What is a good recipe for potatoes and chicken???

I have to make it in 1hr and I don't have a recipe.


Pleeeeeeeeeeeeeease help!!!!What is a good recipe for potatoes and chicken???
BAKED CHICKEN WITH POTATOES LYONNAISE





1 (3 lb.) chicken, cut up


6 tbsp. butter, melted


2 garlic cloves, crushed through a press


3/4 tsp. dried thyme


2 tbsp. minced fresh parsley


4 med. baking potatoes, peeled and thinly sliced


2 med. onions, thinly sliced





Preheat oven to 350 degrees. Gently pull chicken skin away from flesh without removing; leave skin attached in several places. Combine melted butter, garlic, thyme and parsley in a small bowl. Using a pastry brush, paint the butter mixture over chicken and under skin. Arrange potato slices, overlapping slightly, in a greased 13 x 9 x 2 inch baking dish. Sprinkle with salt and pepper. Arrange onion slices on top. Put chicken, skin side up on top. Brush with butter again. Bake for 1 hour, basting every 20 minutes with remaining butter.What is a good recipe for potatoes and chicken???
MYSELF I LIKE TWICED BAKED POTATOES AND IF YOU STUFFED THEM WITH CHICKEN AND CHEESE BACON AND GREEN ONION TOPPED WITH SOUR CREAM YUMMMMMY
Cream of chicken potato, Very easy! (40 min)





5 - 7 potato (peeled and diced)


3 - 5 skinned deboned thawed chicken (chopped)


1 - 2 large onion (diced)


3 garlic clove (minced)


margarine (2-3 scoops)


salt pepper (2 pinch each)


dill weed (2 pinch)


1 stalk celery (Finley diced)


3 carrot peeled (Finley diced)


35% cream (or 2%, just takes longer to cook)





dice onion and mince garlic, add to pot with a few spoons of margarine, (saute) cook on high(2 min)





add diced carrot and celery and chopped chicken (cooked or raw) add 1/2 cup water, cook on high(5 - 10 min)





add 1/2 inch diced potato and more water (if dry), cook on high (10 min)





salt to taste, add stock of needed (beef brillion) and spices (dill)





add cream (or milk) and simmer for 10 - 15 minutes, stir frequently





and that's it. Bon Appatite
potatoes and chicken
Chicken with Smashed Potatoes, Potpie Style


1 1/2 pounds baby red potatoes, each cut in half


1 tablespoon vegetable oil


4 medium skinless, boneless chicken-breast halves (about 1 1/4 pounds)


1/2 teaspoon salt


1/4 teaspoon ground black pepper


1 1/2 cups matchstick-thin carrots (about half 10-ounce bag)


1 cup chicken broth


1/4 cup heavy or whipping cream


1/2 teaspoon dried tarragon, crumbled


1 cup tiny frozen peas, thawed


1 tablespoon margarine or butter


Tarragon sprigs for garnish





Directions


1. In 5-quart Dutch oven, place potatoes with water to cover; heat to boiling over high heat. Reduce heat to low; cover and simmer 12 minutes or until potatoes are fork-tender.


2. While potatoes are cooking, in nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add chicken and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper; cook 6 minutes. Turn chicken over. Reduce heat to medium; cover and cook 8 minutes longer or until juices run clear when thickest part of chicken is pierced with knife. Transfer chicken to plate; keep warm.





3. To same skillet, add carrots, broth, cream, and dried tarragon; cover and cook over medium-high heat 5 minutes or until carrots are tender. Remove skillet from heat and stir in peas.





4. Coarsely mash potatoes with margarine and remaining salt and pepper.








5. Spoon potatoes onto platter; top with chicken and vegetable mixture. Garnish with tarragon.





Tips


For a leaner version that cuts the fat by 6 grams, increase broth by 1/4 cup and omit cream.


Cooking Information


Servings 4


Total Time 30 minutes


Nutritional Information (per serving)


Calories 460


Total Fat 14 g


Saturated Fat 4 g


Cholesterol 103 mg


Sodium 735 mg


Carbohydrates 43 g


Protein 39 g
Boil potatoes and broil the chicken after you cut it up.
This is so simple that you don't need to measure!





You will need:





Chicken (boneless, skinless chicken thighs, or bone-in thighs are my preference)


Potatoes (red are delicious but any kind is good)


Onion


Parsley, dried (optional)


Creamy Italian salad dressing (bottled grocery store or homemade)





Rub the bottom of a 9 x 13'; glass baking dish with olive oil. Arrange chicken pieces in the dish, leaving lots of room between the pieces so you will have an equal amount of potatoes. Scrub and cube potatoes and add to baking dish. Chop 1/2 onion and add to the dish, distributing evenly. Sprinkle dried parsely on top. Pour salad dressing over all. Cover casserole with foil or a lid and bake at 375 degrees for 45 min or until potatoes are tender.





Serve with asparagus and green salad.
Cook the potatoes. Cook the chicken. Thow them on a plate. Eat it.





That's about all the recipe I have. If it takes longer to cook it than it does to eat it, it is taking too long. Since I can eat anything in 5 minutes or less, everything I make has to be something that can be cooked in 3 to 5 minutes. My entire dinner, from cooking through eating, can be done in 6 to 10 minutes.
I like them cooked together in a dutch oven. Dice the potatoes in small cubes and arrange on the bottom of the dutch oven, cover with chicken pieces and spices (salt, pepper, oregano and basil). Put the lid on. Bake at 350 until done.
I would just cut up the potatoes and roast them in the oven with some garlic salt on them and grill the chicken with a few spices.
Make mashed potatoes. Season chicken with salt, pepper, and rosemary. Cook under the broiler for 30-40 minutes, turning once.