One-Pan Chicken and Potato Bake

Not everyone enjoys spending time in the kitchen, especially if you just came home from a long work day. But that doesn`t mean that you have to choose between take-out, quick unhealthy options and a sandwich, you can always choose an easy throw-everything-in-the-oven dinner like this one.

Pre-heat the oven to 400F.

Boil 2 lbs of Parisienne potatoes in a large pot of water with 1 tablespoon of salt and a pinch of baking soda. Once the potatoes are tender enough to poke with a fork, strain and reserve. You can also use 2 lbs of Yukon Gold or Russet potatoes cut into large pieces, or use fingerling ones if that`s what you have available. If you count the boiling of the potatoes as a separate pot, it`s not truly a one-pan dinner, but it is just as easy.

Separate 1 pack of enoki mushrooms, cut the red onion into thin slices and the chicken breasts into large pieces. Season the chicken with 1 tablespoon of Extra Virgen Olive Oil, salt and pepper.

In a large bowl, coat the cooked potatoes with ¼ cup of EVOO, 1 tablespoon each or dried oregano and dried thyme, 2 tablespoons of sweet paprika, a little bit of salt and 3 minced garlic cloves. Mix well.

Add 2 cups of cleaned spinach, sliced red onion and mushrooms to the bowl and mix them all into the sauce as well.

Spread the vegetables evenly on a baking sheet with parchment paper or a seasoned cast-iron skillet. Top it with the seasoned chicken and roast in the pre-heated oven for 45 minutes, or until the chicken is cooked through (internal temperature of the chicken is 165F).

One-Pan Chicken and Potato Bake

Servings: 4

Time: 1 hour

Ingredients

2 Lbs Parisienne Potatoes (you can use Yukon Gold Potatoes cut into large pieces)

3 Chicken Breasts

1 Red Onion

1 Pack Enoki Mushrooms

2 Cups Fresh Spinach

3 Garlic Cloves, minced

½ Cup Extra Virgin Olive Oil

1 Tbsp Dry Oregano

1 Tbsp Dry Thyme

2 Tbsp Sweet Paprika

Salt and Pepper

Step-by-Step

1.       Pre-heat the oven to 400F. Cook the potatoes fully in a large pot of salted water with a pinch of baking soda. Strain and reserve.

2.       Cut the chicken breasts into large pieces and season with 1 tablespoon of olive oil, salt and pepper. Reserve.

3.       In a large bowl, mix cooked potatoes, sliced onion, mushrooms, minced garlic, spinach, EVOO, spices and salt until all ingredients are well coated. Spread them evenly on a baking sheet with parchment paper or a seasoned cast iron skillet, top it with the chicken pieces. Cook it in the pre-heated oven for 45 minutes (until chicken is cooked to 165F).