Chicken Potato Bake
An easy delicious chicken potato bake with simple marinade for dinner anytime of the week. Pairs beautifully with white rice or a simple side of salad.
Servings: 6 servings
Calories: 432kcal
Ingredients
- 2 pounds potatoes
- 4 boneless skinless chicken breasts 2 - 2.5 pounds
The marinade:
- 5 large garlic cloves minced
- ¼ cup olive oil
- 1 sprig fresh rosemary
- ¼ teaspoon ground cardamom
- ½ teaspoon allspice
- juice of 1 lemon
- salt and pepper to taste
Topping
- 2 cups shredded mozzarella cheese
- chopped parsley or chives optional garnish
Instructions
- Preheat oven to 400°F. Spray a casserole dish, or a large baking sheet with oil and set aside.
- While the oven is heating up, wash, peel (if desired) and cut potatoes into chunks.
- Sprinkle with salt, pepper, some chopped rosemary and drizzle 1 tablespoon olive oil over.
- Mix everything together and spread in your baking dish.
- Bake for about 15 minutes or until we finish preparing the chicken.
- In a small bowl combine the remaining oil with the rest of the marinade ingredients well and taste to adjust seasoning.
- Cut chicken into 1 inch cubes and place in a bowl. Pour the marinade over and mix well.
- Take the dish out of oven and mix in chicken.
- Cover with foil and return to oven for 30-35 minutes or until chicken is done.
- Uncover, spread the cheese over and return to oven for 10 minutes until cheese melts and bubbly.
Notes
- Please check the nutrition disclaimer policy.
Nutrition
Calories: 432kcal | Carbohydrates: 35g | Protein: 29g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 78mg | Sodium: 338mg | Potassium: 1040mg | Fiber: 4g | Sugar: 2g | Vitamin A: 285IU | Vitamin C: 38mg | Calcium: 257mg | Iron: 2mg
