CRISPY HOT HONEY WINGS

CRISPY HOT HONEY WINGS
WINGS
2 1/2 pounds chicken wings
2 teaspoons kosher salt 
FRESH ground sea salt and black pepper 
1 teaspoon smoked paprika 

  • Preheat the oven to 400°.
  • Line a sheet pan with foil, then place a metal rack on the pan.
  • Mix together the salt, pepper and paprika to make a dry rub.
  • Pat the wings dry, then generously sprinkle with the rub on all sides.
  • Place them on the rack, making sure they are not touching.
  • Bake for 25 minutes, then pull them out.
  • Use tongs to turn them over, then put them back in the oven and bake another 20 minutes until golden brown and cooked through.

SAUCE
1 cup QUALITY honey
1 tablespoon Sweet Baby Ray’s BBQ sauce 
1 tablespoon Frank’s original hot sauce 
2 tablespoons apple cider vinegar 
1 jalapeno, thinly sliced
1 serrano chile, thinly sliced

  • Add the honey, barbecue sauce, hot sauce, vinegar, jalapenos and serranos to a small pot over low heat, stirring to combine well.
  • Bring to a simmer and continue cooking 20 minutes or so until reduced and slightly thickened. Stir regularly.
  • Remove the wings from the oven and turn the oven to broil.
  • One by one, dunk the wings in the sauce.
  • Place them back on the rack and broil for 2-3 minutes to caramelize. Watch so they don’t burn.

GARNISH (if desired)
1/4 cup chopped fresh parsley or green onions
Bleu Cheese dressing, for serving 

  • Place the wings on a platter and sprinkle over the chopped parsley.
  • Serve with a bowl of dressing for dipping.

 

ANTIPASTO SALAD ~ FAITH & FOOD FRIDAY #9

I’m still featuring my Mary & Martha GRACE meal prayer box on Faith and Food Friday, hosted by Sandra at Diary of a Stay at Home Mom.

THIS WEEK’S PRAYER:

Oh, the Lord is good to me. And so I thank the Lord for giving me the things I need. The sun and the rain and the apple seed. The Lord is good to me. Amen.

ANTIPASTO SALAD adapted from Valerie Bertinelli

VINAIGRETTE
2 tablespoons QUALITY red wine vinegar
1 teaspoon Dijon mustard  (optional)
1/2 teaspoon Calabrian chile paste, crushed red pepper flakes or sriracha 
1/2 teaspoon dried Italian seasoning 
1/2 small shallot, minced 
FRESH ground sea salt and tri-color pepper
3 tablespoons avocado oil 

  • Whisk the vinegar, mustard if using, chile paste, Italian seasoning, shallot and 1/4 teaspoon salt together in a small bowl.
  • Gradually whisk in the avocado oil.
  • Pour into a cruet and shake.

SALAD
4 radishes, thinly sliced (watermelon OR yellow radishes if you can find them)
2 celery heart ribs, thinly sliced 
1 romaine heart, cut into 1/2-inch-wide strips 
1/2 head iceberg lettuce, cut into 1/2-inch-wide strips 
1/4 pound provolone, cut into 1/4-inch cubes 
1/4 pound mozzarella balls
1/4 pound Genoa salami, cut into 1/4-inch cubes 
1 cup cherry tomatoes, halved 
3 tablespoons sliced pickled pepperoncinis
3 tablespoons sliced pickled cherry peppers

  • Combine the radishes, celery, romaine, iceberg, provolone, salami, tomatoes, pepperoncinis and cherry peppers in a large salad bowl.
  • Toss with the vinaigrette and serve immediately.

