I have a new and very easy, practically one pot dish to share with you today. What I love about this dish, besides the ease of it, is the lack of pasta. Now don't get me wrong, I LOVE pasta, but really it's my downfall so something that allows me to enjoy a good red sauce without the temping issue of eating too much pasta is a good thing.
I found this recipe on Pinterest. Well not really, I found the inspiration for this dish on Pinterest. I was food surfing and came across a temping picture of a dish call Italian Baked Chicken with Potatoes and Tomatoes or something like that. One look at the pic and I decided I knew how I thought it should be made. Well it wasn't, it had Italian dressing in it and tomatoes over tomatoes. In fact mostly it wasn't what I pictured at all, so I went a head and created my own recipe.
Italian Baked Chicken with Potatoes
INGREDIENTS
Olive oil
5-6 chicken thighs
1 med onion sliced
5 cloves garlic, peeled left whole
Salt and pepper
Garlic salt
5 medium size potatoes, peeled and cubed
28 oz crushed tomatoes
1/3 cup Marinated Artichoke Hearts, quartered
Basil
Oregano
8 oz mozzarella cheese, thickly sliced and torn into pieces
INSTRUCTIONS
Preheat oven to 425 degrees
Place chicken, onions and garlic in long casserole dish.
Drizzle generously with olive oil. Season to taste with salt, pepper and garlic
salt. Brown in the oven for 20 minutes. Remove the pan from the oven and reduce
the temperature to 350 degrees.
Meanwhile boil the potatoes until slightly tender, about 10
minutes. Drain and season with salt.
Remove the chicken from the pan. Smash the garlic and add
the crushed tomatoes. Stir to
blend. Add the potatoes and then place
the chicken back in the pan nestled between the potatoes. Do not cover with the
sauce. Place the artichoke pieces throughout the pan, also nestled in the sauce.
Sprinkle basil and oregano across the top to taste.
Return the pan to the oven and bake uncovered for 30-40 minutes or
until chicken is cooked through and potatoes are tender.
Remove the pan from oven and layer the cheese on top of the potatoes
and artichokes, but not the chicken, then bake another 5 minutes or so until the
cheese is melted. Let rest for about 10 minutes before serving.
