From the Oven
Cheddar Roast Chicken & Potatoes
Prep Time: 10 min | Cook Time: 22 min | Servings: 4 | Calories: 556
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Prep Time
10 min
Cook Time
22 min
Servings
4
Calories
556
There’s nothing quite like a plate of roasted chicken and potatoes overflowing with garlicky flavor and crispy bacon bits with an ample amount of melted Sargento® Shredded Double Cheddar Cheese melted on top. Indulge in this meal with your loved ones and share the lovely flavors in good company.
Ingredients
- 1 tsp. paprika or smoked paprika
- 1 tsp. dried thyme leaves
- 1/2 tsp. salt, divided
- 1/4 tsp. freshly ground black pepper
- 4 boneless chicken breast halves, skinned if desired
- 4 tsp. butter or olive oil, divided
- 3 cloves garlic, minced
- 1 pkg. (1 lb. 4 oz.) refrigerated red potato wedges
- 1/4 cup real bacon bits or crumbled cooked bacon
- 1 cup (4 oz.) Sargento® Shredded Double Cheddar Cheese
Directions
- Combine paprika, thyme and 1/4 teaspoon of the salt and pepper; rub over chicken breasts.
- Melt 2 teaspoons butter in a 12-inch nonstick ovenproof (wrap handle in foil) skillet over medium-high heat. Add chicken, skin sides down; cook 2 minutes. Sprinkle garlic over chicken; reduce heat to medium, turn chicken and cook 2 minutes. Transfer chicken to a plate; set aside.
- Melt remaining 2 teaspoons butter in the same skillet over medium-high heat. Add potatoes and remaining 1/4 teaspoon salt; stir-fry 4 minutes or until potatoes are beginning to brown. Turn off heat; push potatoes to edges of skillet. Return chicken with any accumulated juices to skillet.
- Transfer the skillet to a preheated 400°F oven and bake 20 minutes or until chicken is cooked through and potatoes are tender. Sprinkle cheese and bacon over chicken and potatoes; return to oven and bake 2 minutes or until cheese is melted.