NOTE:

  • I like to add a generous drizzle of a QUALITY balsamic glaze.
  • I also like to refer to this as a kitchen sink salad because I use up whatever is in my crisper bins and deli drawer 😀

DR. PEPPER BBQ CARAMEL CHICKEN

DR. PEPPER BBQ CARAMEL CHICKEN
12 ounces Dr. Pepper
1/2 cup Heinz chili sauce
2 tablespoons champagne vinegar
1 tablespoon vinegar
2 cloves garlic FINELY minced
FRESH ground sea salt and black pepper, to taste
3-4 pounds of your favorite chicken pieces or wings

  • In a large sauce pan whisk together the Dr. Pepper, chili sauce, vinegar, garlic and sugar over a medium high heat and bring to a SLOW boil.
  • Reduce heat to medium low and simmer 20 minutes or so, stirring often until reduced and thickened. Set aside.

 

  • Prepare grill to medium direct heat grilling. (I use a non-stick spray).
  • Generously season the chicken with the FRESH ground sea salt and black pepper.
  • Place chicken skin side down over direct heat and sear 5 minutes.
  • Flip chicken skin side up to indirect heat. Close lid and cook 25-30 minutes until chicken is JUST about cooked through. (No blood or pink meat)
  • Generously brush chicken with sauce ever 5 minutes for 15-20 minutes more.

MACARONI POTATO SALAD

MACARONI POTATO SALAD adapted from A Spicy Perspective

2 pounds Russet potatoes, peeled and chopped into half inch cubes
12 ounces macaroni
1/2 cup FINELY minced Vidalia onion
1 large carrot, coarsely shredded
1 can Le Suer peas, drained WELL
1 LARGE bunch green onions, minced
1 1/2 (+as needed) cups Duke’s mayonnaise
1 cup sweet pickle relish
2 tablespoons apple cider vinegar
1 teaspoon mustard (optional)
FRESH ground sea salt and black pepper

  • Cut the potatoes into 1-inch cubes and place them in a large stock pot.
  • Fill the pot with cold water until it is one inch over the top of the potatoes.
  • Set the pot over high heat and bring to a boil.
  • Once water is boiling, add 1 tablespoon salt and cook the potatoes for 5 minutes.
  • After 5 minutes, add the macaroni noodles, stirring to combine and continue boiling for 6-8 minutes, until the pasta is al dente.


  • Meanwhile, in a medium bowl mix the mayonnaise, sweet pickle relish including juices, apple cider vinegar, mustard if using, allspice, FRESH ground sea salt and pepper to taste, stirring until smooth.
  • Use a grater to shred the onions and carrot.

  • Drain the potatoes and macaroni in a colander and place in a large salad bowl.
  • Add in the onion, carrots, peas, and scallions.
  • Pour the dressing over the top and mix until well combined.

  • Cover the potato macaroni salad and refrigerate for at least 4 hours.

NOTES:

  • If you have time, make the salad a day or so ahead of when you want to serve it. It tastes even better on day two!
  • Keep refrigerated in an airtight container for up to one week.

  • You can make this with unpeeled new potatoes for a slightly different texture. Follow the instruction as is, yet leave the potato skins on when you chop them.

CHOCOLATE PEANUT BUTTER CRINKLES

CHOCOLATE PEANUT BUTTER CRINKLES COOKIES yields 3 dozen cookies

8 ounces chopped bittersweet chocolate or chocolate chips, about 1 1/3 cup
1/4 cup unsalted butter
1/4 cup JIF creamy peanut butter
2/3 cup granulated sugar
3 LARGE eggs
2 teaspoons PURE vanilla extract
1 1/4 teaspoons instant espresso powder (optional)
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
1 2/3 cup all purpose flour
1 cup powdered sugar for coating

  • Sift together the flour, baking powder and salt. Set aside.
  • Melt the chocolate, butter, and peanut butter in a small saucepan over medium heat or in microwave-safe bowl with 15 second increments. Once the butter has melted completely, remove the bowl from the heat and stir until the chocolate also melts completely and the mixture is smooth.

  • In a large mixing bowl, beat together the sugar, eggs, vanilla extract, and espresso powder until well combined.
  • Add the chocolate mixture, stirring until combined.
  • Stir in the flour just until it disappears. The dough will seem very, very soft. Cover the bowl and chill the dough for at least 3 hours or overnight so it firms up.

