Thanks, yum.  This looks good.

In answer to the question, I am not sure what the recipe is saying, but I
think I would nestle the vegetables around the chicken.  You are not
supposed to let them pile on top of each other though.  It does seem to me
that it might be a good idea to put the chicken in for a while first though
to give it a head start.  The potatoes and broccoli shouldn't take that
long.  But the recipe sounds really yummy.  

-----Original Message-----
From: Cookinginthedark <[email protected]> On Behalf Of
Marilyn Pennington via Cookinginthedark
Sent: Wednesday, August 26, 2020 12:09 PM
To: [email protected]
Cc: [email protected]
Subject: [CnD] Peach Chicken Sheet Pan Dinner Recipe

I have never tried this recipe, but my sister did and it was very good.

 

Peach Chicken Sheet Pan Dinner Recipe

Cuisine Asian

Servings 6 people

 

Ingredients

3 chicken thighs bone in

3 chicken drumsticks bone in

1 tablespoon oil

3/4 cup peach preserves

2 teaspoons soy sauce

2 teaspoons rice wine vinegar

1 tablespoon Dijon mustard

2 teaspoons oil

4 potatoes sliced in 1/2" pieces

1 pound broccoli fresh pieces

 

Instructions

Preheat oven to 400 and grease a baking sheet with nonstick cooking spray.
Place chicken on baking sheet and season with salt and pepper. In a large
bowl, add broccoli, oil, and potatoes and mix well to coat evenly with oil.
Season with salt and pepper. Sprinkle onto prepared baking sheet, making
sure vegetables are in a single layer. In a saucepan, add oil, preserves,
soy sauce, vinegar, and mustard and mix well. Heat on medium low heat mixing
constantly just until boiling. Remove from heat and baste or spoon onto
chicken. Bake for 40-45 minutes or until chicken is no longer pink in the
center. 

 

Recipe Notes

Swap peach preserves for orange if you'd like.

 

You may want to line your baking sheet with foil.  Enjoy.

 

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