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Prep 15min
Total50min
Ingredients8
Servings4
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Ingredients
4
bone-in chicken breast halves, skin removed
3
medium russet or Idaho baking potatoes, unpeeled, cut into 1-inch cubes
1
medium red or green bell pepper, cut into 1x1/2-inch pieces
1
medium onion, cut into 8 wedges
2
tablespoons margarine or butter, melted
1/4
cup grated Parmesan cheese
1
teaspoon garlic powder
1
teaspoon paprika
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Steps
1
Heat oven to 400°F. Spray 15x10x1-inch baking pan with nonstick cooking spray. Place chicken breasts on pan. Place potatoes, bell pepper and onion on pan with chicken.
2
Pour melted margarine over chicken and vegetables. In small bowl, combine cheese, garlic powder and paprika; sprinkle over chicken and vegetables.
3
Bake at 400°F. for 30 to 35 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F); stirring vegetables once halfway through cooking.
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Russet and Idaho baking potatoes, both mealy-textured, are preferred for baking. Waxy-textured potatoes, such as red-skinned and Yukon gold varieties, have a firmer consistency that's better for boiling and salads.
Use cubed zucchini or yellow summer squash, or both, in place of the bell pepper.
Sprinkle each serving with minced fresh parsley and chives.
Serve with tomato and lettuce salad and whole-grain rolls.
This baked chicken and potatoes recipe calls for bone-in chicken breasts, which tend to have a bit more flavor than boneless chicken breasts. The bone adds flavor to the meat while it cooks. As a bonus, bone-in meat is usually cheaper than boneless cuts at the store, giving you more bang for your buck.
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