For this one, the main attraction is the chicken. The green beans came from a can, and the potatoes didn't turn out how I wanted them to, so I'm not going to waste your time with the recipe. I've done several different versions of oven baked chicken, and this one seems to be the best flavor when it's done. Oh, did I mention it also takes about half the time of all the other recipes I've found out there?
Yep! Only 25 minutes for these babies.
So, if you didn't know, Target has a practice of marking down their meats when they get close to the sell by date. There's absolutely nothing wrong with it, they just reduce the price to get it gone. At my store it normally occurs on Sunday- you may want to check with your meat department to see their mark down schedule. Anywho- I made out like a bandit this week. I normally pick one or two items to keep in the fridge and the rest goes right into the freezer. The key is to be open minded and also know what the original price is, to see how great the discount really is. Here's my breakdown this week:
- 2 packages of ground chicken (1lb each)- Normally $3.99, $2 off coupon on the package = $1.99 each
- 2 packages of ground lamb (1 lb each) (I've never worked with lamb before, but for this steal I'm willing to accept the challenge) Normally $6.99, $5 off coupon on the package = $1.99 each
- 1 Family size package of chicken thighs Normally 6.49, on sale for $5.82, $2 off coupon on the package, and 5% cartwheel discount = $3.64
- 1 package (6 drumsticks) drumsticks, normally $3.99, $2 off coupon on package = $0.99. You got it, that dinner pictured above was less than $5 TOTAL- not just per serving... TOTAL!!!
Ok, so now that I've educated you on how to rack up on meat at Target, How about we get to cooking?
- First Heat oven to 425 degrees. If you have a convection option make sure it is on.
- Begin by gently rinsing and patting drumsticks dry. - Make sure to get excess water off or you wont have a crispy skin!
- Next, get out a baking sheet and some type of raised rack ( I use my cookie cooling rack). Spray the rack with cooking spray so the chicken doesn't stick. If you don't some type of rack, you can cook the chicken directly on the oven rack or on a well greased sheet lined with aluminum foil. You'll just have a little more clean up later. Place the rack on the baking sheet.
- Season the chicken so that all sides have a generous coating. I use Ruth Ann's Seasoning from Penzey's, but any seasoned salt, lemon pepper, garlic, or even cajun seasoning will work. Then Place chicken on rack.
NOTE: it is important that you season the chicken before putting it on the rack, as anything that is left on the baking sheet below will burn and smoke while the chicken is cooking.
(see how the rack is raised above the sheet)
- By this time, your oven should have reached temperature. Carefully move baking sheet and rack to oven. You will want the baking sheet positioned on a level in the middle or slightly lower since the raised rack elevates the chicken. Basically, you don't want the chicken to be too high in the oven.
- Cook for 25 minutes and check temperature. Make sure chicken has reached internal temperature of 185. (Time may vary depending on the size/thickness of your chicken pieces).
NOTE: This process of baking WILL CREATE SMOKE!!! Do not worry, the chicken is not burning. You will want to turn on ceiling fans, blowers, open an outside kitchen door, or even bring an extra fan into the kitchen to direct the smoke outside. It's totally worth it for the incredible flavor and crunch you are about to receive.
- When chicken has reached 185 degrees, carefully remove from oven and set aside. IT WILL BE VERY HOT! I suggest letting it set for 5 minutes to cool.
( look at that golden crunchy baked skin!)
The only thing left to do, is prepare any side items you may want to have and then assemble your plate! I would give suggestions for dipping sauces, but believe me, you wont need them! Enjoy!!!
No comments:
Post a Comment