I am a big fan of one-pan meals!
The last one-pan meal I developed was the sweet and savory One-Pan Dijon-Maple Chicken with New Potatoes; however, this new recipe has a more Tex-Mex / Southwest flavor.
And it couldn’t be easier!
Simply get 4 chicken thighs (bone-in, skin-on – very easy on the wallet too!), a can of Mexicorn, and a can of whole new potatoes – which I love and previously detailed in this post. Slices from half of a jalapeno adds a bit of freshness and spice to this dish. And everything is better with just a bit of butter, don’t you agree? 😉
This is a great weeknight meal and, after a little browning of the chicken and potatoes, it’s basically hands-off and comes together in about 45 minutes (40 minutes of which are in the oven!)
You can split the 4 thighs among 4 people and serve this with a side salad to make the meal go further OR if you’re feeding 2, simply split the 4 thighs among you both and enjoy the fiesta with all of the crispy, perfectly browned skin and juicy chicken, buttery potatoes, and spicy corn and jalapenos – no other sides needed!