CHICKEN AND POTATO BAKE

Ingredients

• 4 large potatoes
• 2 chicken breasts
• 2 tablespoon olive oil
• 2 teaspoon paprika
• 2 teaspoon garlic granules
• ¼ teaspoon salt
• ⅛ teaspoon black pepper
• 1 cup grated cheddar cheese
• 1 tablespoon butter
• 2 tablespoon chopped parsley

Instructions

1. Preheat the oven to 200 degrees Celsius (390 Fahrenheit).
2. Peel and chop the potatoes into cubes, add the olive oil, one teaspoon of paprika, one teaspoon of garlic granules, a pinch of salt and pepper, and toss well to coat.
3. Arrange the potatoes onto an oven-proof dish, and bake for 20 minutes.
4. Cut the chicken breasts into chunks, add add the remaining olive oil, salt, pepper, paprika and garlic granules.
5. Add the chicken pieces to the potatoes together with the butter cut into small cubes, and bake for a further 35-40 minutes or until the chicken is cooked through and the potatoes are tender.
6. Mix the potatoes and chicken now and then to make sure they bake evenly.
7. Top with grated cheese, and bake for 5 more minutes so that the cheese can melt.
8. Remove from the oven and garnish with fresh parsley.

Notes

1. Potatoes take a little big longer to cook in the oven than chicken does, so it’s a good idea to first add the potatoes, then the cubed chicken pieces.
2. The smaller the potato bites, the better, I wouldn’t go for large pieces. If you use baby potatoes, best to half or even quarter them.
3. New potatoes don’t necessarily need to be peeled, but that’s up to you, it’s not a big deal if you leave the skin on.
4. The baking time depends entirely on the size of your potatoes. And even type of oven, so check them regularly, and give them a good shake, so that they cook evenly.