One-Pan Italian Chicken and Potatoes

One-Pan Italian Chicken and Potatoes

Draizy Israel

First Lady

Ingredients

Chicken and Potatoes

3–4 large Idaho potatoes, peeled (optional) and cut into medium cubes
1 and 1/2 to 2 pounds chicken pieces or nuggets
1 onion, sliced
3 cloves garlic, minced or 3 cubes Gefen Frozen Garlic
4 tablespoons Gefen Olive Oil
1 and 1/2 teaspoons salt (adjust to taste)
1/2 teaspoon black pepper
1 tablespoon Tuscanini Tomato Paste

Seasoning

1 teaspoon dried oregano, such as Gefen
1 teaspoon dried basil
1/2 teaspoon paprika
1/2 teaspoon garlic powder or onion powder (optional)

Garnish

1 teaspoon Gefen Parsley Flakes

Directions

Step 1

Preheat oven to 375 degrees Fahrenheit.
In a 9×13-inch dish, combine potatoes, chicken, onion, and garlic.
Add olive oil, salt, pepper, seasonings, and tomato paste (if using). Toss well so everything is evenly coated.
Cover tightly with foil and bake for 50 minutes.
Remove, stir well, and re-cover.
Return to oven and bake an additional 25–30 minutes, until potatoes are fork-tender and chicken is cooked through.
Uncover and bake an additional 15–20 minutes, until the potatoes develop lightly crisp, golden edges.
Sprinkle lightly with additional oregano or parsley, if desired.
Sprinkle with parsley flakes while hot for a fresh, herby finish.
Let sit five to 10 minutes before serving.