Current flyer Quality Foods - Valid from 05.12 to 11.12 - Page nb 1

Products in this flyer

sheet flake chicken drumstick oven oil juice potatoe olive bowl smoked slice regular ground vegetable pepper lemon salad broccoli

Here's an easy to make, flavourful meal you can serve during the busy holiday season. Serve the chicken and potatoes with a salad and a green vegetable, such as broccoli, which you could boil or steam and serve right on the sheet pan. 1/3 cup chicken stock 1/4 cup olive oil L large lemon, finely zested and juiced 1 tsp dried oregano 1/2 tsp garlic powder 1 tsp smoked or regular paprika Pinches red pepper flakes (optional) 12 chicken drumsticks 16 to 20 miniature potatoes, each halved Salt and freshly ground black pepper, to taste Lemon slices and parsley sprigs, for garnish 1. Preheat oven to 375 F. Set outa large, sided, 17x 11 inch or similar sized baking sheet (see Note). Line the pan with parchment paper. Combine stock, oil, zest, juice, oregano, garlic powder, paprika and pepper flakes, if using, in a large bowl. Add chicken and potatoes and toss to coat. 2. Arrange chicken and potatoes on the baking sheet. Drizzle liquid left in the bowl over chicken and potatoes; season with salt and pepper. Roast chicken, basting with pan juices occasionally, for 45 to 50 minutes, or until cooked through and the potatoes are tender. Serve right from the baking sheet, garnished with lemon slices and parsley sprigs.