CHICKEN POTATO BAKE #delicious #dinner

Chicken Potato Bake comprises of potatoes hurled in garlic and olive oil and prepared to a brilliant darker with delicate, delicious chicken thighs. It's my go-to formula for when I need reasonable, simple, speedy supper thoughts.

This Chicken Potato Bake is one of my go-to dishes. I have served it a greater number of times than I can recollect, and each time it is a major hit in the family.

In this formula, I prepared boneless chicken thighs in the broiler alongside the potatoes. The two of them cook in a similar measure of time, along these lines, it makes them an ideal match. In the event that you don't have chicken thighs, you can likewise have a go at utilizing chicken bosoms in this formula. Potatoes hurled in garlic and olive oil and heated to a brilliant dark colored with delicate, delicious chicken thighs. A family top choice!

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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

1. Preheat oven to 425 degrees F/220 degrees C.
2. Place the potato cubes in a large bowl, add the garlic, olive oil, salt, and pepper, and toss to coat.
3. Spray a large (9x13) baking dish with non stick spray.
4. Spread potato mixture in dish and bake about 15 minutes.
5. Remove baking dish from oven and place the chicken pieces in the dish, nestling them down into the potato mixture a bit.
6. If desired, brush the top of each chicken piece with a little olive oil and season with salt and pepper.
7. Bake 20-25 minutes, until chicken is cooked and potatoes are browned.
8. Sprinkle the mozzarella cheese over the top, return to the oven and bake for a few more minutes to melt the cheese.
9. When serving, sprinkle chopped parsley on top (if desired).

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