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EASY BAKED CHICKEN AND POTATOES

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This recipe is PACKED with flavor & is "hands off" cooking! 

Items needed: as many fingerling potatoes as you want, 3-4 chicken breasts, olive oil, 1/2 cup chicken broth, 1/4 c apple cider vinegar, 2 tbsp Spicy Brown Mustard (I love Sir Kensington's), 1 tbsp paprika, 1 tbsp italian seasoning, 2 garlic cloves, salt & pepper to taste, & fresh thyme (if you want). 

1. Cut your fingerling potatoes, set in a cast iron skillet, & drizzle with olive oil & sprinkle with salt. Cook on 425 for 20 minutes. 
2. While your potatoes cook, marinade your chicken breasts in the following: 1/2 cup chicken broth, 1/4 cup ACV, 2 tbsp Whole Grain Brown Mustard, 1 tbsp paprika, 1 tbsp Italian seasoning, 2 chopped garlic cloves, salt & pepper to taste. 
3. After 20 min, take the potatoes out, toss, and place the chicken on top of potatoes in the cast iron & drizzle the remaining chicken marinade over the chicken & potatoes. Top with fresh thyme or parsley. 
4. Bake the skillet with potatoes & chicken for 20 more minutes at 425F. 
Enjoy! 

*If you're short on time, you can boil the potatoes ahead of time (~10 min) and stick the potatoes in with the chicken for only 20 minutes.

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  • HOME
  • RECIPES
    • breakfasts
    • snacks & sides
    • meals
    • sauces
    • sweets
  • Fort Worth Foods
  • SHOP
    • KITCHEN GADGETS
  • LIFESTYLE