Roasted Potato & Chicken Bake

Here’s a nippy recipe of a Roasted Potato & Chicken Bake.

Ingredients for the Roasted Potato & Chicken Bake:

Chicken – ½ Kg (Boneless)

Potatoes – 4 Big

Milk – 3 Cups

Butter – 50g

Cheese -  200 gms Grated (Pizza Cheese/Mozzarella/Cheddar/Parmesan)

All Purpose Flour – 3Tbsp

Bell Peppers (Capsicum -Green, Yellow, Red) – 1 Each (Sliced into thin long strips)

Onions – 1 Big (fine Sliced)

Chilly Powder – 2-3 Tbsp.

Tomato Ketchup

Green Chilly sauce

Red Chilly Sauce

Thyme (Dry herb)

Parsley (Dry herb)

Olive Oil – 2-3 Tbsp.

Salt & Pepper to taste

How to prepare yummy Roasted Potato & Chicken Bake

** Pre-heat the oven at 350C for ten minutes.

Chicken Prep:

Clean chicken and keep it aside. Take a wide pan on medium heat. Next, put in the sliced onions. Once the onions are golden brown, put in the chicken. Once the chicken starts cooking, put in the chilly powder, ketchup, green & red chilly sauces along with parsley, salt & pepper. Let your palette decide the quantities of the sauces. Give it a good stir and let it cook for about 5-10 minutes. There should be no water remaining by the time the chicken gets cooked. It has to be dry yet moist, and definitely not saucy. Take it off heat and then stir in the Capsicum. This will help in retaining the colour & crunch of the veggie.

Meanwhile, season the potato slices with thyme, salt & pepper and place them in the baking tray. Need not grease the tray. Put the tray in the oven at 200°C and let it roast for 20 min. Make sure the potatoes don’t turn brown. 

Béchamel Sauce:

Place a sauce pan on medium heat and put in the butter. Once the butter melts, put the flour and give it a good stir. Make sure the flour does not burn but at the same time leaves its raw smell. Now goes in the milk slowly with continuous stirring. Season the milk with salt & pepper and stir continuously till it thickens. The consistency should be of a soup.

Layering the Bake:

By now the potatoes should be roasted well. Sprinkle little cheese on potatoes. The next layer is the chicken and then on top goes the béchamel sauce, again topped with cheese.

Let it bake for 15-20 minutes at 180°C with the bottom coil and then 5 min with the top coil.

Take it out of the oven & let it rest for 10 minutes before you serve.

Best accompanied with toasted garlic bread.

Hope you enjoy this dish as much as I did J

For orders, please mail me at violeteman@gmail.com