Baked Chicken a la Joe Dogs
Submitted by cindyb
One-pan baked chicken breasts with red potatoes, onions, garlic, and oregano simmered in chicken stock with sweet peas. No-nonsense comfort food, Joe Dogs style.
YIELD
4 servingsPREP
20 minCOOK
70 minREADY
90 minThis recipe comes straight from the “don’t overthink it” school of cooking. Chicken, potatoes, garlic, oregano, and stock go in a pan, and dinner comes out.
Bone-in chicken breasts (skin off, bones in for flavor) get seasoned with plenty of black pepper, chopped garlic, and crushed oregano. Sliced red potatoes and quartered onions tuck in around the sides.
A cup of chicken stock goes over everything before the pan gets covered and baked. Halfway through, the lid comes off, more stock goes in along with a whole can of sweet peas and their juice, and the dish finishes uncovered so the top browns and the broth reduces.
Serve over rice. The broth-soaked potatoes and tender peas make their own sauce.
Pro Tips
- Leave the bones in the chicken breasts. They add flavor to the broth and keep the meat from drying out.
- Cut the red potatoes into thin rounds so they cook at the same rate as the chicken.
- Don’t drain the peas. That juice adds liquid and subtle sweetness to the broth.
Ingredients
Directions
Place chicken breasts, facing bone down, in a 14×10” baking pan or dish. Sprinkle pepper, chopped garlic cloves and oregano over meaty tops. Arrange potatoes and onions in pan around chicken. Sprinkle garlic salt and Accent (optional) over top of everything and pour one cup of chicken stock over chicken breasts.
Cover pan or dish and cook in preheated 350’F. oven for 45 minutes. After 45 minutes, remove cover and pour the other cup of chicken stock, as well as a can of sweet peas, including juice, over the concoction.
Bake, uncovered, for another 20 to 25 minutes. Serve with rice and Dewar’s White Label scotch.
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