Slow Baked Chicken and Potatoes

The first day of my menu, I had chosen this recipe called Slow Baked Chicken and Potatoes.  I'm not giving you the link yet because I am not giving it a great review.  I am giving you the recipe to try if you would like.

It was half good.  The chicken and bacon was delicious.  But, the potatoes were not done.  they were still crispy, and that was not the texture I was looking for.  We even tried cooking it an extra hour.

Now, I have not given up on this recipe.  I am going to try it again next month, but I am going to cook it all day in the slow cooker/crockpot instead of for just 2 hours in the oven.

And now, the recipe so you can try it if you want.  Just cook it longer so the potatoes are cooked.

Doesn't it look delicious????

Ingredients

• 2 tablespoons olive oil
• 2 lb potatoes, thinly sliced
• 2 large onions, thinly sliced
• 2-3 garlic cloves, minced
• 1 teaspoon chopped fresh thyme
• 1 teaspoon chopped fresh rosemary
• 5 boneless skinless chicken breast
• 4-6 bacon slices, uncooked
• 1 1/2 cup chicken stock
• salt and pepper

Instructions

1. Heat the oven to 300F. Grease an 11" cast iron skillet with olive oil. Set aside.
2. Scrub the potatoes.  Thinly slice the potatoes and onions. Mince the garlic and finely chop the thyme and rosemary.
3. In a large bowl combine the sliced potatoes, onions, minced garlic, fresh herbs. Season with salt and pepper and arrange layers of the potatoes in the prepared skillet.
4. Place the chicken breasts on top of the potatoes and finish with pieces of roughly chopped bacon.
5. Pour the chicken stock in the skillet and season with salt and pepper.
6. Cover the pan with aluminum foil and place in the heated oven. Bake for 2 hours without opening the oven.
7. After two hours, open the oven and remove the aluminum foil.
8. Turn he broiler on and cook for few more minutes until the potatoes slices and chicken get a little brown color.

 ~Sherie~