Low Carb - Lauren's Latest

French Onion Chicken

Lauren's Latest — Sat, 08 Oct 2022 18:00:00 +0000

If you’ve never tried a French Onion Chicken recipe before, buckle up. This is the juiciest, most flavorful chicken topped with melty gruyere cheese and smothered with caramelized onions. Think homemade french onion soup in chicken form. It’s a one pan, heavenly dinner. Serve with Garlic Mashed Potatoes and Roasted Brussels Sprouts.

What is French Onion Chicken?

Well folks, I’m not sure I’ve ever loved any chicken more than I love this French Onion Chicken. It is everything you want in a dinner: savory, sweet, cheesy, made in one pan and ready in under an hour. It’s basically all the ingredients needed for a french onion soup, but turned on its side to create the most glorious chicken dish.

While the chicken cooks pretty quickly, it’s the onions you need to take your time with, caramelizing them in the pan low and slow in butter and olive oil with salt, pepper, bay leaves and thyme. They take 20 to 30 minutes to caramelize and it is certainly time well spent. The onions go from raw and sharp to tender and sweet. The magic lies in the caramelization of the onions so be sure to take your time on this step.

What to Serve with French Onion Chicken

I usually opt for either roasted veggies and/or something carby to help use up all of that delicious gravy. Here are some delicious sides that would be good choices alongside a plate of French Onion Chicken:

Garlic Mashed Potatoes (these are a showstopper)
Famous Butter Rice (delicious choice)
Mom’s Potato Rolls
Roasted Potatoes

How to Make French Onion Chicken

French Onion Chicken makes for an amazing Sunday dinner or special occasion meal that everyone will love. For full details on how to make French Onion Chicken, see the recipe card down below. Here is what you can expect when making this recipe:

Cook Chicken

Place large, nonstick pan over medium heat. Add 1 tablespoon butter to the pan. Sprinkle salt and pepper over both sides of the chicken. Add to the preheated pan and brown on both sides and thoroughly cook to 165° F. Transfer browned chicken to a plate and cover with foil.

Caramelize Onions

To the hot pan, add other tablespoon butter and 1 tablespoon olive oil. Add onions, thyme, bay leaves, salt and pepper to the pan and stir to coat in spices, butter and oil.

Cook slowly, stirring occasionally for 20-30 minutes or until completely soft and tender. If your onions are coloring before they are tenderizing, your heat may be too high. Reduce heat and continue cooking.

Make French Onion Gravy

Once onions are completely tender and browned all the way though, deglaze pan with marsala wine and cook down by half (this shouldn’t take too long).

Add in the beef broth. In a small bowl, stir butter and flour together to create a paste. Add to pan to thicken the gravy. Stir and cook 1 minute. Reduce heat to low.

Marsala, Sherry or Red Wine?

The jury is out on the right kind of wine to use to be traditional, but I used Marsala because I had it on hand and I love the sweet notes it adds to those caramelized onions.

Return Chicken to Pan + Top with Cheese

Add in chicken and cover to warm through, about 3 minutes. Add shredded gruyere cheese to chicken and cover to melt completely, another minute or two.

Why Gruyere Cheese?

Gruyere cheese is rich, creamy, salty, and nutty; don’t skimp out on this ingredient…trust me.

Storing Instructions

Store covered in the fridge for up to a week! To reheat French Onion Chicken, place it in the microwave or warm in the oven at 350 degrees until heated through.

Can I Freeze French Onion Chicken?

Yes, you can freeze this recipe! Store in an airtight container and freeze for up to three months. To serve, thaw in the fridge overnight then warm in the oven (350 degrees 15-20 minutes) until heated through.

More Saucy Chicken Recipes!

While this might be my current recipe obsession, I certainly have quite the catalogue of chicken recipes to choose from. Here’s a link to all of my other chicken recipes and here are a few saucier chicken recipes I think you’ll like:

The printable recipe card is below. I truly hope you enjoy this French Onion Chicken recipe as much as we did. Oh mama, was it good. Still dreaming about it! Save, print, bookmark, pin and share this one. It’s a gem you won’t want to lose. Have a great day!

French Onion Chicken

If you've never tried a French Onion Chicken recipe before, buckle up. This is the juiciest, most flavorful chicken topped with melty gruyere cheese and smothered with caramelized onions.

Course Dinner

Cuisine French

Keyword french onion chicken

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings servings

Calories 412kcal

Ingredients

2 tablespoons butter divided
1 tablespoon olive oil
4 chicken breasts pounded or cut to be 1/2 inch thick (or less)
salt & pepper to taste
2 whole yellow onions sliced thin
1 teaspoon dried thyme leaves
2 bay leaves
1/2 cup marsala or red wine
1 cup beef broth

Finishing the dish:

1 tablespoon butter softened
1 tablespoon all purpose flour
4 oz gruyere cheese grated

Instructions

Place large, nonstick pan over medium heat heat. Add 1 tablespoon butter to the pan. Sprinkle salt and pepper over both sides of the chicken. Add to the preheated pan and brown on both sides and thoroughly cooked to 165 degrees F. Transfer browned chicken to a plate and cover with foil.
To the hot pan, add other tablespoon butter and 1 tablespoon olive oil. Add onions, thyme, bay leaves, salt and pepper to the pan and stir to coat in spices, butter and oil. Cook slowly, stirring occasionally for 20-30 minutes or until completely soft and tender. If your onions are coloring before they are tenderizing, your heat may be too high. Reduce heat and continue cooking.
Once onions are completely tender and browned all the way though, deglaze pan with marsala wine and cook down by half (this shouldn't take too long). Add in the beef broth. In a small bowl, stir butter and flour together to create a paste. Add to pan to thicken the gravy. Stir and cook 1 minute. Reduce heat to low.
Add in chicken and cover to warm through, about 3 minutes. Add shredded gruyere cheese to chicken and cover to melt completely, another minute or two.
Top chicken with dried parsley and cracked black pepper, if desired and serve hot.

Nutrition

The post French Onion Chicken appeared first on Lauren's Latest.

Stuffed Zucchini Boats

Lauren's Latest — Thu, 25 Aug 2022 19:15:00 +0000

Stuffed Zucchini Boats are baked tender soft zucchini stuffed with a hearty sausage, onion and peppers marinara sauce and topped with melty mozzarella cheese. Stuffed Zucchini is easy to make. These are a great low carb meal option that is healthy, delicious and one of the best ways to eat zucchini! Still have more zucchini? Try my Fried Zucchini next!