  • When ready to bake, preheat the oven to 325°.
  • Line a baking sheet with a silicone baking sheet or parchment paper and set aside.
  • Place 1 cup powdered sugar in a wide, shallow bowl.

  • Scoop out heaping teaspoon-sized portions of dough and roll into balls that are 1 1/4 inches in diameter. 
  • Place 4-6 balls of dough in the powdered sugar, then gently roll and toss the balls to coat completely DON’T DO TOO MANY AT ONCE OR THEY WILL STICK TOGETHER.
  • Shake off excess sugar, then place on the prepared baking sheet, leaving 1 1/2 inches between each because the cookies will spread as they bake. 

  • Bake for 10 minutes, rotating the pan halfway through the baking time and if you are baking multiple cookie sheets at the same time, switch the top and bottom pans.
  • When the tops are dry and just set, remove the cookies from the oven.
  • Let cool on the baking sheets for 2 minutes, then transfer to a wire rack to cool completely.


 

NOTE:

  • DO NOT use the natural peanut butter – the kind that must be refrigerated – the cookies will not bake properly!
  • The espresso powder is optional, but using it really enhances the chocolate flavor 😀

 

HAPPY HOMEMAKER & MENU PLAN MONDAY week 30 of 2021

Be sure to join us for Happy Homemaker Monday and link up
with our host, Sandra at Diary of a Stay at Home Mom

I hope everyone had a wonderful weekend. Ours was productive and quiet and I can’t say that upsets me. An “unplugged” and “down” day soothes me A LOT lately.

Friday and Saturday were super productive with errands and lunch out, planning our route for the trip next month, laundry and cleaning so I got caught up on the DVR on Sunday, did some reading and we grilled dinner and virtually nothing else.

For summer, the weather hasn’t been half bad. Unfortunately we are pretty far behind in rain this year and there are way too many fires going in our state.  The Bootleg fire is a couple hours away from us. I read that it is growing 1,000 acres per hour!!!! A friend with the National Guard said his unit is being sent to help along with many others – unfortunately with the drought on top of it and lack of jet fuel they aren’t able to fight these fires like they normally do with aircraft and such 🙁

So the breeze is awesome for us against the heat, but horrible for the fire fighters. 🙁

Hot water and baby food squeeze, Apple, Carrot, Pineapple.

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING I was able to get the cleaning and laundry done on Saturday, but there is still some sorting and de-cluttering I’m working on.
  • GROCERIES & ERRANDS I’ll be heading into town for a few errands and groceries today and then I have a haircut on Thursday. Hubby has a doctor appointment Wednesday and I have a painting class Thursday night. I’m also making the dessert for an Eagles dinner night on Friday.
  • PAPERWORK & PHONE CALLS I have a few things to handle this week and a couple phone calls to catch up on. I also need to make the room reservations for our trip.
  • RECIPE RESEARCH & MENU PLANNING I have the menus made until we leave on our trip next month, but still need to do a bit of research and reworks to do on several of them.

WHAT’S ON THE DVR/TV
  • NETFLIX Virgin River
  • DISNEY+ Finished season 1 LOKI
  • MOVIES Monster Hunter, The Mummy (1959)
  • CABLE The Good Witch, Guy’s Grocery Games, Buddy VS. Duff, BBQ Brawl, NASCAR, Girl Meets Farm, Bobby Flay, Master Chef, Big Bang and Night Court Reruns

I started Jana DeLeon’s newest book, Backrush

My mom’s house backs up to a highway and has a real “dead” spot in the back that is easily accessible because of the way her fence is. So, hubby made her this cute little “Kilroy” was here type sign, just for fun and hopefully scare someone that happens upon it.

Her friend saw it and really liked it, so he made one for her too. We went and installed it on her fence the other day. Her son came home late that evening and went out on the patio for a phone call and just about jumped out of his skin thinking that someone was looking over the fence.

