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
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.