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Ingredients
- chicken breasts, bonless, skinless, baby potatoes, dried basil and oregano, olive oil
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3
chicken breasts, boneless and skinless
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5
baby potatoes, cut in 4s
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3 tablespoons
mix of dried oregano and basil
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2 tablespoons
extra virgin olive oil
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1
clove garlic (or to taste)
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Pint
salt
- ripe avocado, mango jalapeno salsa
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2
avocados
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1 cup
mango jalapeno salsa
Directions
- chicken breasts, bonless, skinless, baby potatoes, dried basil and oregano, olive oil
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Cut each chicken breast lengthwise into 2 or 3 pieces. Cut potatoes into quarters. These should be a good size to cook within 30-40 minutes.
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In bowl, shake together chicken, potatoes, herbs and oil and place on cookie sheet. Sprinkle salt on top.
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Finely chop garlic and add to pan, evenly dispersed throughout chicken and potatoes.
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Place in pre-heated 400 degree oven. Bake for 30-40 minutes until chicken and potatoes are tender. Check dish intermittently and add more oilve oil according to taste or dryness of dish.
- ripe avocado, mango jalapeno salsa
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Remove rind of avocado and slice into small discs, around half inch thick.
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Spoon salsa onto discs and plate beside the main dish.
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