4 skinless bone-in chicken breasts
2 russet potatoes, unpeeled & cubed
250 ml green and/or red bell peppers, cubed 1 cup
1 medium onion, quartered
25 ml olive oil 2 tbsp
5 ml garlic powder 1 tsp
5 ml paprika 1 tsp
50 ml parmesan cheese, grated 1/4 cup
Pat chicken breast dry with paper towel; place one breast in each corner of lightly greased baking dish. Put potatoes, peppers and onion in centre of dish. Drizzle olive oil over chicken and vegetables; sprinkle with garlic powder, paprika and cheese. Bake at 400 F (200 C) stirring vegetables once halfway through cooking time for 40 to 50 minutes or until juices run clear when chicken is pierced with a fork and vegetables are tender.
Serves 4