ForneyLife

ROASTED CHICKEN, POTATOES, TOMATOES

Posted in Recipes by Meredith on August 12, 2009

ROASTED CHICKEN, POTATOES, TOMATOES:

olive oil

olive oil PAM spray

10 red-skinned potatoes (cut up into 8ths)

3 large tomatoes (cut up into 8ths or smaller)

1/2 onion (chopped into large pieces)

4 chicken breasts (cut in half)

Preheat oven to 400F.

Coat bottom of baking pan/roasting pan with olive oil

Place chickens on bottom of pan then spray with PAM Olive Oil

Place potatoes over them then spray with PAM Olive Oil

Place onions over them then spray with PAM Olive Oil

Place tomatoes over them then spray with PAM Olive Oil

Bake for 40-45 minutes.

This was pretty yummy!  Andy and I seasoned the it all with salt and pepper, adding thyme to the chicken.  Super easy and filling with plenty of leftovers.  This was one of our successful experiments!

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One Response

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  1. Sarah said, on August 12, 2009 at 1:48 pm

    Sounds easy! And tasty! Thanks for the recipe, Mer. I LOVE adding thyme to chicken, too! Especially when it’s seasoned with something sharp like balsamic. It adds just the right balance of softness and flavor.
    I’m so glad you and Andy are experimenting in the kitchen together – how fun!


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