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Stove-Free Chicken with Red Bliss Potatoes, Summer Squash, and Chile-Garlic Butter

A simple yet delicious stove-free meal featuring tender chicken breasts, red bliss potatoes, and summer squash in a flavorful chile-garlic butter sauce.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces chicken breasts You can substitute with thighs for more flavor.
  • 1 pound red bliss potatoes, quartered You can use Yukon Gold or baby potatoes as alternatives.
  • 2 pieces summer squashes, sliced Cut into uniform sizes for even cooking.
Chile-Garlic Butter
  • 4 tablespoons butter Melted before adding garlic and chile flakes.
  • 2 cloves garlic, minced Cooked with butter for flavor.
  • 1 teaspoon chile flakes Adjust according to spice preference.
  • to taste Salt and pepper Used for seasoning.
  • for garnish Fresh parsley Adds color and flavor.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Place the quartered red bliss potatoes in a baking dish, drizzling with olive oil, salt, and pepper.
  3. Rub the chicken breasts with salt and pepper, and place them on top of the potatoes.
  4. In a small saucepan, melt the butter over low heat, then add the minced garlic and chile flakes, cooking until fragrant.
  5. Drizzle the chile-garlic butter over the chicken and potatoes.
  6. Scatter the sliced summer squash around the chicken and potatoes in the baking dish.
  7. Cover the dish with foil and bake for 30 minutes.
  8. Remove the foil and bake for an additional 15-20 minutes, until the chicken is cooked through and the potatoes are tender.
  9. Garnish with fresh parsley before serving.

Notes

Serve hot from the oven. Pairs well with a fresh salad or crusty bread. Make adjustments to spice levels as needed.