HONEY LEMON GARLIC CHICKEN - served by Susan

 

HONEY LEMON GARLIC CHICKEN

4 servings

INGREDIENTS:

2 lemons, divided

2 TBS olive oil

2 TBS honey

3 cloves garlic, chopped

2 fresh rosemary springs, leaves removed from stems

1 tsp coarse salt

1/2 tsp black pepper

3 pounds bone-in skin-on chicken thighs and drumsticks

1 1/4 pounds unpeeled small potatoes, cut into halves or quarters

DIRECTIONS:

Preheat oven to 375 degrees. Grate peel and squeeze juice from one lemon. Slice remaining lemon.

Combine lemon peel, lemon juice, oil, honey, garlic, rosemary leaves, salt, and pepper in small bowl; mix well. 

Combine chicken, potatoes, and lemon slices in large bowl.

Pour oil mixture over chicken and potatoes; toss to coat.

Arrange in single layer on large rimmed baking sheet or in a shallow roasting pan.

Bake for about 1 hour or until potatoes are tender and chicken is cooked through (165 degrees). Cover loosely with foil if chicken skin is becoming too dark.

HAWAIIAN MACARONI SALAD - by Shari

  

https://therecipecritic.com/hawaiian-macaroni-salad/

INGREDIENTS:

 

1/2 pound dry elbow macaroni, prepared according to package directions and rinsed in cold water

1 can (20 ounces) pineapple chunks, drained. Reserve 1/2 cup liquid for dressing.

2 cups cubed, cooked ham

1/2 cup shredded carrot

1/4 cup green onion

FOR DRESSING:

1/2 cup reserved pineapple juice

1/2 cup light mayonnaise

1/4 cup plain greek yogurt

1 TBS apple cider vinegar

1 TBS Sugar

 

INSTRUCTIONS:

In a large bowl, combine macaroni, pineapple chunks, ham, carrots, and green onion. Set aside.

In a small bowl whisk together the dressing ingredients.  

Pour dressing over pasta and stir to coat. Enjoy!