Sheet Pan Tex Mex Chicken and Potato Hash

That's a pretty long title, and I wanted to make it even longer: "Sheet Pan Tex Mex Chicken and Potato Hash with Bell Pepper, Onion and Mexican Cheese". Cuz, that's what's really going on here. I'm talking about golden brown chicken - tossed with Tex Mex seasonings, perfect potatoes (crispy on the outside, tender on the inside), green onions (caramelized AND fresh), and sweet bell pepper. All on ONE pan, roasted to perfection. That means, THE OVEN DID IT ALL (except for the chopping part). The only thing missing is... wait there's NOTHING missing here.

Anyway, I totally cheated with this recipe and used store-bought taco seasoning. Just one flavorful ingredient and - BAM! - dinner was done! I'm referring to the powdered mix used for ground beef or chicken. I buy the "big boy" containers of it so I can sprinkle it over nachos, twice-baked potatoes, eggs, and more. You can also find the packets (next to the taco shells) for less than $1 each. Keep one on hand - you'll use it all the time (I promise).

So why add vinegar to the potatoes? Because it's a classic addition to potato hash. The tanginess is the perfect partner for the sweet green pepper and green onion. I used red wine vinegar, but you can also use cider vinegar. I don't suggest balsamic because it will discolor the potatoes and make them brown. The flavor of balsamic is fine, so if you don't mind the muddy color, go for it.

Sheet Pan Tex Mex Chicken and Potato Hash

1 1/4 pounds boneless skinless chicken breasts, cut into bite-size pieces
1 green bell pepper, seeded and chopped
4 green onions, green and white parts chopped and divided (separate the white parts from the green parts as you chop)
3 tablespoons olive oil, divided
2 tablespoons taco seasoning of choice
1 pound small Yukon gold or red potatoes (or a combination like I did), cut into 1-inch pieces
1 teaspoon red wine vinegar
1/2 teaspoon paprika
Salt and ground black pepper
1/2 cup shredded Mexican cheese blend

Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper or foil.
In a large bowl, combine the chicken, bell pepper, white part of the green onion, 2 tablespoons of the oil, and taco seasoning. Toss to coat. Transfer the mixture to the prepared pan and set aside.
In the same large bowl (why dirty another one?), combine the potatoes, remaining oil, vinegar, and paprika. Toss to coat. Arrange the potatoes around the chicken on the pan, spreading everything out in a single layer. Season with salt and pepper.
Bake for 25 to 30 minutes, until the chicken is cooked through and the potatoes are golden brown on the outside and tender on the inside.
Top the chicken and potatoes with the cheese and return the pan to the oven. Bake for 3 to 5 more minutes, until the cheese melts.
Top with the green part of the green onions before serving (and if you're like me, bring the sheet pan right to the table).

Serves 4