All I have to say is 😀 JOB well done!

I’ve been working on cleaning out my recipe stash and making as many new receips as I can to eliminate the clutter of paper scraps. And our CORN AND YOYO nights have been moved to Fridays and Sundays to accommodate a couple of our schedule changes.
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
DINNER
BAKED GENERAL TSO CHICKEN, RICE & SALAD (REE)
CHICKEN & WILD RICE CASSEROLE (MOLLY)
GRILLED BROCCOLI, GRAPE & CHICKEN SALAD (MOLLY)
LOADED MEXICAN STREET CORN TATER TOTS (MOLLY)
CORN/YOYO CLEAN OUT REFRIGERATOR NIGHT/YOU’RE ON YOUR OWN
UNSTUFFED PEPPERS & SALAD
CORN/YOYO CLEAN OUT REFRIGERATOR NIGHT/YOU’RE ON YOUR OWN
DESSERT
NO CRUST APPLE PIES

  • DR. PEPPER BBQ CHICKEN & POPPY SEED DRESSING
  • GRILLED SPICY LIME PORK CHOPS
  • CHOCOLATE PEANUT BUTTER CRINKLES
  • ANTIPASTO SALAD

PINEAPPLE UPSIDE DOWN CAKE with PINK PEPPERCORN CARAMEL

PINEAPPLE UPSIDE DOWN CAKE with PINK PEPPERCORN CARAMEL adapted from Alex Guarnaschelli

CAKE
8 tablespoons unsalted butter, softened
1 large pineapple, skinned, cored and cut into eight or nine 3/4-inch-thick slices  OR 1 LARGE can of pineapple slices or crushed works too
3/4 cup dark brown sugar 
1/2 cup WHOLE buttermilk  (do NOT use light or reduced fat)
1 teaspoon PURE vanilla extract
2 LARGE eggs, lightly beaten 
1 cup all-purpose flour 
3/4 cup granulated sugar 
1 teaspoon kosher salt 
3/4 teaspoon baking powder 
1/4 teaspoon baking soda
Maraschino cherries 

  • Preheat the oven to 350°.
  • Heat a cast iron 9-inch skillet over medium heat and melt 2 tablespoons butter.
  • Add the slices of pineapple in a single layer and sprinkle the brown sugar over the fruit.
  • Add a maraschino cherry in the center of each pineapple ring.
  • Cook until the pineapple browns slightly, 2 to 3 minutes. Flip the pineapple slices. Turn off the heat and keep warm.
  • Whisk together the buttermilk, vanilla, eggs and the remaining 6 tablespoons butter in a medium bowl until smooth.
  • Use a rubber spatula to stir in the flour, granulated sugar, salt, baking powder and baking soda until completely smooth. (The batter will be fairly stiff)
  • Pour the batter over the pineapple.
  • Transfer the skillet to the center of the oven and bake until a toothpick inserted in the center of the cake emerges clean, 40 to 45 minutes.
  • Cool for about 10 minutes before carefully inverting onto a serving platter. Cooling any longer may make cake stick. If you cool too much, quickly heat the bottom of the skillet before inverting.

CARAMEL
1 cup granulated sugar
2 tablespoons light corn syrup 
Juice from 1 LARGE lime 
1/4 cup COLD water
2 teaspoons (pink) peppercorns 

  • Combine the granulated sugar, corn syrup, lime juice and 1/4 cup cold water in a medium stainless saucepan.
  • Stir in the pink peppercorns and bring to a gentle simmer, cooking until the sugar is dissolved, and then cooking 10 minutes more.
  • Pour through sieve to remove large pepper pieces.
  • Set aside to cool slightly.
  • After cake is inverted pour the caramel over the cake.

 

HAWAIIAN CHICKEN ~ FAITH & FOOD FRIDAY #8

I’m still featuring my Mary & Martha GRACE meal prayer box on Faith and Food Friday, hosted by Sandra at Diary of a Stay at Home Mom.

