I would really like go back to having proper Sunday dinners and not these catch-as-catch-can meals centering around speed and the opportunity to use up iffy ingredients -- like the spongy zucchini and sprouting potatoes in today's chicken dish. But my life is a bit topsy-turvy at the moment and, really, I suspect I should just be happy the chicken wasn't off!
Garlicky Baked Chicken Tenders with VegetablesYield: 4
- 3 Tbsp butter
- 5 cloves minced garlic
- ¼ cup finely chopped red onion
- 1 lb chicken tenderloins
- 6 small red potatoes, cut into bite-size pieces
- 1 small zucchini, cut into bite-size pieces
- 1 Tbsp salt-free poultry seasoning
- Salt & pepper, as desired
- Preheat oven to 400°F. While oven is preheating, add butter to a large baking dish or pan and place in the oven to melt.
- When oven is at temperature, remove pan and stir garlic and onion into melted butter.
- Add chicken and vegetables to butter mixture, toss to coat, then spread out in pan, trying not to crowd.
- Sprinkle chicken and vegetables with seasonings and bake, uncovered, at 400°F for 15 minutes.
- Remove pan from oven. Give everything a good stir 'round and baste the chicken with pan juices. Return to oven and continue baking for 10 minutes.
- Remove pan from oven and serve.
If you have a thing about butter, you could certainly use olive oil in this recipe. I happen to have a bunch of random cuts leftover from various baking projects and they keep falling off the "butter and egg" shelf and beaning me on the head when I yank open the fridge door. Yes. I'm blessed, I know.