Sunday, February 24, 2019
This Chicken Potato Bake is one of my go-to dishes. I have served it more times than I can remember, and every time it is a big hit in the family.
For the potatoes, you can choose between Russet potatoes, red potatoes or white potatoes. I keep the skin on because it adds texture and its also contains a lot of the nutrition.
Potatoes tossed in garlic and olive oil and baked to a golden brown with tender, juicy chicken thighs. A family favorite!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
INGREDIENTS
- 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
- 1.5 tablespoons olive oil
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1.5 pounds boneless skinless chicken (I like to use thighs)
- 3/4 cup shredded mozzarella cheese
- parsley (optional, freshly chopped)
INSTRUCTIONS
Get the instruction @ dizzybusyandhungry.com
