Donna's Roasted Italian Chicken; Golden Potatoes, Corn and Onions; and Cherry Almond Oatmeal Crisp

Welcome to my Blog!  Sundays are special days that we try to reserve for a bit of relaxing which also usually includes me spending time in the kitchen to prepare what I can for the upcoming work week.  This Sunday, we had a deliciously simple roasted chicken dish that uses my base roasted chicken recipe combined with apples and leeks that is inspired by a Martha Stewart "Everyday Food" recipe from October 2008.  The side dish is another adaptation of a beloved childhood grilled potatoes recipe.  The highlight of the meal, however, was this newly created recipe for Cherry Crisp - when served with Yoplait's Cherry Orchard Frozen Yogurt, it was a perfect ending to a lovely Sunday.  Your comments are always appreciated!  Best, Donna:

Donna's Roasted Italian Chicken

Ingredients:

5 pounds chicken pieces, with breasts cut in half

One 16 ounce bottle lite Italian dressing

2 Tablespoons garlic cloves, minced

2 Tablespoons Tarragon leaves

2 Tablespoons Thyme leaves

Salt and pepper to taste

Method:

Place chicken pieces in large bowl or other container and mix with dressing and garlic.  Marinate for 4 to 24 hours in refrigerator.

Preheat oven to 425° F.  Remove chicken from marinade and drain if needed.  Place chicken pieces skin side up on foil-lined cookie sheet that has been sprayed with cooking oil.  Top with herbs and salt and pepper.  Bake for about 40 to 45 minutes until chicken reaches 165° F or higher.  Remove from oven and let rest for about 10 minutes before serving.

Variation:  Donna's Roasted Italian Chicken with Apples and Leeks*

Add 2 Gala apples, cut into eighths, and one large leek, halved lengthwise and then cut into thirds.  Marinate with chicken and garlic.  Follow main recipe for remaining steps.

*inspired by Martha Stewart's Everyday Cooking, October 2008, pg. 258.

Donna's Golden Potatoes, Corn and Onions

Ingredients:

~24 baby redskin potatoes, cut into 6ths

1 large Vidalia onion, coarsely chopped

1 cob of corn with kernels removed

1/4 teaspoon nutmeg

Salt and pepper to taste

4 Tablespoons butter, sliced

Method:

Preheat oven to 425 degrees F.  Mix all ingredients and spoon into sprayed large foil packet placed inside a 9x11" pan.  Bake for 45 minutes.  You may alternatively place packet on grill, if desired.  

Serves 4.

Donna's Cherry Almond Oatmeal Crisp

Ingredients:

One 36 oz jar Cherry Republic (or other brand) cherry pie filling

3/4 cup gluten-free all-purpose flour

3/4 cup oatmeal

3/4 cup brown sugar

1 1/2 teaspoons baking powder

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/2 cup sliced blanched almonds

2 Tablespoons raw sugar

1/2 cup butter

Method:

Preheat oven to 350 degrees F.  Spoon pie filling into large baking dish sprayed with cooking oil.  Mix together the next 6 ingredients and layer on top of pie filling.  Top with nuts and sprinkle with raw sugar.  Slice butter thinly and place evenly spaced across top.  Bake for 40 minutes or until crisp is bubbly and top is golden brown.  Serve hot with ice cream if desired.

Serves 6 - 8.

Copyright 2014.