Friday, September 27, 2013

Italian Chicken and Red Potatoes

Let me start out by saying this is one of my FAVORITE recipes. It is super easy to make and it tastes amazing.
I got this recipe a long time ago from a dear friend of mine. It's the type of recipe that you really don't even need a recipe card for once you make it a couple of times. And it's a convenient one since you cook your meat and potatoes together. It was a go-to when I was a working mom.
One thing about this recipe, I don't have specific amounts of ingredients for you. It's a drizzle-and-sprinkle recipe. I used to get intimidated by recipes like this because I didn't know exactly how much to use, but now that I've been cooking for a few years I've gotten more comfortable with "a dash of this and a smidge of that" type cooking. It's very freeing!
This recipe isn't necessarily "clean", but it is a healthier dinner option. The only issue being clean is with the oil and vinegar dressing. I looked up online whether that was considered clean or not and I was unable to find a definitive answer. It's not really bad for you, but it is processed and the bottle kind may add extra ingredients that may not be needed, hence not being clean. 
But another friend of mine that is a clean eater said that she uses Newman's Own dressings . If you look at the ingredients they are all whole ingredients. So for my family, I'm completely ok with using it. Like I've said before, I believe that any certain way of eating (clean, paleo, vegan... Hostess Cupcakes diet...) is ultimately up to the person eating it. Everyone has their own reasons for eating a certain way and you have to do what's right for you and your family, and not be judged for it.
So there you have it. Consider it clean or not, either way this chicken dish a great one to add to the dinner rotation.
Other than the chicken and red potatoes, here is what you need:

Italian seasoning, garlic powder, parmesan (or any other cheese you prefer), and olive oil & vinegar dressing.

Prepare your chicken and cut up the red potatoes into bite size pieces. Place the chicken breasts in a large baking dish and then place the potatoes all around the chicken.

I usually cook two dishes with this. I cut up extra potatoes and throw them in another baking dish just so we have some extra. They make really good leftovers.

Now for the toppings. Drizzle the oil & vinegar over the chicken and potatoes. Then sprinkle the cheese followed by the Italian seasoning and the garlic powder. Then do one more layer of O&V and another layer of cheese.

Cover with foil and bake in the oven at 400 degrees for 20 minutes. Take out of oven and remove foil. Bake for another 20 minutes or until chicken is fully cooked.

If you want after it has been cooked you can broil it for a few minutes just for it to get brown. I usually skip this step, but it was a part of the original recipe. 

This recipe always comes out delicious and the chicken is juicy and flavorful. My whole family loves it. I've honestly never seen my kids eat their potatoes so fast (at least non-mashed potatoes).

Add some veggies and you have an easy, tasty, well-balanced dinner! Score one for Mom!

Italian Chicken and Red Potatoes
  • 3-4 boneless, skinless chicken breasts
  • 5-6 medium sized potatoes, cut to bite size chunks
  • olive oil & vinegar dressing
  • Italian seasoning
  • garlic powder
  • parmesan cheese, grated
Preheat oven to 400 degrees F.

Place chicken breasts and red potatoes in a 9x13 baking dish.

Drizzle O&V dressing, parmesan cheese, then sprinkle Italian seasoning and garlic powder over chicken and potatoes.

Drizzle O&V dressing and cheese one more time.

Cover with foil and cook in oven for 20 minutes.
Remove foil and cook for another 20 minutes or until chicken cook all the way through.

Optional: Broil for a few minutes until it gets brown.

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