THIS WEEK’S PRAYER: Thank you, God, for today I had fun when I (fill in the blank). Thank you for the (fill in the blank) food. thanks you for (fill in the blank). Please help me (fill in the blank). Thank You that You love me SOOOOO much! Amen.

HAWAIIAN CHICKEN
1 LARGE can sliced pineapple
1/2 cup sugar
2 tablespoons cornstarch
3/4 cup apple cider vinegar
1 tablespoon Bragg’s liquid aminos
1 teaspoon ground ginger
1 chicken bouillon cube
1 drop red food coloring (optional)
FRESH ground sea salt and black pepper
several red, yellow and orange mini peppers, sliced
Asparagus spears, sliced on the diagonal
1/3 cup flour
4 boneless, skinless chicken breasts
2 tablespoons butter
Jasmine rice, prepared

  • Preheat oven to 350°.
  • Drain pineapple, reserving juice and adding enough water to make 1 1/4 cups of liquid.
  • In a medium sauce pan whisk together the pineapple juice mixture, sugar, cornstarch vinegar, liquid aminos, ginger and bouillon cube.
  • Bring to a boil over medium high heat. Boil 2 minutes, whisking constantly.
  • Reduce heat to low and stir occasionally.
  • Heat butter in large skillet over medium-high heat.
  • Generously season the chicken breasts with FRESH ground sea salt and black pepper.
  • Dredge chicken in flour and shake off excess.
  • Sear chicken breasts on each side 3-4 minutes until JUST cooked through. Keep warm in oven.
  • Add pineapple rings and asparagus tips, peppers to skillet and saute until cooked through.
  • Plate chicken, peppers, pineapple rings and rice.
  • Ladle sauce over top and serve immediately.

PEA & BACON SALAD with FRENCH DRESSING

PEA & BACON SALAD with FRENCH DRESSING adapted from Molly Yeh DRESSING
1/2 cup ketchup
1/2 cup full-fat Greek yogurt
1/3 cup champagne vinegar 
1 cup FRESH sliced mushrooms (optional)
2 teaspoons Dijon mustard  (optional)
1 tablespoon sugar 
1 teaspoon paprika 
1/2 small onion, coarsely chopped 
FRESH gound sea salt

  • Blend together the ketchup, yogurt, vinegar, mustard, sugar, paprika, onion and salt to taste into a high-speed blender.
  • Puree until smooth.
  • Use immediately or transfer to an airtight container and store in the refrigerator for up to 2 weeks.

SALAD
4 slices bacon
6 ounces sugar snap peas, stringed and cut on the bias (about 3 cups) 
2 cups diced rotisserie chicken pieces (optional)
FRESH ground sea salt and black pepper
1 SMALL head butter lettuce, torn into bite sized pieces
2 cups bite size torn romaine lettuce pieces
1/4 cup FRESH chopped Italian parsley leaves
Wedge of Parmesan, for grating 

  • Put the bacon in a large cold skillet and cook over medium heat until crisp, 5-7 minutes.
  • Drain on a paper towel-lined plate, and set aside.
  • Add the peas to the bacon fat, then sprinkle lightly with salt and pepper and cook over medium heat until they get a slight color, 2 to 3 minutes.
  • Remove from the heat and set aside.

ASSEMBLY

  • Scatter the peas and herbs onto a bed of butter lettuce leaves.
  • Crumble the bacon and scatter over the pea layer.
  • Finish with a grating of Parmesan and a drizzle of dressing.
  • Serve with more dressing on the side.

NOTE: This salad is another “kitchen sink” salad that allows for substitutions, deletions or additions to clean out the crisper drawer or leftover chicken.

