Quick Chicken and Potato Bake

By Nitaj3

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