![]() However, I’ve also provided directions in the notes for how to make this without par boiling the potatoes. The steps are every so slightly different. ![]() I like to do it this way because by par boiling the potatoes, it sucks up more of the Italian Dressing as it cooks. I usually make this Baked Italian Chicken by par boiling the potatoes and searing the chicken enough so it’s partially cooked before plonking it in the oven to finish cooking. I use white or red wine vinegar in the Dressing, but you can use any vinegar you have, even balsamic will work, or lemon juice. ![]() The Italian Dressing I make for this dish is made with thyme or oregano leaves and rosemary, a combination of herbs that I find quintessentially Italian. But if you do marinate the chicken, it makes this dish even tastier because the Italian flavours will infuse into the chicken. Most of the time I make this without marinating the chicken in the Italian Dressing- it doesn’t need to be marinated because this recipe creates a great sauce to slop up with the chicken. I like to use bone-in skin-on chicken thigh cutlets because I love how golden brown the skin gets and also bone-in chicken is always so much juicier. Once the chicken is cooked through, place the chicken trays on a baking sheet and bake for about 15 minutes. Add the mixture on top of the chicken breasts. It was one of those “throw together” dishes using ingredients I had on hand, and after the first time I made it I knew it was a keeper. In a mixing dish, combine the tomatoes, onion, olives, pine nuts, capers, and olive oil. So it’s a perfect day to share this Baked Italian Chicken dish. This dish is something that evolved from an Italian marinade I use for chicken that I grill on the BBQ. As I’m typing up this post, I’m sitting at my desk with a hot water bottle on my lap (nana alert!) with a steaming cup of herbal tea permanently beside me. However, this today it does actually feel like winter. It will get colder as we get into the height of winter, but really, the truth is that even in winter, most days it’s as warm as spring. Let me rephrase – cold by Sydney standards. One week ago, I was still in short and thongs, splashing around in the surf with Dozer, just as I was back in December. We completely bypassed Autumn here in Sydney. This Baked Italian Chicken with Potatoes and Cherry Tomatoes is a one pot dinner that’s fast to prepare. Chicken & potatoes baked with a tasty Italian sauce, topped with melted cheese.
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