Myrtle Nelson's Chicken Potato Bake |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Got this from a magazine and it is one of my family's favs. Ingredients:
1 cup dry breadcrumbs |
1/2 cup all-purpose flour |
2 teaspoons salt |
2 teaspoons paprika |
1 teaspoon seasoning salt |
1 teaspoon sugar |
1 teaspoon onion powder |
1 teaspoon rubbed sage |
1 teaspoon dried oregano |
1/2 teaspoon pepper |
1/2 teaspoon celery seed |
1/2 teaspoon dried parsley flakes |
1/4 teaspoon garlic powder |
3 1/2-4 lbs skinless chicken pieces |
3 tablespoons vegetable oil |
1 teaspoon vegetable oil |
1 teaspoon seasoning salt |
1 teaspoon dried parsley flakes |
1/2 teaspoon paprika |
1/8 teaspoon garlic powder |
1/8 teaspoon pepper |
4 medium red potatoes, cut into 1 inch cubes |
Directions:
1. In a shallow bowl, combine the first 13 ingredients.
2. Dip chicken in oil; coat with crumb mixture.
3. Place in a greased 15x10 inch baking pan.
4. For potatoes, combine oil, salt, parsley, paprika, garlic powder, and pepper in a bowl.
5. Add potatoes; stir until coated.
6. Place around chicken.
7. Bake, uncovered, at 350 degrees for 1 hour or until potatoes are tender and chicken juices run clear.
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