Oven Baked Chicken and Potato Stew

Chicken and potatoes are known to always go together, this dish adds the flavour to their compatibility. This is a six ingredient one pot meal that requires very little time to prepare before baking. Once baked it can be enjoyed as a meal with an addition of just a vegetable dish like a salad or steamed vegetables.

Chicken is a very delicate meat to cook. Unlike the other meat dishes chicken should not be eaten raw due to the possible presence of salmonella and bacteria. Always confirm that chicken is fully cooked before it is served.

We’ve been told that chicken is fully cooked when the meat is no longer pink and the juices run clear, and the internal temperature is 165 degrees. The real focus should be on the temperature — that’s the safest and best indicator of doneness.


300 grams chicken breast

2 tablespoons chicken seasoning

1 tablespoon tandoori spice

1 cup onions, roughly chopped

1 tablespoon garlic paste

1 tablespoon olive oil

2 cups water


Put the chicken in a bowl

Add chicken seasoning spice, tandoori spice, garlic paste and onion

Mix well, ensuring spices are evenly spread

Put in the potatoes

Mix continually again to ensure spices are evenly spread

Oil/ grease a baking dish

Pour the chicken in to the dish

Bake for 60 minutes at 375

Serve and enjoy

Nutritional Facts

Total Fat 5.5g, Saturated Fat 0.5 g, Cholesterol 48mg, Sodium 279 mg, Total Carbohydrate 4g, Dietary Fibre 0.9g Total Sugars 1.4g, Protein 16.5g, Vitamin D 0mc,g Calcium 18mg, Iron 0mg, Potassium 329mg

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