I got your dinner plans for tonight!
I got your dinner plans for tonight! CHICKEN DRY RUB: -1 tbsp salt -1 tsp black pepper -1 tbsp garlic powder -1 tbsp onion powder -2 tsp thyme -1 tsp oregano -1 tsp Italian seasoning -2 tsp paprika •Mix together and sprinkle over 3-4 pounds of chicken. Cover and place in fridge for at least 30 minutes, or up to overnight. HOMEMADE RANCH: -1/2 cup mayonnaise -1/2 cup sour cream -1/2 cup buttermilk or regular milk -1 tsp dried dill weed -1/2 tsp dried parsley -1/2 tsp dried chives -1/2 tsp onion powder -1/2 tsp garlic powder -1/4 tsp fine sea salt -1/4 tsp finely cracked pepper - 1 tsp freshly squeezed lemon juice •Mix and set aside for dipping. Once you try this you won’t go back to the crappy vegetable oil loaded store ranch dips. 1.) cut 4-5 pounds potatoes in half and then each half into fourths. Place into ice cold water for 30 minutes. Remove and dry off as much as possible. 2.) place potatoes into bowl and cover with 1 tbsp olive oil, 1 tbsp paprika, 2 tap salt, and 1 tsp black pepper. Mix to combine. 3.) lay in a flat layer on a pan and bake at 400° for 20 minutes. Flip over and bake for another 20 minutes. 4.) place chicken on a large baking sheet and bake in the over at 400° for about 30 minutes, or until chicken is cooked through and juices run clear. It’s hard to stick a meat thermometer in a wing, but chicken should be cooked to 160°F. 5.) once potatoes are done, sprinkle with fresh grated Parmesan cheese and parsley. 6.) visit the link in bio for more delicious free recipes! #familytime #familydinner #dinner #familiesthateattogetherstaytogether #homecooking #homecook #homecookedmeal #homecookingisthebest #foodbloggers #familymeal #quickdinner #quickdinners #healthyrecipes #recipes #recipereel #recipereels #dinnerforfive #parentinglife #mealplans #dadswhocook #homemadecooking #foodismedicine #foodisfuel #quickandeasyfood #quickdinnerideas #familydinnerideas #familydinnertime #chickendinners #quickdinnersolutions
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Instructions
For the Chicken Dry Rub: Mix 1 tbsp salt, 1 tsp black pepper, 1 tbsp garlic powder, 1 tbsp onion powder, 2 tsp thyme, 1 tsp oregano, 1 tsp Italian seasoning, and 2 tsp paprika together. Sprinkle the mixture over 3-4 pounds of chicken. Cover and place in the fridge for at least 30 minutes, or up to overnight. For the Homemade Ranch: Mix 1/2 cup mayonnaise, 1/2 cup sour cream, 1/2 cup buttermilk or regular milk, 1 tsp dried dill weed, 1/2 tsp dried parsley, 1/2 tsp dried chives, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/4 tsp fine sea salt, 1/4 tsp finely cracked pepper, and 1 tsp freshly squeezed lemon juice. Set aside for dipping. For the Potatoes: Cut 4-5 pounds of potatoes in half, then cut each half into fourths. Place the cut potatoes into ice cold water for 30 minutes. Remove them and dry off as much as possible. Place the dried potatoes into a bowl and cover with 1 tbsp olive oil, 1 tbsp paprika, 2 tsp salt, and 1 tsp black pepper. Mix to combine. Lay the seasoned potatoes in a flat layer on a baking pan and bake at 400°F for 20 minutes. Flip them over and bake for another 20 minutes. For the Chicken: Place the seasoned chicken on a large baking sheet and bake in the oven at 400°F for about 30 minutes, or until the chicken is cooked through and juices run clear (internal temperature should reach 160°F). Finishing: Once the potatoes are done, sprinkle them with fresh grated Parmesan cheese and parsley.View original recipe