
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:
Preheat Oven: Preheat your oven to 375°F (190°C).
Prepare Ingredients: In a large bowl, toss the potato slices and onion slices with olive oil, minced garlic, thyme, rosemary, salt, and pepper.
Layer the Dish: In a baking dish, layer the potato and onion mixture evenly.
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.
Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for about 45 minutes.
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.
Serve: Garnish with fresh parsley if desired and serve hot.
Enjoy your wholesome, allergen-free Chicken and Potato Bake!
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