baked chicken

Clean out the Pantry Oven Baked BBQ Chicken

~ lhoodin ~ 3 Comments

 

bbq-baked-chicken

Have you ever cleaned out your pantry and realized you have a surplus of a few items?   This was the case for me this weekend as I realized I had 5 bottles of BBQ sauce in my cabinet.  Solution?  Juicy, oven baked chicken with roasted vegetables and baked potatoes.   I adapted this from the below recipe, but recommend longer cooking times and for those who love paprika, closer to 2 tsp for the marinade.  If you don’t have fresh garlic on hand, you can use dry, minced garlic seasoning.  In addition, the sauce at the bottom of the dish can be used as a sauce to serve over the chicken for additional flavor.

I also recommend using the juice from half a lemon in the marinade, using a lemon squeezer.  Then use the remaining half of the lemon to squeeze over your choice of vegetables to roast in the oven along with olive oil (use sparingly), salt and pepper to taste.

Ingredients:

  • 2-4, bone-in Chicken Breast Halves
  • 3 tbsp olive oil (for 2 breasts recommend 1 tbsp)
  • 1½ tsp smoked paprika
  • 2 tbsp fresh lemon juice
  • 3 cloves garlic, minced
  • ½-3/4 tsp kosher salt
  • pepper to taste (course, ground black pepper is my favorite)
  • 1-2 cups favorite prepared BBQ sauce
Instructions:
  1. Combine olive oil, smoked paprika, lemon juice, and garlic in a small bowl.  Add salt and pepper to taste.
  2. Place the chicken in a Ziploc bag and add the marinade.
  3. Let chicken marinade for at least an hour, up to 24 in the fridge.
  4. Preheat oven to 350 degrees
  5. Remove chicken from bag and place in a shallow baking dish covered with aluminum foil for easier clean up.
  6. Bake for 30-40 minutes, depending on size of chicken.
  7. Remove chicken from oven and brush a layer of BBQ sauce on the chicken.
  8. Return to the oven and repeat brushing with BBQ sauce every 10 minutes until the chicken is cooked through, about 20-30 minutes longer. Chicken is done when it reaches an internal temperature of 165 degrees F and juices run clear.

**Recipe adapted from:
www.heatherlikesfood.com/super-moist-oven-baked-bbq-chicken/#CIzovS6eX0sOWVsf.99

 

 

Hummus Chicken with Butter Thyme Fingerling Potatoes

~ lhoodin ~ Leave a comment

hummus

I wanted to try something different for a baked chicken recipe and this was the perfect weeknight solution.  The hummus cooked with the vegetables made for a yummy sauce mixed with the olive and seasoning.  I made additional steamed green beans and potatoes as a side and will make again soon!   This will be my solution to leftover hummus after serving as an appetizer when we have friends over so it doesn’t sit in my fridge for weeks!

Ingredients:

  • 4 boneless, skinless chicken breasts
  • salt and pepper
  • 1 zucchini, chopped
  • 1 yellow squash, chopped
  • 1 cup mushrooms, chopped
  • 1 cup hummus, (I used whole foods store bought)
  • 1 Tbsp. olive oil
  • 2 lemons
  • 1 tsp. smoked paprika
  • 1 tsp sweet paprika

Directions:

Preheat oven to 450 degrees. Prepare two baking dishes lined with tin foil.

Season the chicken breasts with salt and pepper. Cut up the zucchini, squash and mushrooms and place in baking dish and coat with olive oil, basil, salt and pepper.  You can also add 1/4 cup chopped onion.  Squeeze half lemon onto the vegetables and layer 2-3 tbsp of hummus over the vegetables.

Lay the chicken breasts in the second dish, then spoon the hummus on each chicken breast, coating both sides.  Squeeze the juice of the other half of the lemon over the chicken and sprinkle the top with smoked & sweet paprika.

Optional: Thinly slice the remaining lemon, and place the slices in between the chicken and vegetables.

Bake for about 40 minutes, and the last 5 minutes turn the broiler on to give the vegetables and top of chicken a roasted look.  Serve immediately,  recommend with fingerling potatoes.  If you aren’t afraid of  a little butter, see below recipe for braised fingerling potatoes.

  • 1-3/4 lb. fingerling potatoes, scrubbed
  • 6 large sprigs fresh thyme
  • 1 to 2 Tbs. unsalted butter
  • Kosher salt and freshly ground black pepper
  • 2-3 cups low sodium chicken broth

Cut the potatoes so they are 1 inch in diameter.  Arrange the potatoes in a skillet, ensure potatoes are not stacked on top of each other.  Lay the thyme sprigs between the potatoes. Cut 1-2 Tbs. of the butter into pieces. Add the butter, 3/4 tsp. salt, and a sprinkle pepper on the potatoes.

Pour over just enough broth to almost cover the potatoes (about 2 cups). Partially cover and bring to a gentle simmer over medium heat. Simmer, stirring gently once or twice, until the potatoes are tender when pierced with a skewer, about 25 minutes. (If the broth  dries up before the potatoes are tender, add another 1/2 cup, or add water.)

Transfer the potatoes to a serving dish. Increase the heat to high and boil the remaining liquid, uncovered, until it’s reduced to a buttery glaze, 5 to 8 minutes, depending on the amount of liquid. Remove the thyme sprigs . If you would like a richer sauce, add an additional Tbs. butter, but I didn’t find this necessary. Pour the glaze over the potatoes and serve immediately.

Adapted from below recipe: http://www.finecooking.com/recipes/braised-fingerlings-butter-thyme.aspx

Chicken Adapted from the below recipe:

www.gimmesomeoven.com/hummus-crusted-chicken/#_a5y_p=1169760