BAKED CHICKEN AND POTATOES

This baked chicken and potatoes recipe is perfect for busy weeknights, because there isn't much prep time, and it's practically a meal in one dish. All you need to add to this baked chicken dish is a green salad or veggies

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 4 servings

Ingredients:

3-4 large Yukon Gold or Russet potatoes, peeled and cut into 1-inch dice
1/4 cup plus 1 Tbsp. olive oil, divided
kosher salt and freshly ground black pepper, to taste
1/4 tsp. garlic powder
1-1/2 lbs. boneless skinless chicken breasts or thighs
3/4 cup shredded Parmesan cheese
Preparation:

Preheat oven to 425 degrees F. Spray a 9 x 13 baking dish with cooking spray.

Toss potatoes, 1/4 cup of the olive oil, salt, pepper and garlic powder together. Spread into prepared baking dish in a single layer. Bake 10 minutes.

Place chicken on top of potatoes, arranging potatoes around chicken. Brush remaining tablespoon of olive oil on top of chicken. Season with salt and pepper. Return to oven and bake 18-20 minutes until juices of chicken run clear.

Top with shredded Parmesan cheese. Return to oven and bake until cheese melts, about 2 minutes.