Zucchini Overload

Za-za-zucchini! Do you have zucchini coming out of your ears from your garden? I sure do! There are so many recipes I’m finding for zucchini! It’s crazy. Lots of zucchini brownies, zucchini chocolate cupcakes and of course zucchini bread. But today is all about stuffed zucchini! These are the bomb. Totally simple and low carb. I decided to use sausage and peppers and stuff that little mixture into some zucchini for a tasty little meal. Seriously. It was super yummy. And pretty simple too

How to Make Stuffed Zucchini Boats

Stuffed Zucchini Boats are an easy one pan meal that covers all the bases. For full recipe details, see the printable recipe card down below. Here is what you can expect when making this recipe.

Prep + Preheat

Preheat oven. Slice zucchini in half and scoop out seeds, using a spoon. Sprinkle with salt and pepper and place flesh side up in a bake 9×13 pan. Bake for 30 mins.

Sauté Veggies + Sausage

While the zucchini is baking, heat oil over medium heat in a large skillet. Sauté onions, peppers and sausage until browned. Stir in salt, pepper, basil, oregano and marinara sauce. Remove from heat.

Could I use a different sausage?

Absolutely! If turkey sausage isn’t your thing or don’t have it on hand, you could use chicken, pork, beef sausage…whatever you prefer will work for the filling.

Adding Filling to Zucchini Boats + Bake

Once zucchini is finished baking, fill with sausage and peppers mixture, top with mozzarella cheese and return to oven to bake. If you’d prefer a crunchier zucchini 10-15 minutes would be sufficient. If you’d like it softer, bake 30 minutes.

Serve Warm

Once the cheese is melted and the stuffed zucchini boats are as crunchy or as tender as you’d like, serve!

What To Serve with Stuffed Zucchini Boats?

While these could totally be a meal on their own, here are a few idea to help you out:

Storing Zucchini Boat Leftovers

Store leftovers in an airtight container in the fridge for up to 2-3 days.

To Make Ahead and Freeze

Allow Zucchini Boats time to cool completely. Place in an airtight, freezer safe container. These will stay fresh in the freezer for about 1 month.

Other Stuffed Recipes You Might Like:

Chicken Bacon Alfredo Stuffed Spaghetti Squash

Enchilada Stuffed Mushrooms

Cheesy-Stuffed Garlic Butter Crescent Rolls

Alfredo Stuffed Shells

Love Zucchini? Here are a Few Recipes using Zucchini:

These are super easy to do and make a great way to use up a lot of zucchini FAST! Be sure to print/save/bookmark or share this recipe, to keep it handy. The printable recipe card is below. Have a great day, friends!

Sausage and Peppers Stuffed Zucchini Boats

These Sausage and Peppers Stuffed Zucchini Boats are a great low carb meal that is delicious and one of the best ways to eat zucchini! Enjoy!

Course Dinner

Cuisine American

Keyword Stuffed Zucchini Boats

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Servings servings

Calories 315kcal

Author Lauren’s Latest

Ingredients

4 medium zucchini
2 tablespoons olive oil
1 small onion diced
1/2 green bell pepper diced
1/2 red bell pepper diced
3 turkey sausages diced
1/4 teaspoon basil
1/4 teaspoon oregano
1/2 cup pizza sauce or marinara sauce
3/4 cup mozzarella cheese grated

US Customary – Metric

Instructions

Preheat oven to 350 degrees.
Slice zucchini in half and scoop out seeds. Place in a 9×13 pan and sprinkle with salt and pepper and bake for 30 minutes.
While that is baking, heat oil over medium heat in a large skillet. Sauté onions, peppers and sausage until browned, 5-7 minutes. Stir in salt, pepper, basil, oregano and marinara sauce. Remove from heat.
Once zucchini is finished baking, fill with sausage and peppers, top with cheese and return to oven to bake. If you'd prefer a crunchier zucchini 10-15 minutes would be sufficient. If you'd like it softer, bake 30 minutes.
Serve hot.

Nutrition

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Chicken Fajitas

Lauren's Latest — Fri, 12 Aug 2022 11:35:00 +0000

Chicken Fajitas are a quick and easy weeknight dinner! Made on the stovetop or in the oven, choose the method that suits your cooking style better – I’ll tell you how to make them both ways! Get ready for a flavorful, healthy dish to feed your family. Chicken Fajitas are delicious served with Butter Rice or Cilantro Lime Rice. If you want to make these in a crockpot, try my Crockpot Chicken Fajitas Recipe.

What Are Fajitas? Can I Use Meat Other Than Chicken?

Fajitas are a Mexican dish consisting of meat that is grilled and served on a tortilla (flour or corn) like a taco. Different meats you can use include chicken (like this recipe), steak, fish or shrimp. You can also use only vegetables if you are vegetarian. For this Chicken Fajita Recipe today, we’ll be using chicken. But feel free to customize it how you like it.

Chicken Fajita Seasoning

My favorite seasoning for chicken fajitas is this one by Spice Hunter. It’s a little spicy and really flavorful plus salt-free (so don’t forget the salt)! If you’re using a different fajita seasoning (which is totally fine…use what you have!) double-check whether or not there is salt added in before going hog wild with seasoning.

Make Your Own

You can even make your own fajita seasoning if you don’t like the store bought kind. Simply combine 3 tsp chili powder, 2 tsp ground cumin, 2 tsp garlic powder, 1 tsp paprika, 1/2 tsp salt, and 1/2 tsp pepper.

How to Make Chicken Fajitas (In the Oven or Stove Top)

Can you believe that these Chicken Fajitas are not only quick but they also only need 6 ingredients to make? You’ll probably only need to buy a handful of things you don’t already have on hand. Below are the directions for both oven and stovetop. Choose the method that suits your cooking style best! For full recipe details and ingredient measurements, see the printable recipe card down below. Let’s get cooking!

Oven Directions

Preheat Oven + Prep Pan

Preheat oven. Line half sheet pan with parchment paper or foil and set aside.

Prep Chicken, Add Peppers and Onions to Baking Sheet

Trim any extra fat or cartilage off of chicken and slice across the grain into skinny strips. Place chicken, peppers, and onions onto the baking sheet. Toss with olive oil, fajita seasoning, and salt.

Bake

Bake 20-30 minutes or until chicken is thoroughly cooked and onions are tender.

Add to Tortillas + Add Toppings

Serve chicken and peppers with tortillas and any extra toppings desired.

