Baked chicken and potatoes
bowl (large), bowl (small), whisk, pot (large), cutting board, knife, baking pan (9x13 in.), food thermometer
- 3 russet potatoes
- 1 tbsp olive oil (for marinating)
- 1 tbsp unsalted butter (melted)
- 1 tbsp honey
- 1 tbsp brown sugar
- ½ tbsp Dijon mustard
- 1½ tsp garlic powder
- ¼ tsp oregano
- ¼ tsp basil
- ⅛ tsp salt
- ¼ tsp pepper
- bowl (large)
- bowl (small)
Wash potatoes and let soak in cool water for 15 minutes or longer in a large bowl. In a small bowl, mix together 2tbs olive oil, melted butter, honey, brown sugar, mustard, garlic, oregano, basil, salt and pepper. Set aside.
- pot (large)
Once potatoes have soaked your preferred length of time, (soaking longer helps remove starch and improve the overall texture of your potatoes), put them in a large pot of water on the stove and bring to a boil. Boil the potatoes for 15 minutes. Preheat your oven to 400 degrees F.
- cutting board
- baking pan (9x13 in.)
When potatoes are done boiling, remove from heat and carefully place on a cutting board. Cut potatoes into 1/2inch thick slices longways. Potatoes may break apart due to the boiling. Lightly grease a large baking pan with butter or Olive oil and carefully cover the pan with sliced potatoes.
- 1 tbsp olive oil (for coating)
- 2 chicken breasts (boneless, skinless)
Drizzle the potatoes with remaining olive oil and season to taste with salt and pepper. Add the chicken breasts in a single layer over the dish. (If they are too thick, you might cut them in half first to improve cooking time.) Marinate the chicken with honey mixture and pour any remaining mixture over the whole dish.
- 8 oz broccoli
- food thermometer
Place into the oven and bake until the internal temperature of the meat reaches 165° F, about 30 minutes. During the last 10 minutes of cooking time, add broccoli florets to the dish and continue to bake.
When chicken is cooked thoroughly to 165°, remove dish from oven and serve immediately!