Chicken and Tomato Bake

This easy casserole is loaded with flavor and uses ingredients you most likely have in your pantry; assemble up to 8 hours in advance, refrigerate and bake when ready to eat. This recipe makes 6-8 servings.

PREP TIME: 10 minutes
COOK TIME: 50 minutes

1 pound boneless, skinless chicken breasts and thighs, cut into 1 1/2" pieces
1 14.5-ounce can fire-roasted crushed tomatoes
1 14.5-ounce can crushed tomatoes, drained
3 medium potatoes, peeled and cut into 1" pieces
2 cloves garlic, minced
1 yellow onion, chopped
1/2 cup chicken stock
3 tablespoons extra-virgin olive oil, divided
Juice from 2 fresh lemons
2 tablespoons fresh Italian parsley, chopped
2 teaspoons dried oregano
1/4 teaspoon red pepper flakes
Salt and freshly ground pepper, to taste

Preheat your oven to 350 F.

Heat 2 tablespoons olive oil in a large pan over medium-high heat and sauté potatoes until fork tender, about 10-12 minutes. Remove potatoes from pan and set aside. Add onion and red pepper flakes and sauté until onions being to brown slightly, about 5 minutes. Add garlic and oregano; cook for one minute more.

Place chicken, potatoes and onion mixture in your baking dish. Pour tomatoes over the top along with the stock. Bake for 30 minutes, until chicken is cooked. Remove from heat, season with salt and pepper and garnish with parsley and lemon juice. Serve immediately.