I'm always looking for new ideas for chicken tenders. The cookbook Flavours, by Petrina Tinslay provided the following recipe.
I’ve made this dish six times now and we've taken it to two potlucks.
The colorful potatoes come from Trader Joes,.
The recipe called for oregano, but I used marjoram from the garden.
The vegetables roast for 20 minutes before adding the chicken.
Moisture from the veggies steam-bakes the chicken.
Chicken Roasted with Potatoes and Garlic
2T olive oil for veggies; 1 or 2 T more for chicken
6 (or enough to layer a baking sheet) new potatoes (one kind or a mix), cut in chunks
1 large yellow onion cut in chunks
1/4 cup of fresh marjoram, or oregano
12 fat cloves of garlic
1-2 lbs. chicken tenders brushed w olive oil, sprinkled with s&p
Preheat the oven to 400°. Toss the potatoes, onions, garlic, and herbs with olive oil and salt and pepper. Bake for 20 minutes. Remove vegetables from the oven, and place chicken tenders on top. Return to oven and bake another 12 to 15 minutes, or until chicken is cooked through.
The house smells so good while this dish is baking. When the chicken is done I remove it and slice it, at an angle, into chunks. Sometimes I put the potatoes back in the oven, under the broiler, for five minutes for a little browning. When the potatoes are ready, toss with the chicken and sprinkle all with paprika.