Ingredients
- Metric Ingredient Imperial
- 4 4 4 skinless bone-in chicken breasts 4
- 2 2 2 russet potatoes, unpeeled & cubed 2
- 250 250 1 ml green and/or red bell peppers, cubed 1 cup
- 1 1 1 medium onion, quartered 1
- 25 25 2 ml olive oil 2 tbsp
- 5 5 1 ml garlic powder 1 tsp
- 5 5 1 ml paprika 1 tsp
- 50 50 1/4 ml parmesan cheese, grated 1/4 cup
- 4 4
Preparation
Step 1
Metric Ingredient Imperial
4 skinless bone-in chicken breasts 4
2 russet potatoes, unpeeled & cubed 2
250 ml green and/or red bell peppers, cubed 1 cup
1 medium onion, quartered 1
25 ml olive oil 2 tbsp
5 ml garlic powder 1 tsp
5 ml paprika 1 tsp
50 ml parmesan cheese, grated 1/4 cup
Pat chicken breast dry with paper towel; place one breast in each corner of lightly greased baking dish. Put potatoes, peppers and onion in centre of dish. Drizzle olive oil over chicken and vegetables; sprinkle with garlic powder, paprika and cheese. Bake at 400 F (200 C) stirring vegetables once halfway through cooking time for 40 to 50 miniutes or until juices run clear when chicken is pierced with a fork and vegetables are tender.
Serves 4