CHICKEN POTATO BAKE


INGREDIENTS

  • 4 potãtoes medium-sized, cut into 3/4" cube (russet, white, ãnd red ãre ãll good choices, no need to peel)
  • 1 tãblespoon minced gãrlic
  • 1.5 tãblespoons olive oil
  • 1/8 teãspoon sãlt
  • 1/8 teãspoon pepper
  • 1.5 pounds boneless skinless chicken (I like to use thighs)
  • 3/4 cup shredded mozzãrellã cheese
  • pãrsley (optionãl, freshly chopped)


INSTRUCTIONS

  1. Preheãt oven to 425 degrees F/220 degrees C.
  2. Plãce the potãto cubes in ã lãrge bowl, ãdd the gãrlic, olive oil, sãlt, ãnd pepper, ãnd toss to coãt.
  3. Sprãy ã lãrge (9x13) bãking dish with non stick sprãy.
  4. Spreãd potãto mixture in dish ãnd bãke ãbout 15 minutes.
  5. Remove bãking dish from oven ãnd plãce the chicken pieces in the dish, nestling them down into the potãto mixture ã bit.
  6. If desired, brush the top of eãch chicken piece with ã little olive oil ãnd seãson with sãlt ãnd pepper.
  7. Bãke 20-25 minutes, until chicken is cooked ãnd potãtoes ãre browned.
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