SUNDAY’S DINNER
BROILED/BAKED CHICKEN/FINGERLING POTATOES/GRILLED CORN
INGREDIENTS
Chicken wings (Cleaned & Tips Cut Off)
1 Teaspoon Garlic Powder
1 Teaspoon Onion Powder
1 Tablespoon Seasoning Salt
1 Teaspoon Paprika
1 Teaspoon Ground Black Pepper
1/2 Stick of Butter
4 Clove of Garlic Minced or Pressed
FINGERLING POTATOES
1/2 Stick Melted Butter
4 Cloves of Minced Garlic or Pressed
2 Tablespoon of Extra Virgin Olive Oil
1/2 Teaspoon of Rosemary (Dried)
1/2 Teaspoon of Thyme (Dried)
1 Teaspoon of Kosher Salt
1 Teaspoon of Ground Black Pepper
GRILLED CORNED
8 Ears of Frozen Nibblets Corn (Thawed)
1/2 Stick of Butter
Black Pepper
1 Teaspoon Garlic Powder
1/2 Teaspoon of Kosher Salt
DIRECTIONS
Preheat Oven to Broil
Mix all above dry ingredients for chicken together and sprinkle over chicken, broil chicken on both sides until golden brown about 8-9 minutes on each side, remove chicken and place in casserole dish. Melt the ½ stick of butter with garlic and pour over chicken.
Meanwhile wash and slice potatoes in half, in a separate bowl mix all dry ingredients for potatoes adding melted butter and garlic, put potatoes in bowl and mix gently to coat all potatoes, then place potatoes on a sheet pan sliced side face down.
Preheat oven to 350 and place chicken and potatoes in the oven and bake until potatoes are tender, and the skin is crisp, and the chicken is tender and golden brown, about 30-35 minutes.
Grill Corn, melt ½ stick butter, garlic powder, salt, and black pepper, bast corn on all sides with butter mixture. Enjoy!