|Easy, tasty and delicious|
4 boneless, skinless chicken breasts
Honey BBQ Sauce
2 tbsp honey
1/2 c boiling water
1 chicken bouillion cube
Preheat oven to 400 degrees. Line a 9x13 pan with aluminium foil and spray with cooking spray. Wash chicken breasts and dry with paper towel and place in pan. Mix BBQ sauce with honey (makes it a bit thicker) and spread on the chicken. Lightly grate sea salt over the chicken pieces. Mix bouillion cube with boiling water until dissolved and pour into the pan (not over the chicken). Bake for approximately 3/4 hour until chicken is no longer pink inside.
6 Russet Potatoes, peeled and cubed
4 tbsp canola or vegetable oil
Parsley (approx 1 tbsp)
1 tsp of dried dill, sprinkling of onion salt and garlic salt
Spray the bottom of a 9x9 pan with cooking spray. Placed cubed potatoes evenly over the bottom. Spread with oil and sprinkle with parsley, a light grating of sea salt, dried dill, onion salt and garlic salt. Place in the oven with the chicken (as above) and cook until chicken is done and potatoes have lightly crisped and browned. Mix occasionally to evenly brown the potatoes.
Note: I love McCormick's sea salt grater. It lets you control the amount of sea salt you use, reducing the sodium. It's sold at most grocery stores in the spice section.