![]() Return pan to oven for an additional five minutes until cheese is melted and bacon is sizzling. Sprinkle shredded sharp cheddar cheese over the top of the chicken as generously as you like. Lay a few pieces of bacon over each chicken breast. 2 lb red potatoes (6 medium), cut into 1-inch pieces. Place chicken in preheated oven and cook for about 10 minutes. 10 skin-on, bone-in chicken thighs (4 to 4 1/2 pounds) 1 1/2 tsp roughly chopped fresh thyme. If cooking many pieces of chicken, repeat skillet process and remove finished chicken to baking sheet. Cook until brownish/blackish, about 1 to 1 ½ minutes per side. When the grease is nice and hot add two or three pieces of chicken to it. Heat half of the reserved bacon grease with an equal quantity of Canola Oil in the clean skillet over medium-high heat. Remove the chicken from the fridge and pour off excess marinade. When the chicken is done marinating, preheat the oven to 400 degrees. Place the chicken thighs skin-side up on one side of the baking sheet, spacing them evenly apart. Place the chicken thighs, olive oil, thyme, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper and. Preheat the oven to 425 degrees F and line a rimmed baking sheet with parchment paper. When finished cooking, reserve ¼ cup of the bacon grease and clean out the skillet. Line a rimmed baking sheet with parchment paper. While the chicken marinates, fry up some bacon. Next, add the chicken to the bowl with the marinade, cover with plastic wrap and place in the refrigerator for 1 to 3 hours. Place the chicken thighs skin-side up on one side of the baking. Next, rinse the chicken breasts, place between two sheets of waxed paper and pound to around ½ to ¾ inch thick with a mallet. Preheat the oven to 425 degrees F and line a rimmed baking sheet with parchment paper. Place the salmon (if it has skin, place it skin-side down) on the baking sheet. Remove the pan from the oven and use a spatula to push the potatoes to the edges. Roast 16 to 18 minutes or until just tender when pierced with knife. Roast the potatoes for 20 minutes, or until they begin to get golden and caramely (larger potatoes may take a bit longer - 5 or 10 minutes more). Place potatoes skin sides down in single layer on pan. In large bowl, mix oil and 1 teaspoon of the Greek seasoning. Sprinkle in some crushed red pepper flakes or cayenne if you like things a little spicy. Spray 18x13-inch rimmed sheet pan with cooking spray. In a large bowl mix together ½ cup Dijon or country/grainy mustard with ½ cup honey, juice of ½ lemon, ½ teaspoon paprika, and ½ teaspoon salt and whisk until smooth.
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