Chicken and Vegetable Sheet Pan

 Ingredients:

3 chicken breast cut into bite sized chunks

1 lb petite yellow potatoes halved and sliced.

1 1/2  C grape tomatoes, halved

3/4 C feta cheese

1/4 C olive oil

3 T fresh lemon juice

1/2 tsp salt 

1/4 tsp pepper

1/2 tsp garlic powder

1 tsp basil

1/3 C fresh parsley chopped

Directions:

Preheat the oven to 425.

Lay the chicken, tomatoes and potatoes on a greased cookie sheet. Season everything really well with salt, pepper and garlic powder to taste.

In a small bowl, mix together the feta, olive oil, lemon juice, basil and parsley.

Spread the feta mixture all over the chicken and tomatoes.

Drizzle the veggies with olive oil.

Roast for 25-30 minutes or until the chicken has reached 165 degrees with a thermometer.

Bacon Potato Chowder

Ingredients:
6 strips bacon
1 large carrot, diced
2 stalks celery, diced
1/2 large onion, diced
salt and pepper
32 oz. chicken broth
1 bag (1.5 lb.) petite gold potatoes, quartered
2 tsp basil
1 tsp oregano
16 oz heavy cream
2 C shredded cheddar cheese

Preparation:

Preheat oven to 400 degrees. Place bacon on baking sheet. Cook 12 to 15 minutes until crispy, reserving bacon drippings. Let bacon cool. Chop into bite-size pieces.

Heat 2 Tb. reserved bacon drippings in large stockpot over high heat. Saute carrot, celery and onion 10 minutes until softened. Season with salt and pepper.

Add broth, potatoes, basil and oregano. Simmer 25 minutes until potatoes are for-tender. Add cream and cheese.  Cook 5 minutes, or until cheese is melted.

Serve immediately, garnishing with bacon and green onions.

Recipe was a Feature Recipe in Smith's coupon booklet.