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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

CHICKEN POTATO BAKE Recipe

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This recipe for CHICKEN POTATO BAKE is from MORE OF PENNY'S PICKS, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 medium potatoes, cut into 3/4 inch cubes (unpeeled is fine)
1 tablespoon minced garlic
1 1/2 tablespoons olive oil
1/8 teaspoon salt
1/8 teaspoon pepper
1 1/2 pounds boneless, skinless chicken thighs
3/4 cup shredded mozzarella cheese
Directions:
Directions:
Preheat oven to 425º.

Place the potato cubes in a large bowl. Add the garlic, oil, salt, and pepper. Toss to coat.

Grease a 9 x 13" baking dish. Spread potato mixture in dish, and bake about 15 minutes.

Remove the baking dish from the oven. 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.

Bake 20 to 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 minutes to melt the cheese.

 

 

 

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