CHICKEN THIGH FRICASSEE

Fricassee is a weird sounding word, but it’s also a fun sounding word. It’s French and literally means to lightly brown, stew and serve a meat, especially chicken or veal in a sauce made with its own stock. I saw this recipe on an episode of Guy’s Ranch Kitchen and Aaron May made this wonderful dish. I made very few changes to his recipe.  My changes are in red. 😀

CHICKEN THIGH FRICASSEE adapted from ala Aaron May

2 tablespoons olive oil (avocado oil)
1 tablespoon unsalted butter
8 bone-in, skin-on chicken thighs
FRESH ground sea salt and black pepper
1 Vidalia onion, diced
4 stalks celery hearts, diced
4 cloves garlic, thinly sliced or minced
2 cups chopped fresh tomato (grape tomatoes, halved)
1/2 cup Vermouth dry sherry
2 quarts chicken broth (I used homemade bone broth)
1 tablespoon FRESH chopped thyme
2 cups roasted red peppers, julienned
1 roasted pasilla or ancho pepper

  • Heat the avocado oil and butter in a large Dutch oven over high heat.
  • Add the chicken a few pieces at a time and brown on all sides. As they brown, sprinkle with salt and pepper and transfer to a platter.
  • Add the onions to the pot and cook over medium heat to soften.
  • Add the celery and garlic and cook until they turn a rich brown, about 5 minutes.
  • Add the tomatoes and cook, stirring, for 3 more minutes.
  • Deglaze with dry sherry, then add the chicken broth and thyme.
  • Return the chicken to the pot and bring to a simmer.
  • Lower the heat, cover and simmer for 45 minutes.
  • Add the roasted peppers and peppers, then cover and cook until the chicken is fork-tender and the thigh bones are loose, an additional 30 minutes.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 29 of 2021

Be sure to join us for Happy Homemaker Monday and link up
with our host, Sandra at Diary of a Stay at Home Mom

I hope your weekend was as good as mine was. Mine was very relaxing. We slept in a bit on Saturday, but then had a nice morning at the Car and Quilt show. It was cancelled last year due to COVID, but was back this year. It’s held at a local River Park (the same one that does that amazing light show at Christmas time) so it was beautiful with the cool breeze, grassy area and the river flowing by. There weren’t quite as many cars or quilts as in years past, but you gotta start somewhere.

Sunday was spent watching the NASCAR races and catching up on some older television shows. We grilled some steaks and I made some pineapple upside down cake for dessert. It was so nice that we spent some time just relaxing on the patio and I was able to get quite a bit of reading done. 😀 It felt good to just relax a bit.

We have cooled down considerably and have had an almost regular strong ocean breeze that makes it seem even nicer than it is during the day and we’re cooling down well at night. It’s summer so it’s okay by me. I love having season changes. Unfortunately we also have several fires burning early in the season 🙁

Issues, issues, issues again 🙁 hot water and baby food squeezes are my friend

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING I did the laundry yesterday, but need to vacuum
  • GROCERIES & ERRANDS I’m working out of the freezer and pantry this week, but do have a few other errands to do in town
  • PAPERWORK & PHONE CALLS I’m working my way through the pile of sorting ad filing as well as phone calls
  • RECIPE RESEARCH & MENU PLANNING I’m good though July and am starting on the first 2 weeks of August. We’re planning on being gone the last 2 weeks of August so I’m not stressing too much on any one recipe.

WHAT’S ON THE DVR/TV
  • NETFLIX Virgin River
  • CABLE Nascar, BBQ Brawl, Guy’s Grocery Games, The Good Witch, Hallmark’s Crashing Through the Snow, The Food Truck Race, Girl Meets Farm, Valerie’s Home Cooking

I just finished A Fire Sparkling by Julianne Maclean and I LOVED it! Just when you thought you had it all figured out she’d toss in a subtle plot change that made so much sense I couldn’t believe I hadn’t thought about it before. For some reason I’m drawn to WWII stories that play out in our time.

A Fire Sparkling by [Julianne MacLean]

Now I’m about two thirds through The First Wife’s Secret by Claire Amarti and while they are entirely different stories I’m enjoying it just as much.

