CHICAGO STYLE CHICKEN WITH RED SKIN POTATOES

6 Serving Instructions

Thaw in Refrigerator
1.Heat oven to 350° degrees. Spray baking sheet (with low sides) with non-stick cooking spray. Set bag of peas aside.
2.Place chicken in a single layer on baking sheet and cover with potato mixture. Drizzle with 3 -4 Tbl. Olive oil.
3.Bake 45-50 min. uncovered, until chicken is golden brown (internal temp. 165°F) and potatoes are crisp.
4.Meanwhile, in sauce pan on stove bring sauce to boil, reduce heat and simmer 3-4 minutes. Keep warm, until ready to serve.
5.Remove chicken, potatoes and garlic from oven and sprinkle with uncooked peas. Pour sauce over and serve.

Prep time: 50-55 min.

3 Serving Instructions

Thaw in Refrigerator
1.Heat oven to 350° degrees. Spray baking sheet (with low sides) with non-stick cooking spray. Set bag of peas aside.
2.Place chicken in a single layer on baking sheet and cover with potato mixture. Drizzle with 2 tbl. Olive oil.
3.Bake 45-50 min. uncovered, until chicken is golden brown (internal temp. 165°F) and potatoes are crisp.
4.Meanwhile, in sauce pan on stove bring sauce to boil, reduce heat and simmer 3-4 minutes. Keep warm, until ready to serve.
5.Remove chicken, potatoes and garlic from oven and sprinkle with uncooked peas. Pour sauce over and serve.

Prep time: 50-55 min.

Serving Suggestions

Dream Dinners Rustic Country Rolls

Nutritional information is per serving unless otherwise stated and are based on standard formulations: variations may occur due to manufacture/supplier alterations and individual assembly and preparation.