Chris is an early riser, like 5am most days, and that i are trying to urge up a touch earlier too. In a perfect world, I’d attend bed at 10pm, be asleep by 11pm and obtain up at 6am.
Why is 6am so hard?? Has anyone got any tips? Is anyone else out there an evening owl who’s been ready to swap it round and obtain out of bed as soon because the alarm goes off? I’m a sleep button addict (minimum 10 x snooze. i do know it’s bad, but that’s what proportion I hate getting out of bed).
Anyway let’s get on with the recipe. This one uses cooked chicken – so you'll use leftover chicken or a rotisserie chicken.
INGREDIENTS
- 4 potatoes medium-sized, cut into 3/4" cube (russet, white, and red are all good choices, no need to peel)
- 1 tablespoon minced garlic
- 1.5 tablespoons olive oil
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1.5 pounds boneless skinless chicken (I like to use thighs)
- 3/4 cup shredded mozzarella cheese
- parsley (optional, freshly chopped)
INSTRUCTIONS
- Preheat oven to 425 degrees F/220 degrees C.
- Place the potato cubes in a large bowl, add the garlic, olive oil, salt, and pepper, and toss to coat.
- Spray a large (9x13) baking dish with non stick spray.
- Spread potato mixture in dish and bake about 15 minutes.
- Remove baking dish from oven and place the chicken pieces in the dish, nestling them down into the potato mixture a bit.
- If desired, brush the top of each chicken piece with a little olive oil and season with salt and pepper.
- Bake 20-25 minutes, until chicken is cooked and potatoes are browned.
- Sprinkle the mozzarella cheese over the top, return to the oven and bake for a few more minutes to melt the cheese.
- When serving, sprinkle chopped parsley on top (if desired).
