BEST TEMPERATURE TO BAKE CHICKEN RECIPES

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GARLIC-HERB CHICKEN TRAY BAKE | CLEAN FOOD CRUSH



Garlic-Herb Chicken Tray Bake | Clean Food Crush image

Garlic-Herb Chicken Tray Bake

Provided by Rachel Maser - CleanFoodCrush

Prep Time 0 minutes

Cook Time 0 minutes

Yield 6

Number Of Ingredients 11

2 lb boneless skinless chicken thighs
2 lb Russet potatoes
Marinade:
1/3 cup olive oil or avocado oil
1 large lemon, juice, and zest
1 Tbsp raw honey
4 fresh garlic cloves, minced
sea salt and ground pepper, to taste
a small bunch of fresh parsley leaves, chopped
a small bunch of fresh dill weed, chopped
2 sprigs of young rosemary, picked and chopped

Steps:

  • Prepare a large sheet pan with parchment paper or avocado oil cooking spray.
  • In a small bowl, combine all of your marinade ingredients and whisk until really well combined.
  • Pour half of your marinade over the chicken in a glass bowl or ziplock bag (keep the other half of the untouched marinade for the potatoes).
  • If time allows, marinate the chicken in the fridge overnight in a sealed container.
  • Otherwise, allow the chicken to marinate for at least 20 minutes.
  • Remove your marinated chicken from the fridge 20 minutes before roasting.
  • Preheat your oven to 425 degrees f.
  • Meanwhile, peel and cut the potatoes into 1-inch cubes.
  • Place your cubed potatoes in a large pot and fill it with water. Boil for just 4-5 minutes, then immediately drain well.
  • Spread the drained potato cubes onto a large sheet pan then drizzle with the remaining marinade and gently toss.
  • Add the marinated chicken between the potatoes as shown.
  • Roast for 22-25 minutes, or until chicken is cooked through and potatoes are tender and crisp.
  • Enjoy!

THE BEST KETO NO BAKE CHEESECAKE RECIPE - KETOCONN…



The BEST Keto No Bake Cheesecake Recipe - KetoConn… image

A delicious low carb treat that the whole family will love! And the best part, no oven required!

Provided by Matt Gaedke

Categories     Dessert

Total Time 315 minutes

Prep Time 15 minutes

Yield 8

Number Of Ingredients 9

2 1/2 cups Almond Flour
8 tbsp butter, melted
1/2 cup Low Carb Sugar Substitute
1 pinch Pink Himalayan Salt
1 tsp vanilla extract
16 oz cream cheese, room temperature
1 tbsp vanilla extract
3/4 cup Low Carb Sugar Substitute (powdered)
1 cup Heavy Cream

Steps:

  • In a glass bowl melt the butter.
  • To the butter add all remaining base ingredients.
  • Mix well to distribute all ingredients evenly.
  • Line a cheesecake pan with parchment paper and add the crust mixture in.
  • Flatten the crust so it evenly covers the bottom and edges. Allow to chill while making the filling.
  • In another bowl cream together the filling ingredients until thick and smooth. Scoop the filling into the base and set in the fridge for at least 5 hours. Or the freezer for 2-3.
  • Slice and serve, you may need to allow it to soften if coming from the freezer.

Nutrition Facts : Calories 498 kcal, CarbohydrateContent 10 g, ProteinContent 11 g, FatContent 48 g, SaturatedFatContent 19 g, TransFatContent 1 g, CholesterolContent 92 mg, SodiumContent 287 mg, FiberContent 4 g, SugarContent 3 g, UnsaturatedFatContent 9 g, ServingSize 1 serving

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