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Crispy Potato Wedges With Garlic Herb Chicken And Mushrooms

A comforting dish featuring crispy potato wedges paired with juicy garlic herb chicken, earthy mushrooms, and vibrant bell peppers.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 620
Ingredients Method Notes

Ingredients
  

For the Chicken and Vegetables
  • 1.5 lbs chicken breast, cut into bite-sized pieces Opt for firm, unblemished chicken breasts.
  • 8 oz mushrooms, sliced
  • 1 red bell pepper, chopped Use fresh vegetables for the best flavor.
  • 3 cloves garlic, minced Aromatic garlic enhances the dish.
  • 2 tbsp olive oil For sautéing and enhancing flavor.
  • 1 tsp Italian seasoning
  • 1 tsp paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 2 tbsp fresh parsley, chopped For garnish.
For the Potato Wedges
  • 4 large potatoes, cut into wedges Choose starchy potatoes like Russets for crispiness.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, toss the potato wedges with olive oil, garlic powder, paprika, salt, and black pepper until coated.
  3. Spread the potato wedges in a single layer on a baking tray.
Cooking
  1. Bake potato wedges for 35-40 minutes, turning them halfway through.
  2. Meanwhile, heat olive oil in a skillet over medium heat and sauté minced garlic until fragrant for about 1 minute.
  3. Add chicken pieces to the skillet and cook until lightly browned for 5-7 minutes.
  4. Stir in sliced mushrooms and chopped bell pepper, seasoning with Italian seasoning, paprika, salt, and pepper, and cook until everything is cooked through, about 5-10 minutes.
  5. Sprinkle the dish with fresh parsley before serving.
Serving
  1. Serve the crispy potato wedges alongside the garlic herb chicken, mushrooms, and bell pepper.

Notes

For a fulfilling meal, consider serving with a fresh garden salad or steamed green beans. Store leftovers in an airtight container for up to 3 days or freeze for 3 months.