Baked Chicken Oreganato with Potatoes and Tomatoes

One bowl. One pan. Almost everything came from the freezer or pantry. No stirring or attending. That's my kind of dinner! This was really good for something so easy and was well received by everyone in the fam and even a couple of other people from someone else's fam ;)


Baked Chicken Oreganato with Potatoes and Tomatoes
from Parenting magazine

Preheat oven to 450 degrees F.

In a mixing bowl, combine 1 small thinly sliced red onion, 5 small thinly sliced red-skin potatoes, one 15 oz can stewed tomatoes, drained, 1/2 tsp garlic powder, 1/2 Tbsp oregano, 2 Tbsp olive oil, and salt and pepper to taste.

Mix well, and arrange in a shallow baking dish or on a cookie sheet. In the same bowl, add 1 1/2 lb chicken tenders, 3 Tbsp olive oil, 1 tsp garlic powder, 1 tsp oregano, and salt and pepper to taste. Toss well to season chicken. Arrange the chicken on top of the tomato and potato mixture, and sprinkle with 2 Tbsp store-bought seasoned bread crumbs. Drizzle with 1 Tbsp olive oil. Bake for 30 minutes, or until chicken is golden brown. (Serves 4).