I don’t know about you, but I live for meals like this. Healthy, hearty and, most importantly, easy to clean up! I sometimes find myself distracted by the mountains of dishes during dinner with my family, and that’s no way to end a busy work day!
I may not show it in every recipe I create, but I often use Glad™ Aluminum Foil for easy prep, cooking and clean-up in and around the kitchen. It’s one of my pantry staples, and since it is 30% stronger than other leading foils, I use it for the toughest of jobs from the freezer to the oven!
Here are some “pro” tips for getting the most out of Glad™ Standard Foil:
■ Cover casserole dishes for faster and more even oven cooking
■ Wrap potatoes and corn to steam-cook in the oven
■ Line pans and cookie sheets for easy clean up when baking
Glad™ Heavy Duty Aluminum Foil is designed to take on the toughest kitchen jobs. At 12” wide, it is still the perfect pantry size but its extra thickness and strength make it ideal for:
■ Protecting food from freezer burn
■ Making larger foil packets for heavier food
■ Wrapping or covering hot food to maintain heat
■ Can be used outside of the kitchen as well
Clearly, it’s a favorite in my household, and that is why I was so excited to partner up with Glad® in creating this recipe for you. We have used this foil for everything from outdoor grilling to indoor roasting and baking, and even cleaning. Did you know that balled-up foil can be used to scrub dishes, in place of a sponge or steel wool, too? So handy!
So, head out and grab your ingredients (and a roll or two of this awesome foil) for this delicious dinner! It only takes about 15 minutes to prepare, and while it roasts, you can take advantage of those extra to-do’s on your list, or just enjoy more family time. Dinner doesn’t have to be difficult. With recipes like these, it can be a total breeze.
How do you use foil outside the kitchen?
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- 1 lb. baby red potatoes, about 6-8 potatoes, halved
- 1 small red bell pepper, chopped into 1-inch pieces
- 1 small green bell pepper, chopped into 1-inch pieces
- 1 small yellow bell pepper, chopped into 1-inch pieces
- 1 medium red onion, chopped into 1/2-inch pieces
- 8 pieces (about 3 lbs.) bone-in chicken parts , (I used 4 thighs + 4 legs), pat dry
- 1/3 cup olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried crushed rosemary
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon crushed red pepper flakes
- Kosher salt and freshly ground pepper, to taste
Other items needed:
- 1 large rimmed baking sheet or casserole dish,
- 1 roll Glad™ Standard Aluminum Foil
- Additional fresh rosemary, for garnish, optional
- Preheat oven to 400 degrees F.
- Chop vegetables and place on a large, rimmed baking sheet lined with Glad™ Standard Aluminum Foil. Pat chicken piece dry and place onto the baking sheet.
- In a small bowl, whisk together olive oil, garlic, rosemary, paprika, onion powder, red pepper flakes, and salt and pepper. Pour over the vegetables and chicken. Toss with your hands to evenly coat vegetables and chicken in the oil mixture.
- Place chicken parts skin side up and spread them out evenly in the pan. Arrange vegetables around the chicken, placing chicken on top of vegetables if needed.
- Bake uncovered for 30-40 minutes, or until chicken is cooked and juices run clear. Vegetables should be softened and potatoes fork-tender.
- Remove from oven and garnish with additional chopped fresh rosemary, if desired.