Preheat oven to 375 degrees. In a large saucepan, cover potatoes with cold water; bring to a boil over medium high heat. Cook until tender, about 10 minutes. Drain well. While potatoes are cooking, in a large nonstick skillet, heat oil over medium heat. Add chicken; cook until well browned on all sides, about 10 minutes. Place browned chicken pieces in a 2 quart casserole; sprinkle with 1/2 teaspoon of poultry seasoning, and 1/4 teaspoon of pepper. Set aside. Add the potato slices to skillet and cook until well browned, about 5 minutes per side. Add potato and onion slices to the casserole with the chicken; stir gently to combine. Sprinkle with remaining poultry seasoning and pepper. Top with parsley and bacon bits. Cover the dish with foil and bake until the chicken is cooked through, about 25 to 30 minutes. Garnish with green onion. Serve immediately.
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