Chicken and Potatoes

Ingredients:

  • Potatoes

  • Chicken breast

  • Green beans

  • Olive oil

  • Salt and pepper

  • Onion powder

  • Garlic powder

  • Rotisserie chicken spice

Directions:

           Preheat the oven to 400 degrees Fahrenheit. Peel and cut the potatoes into about ½ inch cubes. Drizzle olive oil over the potatoes then mix them up with your hands. Then sprinkle a generous amount of spices all over the potatoes and mix them up again. Keep the potatoes spread out over the baking sheet and pop them in the oven for about 25-30 minutes. Or until they are golden brown.

While those cook, cut up the chicken breasts into about 1 inch chunks. Cover those with the same spices used on the potatoes and mix them up well. Take out the potatoes after your timer goes off and give them a flip with a spatula. Then push them to one side of the pan. Add the chicken to the other side of the pan.

 If you are using frozen green beans, you can put those on as well in the middle and sprinkle them with some spices too and pop the sheet into the oven for 20-25 minutes. If you are using fresh green beans put the pan in the oven for about 10 minutes before you add the green beans to it. Then cook for 15 more minutes. Pull out dinner and let it sit for a few minutes to cool down a bit. Then you’re ready to eat.

Tips and Tricks:

           I use a non-stick baking sheet that conducts heat very well. If you aren’t using a non-stick baking sheet, preheat the over to 425. The smaller you cut the potatoes the faster they will cook and the crispier they get. You can also leave the potato skins on, just be sure to wash them well and get any of the potato eyes out. I like using McCormmick’s rotisserie chicken spice mix for this dinner, especially when I’m feeling lazy because it tastes great even by itself. Mix the potatoes with 1 hand to keep the other one clean for shaking out the spices over them. Then you don’t have to wash your hands again until after you put the potatoes in the oven.

          I also cut up a bunch of chicken breasts and put about 2 breasts per freezer bag after a big grocery run. Sometimes I’ll also spice them according to what I plan to make that week or you can leave them plain for more spontaneous meals. Either way, it helps cut down on how long it takes to make dinner.