Chicken & Potatoes

from Wheat-Free, Gluten-Free Cookbook for Kids & Busy Adults by Connie Sarros

Ingredients

  • 4 boneless, skinless chicken breast halves
  • 5 cloves garlic
  • 4 potatoes
  • 1 lemon (I just used lemon juice & guessed at the amount)
  • 1/2 c olive oil
  • 3/4 c water
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp mint flakes (I left this out)
  • 1.5 tsp oregano

Directions

  • preheat oven to 350
  • place the chicken in the bottom of a greased 8×12 baking dish (I used a 9×13 pan & threw in more chicken & potatoes)
  • peel the skin off the garlic; cut the cloves in half lengthwise.  Scatter the cloves around the chicken
  • cut the potatoes in half lengthwise.  Cut each half into 4 pieces; place the potatoes around the chicken
  • Cut the lemon in half; squeeze the juice into a small bowl. Remove any seeds & sprinkle over the chicken & potatoes
    • or just sprinkle lemon juice over the chicken & potatoes
  • drizzle the olive oil over chicken & potatoes
  • add water until you have almost enough to cover the potatoes
    • I did this & ended up with soup- not a big deal, but it was annoying to fish the chicken & potatoes out of the soup
  • sprinkle the chicken & potatoes with salt, pepper, mint, & oregano
  • bake chicken for 30 min.  Baste the chicken with the pan juices
  • bake another 30 min until chicken & potatoes are very tender

I really liked this recipe!  The chicken & potatoes both had a good, subtle flavor.  Cody liked it too; he didn’t have any complaints at least.  Just don’t cut the potatoes too small or they’ll get hard when you bake them.  

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