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Chicken and Potato Bake Recipe

Writer's picture: Amanda SurrattAmanda Surratt




Chicken and Potato Bake

Ingredients:

  • 4 boneless, skinless chicken breasts

  • 4 large potatoes, peeled and thinly sliced

  • 1 large onion, thinly sliced

  • 3 cloves garlic, minced

  • 2 tablespoons olive oil

  • 1 teaspoon dried thyme

  • 1 teaspoon dried rosemary

  • Salt and pepper to taste

  • Fresh parsley for garnish (optional)

Instructions:

  1. Preheat Oven: Preheat your oven to 375°F (190°C).

  2. Prepare Ingredients: In a large bowl, toss the potato slices and onion slices with olive oil, minced garlic, thyme, rosemary, salt, and pepper.

  3. Layer the Dish: In a baking dish, layer the potato and onion mixture evenly.

  4. Add Chicken: Place the chicken breasts on top of the potato and onion layer. Season the chicken with a bit more salt, pepper, and additional thyme and rosemary if desired.

  5. Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for about 45 minutes.

  6. Uncover and Brown: After 45 minutes, remove the foil and continue baking for an additional 15-20 minutes or until the chicken is cooked through and the potatoes are tender and slightly browned.

  7. Serve: Garnish with fresh parsley if desired and serve hot.

Enjoy your wholesome, allergen-free Chicken and Potato Bake!

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