Recipe Instructions:
Ingredients
▢4 medium potatoes, cut into ¾ inch/2 cm cubes (russet, white, and red are all good choices, no need to peel)
▢15 ml minced garlic
▢22 ml olive oil
▢.6 ml salt
▢.6 ml pepper
▢680 g boneless skinless chicken breasts or thighs (I like to use thighs)
▢84 g shredded mozzarella cheese
▢parsley (optional, freshly chopped)
Instructions
Preheat oven to 425 degrees F/220 degrees C.
Place the potato cubes in a large bowl, add the garlic, olive oil, salt, and pepper, and toss to coat.
4 medium potatoes, cut into ¾ inch/2 cm cubes,15 ml minced garlic,22 ml olive oil,.6 ml salt,.6 ml pepper
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.
680 g boneless skinless chicken breasts or thighs
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.
84 g shredded mozzarella cheese
When serving, sprinkle chopped parsley on top (if desired).
parsley
Notes
You can definitely cut back on the olive oil if you are trying to minimize oil. I have used as little as ½ tablespoon and no one complained.
Use a meat thermometer to check the chicken for doneness. The thermometer should read 165 degrees F.
Change up this recipe with different herbs or spices. Some ideas: dried rosemary, thyme, paprika, smoked paprika, etc. Or use seasoned salt in place of the salt.