Stove Top Directions

Prep Chicken + Preheat Skillet

Trim any extra fat or cartilage off of chicken and slice across the grain into skinny strips. In a large nonstick skillet with high sides, heat 2 tablespoons olive oil over medium-high heat.

Add Chicken + Onions to Hot Skillet

Add onions, chicken and 2 tablespoons fajita seasoning. Stir as onions brown and chicken cooks through. After 5 minutes, the chicken should be cooked through and onions should be crisp-tender. Remove from pan.

Cook Peppers

Place skillet back on the heat, add in other 2 tablespoons olive oil, peppers and last tablespoon of fajita seasoning. Fry until crisp-tender, about 3 minutes.

Add Chicken + Onions to Pepper Mixture + Heat Through

Add in chicken and onions to the pepper mixture and stir to heat everything through another minute or two.

Add to Tortillas + Toppings

Serve chicken and peppers with tortillas and any extra toppings desired.

Ideas For Toppings

Here are some ideas for toppings for your chicken fajitas. Feel free to add any or all of these.

Sliced Avocado – add a little lemon or lime juice to keep the avocado from browning.
Salsa – store bought or try my Homemade Salsa Recipe.
Sour Cream – a dollop will do!
Chopped Lettuce – iceberg or romaine work great.
Shredded Cheese – I like cheddar or a mexican blend
Jalapeños – sliced and de-seeded (unless you like the heat!)
Cilantro – chopped.
Guacamole – I have a Classic Guacamole Recipe that is the best!

What to Serve with Fajitas

Rice always goes over well with Mexican food. So go with a traditional Mexican Rice or try my Famous Butter Rice. It is perfectly subtle enough to still taste delicious but also go with anything else on your plate.

Chips and guacamole are also super good with Chicken Fajitas. Here are a few of my recipes for guac: Classic Guacamole Recipe, Mexican Street Corn Guacamole, and Buffalo Bacon Blue Cheese Guacamole.

Another classic side dish is Pico de Gallo. Pico is a fresh, Mexican salsa that is made up of tomatoes, cilantro, onion, jalapenos, lime juice, garlic, salt, and pepper. Give it a try!

Storing Leftover Chicken Fajitas

Store any leftovers in an airtight container in the fridge. Doing so will keep the moisture in. Fajitas will stay fresh in the fridge for 3-4 days.

More Mexican Dishes to Try!

Add Chicken Fajitas to your menu…you won’t be sorry! Be sure to save/print/bookmark/share this recipe to have handy. Have a great week, friends!

Chicken Fajitas

Easy Chicken Fajitas are a quick weeknight dinner! Made on the stovetop or in the oven, this chicken fajita recipe is packed with flavor.

Course Dinner

Cuisine Mexican

Keyword chicken fajita recipe, chicken fajita seasoning, chicken fajitas, how to make chicken fajitas

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings servings

Calories 308kcal

Author Lauren

Ingredients

1 pound boneless, skinless chicken breasts about 3
1 large yellow onion sliced
3 bell peppers sliced (any color you like!)
1/4 cup olive oil
3 tablespoons fajita seasoning
salt *only needed if seasoning is salt free
fajita fixings tortillas, sour cream, tomatoes, salsa, etc..

US Customary – Metric

Instructions

Oven Directions

Preheat oven to 375 degrees. Line half sheet pan with parchment paper or foil and set aside.
Trim any extra fat or cartilage off of chicken and slice across the grain into skinny strips. Place chicken, peppers, and onions onto the baking sheet. Toss with olive oil, seasoning, and salt.
Bake 20-30 minutes or until chicken is thoroughly cooked and onions are tender.
Serve chicken and peppers with tortillas and any extra toppings desired.

Stovetop Directions

Trim any extra fat or cartilage off of chicken and slice across the grain into skinny strips. In a large nonstick skillet with high sides, heat 2 tablespoons of olive oil over medium-high heat.
Add onions, chicken and 2 tablespoons fajita seasoning. Stir as onions brown and chicken cooks through. After 5 minutes, the chicken should be cooked through and onions should be crisp-tender. Remove from pan.
Place pan back on the heat, add in other 2 tablespoons olive oil, peppers and last tablespoon of fajita seasoning. Fry until crisp-tender, about 3 minutes.
Add in chicken and onions to the pepper mixture and stir to heat everything through another minute or two.
Remove from heat and serve hot with tortillas and any extra toppings desired.

Nutrition

The post Chicken Fajitas appeared first on Lauren's Latest.

Chicken Lettuce Wraps

Lauren's Latest — Fri, 12 Aug 2022 01:53:00 +0000

Make your mouth water with these low carb, healthy Chicken Lettuce Wraps! These are full of fresh veggies and ground chicken, drizzled with a savory sweet sauce, and wrapped in fresh, crunchy lettuce. Be sure to also check out my Asian Lettuce Wraps and Taco Lettuce Wraps.

Making Wraps is Easy

From start to finish, these chicken wraps are ready in less than 30 minutes! Turning your lettuce into a tasty wrap is the way to go! Ground chicken is cooked up with onion and garlic, along with zucchini and carrots. The star of the show here is the sauce! Made with soy sauce, sesame oil and honey, it really brings the flavor! Lastly, garnish with cashews, bean sprouts and cilantro, fill a fresh lettuce leaf and dig in! Dinner is ready!

Tips for Making Chicken Wraps

Add Different Veggies – If you want to add different or more veggies, go for it! Consider adding mushrooms, green onions, or celery. Add whatever veggies you enjoy.
Spice It Up – If you like spicy food, consider adding crushed red pepper flakes to the filling mixture. As the recipe is written, it is mild.
Choose The Right Lettuce – You want to pick a lettuce that will work well as a wrap. Butter lettuce, Bibb lettuce or Romaine all work great and hold up well when filled and folded.

How to Make Chicken Lettuce Wraps

Lettuce is so much more fun to eat in wrap form! This can be an appetizer or a meal and comes together in less than 30 minutes. For full recipe details see the printable recipe card down below.

Preheat Skillet + Prep Veggies

Preheat large nonstick skillet over medium heat. Wash and slice zucchini and onion. Grate carrots and garlic. Set aside.

Begin by Cooking Onions + Garlic

To the skillet, add in olive oil, onions and garlic. Cook until softened, 3 minutes.

Add Ground Chicken, Zucchini + Carrot

Add in ground chicken, zucchini, carrot, salt and pepper. As the chicken cooks and browns, break it apart into crumbles.

Make the Sauce

While the meat is cooking, stir all ingredients for the sauce together in a small bowl.

