Tuesday, February 23, 2010

Home-Style Chicken Dinner

Tonight I wanted to try something different. TJ is always telling me to do something different than the basic casseroles, so that was my thought with tonight's meal.
However, I did not have the kind of chicken the recipe asked for so I just used chicken breasts instead. It was ok....TJ gave it a 6 out of 10. That means, I can make it again sometimes, but maybe only a couple times a year or something. :)

2 tsp basil leaves
1 tsp seasoned salt
1 tsp garlic pepper blend
2 Tbsp olive oil
3 3 1/2 lbs cut-up broiler fryer chicken, skin removed if desired
6 small unpeeled red potatoes (2 cups)
2 medium dark-orange sweet potatoes, peeled, cut into 1 inch pieces (3 cups)
1 medium green bell pepper
2 plum roma tomatoes, cut into fourths.

Heat oven to 400. In a large bowl mix, basil, seasoned salt, garlic pepper blend and oil. Brush about half of the mixture on chicken. Add remaining ingredients to bowl; toss to coat.
Place veggies in baking dish. Place chicken on veggies. Brush with any remaining oil mixture. Bake 45-50 minutes or until veggies are tender and juice of chicken is no longer pink.

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