New Potato & Chicken Bake

• 8 -10 red potatoes or 8 -10 white potatoes, quartered
• 1 (16 ounce) bagfrozen broccoli florets, no stems
• 2 -3 cloves garlic (or 3 TBSP minced garlic from jar ok)
• 8 -16 ounces bagsfrozen shoepeg white corn or 1 (15 ounce) canshoepeg white corn
• 2 large green peppers, cut into thin strips (or for color/variety use red and green)
• 1 medium onion, finely chopped
• 2 cups leftover boneless fried chicken pieces (or canned white chicken breast)
• 2 tablespoons peanut oil (or your preference)
• 1 tablespoon salt & pepper
• 12 cup finely chopped fresh rosemary or 12 cup parsley (dried ok)

1. Using the oil of choice, heat large non-stick skillet.
2. Using lower heat, brown onions and garlic; set aside.
3. In large pot, cook potatoes until barely tender.
4. On large cookie or baking sheet (sprayed with a cooking spray), layer the broccoli, corn, peppers, onion, and garlic and bake in a 350 degree oven.
5. Bake for about 20 minutes until broccoli is tender.
6. Drain potatoes.
7. Add potatoes (skin on) and chicken to veggies and bake an additional 15-20 minutes or until potatoes are just starting to brown.
8. Take out of oven and immediately sprinkle with chopped herbs, salt and pepper and serve as a one-dish meal!

red potatoes, bagfrozen broccoli, garlic, white corn, green peppers, onion, chicken, peanut oil, salt, fresh rosemary

Taken from www.food.com/recipe/new-potato-chicken-bake-88141 (may not work)