tablespoon minced fresh parsley

Steps:

Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 10-12 minutes or until tender, turning once. In a microwave-safe bowl, combine the chicken, tomato sauce, salsa and brown sugar. Cover and microwave on high for 3 minutes or until heated through., Cut an X in the top of each potato; fluff pulp with a fork. Top with chicken mixture, sour cream and parsley.

Nutrition Facts : Calories 531 calories, Fat 8g fat (3g saturated fat), Cholesterol 72mg cholesterol, Sodium 934mg sodium, Carbohydrate 82g carbohydrate (17g sugars, Fiber 9g fiber), Protein 30g protein.

Tips:

Choose ripe tomatoes for the salsa. This will give it the best flavor.
Use a variety of colors of tomatoes for a more visually appealing salsa.
If you like your salsa spicy, add a jalapeño or serrano pepper.
Be sure to season the salsa with salt, pepper, and lime juice to taste.
For the chicken, use boneless, skinless chicken breasts or thighs.
Season the chicken with salt, pepper, and garlic powder before cooking.
Cook the chicken until it is cooked through, but not dry.
For the potatoes, use a variety of colors and types of potatoes.
Cut the potatoes into bite-sized pieces.
Season the potatoes with salt, pepper, and paprika before roasting.
Roast the potatoes until they are tender and slightly browned.

Conclusion:

Salsa chicken and potatoes is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The salsa is fresh and flavorful, the chicken is juicy and tender, and the potatoes are crispy and roasted. This dish is sure to be a hit with your family and friends. Serve it with your favorite sides, such as rice, beans, or salad.