I’m still editing the pictures from the car and quilt show we went to over the weekend, but here is one of my favorites. It transported me back to watching the movie Grease. I could just see them racing for pink slips in a car just like this 😀

Since we are in the last half of 2021 – yep, you read that right, I’ve started a Christmas wall hanging using a quilt technique, quilting each square as you go, that I have personally never done before.

And just to punctuate the point:
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
DINNER
SALAD with GRILLED STEAK TIPS & LEMON ANCHOVIE VINAIGRETE
CHICKEN FRIED CHICKEN & SKILLET LATKE & GREEN CHILE GRAVY
HONEY HOT WINGS & POTATO SALAD
C.O.R.N. CLEAN OUT REFRIGERATOR NIGHT
ROAST CHICKEN with FRIED POTATOES
BAKED GENERAL TSO CHICKEN with RICE & SALAD with POPPY SEED DRESSING
????? something on the grill
DESSERT
PINEAPPLE UPSIDE DOWN CAKE & CHERRY PINEAPPLE CRUMBLE

  • CHICKEN THIGH FRICASSEE
  • PEA & BACON SALAD with FRENCH DRESSING
  • HAWAIIAN CHICKEN

LEMON THYME CHICKEN ~ 2 WAYS

This is one of those recipes that depends on what cut of chicken and/or which vegetables I have on hand as to which way I make it. 😀

SHEET PAN LEMON THYME CHICKEN (thighs)
1/3 Italian dressing
1 tablespoon FRESH chopped thyme
5-6 thyme sprigs for roasting
4 garlic cloves, FINELY minced
Juice of 1 LARGE lemon
1 LARGE lemon, cut into wedges
FRESH ground sea salt and black pepper
8-10 bone-in, skin-on chicken thighs
2 pounds red potatoes, cut into 1 inch pieces
3 LARGE carrots, peeled and rustic chopped (original)
2 tablespoons FRESH, FINELY chopped parsley

  • Preheat oven to 425°.
  • Whisk together the Italian dressing, garlic, lemon juice and FRESH ground sea salt and black pepper in a large bowl.
  • Add chicken, lemon wedges and potatoes to bowl, tossing well.
  • Add everything to a sheet pan.
  • Turn the chicken skin side up and space pieces evenly apart, nestled with the potatoes and carrots.
  • Roast 50-60 minutes until chicken is golden brown and registers 165°.
  • Remove to a platter.
  • Sprinkle with parsley.
  • Drizzle with sheet pan juices and squeeze the roasted lemon wedges over the chicken.

ROASTED LEMON THYME CHICKEN (breasts)
4 boneless, skinless chicken breasts
FRESH ground sea salt and black pepper
1 pound green beans, cleaned and trimmed
1 + 1 tablespoon avocado oil
1 tablespoon FRESH chopped thyme
5-6 thyme sprigs for roasting
1 LARGE jar artichokes hearts, drained WELL and quartered
1/4 cup FRESH, FINELY (like powder) grated Parmesan cheese
1 LARGE lemon, halved
1 LARGE lemon, juiced

  • Preheat oven to 425°.
  • In a large bowl toss green beans with avocado oil, chopped thyme and FRESH ground sea salt and pepper to coat well.
  • Arrange green beans onto sheet pan.
  • Nestle artichoke pieces, cut side down along with the green beans.
  • Roast on bottom rack 8-10 minutes until golden brown and ALMOST tender.

 

  • In a LARGE oven proof skillet (preferably cast iron) heat remaining avocado oil.
  • Generously season chicken breasts with FRESH ground sea salt and black pepper.
  • Sear chicken 3-4 minutes until golden brown.
  • Flip chicken and sear 2 minutes more.
  • Add lemons cut side down to pan along with lemon juice and thyme sprigs.
  • Arrange green beans and artichokes around chicken breasts.
  • Transfer pan to oven for 5-8 minutes more until chicken is cooked through.
  • Sprinkle with remaining Parmesan cheese and serve immediately.