This one-pan chicken and potatoes dish is perfect for those nights when you need to get a hardy and delicious meal on the table fast. One pan, six ingredients and your appetite. That’s it!
Total Prep Time: 1 Hour, 15 minutes
Servings in Recipe: 6-10
Serving Size: As Preferred
INGREDIENTS
4-6 bone-in pieces of chicken (with or without the skin)
6-8 red potatoes, cut into wedges
1/4 cup Italian dressing
1/2 cup crumbled mozzarella cheese
Course Salt
DIRECTIONS
Heat oven to 400F/205C
In a large bowl, add coarse salt (to taste) to potato wedges and toss well.
Add Italian dressing, making sure each wedge is fully covered.
Using a slotted spoon, transfer potato wedges to a 9×13 pan (glass or metal will work fine), allowing any excess dressing to remain in the bowl.
Place chicken pieces in bowl and dredge in the remaining dressing until well coated.
Salt to taste.
Transfer chicken pieces to pan with potatoes.
Top with crumbled mozzarella.
Place pan on center rack in heated oven and cook for 60 minutes or until chicken pieces reach an internal temperature of 170F/75C. (Cooking time will vary depending on the size of chicken pieces.)
Top with fresh, chopped parsley before serving, if preferred.
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