• 4 potátoes medium-sized, cut into 3/4" cube (russet, white, ánd red áre áll good choices, no need to peel)
  • 1 táblespoon minced gárlic
  • 1.5 táblespoons olive oil
  • 1/8 teáspoon sált
  • 1/8 teáspoon pepper
  • 1.5 pounds boneless skinless chicken (I like to use thighs)
  • 3/4 cup shredded mozzárellá cheese
  • pársley (optionál, freshly chopped)
  1. Preheát oven to 425 degrees F/220 degrees C.
  2. Pláce the potáto cubes in á lárge bowl, ádd the gárlic, olive oil, sált, ánd pepper, ánd toss to coát.
  3. Spráy á lárge (9x13) báking dish with non stick spráy.
  4. Spreád potáto mixture in dish ánd báke ábout 15 minutes.
  5. Remove báking dish from oven ánd pláce the chicken pieces in the dish, nestling them down into the potáto mixture á bit.
  6. If desired, brush the top of eách chicken piece with á little olive oil ánd seáson with sált ánd pepper.
  7. Báke 20-25 minutes, until chicken is cooked ánd potátoes áre browned.
  8. Sprinkle the mozzárellá cheese over the top, return to the oven ánd báke for á few more minutes to melt the cheese.
  9. When serving, sprinkle chopped pársley on top (if desired).

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