Pour Sauce over Skillet Mixture

Once chicken is thoroughly cooked, pour in sauce and cover to simmer 5-7 minutes.

Add Sprouts, Scallions, Cashews, Cilantro + Serve

Right before serving, stir in bean sprouts, scallions, cashews and cilantro. Scoop into butter lettuce and serve.

Can I Make these Ahead?

Yes! You can make the filling a couple days before and store in the fridge until ready to use. Technically, you’d be fine up to 5 days ahead, but I like to use the filling while the veggies are still crunchy.

How to Store Chicken Lettuce Wraps

Store any leftover filling or lettuce separately and in airtight containers in the fridge. Leftovers should be fresh for up to 4-5 days.

Love Chicken Wraps? Check Out These Other Wraps!

There you have it, a fabulously light meal that is simple enough to throw together tonight.

Hope you add it to your repertoire soon! Have a great day, friends!

Chicken Lettuce Wraps

Chicken Lettuce Wraps are full of fresh veggies and ground chicken, drizzled with a savory sweet sauce, and wrapped in fresh, crunchy lettuce.

Course Dinner

Cuisine Asian

Keyword lettuce wraps

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings servings

Calories 469kcal

Ingredients

2 tablespoons olive oil
1 small onion diced
2 large cloves garlic grated
1.25 lbs. ground chicken or turkey
1 small zucchini diced
1/2 cup carrot shredded
salt to taste

for the sauce-

1/2 tablespoon sesame oil
1 tablespoon seasoned rice vinegar
2 tablespoons soy sauce
3 tablespoons honey
3/4 cup bean sprouts
3 scallions chopped
1/2 cup chopped cashews toasted
cilantro for garnish
Butter lettuce leaves for serving

US Customary – Metric

Instructions

Preheat large nonstick skillet over medium heat. Add in olive oil, onions and garlic. Cook until softened, 3 minutes. Add in ground chicken, zucchini, carrot, salt and pepper. As the meat cooks, break it apart into crumbles.
While the meat is cooking, stir all ingredients for the sauce together in a small bowl.
Once chicken is thoroughly cooked, pour in sauce and cover to simmer 5-7 minutes.
Right before serving, stir in bean sprouts, scallions, cashews and cilantro. Scoop into butter lettuce cups and serve.

Nutrition

The post Chicken Lettuce Wraps appeared first on Lauren's Latest.

Crockpot Chicken Fajitas

Lauren's Latest — Tue, 31 May 2022 15:30:00 +0000

Need a super simple dinner idea? Try these easy Crockpot Chicken Fajitas! With minimal ingredients, it’s a meal that requires little prep while giving you big flavor. Delicious served with some Cilantro Lime Rice and Pico de Gallo.

A Mexican Favorite Made in the Crockpot!

I love a good crockpot meal and this one certainly does not disappoint! While I have an Easy Chicken Fajita Recipe that can be made on the stove or in the oven, I thought it made sense to add crockpot chicken fajitas to my recipe arsenal. Not only is this an easy “set it and forget it” dinner, it tastes just as good as the other versions. The only thing you need to be careful of is overcooking the peppers. If you’re a little picky about keeping the integrity of the peppers, I’d suggest using the smaller chicken tenders, cutting up your larger chicken breasts into thinner pieces OR adding the peppers in later, during the last hour to hour and a half of cooking time.

How to Make Chicken Fajitas in the Crockpot

I love set it and forget it type meals made in the crockpot! For full details on how to make chicken fajitas in the crockpot see the recipe card down below.

Prep Veggies

Slice your onions and peppers. (I used half of each color of pepper, but you are welcome to just use all green, all red or a combination of the colors available to you.)

Add onions and peppers to a large bowl. Toss with olive oil and 2/3 of the fajita seasoning. Set aside.

Cook in the Crockpot

Spray a cold crockpot with nonstick cooking spray and add the chicken. Sprinkle with remaining fajita seasoning.

Top chicken with onions and peppers. Cover and cook on high for 2-3 hours or until chicken is thoroughly cooked and peppers have softened (not mushy).

Shred and Serve

Shred chicken and serve with tortillas and any other desired fajita toppings (more on that below).

Favorite Chicken Fajita Toppings

Traditionally fajitas are served ‘taco style’ in a variety of different tortillas. Flour tortillas being the most popular at restaurants (and at my house). However, if you’re not wanting tortillas, the finished crockpot chicken fajitas mixture is delicious served as a ‘bowl’ with rice, beans and other yummy toppings. Here are a couple of ideas:

tomatoes
salsa
avocado
guacamole
beans
cotija cheese
lime juice
cilantro

Storing Leftovers

While fajitas are best eaten the day they are prepared, you can store any leftovers in an airtight container in the fridge for 1-2 days. The main thing to note here is that the chicken will be fine, but the onions and peppers will get soggy the longer they sit.

Love Chicken Fajitas? More Mexican Dishes to Try:

There you have it! Protein packed, easy as pie, Crockpot Chicken Fajitas!

The printable recipe card is down below. Be sure to print/save/pin/bookmark this page…it’s a good one!

Crockpot Chicken Fajitas

Crockpot Chicken Fajitas are an easy throw together meal that requires little prep and results in tons of flavor. Plus it's high in protein!

Course Dinner

Cuisine Mexican

Keyword crockpot chicken fajitas

Prep Time 10 minutes

Cook Time 2 hours

Total Time 2 hours 10 minutes

Servings servings

Calories 190kcal

Ingredients

2 bell peppers any color
1 red onion
1 tablespoon olive oil
1 pound chicken tenders or boneless, skinless chicken breasts, cut into slices
1.27 oz fajita seasoning one packet

US Customary – Metric

Instructions

Slice onions and peppers. (I used half of each color of pepper, but you are welcome to just use all green, all red or a combination of the colors available to you.)
Add onions and peppers to a large bowl. Toss with olive oil and ⅔ of the fajita seasoning. Set aside.
Spray a cold crockpot with nonstick cooking spray and add the chicken. Sprinkle with remaining fajita seasoning.
Top chicken with onions and peppers. Cover and cook on high for 2-3 hours or until chicken is thoroughly cooked and peppers have softened (but not mushy).
Shred chicken and serve with tortillas and any other desired fajita toppings: tomatoes, salsa, avocado, guacamole, rice, beans, cilantro.

Nutrition

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Amazing Baked Ham

Lauren's Latest — Mon, 11 Apr 2022 10:29:00 +0000

Perfectly Baked Ham slathered with a homemade Brown Sugar Glaze is a tasty and easy dish you can make for any special occasion or holiday. It’s always a crowd-pleaser and makes Easter or Christmas dinner extra special with no muss or fuss.

