Seasoned Chicken And New Potatoes(Preacher Randy'S Favorite)
A flavorful baked chicken and potato dish featuring colorful bell peppers and onions, seasoned with herbs and olive oil, perfect for family dinners or gatherings.
Ingredients
Instructions
- Lay the chicken breasts in a glass 9 x 13 inch pan.
- Arrange sliced new potatoes, sliced bell peppers, and sliced onions on top of the chicken.
- Sprinkle crushed garlic, parsley flakes, garlic salt, thyme, salt, and pepper over the vegetables and chicken.
- Place 2 bay leaves on top of the mixture.
- Drizzle olive oil all over the top.
- Cover the pan and bake for 45 minutes to 1 hour.
- Uncover and bake for an additional 15 minutes.
Tips & Substitutions
For extra flavor, marinate the chicken in olive oil, garlic, and herbs for a few hours before baking. If you don’t have new potatoes, you can substitute with regular potatoes, just cut them into smaller pieces. Feel free to add other vegetables like carrots or zucchini for added nutrition. This dish also pairs wonderfully with a side salad or steamed veggies.
Serving Suggestions
Serve this seasoned chicken and new potatoes with a light salad or steamed green beans for a balanced meal. A glass of white wine can elevate the dining experience. For a comforting twist, try pairing it with a bowl of Katie'S Favorite Broccoli Soup as an appetizer. This dish is a family favorite and perfect for gatherings.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, place the chicken and potatoes in a baking dish, cover with foil, and warm in the oven at 350°F for about 15-20 minutes, or until heated through. You can also microwave individual portions for a quick meal.
Nutrition & Diet Analysis (per serving)
Each serving of Seasoned Chicken And New Potatoes(Preacher Randy'S Favorite) contains roughly 857 calories, with 16g protein, 107g carbohydrates, and 46g fat. It is an excellent source of vitamin C (255% of the Daily Value), iron (109% of the Daily Value), and dietary fiber (74% of the Daily Value). It also contributes 21g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use bone-in chicken instead of boneless?
Yes, you can use bone-in chicken; just adjust the cooking time to ensure it reaches a safe internal temperature of 165°F. Bone-in pieces may take a bit longer to cook, so check for doneness after about an hour, adding more time if needed.
What can I use instead of olive oil?
If you don’t have olive oil, you can substitute with canola oil or melted butter. Both options will provide a nice flavor and help the chicken stay moist during cooking.
Can I prepare this dish ahead of time?
Absolutely! You can assemble the dish a day ahead and refrigerate it. Just be sure to let it sit at room temperature for about 30 minutes before baking to ensure even cooking. This can save time on busy weeknights or during meal prep.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).