Baked Chicken Tators

Mmm yum.

Time: 1-1.5hrs

Makes: 8-12 servings

Ingredients:

• 3 to 5 lbs smaller Gold potatoes

• 4 TBSP Olive Oil (Step 1)

• 2 TBSP Olive Oil (Step 2)

• 2 TBSP Balsamic Vinegar

• 2 TBSP Honey

• 3 tsp Paprika

• 1/8 tsp Red Pepper flakes

• 1/2 TBSP Sesame Seeds

• 2 tsp dried Thyme

• 3 cloves Garlic

• 1 bunch of Asparagus

• 2 lbs +/- of Chicken

• Dash of Kosher Salt & Pepper

Pairs with: Sides

Step1: Prep

Preheat the oven 425-degF. Spray a baking sheet (with side walls) with nonstick spray.

Step3: Chicken Prep

While potatoes bake, cut chicken into a little smaller pieces (ie: a thigh maybe into 5 parts, etc. You'll want it so everyone can grab a little depending on what amount of chicken they want but not too big where flavoring can't reach into chicken as much).

Step2: Potato Time

Cube potatoes to 1 - 2 inch size. Toss in a bowl with 4 TBSP Olive Oil (adjust amount if using less potatoes, just want to coat well) along with a few dashes of salt and pepper. Spread evenly on tray and bake for 15min.

Step4: Final Prep

In a large bowl add the chicken, asparagus stalks, and the remaining ingredients. Carefully and slowly mix (to avoid splashing out or damaging the asparagus) until evenly coated. Spread evening over the tray of partially baked potatoes. Return to oven for 22 to 25min - or until chicken is done. Serve!