Baked Italian Chicken and Potatoes with Herb Vinaigrette

Teresa Ambra

This lovely chicken entree is filled with Italian flavors from a garlic and fresh herb vinaigrette, tomatoes and mozzarella cheese. It's succulent, savory and totally amazing. Great entree for weeknight or company dinners. This one dish meal is gluten free.

5 from 1 vote

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Prep Time 40

Cook Time 1

Total Time 1 40

Course Chicken Main Dish

Cuisine Italian

Servings

Calories 530 kcal

Equipment

1 large stock pot with lid
1 colander
1 large skillet
1 10x15" glass baking dish
1 spatula
1 sharp knife to chop herbs
1 small mixing bowl
1 whisk
measuring cups
measuring spoons

Ingredients

CHICKEN:

4 chicken breasts boneless, skinless (or 4 chicken thigh fillets)
2 tbsp.. olive oil
15 oz. can crushed tomatoes
10 oz. container grape tomatoes cherry tomatoes
1 1/2 lbs. petite red potatoes washed, or 3 medium size potatoes , peeled and cut into bite size pieces (1 ½ lbs.)
1/2 cup mozzarella cheese grated or six-cheese Italian blend
1 tsp.. Salt and pepper to taste

HERB VINAIGRETTE:

2 tbsp. fresh thyme leaves chopped
2 tbsp. fresh oregano leaves chopped
1-2 tbsp. fresh rosemary leaves chopped (only use 2 if you’re not used to the flavor)
2 cloves garlic minced or 2/3 tsp. minced garlic from a jar
3 tbsp. white wine vinegar (red wine vinegar will also work)
3 tbsp. extra-virgin olive oil
1/2 tsp. salt
1/4 tsp. ground black pepper to taste

Instructions

CHICKEN:

Preheat oven to 350°.
Boil the potatoes until slightly undercooked.
Drain.
Scrape the potatoes with a fork to score the potatoes.
This allows the potatoes to absorb the vinaigrette.
Sprinkle with salt and pepper.
Set aside.
While the potatoes are boiling, season the chicken with salt and pepper on both sides.
Heat a few tablespoonfuls of olive oil in a large skillet, Dutch oven or an ovenproof casserole dish over high heat.
Add chicken and brown well on both sides, about 10 minutes for each side for really large chicken breasts—about 3 minutes per side for thighs.
Remove pan from heat, and drain off fat. (See note below).
Transfer chicken pieces to 10x15" glass baking dish.
Place potatoes around the chicken.
Pour the can of crushed or diced tomatoes around the chicken and potatoes.
Sprinkle meat and veggies with salt and pepper, as desired.
Drizzle the Herb Vinaigrette over all the chicken and potatoes.
Place the cherry tomatoes on top.
Bake casserole for 45 minutes or until chicken is cooked through.
(This will take less time for chicken thighs – 20-30 minutes).
Remove casserole dish from oven and sprinkle mozzarella cheese over top.
Return casserole to oven and bake an additional 5 minutes until the cheese is melted and golden.
Allow casserole to stand 5 to 10 minutes before serving.
Garnish with fresh basil leaves.

HERB VINAIGRETTE:

Chop herbs and garlic.
Mix with oil, vinegar, salt and pepper.
Pour over chicken and potatoes in baking dish as directed above.

Notes

NOTE: If you do not have a large skillet, Dutch Oven or Casserole Dish that are both stove and ovenproof, transfer the chicken pieces to a large baking dish and follow directions for assembly as stated above.

NOTE: This recipe can also be used with a whole, cut-up chicken. Adjust frying and baking times accordingly.

NOTE: You can also substitute one can of diced tomatoes for the crushed tomatoes in the recipe.

Recipe source: adapted from Chelsea Winter--Simply Good Food.

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Nutrition

Calories: 530kcalCarbohydrates: 48gProtein: 34gFat: 24gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 0.01gCholesterol: 83mgSodium: 1119mgPotassium: 1860mgFiber: 11gSugar: 9gVitamin A: 1546IUVitamin C: 49mgCalcium: 302mgIron: 8mg

Keyword casserole, chicken, gluten free, main dish, potatoes, tomatoes

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