Chicken and Potato Bake

Ingredients:

2–3 chicken breasts, cut into cubes

3–5 small to medium potatoes, diced

1½ cans green beans, drained

3 tablespoons olive oil

3 cloves garlic, minced

1 teaspoon paprika

1 teaspoon dried thyme

½ teaspoon black pepper

1 teaspoon salt (or to taste)

½ cup chicken broth

2 tablespoons butter (optional)

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Instructions:

1. Preheat the oven to 190°C (375°F).
2. Place the diced potatoes in a baking dish. Drizzle with olive oil, season with salt and pepper, and mix well.
3. Add the cubed chicken on top of the potatoes.
4. Sprinkle garlic, paprika, thyme, salt, and pepper evenly over the chicken and potatoes.
5. Add the green beans around the chicken and potatoes.
6. Pour the chicken broth into the dish. Add small pieces of butter on top if using.
7. Cover the dish with foil and bake for 35–40 minutes.
8. Remove the foil and bake for an additional 15–20 minutes, until the chicken is golden and the potatoes are tender.
9. Serve hot.