CHICKEN POTATO BAKE

This might seem kind of crazy, but I often sit down to do my meal plan for the upcoming week, and I am stumped.

What?!? I know, I know, you are probably wondering how can that be, since I have a website with a ton of recipes from which to choose.

You would think that meal planning would be the last thing that stumps me, right? Ha!

Well, I think it is a similar phenomenon as the one that causes Thing 1 and Thing 2 to meander into our fully stocked kitchen, look through the pantry and fridge, and declare that there is nothing to eat!

I have come to realize that I can never go wrong with chicken recipes for dinner. No one complains and everyone practically licks their plate (and the casserole dish too!).

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:

Preheat oven to 425 degrees F/220 degrees C.

Place the potato cubes in a large bowl, add the garlic, olive oil, salt, and pepper, and toss to coat.

Spray a large (9×13) baking dish with non stick spray.

Spread potato mixture in dish and bake about 15 minutes.

Remove baking dish from oven and 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 20-25 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 more minutes to melt the cheese.

When serving, sprinkle chopped parsley on top (if desired).