All About Ham

Cured, smoked, and baked are all indicators that the ham you’re about to buy has been pre-cooked. In fact, most ham you buy at the grocery store is already safe to eat and you just have to reheat it. Plus around Easter or Christmas, they tend to go on sale.

I always buy a cooked, bone-in spiral ham because most of the work is already done for me. But taking a few extra steps while baking your ham can bring it from good to great. I love the Kirkland Signature hams from Costco because the flavor and price can’t be beaten.

What Else Do I Need?

A meat thermometer is pretty essential when cooking big cuts like this one. Invest in a good one like this and you’ll be set for a long time.
The last thing you’ll need for this recipe is this Brown Sugar Ham Glaze. It’s such a simple addition but it really takes this ham to new heights. Of course, any glaze is fine, but I love this glaze recipe because it’s the best pairing of savory and sweet, matching garlic with maple syrup, brown sugar, and mustard. All glazes should basically do the same thing: caramelize the outside and give more flavor.

How to Bake a Ham

For full details on how to bake a ham, see the printable recipe card down below

Preheat and Prep Ham

Preheat oven to 275 degrees. If you are baking a cooked, bone-in spiral ham, the great news is it’s already cooked and you’re just basically reheating. The bad news is if you overbake, you can dry it out easily. Since it’s already sliced, it really doesn’t take much to dry it out. To combat this, place ham face down into a baking dish or roasting pan and cover with foil. Keeping it covered with foil will keep that moisture in!

Bake and Baste Ham

Bake 12-15 minutes per pound (or cook according to specific package directions). Baste 1-2 times through cooking with ham juices that have accumulated in the bottom of the pan. Be sure to separate the slices as you baste. This ensures ham will stay moist.

I’ve seen lots of recipes baste with the glaze as the ham cooks, but I’ve found better results basting with ham juices to keep everything moist, and then finishing with the glaze.

How Long Does it Take to Bake a Ham?

Bake your ham at a lower temperature for a longer period of time. Again, you’re just heating it through so you can serve it with dinner. Generally, you will bake at 275 degrees for 12-15 minutes per pound. Most hams come with baking directions that you can follow, but most will fall within these guidelines. You’re going to want the internal temp to be 145 degrees F for pre-cooked ham and 160 degrees F if cooking from raw.

So for a 10 lb cooked, bone-in spiral ham that’s 2-2 1/2 hours or until 145 degrees F.

Make the Brown Sugar Glaze

Make the glaze while ham is baking.

In a small saucepan, measure out all the ingredients and stir over medium heat. Simmer glaze until sugar melts and becomes syrupy about 1-2 minutes.

Glaze, Broil and Rest

Once your ham is done cooking, add a glaze to caramelize and lock in some extra flavor. Instead of using the pre-made glaze that comes with the ham, I opt for my Brown Sugar Glaze Recipe. I like to separate the slices (since this is a spiral ham, after all) and brush the glaze onto as much of the ham as possible.

Bake glazed ham at 425 degrees F for 10 minutes or until sticky and set. Remove ham from oven and cover with foil to rest 10-15 minutes. Carve and serve.

How to Carve Bone-In Baked Ham

Baked ham with a bone running right through the center can be a real pain if you don’t know what you’re doing. The only way to get the meat off is to work with the bone and cut around it.

But first things first: let your ham rest 10-15 minutes after glazing, tented with foil.
Transfer ham to a carving board (or cutting board with a kitchen towel underneath).
Place ham bottom side up, locate the center bone and cut around it completely.
There are natural sections of meat, separated by fat all around the bone. Cut through these separations to get slices. Place onto a serving tray.

Leftovers

Have any leftovers? Store ham in a covered airtight container in the fridge for up to five days! Or if you don’t have enough to save, consider making a different dish from it (such as Ham Salad).

Side Dishes

And of course, you can’t have baked ham without:

and maybe some Carrot Cake for dessert

More Heavenly Main Dishes to Try!

Save this recipe for your holiday table It’s available to pin, print or bookmark.

Baked Ham with Brown Sugar Glaze

Perfectly Baked Ham slathered with a homemade brown sugar glaze is a tasty and easy dish you can make for any special occasion or holiday. It's always a crowd-pleaser and makes Easter or Christmas dinner extra special with no muss or fuss.

Course Main Course

Cuisine American

Keyword baked ham, baked ham recipe, brown sugar glaze, Ham Glaze, how to bake a ham

Prep Time 10 minutes

Cook Time 2 hours

Resting Time 15 minutes

Total Time 2 hours 25 minutes

Servings servings

Calories 974kcal

Author Lauren’s Latest

Ingredients

10 lb bone-in spiral ham

Brown Sugar Glaze

1/2 cup brown sugar packed
1/4 cup real maple syrup or honey
2 tablespoons yellow mustard or dijon or whole grain
2 cloves garlic minced

US Customary – Metric

Instructions

Preheat oven to 275 degrees. Unwrap ham and place face down in roasting or baking dish. Cover well with foil.
Bake 12-15 minutes per pound (or cook according to specific package directions). Baste 1-2 times through cooking with ham juices that have accumulated in the bottom of the pan. Be sure to separate the slices as you baste. This ensures ham will stay moist.
Make the glaze while ham is baking.

For the Brown Sugar Glaze

In a small saucepan, measure out all the ingredients and stir over medium heat.
Simmer glaze until sugar melts and becomes syrupy about 1-2 minutes.
Remove from heat and glaze hame generously, being sure to separate the slices of spiral ham to get the glaze into all of the nooks and crannies
Bake glazed ham at 425 degrees F for 10 minutes or until sticky and set. Remove ham from oven and cover with foil to rest 10-15 minutes. Carve and serve.

Nutrition

The post Amazing Baked Ham appeared first on Lauren's Latest.

Chicken Piccata Recipe

Lauren's Latest — Wed, 09 Mar 2022 22:10:00 +0000

Chicken Piccata is browned chicken topped with a delicious sauce made from butter, lemon juice, capers, chicken stock, and wine. It’s simply amazing and ready in 20 minutes! Serve with my Butter Rice or Pea Salad for a quick weeknight dinner.

But What is Chicken Piccata?

You aren’t going to believe how easy yet delicious this Chicken Piccata recipe is. Not to mention, it’s a quick dinnertime meal. Piccata refers to meat or fish that is sliced, sautéed, and served with a lemon, butter, and spiced sauce. This chicken dish is originally from Italy and is usually served with pasta but my chicken piccata is a classic US version with some of my own touches. I hope you enjoy it!

