FRESH Ideas for Weeknight Dinners

Published on Tuesday, 19 August 2014 23:10 - Written by Christine Gardner food@tylerpaper.com

This week on FRESH Ideas I am starting a new series called “5 Nights of 5 Ingredient Entrees.” Each recipe is easy to assemble and contains only five ingredients. They are designed to make cooking during the week an easy, hands-off experience. (Note: Salt, pepper and oil do not count toward the five ingredients.)

There may be some cook time involved, but if it’s longer than 10 minutes then it’s the kind of cooking where you can walk away and do something else like help with homework, fold laundry or spend time with family.

This week’s entrée uses chicken and each week a different protein will be featured. I also will include additional recipes in the Tyler Morning Telegraph FLAVOR section that feature sides, salads and desserts that are also quick and easy.

Getting dinner on the table for your family just got easier.

Stay tuned to FRESH Ideas on KYTX CBS19 every Tuesday at 5 p.m. And if you miss a segment or want to watch it again you can go towww.tylerpa

per.com orwww.cbs19.tv . The series will run through Sept. 16.

You also can share your favorite weeknight dinners and timesaving tips by emailing food@tylerpaper.com. At the end of the series I will share the responses.

Today’s recipe is from my cookbook “Favorite Flavor.” In the book, I feature three variations on the sauce. For each sauce, the cooking technique and time is the same. Mix the sauce ingredients in a bowl, pour in a bag with the chicken, marinate and cook.

Depending on the appetite of your family members, this recipe feeds two to four people.

Sun-Dried Tomato Roasted Chicken

INGREDIENTS

8 pieces of bone-in legs and thighs or 2 large bone-in breasts

1/2 cup sun-dried tomatoes in oil, chopped fine

1/2 cup chicken stock

2 tablespoons olive oil

3 cloves garlic, minced

1 tablespoon Italian Seasoning

Salt & Pepper

DIRECTIONS

Place chicken pieces in a large zip-top plastic bag. Combine remaining ingredients in a mediumbowl and stir. Pour sauce into bag and seal. Shake the bag to coat. Marinate in the refrigerator for at least 6 hours or overnight. When ready to cook, preheat oven to 400 degrees. Line a rimmed baking sheet with foil and coat with nonstick spray. Arrange chicken in one layer on the baking sheet.

Pour the marinade liquid over the chicken. Sprinkle with salt and pepper. Roast for 30 to 45 minutes or until chicken is golden, caramelized and cooked through. If sauce begins to burn or becomes too dry, pour some additional chicken stock over baking sheet.

Sauce Variations:

Asian Sauce: 3/4 cup plum jelly (warmed in the microwave), 1/4 cup white wine vinegar, 1/4 cup soy sauce, 1 tablespoon Sriracha hot sauce.

Balsamic Sauce: 1/4 cup balsamic vinegar, 2 tablespoons brown sugar, 1/2 cup chicken stock, 1/2 red onion, diced.

Recipe from “Favorite Flavor” by Christine Gardner. Available at

www.tylerpaper.com , FRESH by Brookshire’s, Sweet Gourmet.