Thursdays are for cooking
Baby red potatoes
Another sheet pan dinner, and this one looks really good! This one comes from Betty Crocker’s kitchen. Adjust the ingredient count, e.g., number of chicken pieces to serve one each to dinner zombies.
Ingredients
2 tablespoons olive oil
2 teaspoons Greek seasoning
1 lb small new potatoes, quartered
2 tablespoons Annie’s™ organic goddess dressing
4 boneless skinless chicken breasts (6 to 7 oz each)
1 tablespoon honey
4 cups fresh baby spinach
Additional ingredients: Sliced lemon, sliced red onion, crumbled feta cheese and chopped fresh oregano leaves, if desired
Heat your oven to 425°F. Spray 18×13-inch rimmed sheet pan with cooking spray. (I use foil for an easy cleanup.)
In a large bowl, mix the oil and 1 teaspoon of the Greek seasoning. Add potatoes; toss to coat. Place potatoes skin sides down in single layer on pan. Roast 16 to 18 minutes or until just tender when pierced with knife. Remove from oven; stir.
In the same large bowl, mix dressing and remaining 1 teaspoon Greek seasoning. Add chicken to the mixture, and toss to coat; arrange in single layer in pan next to potatoes. Roast 20 to 25 minutes longer or until juice of the chicken is clear when the center of the thickest part is cut (at least 165°F) and potatoes are browned and very tender.
Drizzle the entire pan with honey. Add spinach to pan. Return the pan to the oven; roast 1 to 2 minutes longer or until spinach wilts slightly.
Top with the remaining ingredients.
Some additional tips:
Chicken breasts vary widely. To ensure all chicken is cooked through, use an instant-read thermometer to test the temperature of the largest breast in the thickest part. It should read at least 165°F.
Starting the potatoes skin side down keeps them from sticking to the cold sheet pan at the beginning of cooking. To get some browning on the flesh sides of the potatoes, turn each potato piece flesh side down after stirring, just before adding chicken to pan. At this point, the pan is hot and the flesh sides of the potatoes won’t stick.
While this dish is quick to fix, you may not have time to set the table while it’s cooking, so get that part done first. Then get dinner fixed. You might want to add a tray of jardinera, nice, crusty fresh bread, a big salad and a favorite dessert to this.
Category: Economy
Easy prep and easy clean-up, with a great dinner in between. You hit this one out of the park, Ex!
num num num num! Not a real big fan of chicken, but I do got some chicken teats in the freezerdaire. Gonna give this one a shot FIRST weekend in June for the Fambly Reunion I’m hosting here at Firebase Magnolia. Be a change from the fired yard bird and the multiple bowls of tater salad that always show up. (Lately, a lot of that is store bought) It’ll make my Baby Girl happy too, she’s on my ass about the fried and grilled beasts I eat.
Thanks Ex-PH2. You keep sharing this kinda stuff, and I will run away. Where dahell is AnotherPat? Missing that one and 2/17 Air Cav.
Swap out the new taters with sweet potatoes cut into rounds, and the yard bird with pork loin(s), also cut into rounds. Turn the heat down to 375, and check after 1/2 hour, flip anything round and cook another 15 mikes. Brown sugar instead of honey, and done.
I always aim to please you guys!
Just a gentle reminder for all you wanna-be 94D/94Es (Vietnam Era MOS’s for Bakers and Pastry Chefs) out there that you are a bunch of heartless, merciless ghouls because:
When you bake bread, you give thousands of yeast organisms false hope by feeding them sugar, before ruthlessly burning them to death in an oven and having the troops eat their incinerated corpses./smile
Oh, but home made bread tastes so G-O-O-D, Claw. It is warm and fluffy on the inside, and crusty and crisp on the outside.