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Fingerlings and Chicken
Recipe by Megan Elliot

CHICKEN MARINADE:

  • Juice of 1 lemon
  • Splash of orange juice
  • 1-2 tbs. Honey

Marinate chicken pieces for at least 10-15 min. (longer if you can). Place in baking pan with room for potatoes.

POTATOES:
Wash enough fingerling potatoes so that each person has 5-6

SAUCE:

  • 2-4 tbs. Olive oil
  • 2-4 tbs. balsamic vinegar
  • 1 large spoonful of Dijon mustard
  • 1 tsp. Honey

Mix, then place in a bowl with the fingerlings and coat them well. Place them in the baking pan with the chicken. You can add a few cloves of garlic if the flavor is pleasing to you. Bake in a preheated 425-degree oven until the potatoes are tender all the way through, and the chicken is falling off the bones.

VEGGIES:

  • 1 head of broccolini, chopped
  • 1 white globe squash, sliced
  • 15-20 green beans, whole


Wash the veggies, then place in a heated, oiled pan (1-2 tbs. Olive oil). Once the veggies have started to heat up, add the juice of ½ - 1 lemon and the spices of your choice (basil, rosemary, or mint will work well). Sauté until the veggies are bright in color and tender but still slightly crisp.