First, the oven roasted chicken pieces. Last night I made a few boneless, skinless breasts and some chicken legs. Sometimes I use split breasts, or you can use thighs. The basic recipe is always the same but you can mix it up using whatever your preference or what you have on hand.
Preheat the oven to 350 degrees and lay the chicken pieces onto a foil lined cookie sheet. (Foil first makes clean up easy later).
Season the chicken on both sides with Adobo and then drizzle a little ranch dressing on each piece. I like to do this to add flavor and keep the chicken moist. Here is another place where you can change it up again. Use your favorite creamy dressing like balsamic or thousand island, you can't go wrong here.
Next, sprinkle the top of each piece with Panko Bread Crumbs and bake for 25-30 minutes or until the bread crumbs are golden brown.
Next, my easy oven roasted potatoes. Sometimes I like to use a combination of red bliss and yukon gold potatoes for this recipe, but last night I had yukon gold so that's what I used. Any type of potato will do, whichever you prefer.
Scrub the potatoes clean and cut into bite size pieces being careful to ensure that they are equal in size so they will all cook at the same time. You can peel the potatoes or leave the skins on, as I do. Remember, there's no wrong way. (If you peel, there is no need to scrub.) Then place in a microwave safe bowl. Rinse and drain, leaving as little moisture in the bowl as possible. Season with Adobo or just salt and pepper. Here is another place where you can change it up. I sometimes add thinly sliced onions and season with any variety of Mrs. Dash or bacon pieces and cheese, anything works here. Then add 2T of olive oil and 2-3 pats of butter (butter optional) and microwave on high for 6-8 minutes at a time until potatoes are fork tender. Then add to a foil lined baking sheet and bake at 350 degrees for 10-15 minutes or until the potatoes are golden.
Last but not least, my green bean salad.
Take a can of french cut green beans and drain well. Then place in a bowl and season with Adobo and add 1/4 cup of ranch dressing. Here is another place to switch it up. Change the dressing or add other vegetables like shredded red cabbage, or thinly sliced red onion. If you like a crunch, feel free to add sunflower seeds, pine nuts or slivered almonds. The possibilities are endless.
I hope you'll try out these recipes and let me know how you changes them up. Buen Provecho!