Salsa Verde Baked Chicken with Baby Potatoes

• 4 boneless, skinless chicken breasts
• 1.5 pounds baby potatoes, halved
• 1 cup salsa verde
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• Salt to taste
• Fresh cilantro for garnish

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss chicken and potatoes with olive oil, paprika, garlic powder, and salt.
3. 3 Arrange chicken and potatoes in a single layer in a baking dish.
4. 4 Spoon salsa verde evenly over the chicken and potatoes.
5. 5 Bake for 40 minutes or until chicken is cooked through and potatoes are tender.
6. 6 Garnish with fresh cilantro before serving.

Equipment

• Baking dish
• Oven

Variations

• Use chicken thighs for a juicier option.
• Add bell peppers or onions for extra veggies.

Substitutions

• If salsa verde isn't available, use a mix of tomatillos, cilantro, jalapeños, and lime juice.

Pairings

• Corn on the cob
• Mexican rice

Nutrition

Tips

• For crispier potatoes, parboil them for 5 minutes before roasting.
• If you prefer more sauce, double the salsa verde.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain crispiness.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat in the oven.

Serving Suggestions

• Serve with a fresh green salad.
• Pair with warm tortillas for a complete meal.

FAQ