Chicken Piccata Basics

You can get restaurant-quality chicken piccata with just a couple of ingredients and 30 minutes of your time. Here are some notes about a few of the ingredients.

Chicken– skinless, boneless chicken breast cutlets are the best cut to use for Chicken Piccata.
Flour – this helps the chicken brown fast without overcooking. It also helps thicken the sauce. If you need a gluten-free option, replace flour with cornstarch.
Capers – if you can’t find capers or if you don’t like them, you can either leave them out completely or replace them with green olives.
Lemon Juice – try to use fresh lemon juice. And if you love love love lemon like me, you can zest some of that lemon peel into the sauce.
Chicken Stock – I use stock and white wine in this recipe! If you don’t want to use wine, just use all stock.
White Wine – Cooking wine can come off as strongly salty, while regular white wine brings a depth of flavor to the dish.

How to Make Chicken Piccata

Let’s focus on the chicken first. We are simply going to coat the chicken in flour and seasonings and then brown it in a pan. For full recipe details, see the printable recipe card down below.

Prep Pan

Heat butter and olive oil in a large, nonstick skillet over medium heat.

Make Breading + Dredge Chicken

Stir flour, salt, and pepper together in a shallow dish. Dredge each chicken cutlet in flour mixture and add to the hot pan.

Cook Chicken

Cook chicken, about 3 minutes each side until browned and fully cooked. Remove chicken from pan and set aside.

Piccata Sauce

Now for the sauce. Once again, super easy. We use the already existing butter/olive oil and what’s leftover in the pan (chicken browning stuff). To that, we mix in the other ingredients, simmer a bit, let the sauce thicken then add back in the chicken along with capers and parsley. Voila! Here’s a breakdown!

Make the Sauce

In the hot pan used to brown the chicken, whisk in remaining butter, lemon juice, chicken stock, and white wine. Add in capers, parsley, and chicken pieces.

Serve

Serve warm with lemon slices or wedges.

Chicken Piccata Add-Ins

Some tasty additions that you can add to this Chicken Piccata are shallots, garlic, and/or lemon slices. You make this recipe how you like it.

If you are a garlic lover, toss in some garlic to the sauce.

Love lemons? Use lemon juice, zest, and make your plate pretty by slicing lemons.

What to Serve with Chicken Piccata

Chicken Piccata is usually served over pasta, but I’m here today saying that it can be served with other side dishes to complete an easy meal. Basically, starches and carbs.

Pasta. To continue the fast and easy pattern use a fast cooking pasta like angel hair or linguine. Both of these pasta types also hold the sauce super well.

Rice. I personally would recommend my Famous Butter Rice if you are looking for extra buttery deliciousness. Plain white rice or brown rice goes well with this dish too.

Potatoes. Plan ahead with these Slow Cooker Mashed Potatoes so you can have more of that precious dinner time with your family. If you aren’t fond of slow cooker dishes here is my Perfect Mashed Potatoes Recipe.

Bread. You can’t go wrong with bread. Grab a fresh loaf at your grocery store bakery or make something fresh. Here are some good homemade bread options: Whole Wheat Dinner Rolls, Hasselback Homemade Garlic Bread Recipe, or Mom’s Potato Rolls.

Leftovers

Luckily, you can eat Chicken Piccata the next day for lunch if you have any leftovers. Store leftovers in an airtight container in the fridge for up to 4 days. According to the USDA, chicken, after stored for 4 days, is considered unsafe to eat.

More 30 Minute Meals to Try!

Check out all of my other quick meals while you’re at it.

Chicken Piccata

Simply amazing Chicken Piccata, made in 20 minutes! Browned chicken topped with sauce made from butter, lemon juice, capers, chicken stock and wine.

Course Dinner, Main Course

Cuisine Italian

Keyword chicken dinner, chicken piccata, chicken piccata recipe, how to make chicken piccata

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings servings

Calories 411kcal

Author Lauren’s Latest

Ingredients

5 tablespoons butter divided
2 tablespoons olive oil
1 pound chicken cutlets about 4
1/2 cup all purpose flour
salt & pepper to taste
2 tablespoons lemon juice
1/2 cup chicken stock or broth
1/2 cup white wine
1 tablespoon capers drained
2 tablespoons flat-leaf Italian parsley chopped

US Customary – Metric

Instructions

Heat 2 tablespoons butter and 2 tablespoons olive oil in a large, nonstick skillet over medium heat.
Stir flour, salt, and pepper together in a shallow dish. Dredge each chicken cutlet in flour mixture and add to the hot pan. Cook chicken, about 3 minutes each side until browned and fully cooked. Remove chicken from pan and set aside.
In the hot pan, whisk in remaining butter, lemon juice, chicken stock, and white wine to create the sauce. Add in capers, parsley, and chicken pieces.
Serve warm with lemon slices or wedges.

Notes

LOWER CARB OPTION: Simply brown your chicken without coating it in flour.

Nutrition

The post Chicken Piccata Recipe appeared first on Lauren's Latest.

Chicken Pot Pie Soup

Lauren's Latest — Wed, 23 Feb 2022 11:21:00 +0000

This Chicken Pot Pie Soup is a lighter, lower-calorie version of Chicken Pot Pie that is faster and easier to make but just as delicious! Packed with veggies, shredded chicken and seasonings, you’ll have a quick and healthful weeknight meal in less than 30 minutes. Serve in a Homemade Bread Bowl or with a Biscuit on the side. Try my Chicken Pot Pie Recipe too!

What is Chicken Pot Pie Soup?

This is a low carb, high protein, Chicken Pot Pie Soup that I serve with big, lovely biscuits because THIS IS WHO I AM. The creamy and light soup is a fast weeknight meal that is pretty healthful that my kids gobbled up in no time. Though, I may have bribed them with biscuits. They are cut from the same cloth as their mama.

How to Make Chicken Pot Pie Soup

Making Chicken Pot Pie Soup could not be any easier. Cook your veggies, make a roux, season, cook chicken, then add in frozen veggies and cream, all in one pot! For full details see the recipe card down below!

Saute Veggies in Butter

In a large pot, melt butter. Saute onion, celery, and carrots until tender.

Make a Roux, then add in Chicken Broth, Seasonings + Chicken tenders

Sprinkle in the flour to the melted butter and veggies mixture. Stir to absorb and cook out raw flour flavor. Pour in chicken broth and seasonings and bring to boil. Then reduce to simmer and add in raw chicken tenders.

