Well Happy New Year to you and yours!!
I can’t believe it’s already 2012!! The time keeps on ticking and yet I still continue to stay young! 😉
I really do hope that your Holiday Season was a time of counting your blessings and enjoying the people that God has placed in your lives for this season. We had a splendid Christmas…probably the most relaxing and enjoyable one to date. We took TONS of pictures of course!! It seemed that December came and went and I never even got caught up with our pictures from THANKSGIVING!! So I’m going to do a little back tracking here AND I will have a Main Dish for you as well. It is Main Dish Monday after all!!
Here we are picking out our Christmas tree.They were all more than willing to lend a hand in the decorating.Daddy helping Ruthie put the star on top….and not to be outdone, Lilly had to have a turn with the star as well.I was the first one up on Christmas morning!!! I could hardly wait for everybody to be up and about and for the FUN to begin!!!
I am so thankful for God’s goodness to us over 2011. It has been a difficult year for me personally. A year FULL of changes and change is hard for me.
Genesis 8:22 says, “While the earth remains, seedtime and harvest, cold and heat, summer and winter, day and night, shall not cease.” Things WILL change….that’s the pattern and the order of earth. It’s called seasons. You’d think I would be accustomed to it by now!! 😉 But alas, change always seems to catch me by surprise.
I’m not really a “New Year’s Resolution” kind of gal but if I were, I think this year’s resolution would be to enjoy each moment for what it is and to expect things to change. Quit living in yesteryear and boldly embrace the right here and right now. After all, time spent in discontent is time wasted. And I HATE wasting time!! 😉
Ok…enough of all that stuff!!
Today’s main dish has been a STAPLE for many seasons in the Sewell home. I think I first found this recipe in the Kraft Food and Family magazine many years ago. Speaking of change…that publication is no longer free. 😉 I noticed while in a check out line recently that it’s currently $5.99 an issue. Anyway, I found this recipe for One Pan Chicken and Potato Bake and as usual, I made it my own. And my family LOVES it and I know yours will too.
Start with a few potatoes. Any kind you have on hand and however many you’ll need for your family. I like red potatoes….because I’m anti-peeling.But as you can see, I apparently had some regular baking potatoes on hand this night as well. So whatever you have will work here. Season well with salt and pepper. Then drizzle with Italian dressing. Here’s my recipe that I use and LOVE!!
Then top the potatoes with bone-in chicken pieces. I normally use a whole chicken that’s been cut up…or once again, whatever I have on hand. Season the chicken well with salt and pepper. Drizzle more Italian dressing and sprinkle with Parmesan cheese (or pepperoni cheese as Tobin calls it). Cover it with foil. Pop it in a 400 degree oven for approximately an hour. Take the foil off after about 30 minutes or so….you just don’t want the cheese to get too brown too fast.
I don’t have a picture of the complete project. Since I am not working for a professional publications department…we actually eat the food I cook and sometimes a final product picture just doesn’t get taken. 😉 Instead, the food gets eaten and the picture is thought about after the fact!!
I do hate that I don’t have a picture because it really looks so delicious!! Brown and juicy!! The Parmesan cheese gives it GREAT flavor and a GREAT crunch!! Speaking of juicy….do you know the secret to getting perfect juicy white meat chicken??
Use a digital meat thermometer!! You want the thickest part of the breast to be 165 degrees. Here’s a great link on temps for all meats.
This is a must try recipe!! I love that it’s “one pan”. Add a simple salad, some green beans or roasted asparagus to round it off. It’s also perfect for company!!
One Pan Chicken and Potato Bake
adapted from Kraft Food and Family
1 whole chicken cut up
several potatoes cut into wedges
Place wedged potatoes in the bottom of a baking dish. Season with salt and pepper. Drizzle with Italian dressing. Place chicken pieces on top of the potatoes. Season with salt and pepper. Drizzle with Italian dressing. Sprinkle with Parmesan Cheese. Cover with foil. Bake at 400 degrees for about an hour (removing the foil after about 30 minutes or so)or until chicken reaches 165 degrees.
This post linked HERE!