On the menu for last night’s dinner was Baked Chicken and Peas.
Four boneless skinless chicken thighs thawed. Patted dry. Given a light coat of olive oil, and very light sprinkle of Lawry’s Seasoning Salt. Placed on a cooking sheet and cooked at 350 degrees for 40 minutes.
Peas was just a bag of peas steamed in the microwave.
I knew I wanted another side dish but when making the menu nothing sounded good.
When my friend posted Tasty’s video for Baked Garlic Parmesan Potato Wedges on Facebook, I knew I would be giving it a try.
The recipe calls for three large russet potatoes, but I only made two worth. Mainly because since I was cooking the chicken in the oven I was baking the potatoes in the toaster oven, and the tray for it is rather small.
It was a hit. The Chicken was fthe irst place winner, I’ll need to make five thighs next time. But once the chicken was gone, the boys aught for the potato wedges.
We will definitely be seeing these wedges on our table again.