CHICKEN POTATO BAKE

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I don’t usually review recipes (or anything) unless it really adds a significant amount of value to my life. Tried this dish tonight in a rush before ballet and it will definitely be making many repeat appearances. It’s so simple and EASY to prepare but also very good in a homey, stick to your ribs kind of way. I used more potatoes and chicken so needed to use a bigger pan and very slightly increased cooking time but otherwise made as directed. Oh and didn’t do the cheese at the end, will probably try that next time. Thanks for a great, easy weeknight recipe!

Recipe Apdated From:www.kitchensanctuary.com

INGREDIENTS

  • 4 potatoes medium-sized, cut into 3/4" cube (russet, white, and red are all good choices, no need to peel)
  • 3/4 cup shredded mozzarella cheese
  • parsley (optional, freshly chopped)
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tablespoon minced garlic
  • 1.5 tablespoons olive oil
  • 1.5 pounds boneless skinless chicken (I like to use thighs)

INSTRUCTIONS

  1. First, Preheat oven to 425 degrees F/220 degrees C.
  2. Then, Place the potato cubes in a large bowl, add the garlic, olive oil, salt, and pepper, and toss to coat.
  3. Spray a large (9x13) baking dish with non stick spray.
  4. Spread potato mixture in dish and bake about 15 minutes.
  5. Remove baking dish from oven and place the chicken pieces in the dish, nestling them down into the potato mixture a bit.
  6. If desired, brush the top of each chicken piece with a little olive oil and season with salt and pepper.
  7. Bake 20-25 minutes, until chicken is cooked and potatoes are browned.
  8. Sprinkle the mozzarella cheese over the top, return to the oven and bake for a few more minutes to melt the cheese.
  9. When serving, sprinkle chopped parsley on top (if desired).


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