Thursday, January 20, 2011

Oven Baked Barbequed Chicken

Dinner Tonight: Baked Chicken Thighs, Mashed Red Potatoes, Steamed Asparagus, Salad

Simple dinners like this one, that take little preparation and effort and require no recipes are a staple for me. If it were warm enough, I'd probably be cooking the chicken on the grill to minimize kitchen cleanup. Timing/Order of prep is what what's important: The amount of food to cook varies, depending on the number of people you are feeding or if you want leftovers.  We like leftovers for lunch so I always plan on extra.

Here's the time line....
  1. 4:30 Turn on Oven to 400. Prepare Chicken (6 thighs with Skin on)
    • Rinse under cold water and remove excess skin and fat using cooking sheers. Pat dry with paper towel.
    • Place on baking sheet covered in foil (for easy clan up) Should be cooked in about an hour.
  2. 4:35 Prepare Potatoes (about 6 medium red potatoes, approx 1 1/4 lb)
    • Wash Potatoes, cut into small chunks, leaving skins on,
    • Place in pan, cover with water. Set aside
      pototoes & asperagus

  3. 4:40 Prepare asparagus (one small bunch from the supermarket)
    • Wash and trim off ends.
    • Place in pan add a little water. Set aside
      salad

  4. 4:45 Prepare Salad
  5. mashing potaotes
    • Place pre-washed lettuce in two bowls.
    • Add several slices of cucumber, a few cherry tomatoes, several snips of green onion and sprinkle with pre-shedded Parmesan cheese.
  6. 4:50 Sit down and start writing  up this blog
  7. 5:00 Turn on potatoes. Bring to boil. cook until easily pierced by fork. About 20-25 min.
  8. 5:00 Brush Chicken with your favorite bottled Barbecue sauce.
  9. 5:03 Return to blog.
  10. 5:25 Turn on Asparagus. Bring water to boil and cook until tender crisp, about 5-10 minutes. 
  11. Brush chicken with another coat of Barbecue sauce
  12. 5:25 Take potatoes off the the burner. Drain using lid to keep potatoes in the pot.  Using Potato masher, mash potatoes. Add 1/2 cup low fat  sour cream, 1 T. dried chives, salt and pepper to taste.
  13. 5:35 Take chicken out of the oven. Turn of asparagus.  
  14. 5:40 Dinner is served... a little less than hour.

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