Oven Baked BBQ Chicken

Source:  Jamiecooksitup.com

Time: 10 min prep + 1 hour marinading + 50-60 min cooking
Yield: 6-8 servings

4 chicken breasts (2 1/2-3 pounds)
3 cloves garlic, minced
1/4 C olive oil
1 tsp smoked paprika
1 Tb lemon juice (bottled is fine)
salt and pepper
1 1/2 C Sweet Baby Rays BBQ Sauce

1. Grab some chicken breasts. I opted for the boneless, skin-less variety but bone in chicken breasts would work very well and would produce a more tender final product.

2. Cut each chicken breast in half.

3. Into a gallon sized zip-loc bag place 3 cloves garlic (minced), 1/4 C olive oil, 1 tsp smoked paprika and 1 Tb lemon juice.

4. Add the chicken, close the bag securely and turn it over several times allowing the marinade to coat all of the chicken pieces.

5. Place the bag in the fridge for 1 hour and up to 24.

6. Preheat your oven to 400 degrees.
7. Spray the inside of a 9×13 pan with cooking spray and place the chicken out evenly in the pan. Sprinkle the chicken with a bit of salt and pepper. Discard the marinade.

8. Cover the pan with foil. It helps to use a pan that has a lip so you can tuck the foil tightly under it. This will keep your chicken moist.
9. Pop the pan in the oven and let it bake for 40 minutes.

10. Remove the foil from the chicken. There will be some broth in the bottom of the pan, carefully pour it out into your sink. Drizzle some BBQ sauce over the top of each piece.

Brush it around a bit so it covers each breast. Place it back in the oven (uncovered) for 5 minutes. Take it out and drizzle with more BBQ sauce. Bake for another 10 minutes.

Applying the sauce 2-3 times and allowing it to continue baking (uncovered) will help the sauce get nice and sticky and wonderful for you.

Roasted Rosemary Potatoes

Source:  jamiecooksitup.net

5 C chopped Yukon Gold potatoes (about 6 medium-sized potatoes)
2 Tb olive oil
1 tsp seasoned salt
1 tsp thyme
1 tsp rosemary
1/4 tsp pepper
1/2 tsp salt

1. Preheat your oven to 400 degrees.
2. Thoroughly wash 6-7 medium-sized Yukon Gold potatoes, you’ll need 5 cups total.

3. Cut each potato into 1/2 inch strips.

Stack the strips face side down…

and cut them into slices.

Cut each stack of strips into small cubes.

4. Place the potatoes into a large bowl…

and drizzle 2 tablespoons of oil over them.

5. Add 1 teaspoon seasoned salt,

1 tsp thyme and 1 tsp rosemary.
6. Sprinkle 1/4 tsp pepper and 1/2 tsp salt into the bowl.

Give everything a nice stir to combine.

7. Spray a large cookie sheet with cooking spray and lay the potatoes out evenly onto it.

8. Bake for 20-30 minutes or until the potatoes are tender on the insides.

*Oddly enough, my family likes this better without the rosemary. :)