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Sheet Pan Adobo Crispy Potatoes and Chicken

March 13, 2022
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Golden seared chicken legs roasted up with the crispiest ever oven-fried potatoes covered in a sweet and spicy adobo coconut milk sauce and finished with all the fresh textures: this Sheet Pan Adobo Crispy Potatoes and Chicken is the ultimate cozy dinner.

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I don’t have an air fryer — which, according to TikTok and Instagram — is an absolute atrocity. I mean, it feels like everyone and their mother is whipping up the crispiest fish, meats, veggies, and (you guessed it) potatoes in those things. All without using tons of oil! I’m obsessed with the idea of mimicking that deep fried texture in a healthier way, I just simply do not have the counter space for another appliance. Thus, I’ve been searching for the best way to use my oven to make these fried favorites into oven-roasted perfection. After much trial and error over how to perfectly crisp up chicken and potatoes, this Sheet Pan Adobo Crispy Potatoes and Chicken recipe was born. And, with a unique potato technique, a delicious South American inspired sauce, and juicy chicken legs, there’s really nothing not to love with this one!

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The breakdown…

This Sheet Pan Adobo Crispy Potatoes and Chicken has a few components, a few techniques, and a ton of flavor. To get things started, I like to go in and prepare those potatoes (arguably the star of this dish). Now, these are not your average roasted potatoes. Rather, you want to start off with some diced russet potatoes (I know, not baby potatoes for once!). You’ll see why later, I promise;) Really, you just need a good starchy big potato for this recipe. 

So, go ahead and chop up those potatoes and give them a quick pre-cook. By boiling your potatoes for just 3 minutes ahead of time, the starches start to soften up and the cooking process begins. Once they are soft, you can go ahead and shake them — yes, shake them — in a pot with a lid. You could also do this in a bowl with a lid, or even with a make-shift lid of sorts. Honestly, you just need to be able to vigorously shake those potatoes until a crust of mashed potatoes forms around the outside of everything. Aka you want the potatoes to start to fall apart. It’s this mashed potato type of crust that will ultimately provide that delicious “fried” crust around the outside of the potatoes. No need for breading of any kind!

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the method…

Once those potatoes are all shaken up, let them try on your baking racks for just a bit before coating and baking them. This will ensure that they don’t have any excess water on their surface, as that would just lead to a soggy potato. Nobody wants that. You could even air dry your chicken legs for an extra layer of crisp, if you would like. But, if you pat them try, I don’t think it’s necessary. You see, once you give everything a second to dry and lather it all up with olive oil (spray is my favorite for this), salt, pepper, and garlic powder, the textures will get an additional layer of crisp. Oh, and SO much flavor!! (Better yet, bake everything off on baking wire racks so the crisp is around it 360 degrees!)

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The method for the chicken is quite simple. I mean, the potatoes are already crazy enough in this Sheet Pan Adobo Crispy Potatoes and Chicken recipe! Plus, with a good bit of a good quality olive oil, I don’t think a good roasted chicken needs much — especially when it is going to be coated up in that adobo sauce!

that sauce…

Speaking of that sauce, this is truly such a simple recipe. With just your favorite store bought enchilada sauce, a few chipotle peppers in adobo for some heat, some of that adobo sauce for a smoky flavor, some nuts/seeds for crunch, a bit of tomato paste for thickness, and a cup of coconut milk for creaminess, this sauce is epic. It’s almost like a South American tomato pesto, if you will. Puree it all up until smooth and allow it to heat through and simmer on the stove and voila! It’s truly a chef’s kiss. 

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how to serve it up…

Once everything is super crisp and cooked through, and that sauce is nice and thickened and warm on the stove, it’s time to finish everything off! I love to go in with some crumbled cotija cheese (feta works too), a bit of cilantro for some freshness, and some toasted salted pepitas for that salty crunch. You could even hit everything with some lime juice, too! Really, this dish is the ultimate spicy (if you would like it to be) and homey comfort food to me. Maybe pair it with some Mexican rice and beans, or maybe eat it as is. Really, you can’t go wrong with a dish like this one.

I hope you love this Sheet Pan Adobo Crispy Potatoes and Chicken as much as I do! Let me know what you think in the comments below:))

Sheet Pan Adobo Crispy Potatoes and Chicken
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Sheet Pan Adobo Crispy Potatoes and Chicken

Recipe by Annie PatrickCourse: Main CourseCuisine: American, Salvadorean, South American, FusionDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

50

minutes
Total time

1

hour 

5

minutes

Golden seared chicken legs roasted up with the crispiest ever oven-fried potatoes covered in a sweet and spicy adobo coconut milk sauce and finished with all the fresh textures: this Sheet Pan Adobo Crispy Potatoes and Chicken is the ultimate cozy dinner.

Ingredients

  • roasted potatoes and chicken:

  • 3 russet potatoes, peeled and cut into 1 inch pieces

  • Olive oil or olive oil spray, to coat

  • Salt and pepper, to taste

  • Garlic powder, to taste

  • 4 chicken legs, bone-in and skin on

  • 1 large sweet onion, wedged

  • adobo sauce:

  • 1 15 oz can red enchilada sauce (mild, medium, or spicy)

  • 2-3 chipotle peppers in adobo + 1 tbsp of the adobo sauce (adjust to spice preference)

  • ¼ cup tomato paste

  • ⅓ cup pepitas (or any nut or seed)

  • 1 cup coconut milk

  • optional: ½ cup fresh pineapple or mango (for some sweetness)

  • assembly:

  • Crumbled cotija cheese, to serve

  • Fresh cilantro, to garnish

  • Toasted salted pepitas, to garnish

Instructions

  • Preheat the oven to 450 degrees. Line two large baking sheets with parchment paper and greased wire baking racks.
  • Bring a large pot (with a lid) of salted water to a boil. Toss in the potatoes and cook for about 3 minutes. Strain the potatoes, then add them back into the empty pot. Place the lid onto your pot and vigorously shake the potatoes until their surfaces begin to break up (the potatoes should look as if they are covered in a layer of mashed potatoes). Transfer the coated potatoes to the wire baking racks and allow them to air dry, about 10-20 minutes.
  • Add the onions and chicken legs to the baking racks. Generously season everything with olive oil, salt, pepper, and garlic powder. Transfer the rack-lined baking sheets to the oven, and roast for 40-45 minutes (broil for the last 5-10 minutes for an extra crispy skin).
  • Meanwhile, in a blender or with an immersion blender, combine all adobo sauce ingredients. Transfer the mixture to a saucepan over the stove. Bring the liquids to a boil then reduce the heat to medium-low. Allow the sauce to simmer while the potatoes and chicken finish cooking, about 20 minutes. The sauce should thicken up over time.
  • Once the chicken, onions, and potatoes are crisp and cooked through, remove them from the oven. Cover with a generous drizzle of the adobo sauce, and finish with some cotija cheese, fresh cilantro, and some pepitas. Serve and enjoy!
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