Tuesday, November 11, 2014

Herbed Chicken and Potato Bake

  I am constantly keeping a look out for new things to do with chicken. This is a great, easy, recipe that tastes delicious with chicken thighs which is a bonus because those are usually cheaper than breasts. The dark meat of the chicken cooked with the tomatoes makes this a delicious mix. Also, as a bonus if you have left overs chop up the chicken and add a little mayonnaise and celery and you have a delicious chicken salad! Enjoy!

Herbed Chicken and Potato Bake
- serves 6-8 people

- Extra Virgin Olive Oil
- Herbs D' Provence (you can substitute Italian seasoning but not as flavorful)
- salt and pepper to taste
- 4 garlic cloves whole, peeled and crushed
- 2 (15 oz.) cans of diced tomatoes
- 6-8 potatoes, peeled and sliced into 1/4" rounds
- 6-8 boneless chicken thighs (you can do this with or without skin)

   Preheat oven to 375 degrees Fahrenheit. Pour just enough Extra Virgin Olive Oil into a 9x13 casserole pan to coat the bottom. Put the sliced potatoes on the bottom of the pan and sprinkle with salt, pepper and Herbs D' Provence to taste. 

Cover potatoes with one can of the diced tomatoes.

Put chicken thighs, skin side up on top of the potatoes. Salt, pepper and Herbs D' Provence to taste.

  Cover with second can of diced tomatoes. Be sure that each chicken thigh has juice covering it. Place the garlic cloves in the middle of the chickens.

Bake uncovered for 70 minutes or until chicken is brown and juices run clear. Remove garlic cloves before serving.

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