From the Oven
Roast Chicken & Potatoes
Prep Time: 10 min | Cook Time: 32 min | Servings: 4 | Calories: 447
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Prep Time
10 min
Cook Time
32 min
Servings
4
Calories
447
Put these potatoes together with savory flavors from halved chicken breasts decorated with butter and lime juice, and baked with Sargento® Shredded 4 Cheese Mexican - Fine Cut. Add freshly chopped cilantro and your favorite salsa to add a vibrant splash of zesty taste.
Ingredients
- 1-1/2 lbs. red potatoes, cut into 1-1/2-inch pieces
- 2 Tbsp. butter, melted, divided
- 4 boneless, skinless chicken breast halves
- 1 Tbsp. lime juice
- 1-1/2 cups (6 oz.) Sargento® Shredded 4 Cheese Mexican - Fine Cut
- 1/4 cup chopped fresh cilantro
- 3 Tbsp. salsa
- Lime wedges (optional)
Directions
- Toss potatoes with 1 tablespoon butter; place on foil-lined large shallow pan. Bake in preheated 425°F oven 10 minutes.
- Remove potatoes from oven; arrange in single layer around edges of pan. Place chicken in center of pan. Brush chicken with combined remaining butter and lime juice. Bake at 425°F 20 minutes or until chicken is no longer pink in center and potatoes are browned and tender.
- Combine cheese, cilantro and salsa. Sprinkle cheese mixture over chicken and potatoes; bake 2 minutes or until cheese is melted. Serve with lime wedges, if desired.
