Garlic Roast Chicken & Potatoes with Cheddar & Bacon Cheese
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® Artisan Blends® Shredded Double Cheddar Cheese
DIRECTIONS
- 1
Combine paprika, thyme and 1/4 teaspoon of the salt and pepper; rub over chicken breasts.
- 2
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.
- 3
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.
- 4
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.
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See Nutrition Facts
Serves: 4
Amount Per Serving
Calories 832
Total Fat 45.6g
Saturated Fat 16.5g
Trans Fat 16.4g
Polyunsaturated Fat 7.0g
Cholesterol 245mg
Sodium 660mg
Carbohydrates 24g
Protein 77g
Dietary Fiber 2g
Vitamin A 142%
Vitamin C 19%
Calcium 223%
Iron 2%
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