Can I Use a Rotisserie Chicken to Save Time?

Yes! Using a precooked rotisserie chicken will shave off a few minutes and certainly make this meal even quicker.

Cover + Cook

Cover and cook until chicken is done. Remove chicken pieces to a clean plate and shred. Then add chicken back into the pot.

Stir In Frozen Veggies + Heavy Cream

Stir in frozen corn and peas and heavy cream. Reduce heat to low for another couple of minutes.

Serve

Serve with biscuits or enjoy in a bread bowl!

Variations

One of my readers added quinoa to their Chicken Pot Pie Soup to make it more filling while still maintaining all of its healthy benefits. Way to go!

More Soup Recipes to Try!

That’s it! Chicken Pot Pie Soup, done in under an hour, healthy, warm, and comforting. Consider making this recipe as the weather gets chillier.

The printable recipe card is below! Enjoy!

Chicken Pot Pie Soup

A lighter, lower calorie version of Chicken Pot Pie that is faster and easier to make but just as delicious! This is Chicken Pot Pie Soup!

Course Dinner

Cuisine American

Keyword Chicken Pot Pie Soup

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings servings

Calories 564kcal

Author Lauren Brennan

Ingredients

4 tablespoons butter
1/2 large onion diced
3 ribs celery chopped
2-3 large carrots peeled and chopped
1/4 cup all purpose flour
4 cups chicken broth
1 bay leaf
1/2 teaspoon poultry seasoning
salt & pepper to taste
1 lb chicken tenders
1/2 cup frozen corn
1/2 cup frozen peas
1/2 cup heavy cream

US Customary – Metric

Instructions

In a large pot, melt butter over medium heat. Saute onion, celery and carrots 5 minutes.
Sprinkle over flour and stir to absorb and cook out raw flour flavor. Pour in chicken broth and seasonings and bring to boil. Then reduce to simmer and add in raw chicken tenders.
Cover and cook 15 minutes. Remove chicken pieces to a clean plate and shred. Add chicken back into pot. Stir in frozen corn and peas and heavy cream. Reduce heat to low for another 5 minutes and then serve. Serve with biscuits.

Nutrition

The post Chicken Pot Pie Soup appeared first on Lauren's Latest.

Homemade Alfredo Sauce Recipe

Lauren's Latest — Mon, 31 Jan 2022 13:43:00 +0000

This Homemade Alfredo Sauce recipe is a delicious and quick way to whip up an Italian dinner. You only need three ingredients and 10 minutes to make the best Homemade Alfredo Sauce ever! Or if you’re looking for my healthier version see here -> Healthy Alfredo Sauce.

Better Than Store-Bought!

Is there anything better than Homemade Alfredo Sauce? I’ve bought the jarred kind for years because it’s shelf-stable and ready when you are, but this homemade alfredo sauce recipe is SO significantly better than store-bought, only made with three ingredients, and is so easy to make! It is a decadent dinner that I only make once or twice a year because it is so dangerously good. My kids love these “white sauce noodles” and I know you will too.

White Sauce vs Alfredo Sauce

Alfredo Sauce is an Italian sauce traditionally made with heavy cream, butter, parmesan cheese, and occasionally garlic. It’s a decadent sauce that is a huge crowd-pleaser.

White Sauce is a French sauce otherwise known as Béchamel sauce. It is made up of a roux (flour and butter) and cream. It’s more shelf stable than alfredo sauce but is used in a variety of dishes whereas alfredo sauce is mainly used in fettuccine alfredo!

A Note About Parmesan Cheese

Quality matters with parmesan cheese. Use higher-quality kind and freshly grate it yourself. If you can find the real stuff (parmigiano reggiano) use that. After recipe testing this recipe over and over I know that the store-bought pre-shredded kind does not work as well as the real kind.

How to Make Homemade Alfredo Sauce

How to make Alfredo Sauce is super easy and quick so just follow these steps and you’ll have dinner ready in no time! And if you are looking for a video tutorial, scroll down to the recipe card for a super helpful how-to.

Melt Butter

Melt your butter into a large skillet. I like using salted butter, but unsalted works just fine. Once butter is completely melted reduce heat to medium-low.

If you want to go one step further and brown the butter for another layer of flavor you HAVE to check out my Browned Butter Alfredo Pasta.

Add Cream

Whisk in some heavy cream and heat gently with the butter. Pan may sizzle, but as you stir it will subside.

Melt Parmesan

Slowly melt in the parmesan cheese until a thicker, creamy sauce forms. Add in pepper and taste before adding in salt.

How to Thicken

As the alfredo sauce sits it tends to thicken up. If that’s what you’d like simply wait it out. If you need to thin it out add in a splash of pasta water to keep things loose.

Serve with Pasta

Toss with desired pasta and serve. I used fettuccine because that’s such a classic choice, but any pasta is fine.

Uses for Alfredo Sauce

Not only can this sauce be used for pasta but it is also great on pizza, as a dipping sauce for breadsticks, or even over parmesan chicken. This recipe is thick and creamy which makes it perfect for all your carb-loading needs.

Or if you want/need some vegetables in your life, try enjoying alfredo sauce with zoodles (zucchini noodles).

Can I Freeze Alfredo Sauce?

No. I would not recommend freezing this Alfredo Sauce recipe. I know so many of you readers love making foods in advance or making double the recipe and freezing half for a quick weeknight meal later. Alfredo sauce made the traditional way with just butter, cream and cheese isn’t very stable and has a tendency to separate once it starts to cool. (Anyone who has ordered a Fettuccine Alfredo from Olive Garden and brought home the leftovers will know that you have a buttery, sloppy mess the next day when you try to microwave it for lunch the next day.) I would recommend making this sauce fresh, from scratch, every time.

If you make an Alfredo Sauce with a roux (butter and flour), that will make your overall sauce more ‘stable’ and it will become more freezer-friendly. But this recipe, as-is will not freeze well. Sorry!

Side Dishes for Fettuccine Alfredo

More Alfredo Recipes!

So, if you’re in the mood for pasta tonight, be sure to try this simple and delicious Alfredo Sauce recipe. Grab the printable recipe below to save because it’s a special one you won’t want to lose. And don’t forget to check out the video for how to make this recipe! Have a great day, friends!

Homemade Alfredo Sauce

This homemade Alfredo Sauce recipe is a delicious and quick way to whip up an Italian dinner! You only need three ingredients and 10 minutes.

