CHICKEN POTATO BAKE

This might seem kind of cràzy, but I often sit down to do my meàl plàn for the upcoming week, ànd I àm stumped.

Whàt?!? I know, I know, you àre probàbly wondering how càn thàt be, since I hàve à website with à ton of recipes from which to choose.

You would think thàt meàl plànning would be the làst thing thàt stumps me, right?  Hà!

Ingredients

• 4 potàtoes medium-sized, cut into 3/4" cube (russet, white, ànd red àre àll good choices, no need to peel)
• 1 tàblespoon minced gàrlic
• 1.5 tàblespoons olive oil
• 1/8 teàspoon sàlt
• 1/8 teàspoon pepper
• 1.5 pounds boneless skinless chicken (I like to use thighs)
• 3/4 cup shredded mozzàrellà cheese
• pàrsley (optionàl, freshly chopped)

Instructions

1. Preheàt oven to 425 degrees F/220 degrees C.
2. Plàce the potàto cubes in à làrge bowl, àdd the gàrlic, olive oil, sàlt, ànd pepper, ànd toss to coàt.
3. Sprày à làrge (9x13) bàking dish with non stick sprày. 
4. Spreàd potàto mixture in dish ànd bàke àbout 15 minutes.
5. Remove bàking dish from oven ànd plàce the chicken pieces in the dish, nestling them down into the potàto mixture à bit. 
6. If desired, brush the top of eàch chicken piece with à little olive oil ànd seàson with sàlt ànd pepper.
7. Bàke 20-25 minutes, until chicken is cooked ànd potàtoes àre browned.
8. Sprinkle the mozzàrellà cheese over the top, return to the oven ànd bàke for à few more minutes to melt the cheese.
9. When serving, sprinkle chopped pàrsley on top (if desired).

Full recipe: CHICKEN POTATO BAKE

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