Friday, November 8, 2019
CHICKEN POTATO BAKE | Dinner instant pot, Dinner forone, fish Dinner, breakfast for Dinner, Dinner videos, Dinner party, Dinner for kids, simple Dinner, Dinner meals, fast Dinner, Dinner ona budget, whole 30 Dinner, clean eating Dinner, gluten free Dinner, Dinner salad, Dinner potatoes, salmon Dinner, Christmas Dinner, Dinner pork, seafood Dinner, #Dinnerchickenrecipes, #Dinnertablesettings, #Dinnerglutenfree, #Dinnerhealthy, #Dinnereasyrecipes, #Dinnerglutenfree, #Dinnerglutenfree,
CHICKEN POTATO BAKE
What a wonderful recipe.
I did nothing different but increased the ingredients a bit.
I have a big family.
You are correct it is one of those recipes you could experiment with a lot which is nice, but the original is perfect the way it is also.
Thanks for a quick and easy meal that I will be making often.
INGREDIENTS
- 1.5 tablespoons olive oil
- 1.5 pounds boneless skinless chicken (I like to use thighs)
- 3/4 cup shredded mozzarella cheese
- parsley (optional, freshly chopped)
- 4 potatoes medium-sized, cut into 3/4" cube (russet, white, and red are all good choices, no need to peel)
- 1 tablespoon minced garlic
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
INSTRUCTIONS
- Frist Preheat oven to 425 degrees F/220 degrees C.
- Place the potato cubes in a large bowl, add the garlic, olive oil, salt, and pepper, and toss to coat.
- Then Spray a large (9x13) baking dish with non stick spray.
- Spread potato mixture in dish and bake about 15 minutes.
- Then 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.
- Then Bake 20-25 minutes, until chicken is cooked and potatoes are browned.
- Then 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).
- Enjoy!
Recipes adapted from : myrecipes.com