Baked Chicken Breasts And Potatoes Recipe

How to make it

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• Set the oven to 250°C and let it heat up while you work. Wash the chicken breasts, if they are too big, slice them in halves. Gather your spices and rub them onto the chicken breasts. Peel the potatos and wash them thoroughly. Chop the potatoes into 4-6 parts (depends on their size). Try to have them chopped into somewhat even pieces, that'll make the baking easier to keep an eye on.
• Put a layer of aluminium foil on a cooking pan or a cookie sheet with raised edges. I suggest using two, one for the chicken and one for the potatoes, because the chicken will leak juices and that could ruin the potatoes. You should bend the edges of the aluminium foil upwards so no juices from the chicken will run off the foil on the pan/sheet.
• Note: For this recipe, it is crucial that you can blow hot air on the chicken and potatoes intensively. A convection type oven has a fan for this. It's very useful if you don't want to add any oil yet you want to make the potatoes slightly crispy. If you don't have it, it might not matter much, but you may need to bake the potatoes a bit longer to have them somewhat crispy.
• If the oven is heated up to 250°C, put in the potatoes (into the middle) and the chicken pan/sheet above the potatoes. Turn on the fan for about 8-10 minutes. After that, turn off the fan and set the oven to 200°C, it should be near this temperature by now anyway.
• Get the potato sheet out, turn the potatoes over and put that sheet back into the oven.
• Let it bake for about 10-15 minutes, after this, check whether the potatoes or the chicken need to be turned around. It's a good idea to do that for the potatoes, it's usually not necessary for the chicken, but you've better off safe than sorry. After this, put them in for another 10-15 minutes.
• Now we can start making a cheese 'sauce'. It's basically milk, molten cheese (non-spreadable cheese often doesn't completely melt, which is what I like to avoid here). Get a small pot and put a bit of milk in it. There should be a layer of milk, about 1 cm thick. Start heating the milk up. When it starts boiling or it's close to boiling, add some cheese. Not all of it, as you'll probably want to go slow on this and if it's the first time you're making this, you'll need to decide how thick the cheese sauce should be. I like it when it's a thick liquid, so I add a bit more milk sometimes. If you have spreadable cheese triangles, start with 4 of them and the amount of milk I mentioned before. When the cheese melts, you can decide how much more and how thick you want it to be.
• The sauce, chicken and potatoes should be all done in about the same time. You can serve them immediately.
• Note: you probably don't want to add any spices on the potatoes. Salt is not necessary in this recipe, as there's lots of it in the cheese. This way, you can enjoy the true taste of baked sweetish potatoes and have a nice piece of meat to it. If you go with a different sauce, you can have a pretty low fat meal. You can use a marinade for the chicken if you don't want a sauce or anything else to go with it.