Enjoy a moment or two
Ingredients:
A couple of tomatoes sliced
olive oil
2 cloves garlic sliced thin
rosemary
thyme
sea salt
black pepper
Equipment: Aluminum foil
Preheat oven 450 degrees. Mix ingredients to taste in a bowl.
Cover a baking pan with aluminum foil. Spread out the ingredients and bake for 25 minutes.
I served as a side with my potato and egg hash for breakfast.
Ingredients:
3lbs+ chicken leg quarters skin on
1/2 bundle of cilantro chopped
3 tablespoons olive oil
1/2 cup lemon juice
Rick Hot & Spicy All Purpose Seasoning (Cajun)
sea salt
black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
3/4 cup of cherry tomatoes halved
Preheat oven 375 degrees.
In a small bowl mix together olive oil, lemon juice, All-purpose seasoning, garlic powder, cilantro and onion powder. Pour on top and bottom of chicken. Then season both sides with salt and pepper.
Bake for 45-50 minutes until no longer pink inside.
Ingredients:
2 lbs of split chicken breasts
garlic powder
sea salt
1 lemon
black pepper
1/2 cup of chopped fresh cilantro
1/2 cup of olive oil
Goya Adobo All Purpose Seasoning
1/4 cup of Mirin (Japanese sweet rice wine)
Preheat oven 350 degrees. While it is heating up put all the chicken pieces in a large mixing bowl. Pour in olive oil and Mirin. Next roll a lemon back and forth on your counter applying pressure. This will make it easier to squeeze the most juice from it. Cut it in half and squeeze both halves all over the chicken and toss them with spatula. This is to make sure the chicken has been coated evenly. Then place chicken on a non-stick pan pour any left over juice over the meat. Season each side to taste with garlic, pepper, sea salt, and Adobo. I was very liberal with it. Lastly sprinkle the chopped cilantro over top the each chicken breast and garnish with the two halves of lemon.
I set my timer for 45 min to start. Keep in mind my chicken breasts were huge like OMG thick pieces! (Dang mutant chickens) After the 45 mins I checked it by cutting it with a knife and gave it 10 more mins and it was done. So you may have to adjust time based on if you have thinner/thicker pieces. It was moist, flavorful and best of all NOT overcooked!
**I say this cause no matter how good you season chicken breast if you overcook it and it’s dry everyone’s going to think it’s trash. Lmaooooooo sorry but it’s true…
TalBakes 