Diana's Dipping Oil Chicken and Potatoes


Serves 4-5
¼- 1/3 bottle (375 ml) Flying Olive Dipping Oil, any flavor
1 pkg (24 ozs) frozen potato wedges or potatoes cut into wedges
1 pkg frozen or thawed chicken tenderloins, about 6-8 pieces
Sea Salt
Parmesan Cheese (opt)

Place the chicken tenderloins in the bottom of a baking dish.  Cover with the frozen potato wedges.  Drizzle the chicken and potatoes with about ¼- ½ cup (about 75ml) of Flying Olive Dipping Oil and a pinch of sea salt.
Cook at 400 degrees for about an hour.  Remove from oven and pour another ¼- ½ cup of Flying Olive Dipping Oil on chicken and potatoes.  Return to oven until chicken and potatoes are cooked through and tender, about 10-15 minutes.  Sprinkle with Parmesan Cheese, if desired.

Submitted by Diana H.