Course Dinner

Cuisine Italian

Keyword alfredo sauce, alfredo sauce recipe, homemade alfredo sauce

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings servings

Calories 380kcal

Author Lauren’s Latest

Ingredients

1/2 cup salted butter
1 cup heavy cream
1 1/2 cups parmesan cheese use the real stuff
salt & ground black pepper to taste

US Customary – Metric

Instructions

Melt butter in a heavy-bottomed deep skillet over medium heat. Once butter is completely melted reduce heat to medium-low.
Immediately pour in the cream. Pan may sizzle, but as you stir it will subside.
Whisk in cheese and continue stirring until cheese is completely melted and sauce is smooth. Taste and add in salt and lots of pepper, as desired.
Use sauce immediately by tossing with hot pasta and serving right away. If it sits, the sauce tends to thicken up, so add in a splash of pasta water to keep things loose.

Video

Nutrition

The post Homemade Alfredo Sauce Recipe appeared first on Lauren's Latest.

Baked Chicken Legs

Lauren's Latest — Mon, 10 Jan 2022 12:50:00 +0000

This recipe for Baked Chicken Legs is the simplest dinner to make any weeknight. Rub with a little olive oil, homemade spice mix and bake. This little gem of a recipe is one of our family’s favorite dinners and it only takes 10 minutes of prep. Make a Greek Salad, Mashed Potatoes or some Drop Biscuits to go along with for an easy weeknight meal.

Seriously the Best Baked Chicken Legs

I’m not one to buy chicken legs very frequently because its habit for me to reach for the boneless skinless chicken breasts. But man oh man I forget how inexpensive chicken legs are, how easy they are to throw together on a busy weeknight and that all my kids eat them no problem. I think a lot of times, people see the drumsticks at the grocery store and just don’t know what to do with them so they pass them by completely. But I’m here to tell you that the simple approach is best and making a really basic spice rub to sprinkle over top is where the magic happens.

A hot oven and homemade spice mix will give you chicken legs with:

crispy skin
that are juicy and flavorful

Even though this recipe is pretty basic, it is delicious and is one I keep coming back to time and time again.

I’ve got some step by step photos below to walk you through the process, but I promise it’s super simple!

A Note About the Homemade Spice Mix

Chicken in general, including these baked chicken legs, need a lot of seasoning because on their own don’t have a lot of flavor.

I don’t necessarily like adding a lot of huge and big flavors to meat, especially if I’m feeding kids (which I always am). But, that doesn’t mean this is an out for making gross chicken. I want this seasoning blend to come across as “yum that’s good and I don’t know why” instead of some random kid yelling “why did you put garlic in this?” and then storming off to their room…not that this has ever happened at my house. Ha!

I purposely kept things neutral with my flavor profiles and I’m not just talking about salt and pepper, though they definitely help. With enough of a hit of poultry seasoning, onion powder and paprika, the mixture works magically to produce really REALLY good chicken without anyone really knowing why. The cherry on top is the crispy skin you get from that rub down with olive oil. It’s really so good.

How to Make Baked Chicken Legs

I purposely made this recipe as easy as possible with the simplest of ingredients. After the 10 minutes of prep work, this turns into the easiest recipe ever. Just let the oven do the work! While the chicken legs bake, you can make whatever sides you like so by the time you pull them out, dinner can be served right away.

Prep Your Chicken Drumsticks

Start by opening up your package of chicken legs and drying them off with a paper towel. I used two pounds of chicken drumsticks which ended up being about 8. Every package will be different based on weight, but 8 should be about average. Lay the dried drumsticks onto a baking sheet that has been lined with foil and sprayed with cooking spray. Set aside.

Make the Spice Rub

In a small bowl, stir together salt, pepper, onion powder, poultry seasoning, and paprika. This spice mix doesn’t have any pronounced or obvious flavors so when it is rubbed and baked onto this chicken, you will notice yourself saying “wow, this is good chicken” without realizing what is making it so good. Spoiler alert: its this spice rub!

Season the Chicken Legs + Bake

Rub each chicken leg with olive oil and sprinkle with the homemade spice mix. I did end up lining my baking sheet with foil because I like the easy cleanup but you don’t have to do this if that is preferred.

Bake, uncovered in a hot oven (about 40-45 mins) and you will have crispy, flavorful, golden brown chicken legs.

If you notice your oven runs hot or if you have the chicken on a lower rack in your oven, you may notice the chicken skin roasting too quickly, thus making it darker on the outside quicker than you may like. In this case I would cover it with foil for the duration of the bake time until the internal temperature reaches 165 degrees. You can also cover it and move it to a higher rack in the oven.

Side Dishes to Serve with Baked Chicken Legs:

Butter Rice (my favorite way to make rice!)
Classic Coleslaw Recipe
Funeral Potatoes
Iceberg Wedge Salad Recipe
Best Pan Fried Potatoes
Caprese Salad with Garlic Balsamic Dressing

Storing Leftovers

Store leftover chicken legs in an airtight container or tightly wrap in aluminum foil or plastic wrap. Storing this way will keep them fresh in the refrigerator for 3-4 days.

To Reheat: Skip the microwave, and throw them on a baking sheet in a preheated 400 degree oven for 15 minutes or until hot.

More Amazing Chicken Recipes to Try:

So there you have it, friends! A delicious, simple dinner that everyone loves! Be sure to print/save/pin/bookmark this recipe because it’s one of those basic recipes that you’ll keep coming back to. Have a great day, friends!

Baked Chicken Legs

This recipe for Baked Chicken Legs is the simplest dinner to make any weeknight. Rub with a little olive oil, homemade spice mix and bake.

Course Dinner

Cuisine American

Keyword baked chicken, baked chicken legs, chicken leg recipes, chicken legs

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings servings

Calories 341kcal

Author Lauren’s Latest

Ingredients

1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon onion powder
1/2 teaspoon poultry seasoning
1/4 teaspoon paprika
2 tablespoons olive oil
2 pounds chicken legs

Instructions

Preheat oven to 425 degrees. Line baking sheet with foil and lightly spray with nonstick cooking spray and set aside.
In a small bowl, stir together all seasonings and spices.
Open package of chicken legs and pat dry with paper towels. Place onto prepared baking sheet and rub with olive oil. Sprinkle with seasonings on all sides.
Bake, uncovered for 40-45 minutes or until browned and meat thermometer registers 165 degrees or higher. Serve warm.

Notes

Nutrition

The post Baked Chicken Legs appeared first on Lauren's Latest.