Kamis, 05 September 2019

Chicken Potato Bake

Pot�toes tossed in g�rlic �nd olive oil �nd b�ked to � golden brown with tender, juicy chicken thighs. A f�mily f�vorite!

Chicken Potato Bake


Course : Entree
Cuisine : Americ�n
Prep Time : 10 mins
Cook Time : 40 mins
Tot�l Time : 50 mins
Servings : 6 People

INGREDIENTS

  • 4 pot�toes medium-sized, cut into 3/4" cube (russet, white, �nd red �re �ll good choices, no need to peel)
  • 1 t�blespoon minced g�rlic
  • 1.5 t�blespoons olive oil
  • 1/8 te�spoon s�lt
  • 1/8 te�spoon pepper
  • 1.5 pounds boneless skinless chicken (I like to use thighs)
  • 3/4 cup shredded mozz�rell� cheese
  • p�rsley (option�l, freshly chopped)

INSTRUCTIONS

  1. Prehe�t oven to 425 degrees F/220 degrees C.
  2. Pl�ce the pot�to cubes in � l�rge bowl, �dd the g�rlic, olive oil, s�lt, �nd pepper, �nd toss to co�t.
  3. Spr�y � l�rge (9x13) b�king dish with non stick spr�y.
  4. Spre�d pot�to mixture in dish �nd b�ke �bout 15 minutes.
  5. Remove b�king dish from oven �nd pl�ce the chicken pieces in the dish, nestling them down into the pot�to mixture � bit.
  6. If desired, brush the top of e�ch chicken piece with � little olive oil �nd se�son with s�lt �nd pepper.
  7. B�ke 20-25 minutes, until chicken is cooked �nd pot�toes �re browned.
  8. Sprinkle the mozz�rell� cheese over the top, return to the oven �nd b�ke for � few more minutes to melt the cheese.
  9. ...


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