CHICKEN POTATO BAKE
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This is a great recipe I do have to say. I made a little bit of changes, I browned my chicken really quick first before adding it on the potatoes. And I season them very very well because I like flavor. With the potatoes I cut them up in cubes and added the fresh garlic olive oil sometimes I use sunflower oil but I also added fresh Rosemary I’m telling you that Rosemary really change the dish with the flavor. And I also sprinkled a really good brand of lemon pepper all over the top. I did add the cheese last. I’ve even made a really good brand of rice instead of the potatoes. Great recipe !!
Recipe Apdated From:www.healthylittlefoodies.com
INGREDIENTS
- 4 potatoes medium-sized, cut into 3/4" cube (russet, white, and red are all good choices, no need to peel)
- 1.5 pounds boneless skinless chicken (I like to use thighs)
- 3/4 cup shredded mozzarella cheese
- 1/8 teaspoon pepper
- parsley (optional, freshly chopped)
- 1 tablespoon minced garlic
- 1.5 tablespoons olive oil
- 1/8 teaspoon salt
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).
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