Preheat your oven to 400 degrees Fahrenheit. If you have a convection setting, use it for even cooking. Prepare a baking sheet by lining it with foil for easy cleanup. This is one of my favorite tricks to save time later.
Now, let’s get the potatoes ready! Place the halved or quartered potatoes in a large bowl and drizzle them with 2 tablespoons of olive oil. Toss them well so each piece is coated.
Arrange the potatoes on one side of the baking sheet, making sure the cut side is facing down. This helps them get that perfect golden crust while baking. Bake for about 15 minutes until they start to soften.
Once the potatoes have baked, carefully remove the sheet pan from the oven. Add the diced chicken and diced red bell pepper to the pan, placing them alongside the potatoes.
Drizzle the remaining 2 tablespoons of olive oil over the chicken and pepper. Then, sprinkle the cumin, salt, and black pepper over everything. Use a spatula to toss all the ingredients together, ensuring everything is evenly coated.
Now, flip the potatoes so their cut sides are facing up—this helps the toppings stick better. Then, evenly spoon the salsa over the entire mixture.
Return the sheet pan to the oven and bake for an additional 15 minutes. During this time, keep an eye on the chicken; it should reach an internal temperature of 165 degrees Fahrenheit.
When the baking time is up, check to make sure the potatoes are fork-tender and the chicken is cooked through. If everything looks good, remove the pan from the oven.
Optionally, you can drizzle the baked dish with fresh lime juice for a zesty kick. Just before serving, sprinkle with cilantro for a pop of color and freshness.
Now, serve your Sheet Pan Salsa Chicken and Potatoes warm, and enjoy every bite of this delightful dish!
