Penzeys Baked Chicken Breasts with Fingerling Potatoes

By LaurenCocch16

Ingredients

• 2 bone-in/skin-on chicken breasts
• 1 lb. fingerling potatoes
• 1 tsp. olive oil
• 1 tsp. RUTH ANN’S MUSKEGO AVE., divided
• 1/2 tsp. TURKISH OREGANO, divided
• 1 shallot, or 1 TB. PENZEYS AIR-DRIED SHALLOTS rehydrated in 2 TB. water for 15 minutes, divided

Preparation

Step 1

1. Preheat oven to 350°. Toss the potatoes with the olive oil and half of the MUSKEGO AVE., OREGANO and SHALLOTS.

2. Place in a cast iron or heavy duty, oven-safe dish. Top with the chicken and sprinkle with the remaining MUSKEGO AVE., OREGANO and SHALLOTS.

3. Bake at 350° for 50 minutes. Raise the temperature to 375° for the final 10 minutes if you’d like the chicken to be more brown. Try to stir the potatoes around at least 1-2 times during baking.