CHICKEN POTATO BAKE
I used
boneless and skinless chicken breasts instead of the fryer, and everything went
well. I cut the potatoes small enough to be tender when the chicken was ready.
Easy to throw together, great for those nights when you need something you can
keep warm because everyone is in / out and eats at different times. The remains
are well preserved and warmed up.
Ingredients
- 1.5 tablespoons olive oil
- 1/8 teaspoon pepper
- 3/4 cup shredded mozzarella cheese
- 4 potatoes medium-sized, cut into 3/4" cube (russet, white, and red are all good choices, no need to peel)
- 1/8 teaspoon salt
- parsley (optional, freshly chopped)
- 1 tablespoon minced garlic
- 1.5 pounds boneless skinless chicken (I like to use thighs)
Instructions
First, Preheat
oven to 425 degrees F/220 degrees C.
Then, Place
the potato cubes in a large bowl, add the garlic, olive oil, salt, and pepper,
and toss to coat.
Spray a
large (9x13) baking dish with non stick spray.
Spread
potato mixture in dish and bake about 15 minutes.
Remove
baking dish from oven and place the chicken pieces in the dish, nestling them
down into the potato mixture a bit.
If desired,
brush the top of each chicken piece with a little olive oil and season with
salt and pepper.
Bake 20-25
minutes, until chicken is cooked and potatoes are browned.
Sprinkle the
mozzarella cheese over the top, return to the oven and bake for a few more
minutes to melt the cheese.
When
serving, sprinkle chopped parsley on top (if desired).
Happy
Cooking Time.
