Herb Roasted Potato Wedges with Chicken, Mushrooms & Peppers
This dish is a hearty one-pan meal where crispy herb-roasted potato wedges meet tender chicken, caramelized mushrooms, and sweet bell peppers. The potatoes are tossed in olive oil and fresh herbs, roasted until golden and crisp, then combined with juicy chicken pieces and sautéed vegetables for a wholesome, balanced dinner. It’s rustic, colorful, and full of savory flavors — perfect for weeknights or casual family meals.
Prep: 15 minutes
Cook: 40 minutes
Total: ~55 minutes
Servings:4
Ingredients
For the potato wedges
1 ½ lbs (700 g) potatoes, cut into thick wedges
3 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
1 tsp dried oregano (or thyme/rosemary)
Salt & black pepper, to taste
For the chicken & veggies
1 lb (450 g) chicken breast or thighs, cut into strips
2 tbsp olive oil
2 cups mushrooms, sliced
2 bell peppers (red, yellow, or green), sliced
1 medium onion, sliced
2 garlic cloves, minced
1 tsp Italian seasoning
½ tsp chili flakes
Salt & black pepper, to taste
To finish
Fresh parsley or basil, chopped
Grated Parmesan
Instructions
Roast the potato wedges
Preheat oven to 425°F (220°C).
Toss potatoes with olive oil, garlic powder, paprika, oregano, salt, and pepper.
Spread on a lined baking sheet, roast for 30–35 minutes, flipping halfway, until golden and crisp.
Cook chicken & veggies
While potatoes roast, heat 2 tbsp olive oil in a skillet.
Add chicken, season with salt, pepper, and Italian seasoning, cook until golden and cooked through (6–7 minutes). Remove and set aside.
In the same pan, sauté mushrooms until browned, then add onion, peppers, and garlic. Cook until softened and slightly caramelized (5–6 minutes).
Combine
Return chicken to the skillet with veggies. Toss everything together.
Serve alongside or over the crispy roasted potato wedges.
Garnish & serve
Sprinkle with fresh parsley and Parmesan if desired.
Serve hot as a full meal.
Notes & Tips
Swap chicken with turkey or sausage for variation.
Add zucchini or cherry tomatoes for extra color.
For crispier wedges, soak cut potatoes in cold water 20 minutes, then dry well before roasting.
Frequently Asked Questions
Q: Can I make this sheet-pan style?
Yes! Place chicken and veggies on the same tray with potatoes (cook chicken/veggies for the last 20 minutes of potato roasting).
Q: Can I meal prep this?
Absolutely — keeps well in the fridge for up to 3 days. Reheat in oven for best texture.
Nutritional Information
Calories: 520
Protein: 36 g
Carbs: 48 g
Fat: 20 g
Fiber: 6 g