If you're like we are, you're always on the lookout for delicious, easy to make meals during your busy week. Here are two recipes you can make as part of any nutritious meal, and of course the Kitch’n Clip will make clean up super easy.
Roasted Vegetables
Any veggie will do and the high heat helps them caramelize. We followed this recipe from Love and Lemons.
Ingredients:
2 cups cubed butternut squash
2 cups halved Brussels sprouts
2 cups cauliflower florets
2 carrots, cut into 1-inch pieces
1 to 2 turnips, cut into 1-inch pieces
1 small red onion, cut into wedges
1 cup halved red radishes or cubed daikon radish
Extra-virgin olive oil, for drizzling
Sea salt and freshly ground black pepper
2 tablespoons chopped rosemary or 12 chopped sage leaves, optional
Instructions:
Preheat the oven to 425°F and line 2 large baking sheets with parchment paper. You can use rolled parchment paper to cover the entire surface and the Kitch’n Clip to secure it to the sides of the pan so none of the olive oil spills over, making clean up a breeze!
Choose any vegetables you like from the list above and place them on the baking sheets. Drizzle with olive oil and sprinkle with salt and pepper. Roast until tender and golden brown around the edges, tossing halfway through. The beauty here is the Kitch’n Clip is oven safe so it will hold the paper while you’re tossing the veggies in the oven.
Remove the vegetables from the oven when they’re done, 15-30 minutes depending on the veggies you are using.
Transfer to a serving dish and season to taste with salt, pepper and squeezes of lemon. Sprinkle with rosemary and drizzle with a vinegar dressing. Serve with lemon wedges, if desired. Yum!
The best part, CLEAN UP IS SO EASY! When the pan and the Kitch’n Clips are cool, carefully lift the parchment paper capturing the remaining oil, and take it straight to the trash bin keeping it out of your drain.
Baked Chicken Thighs
Another dish we really like is Baked Chicken Thighs from Iowa Girl Eats.
Ingredients:
3 - 4lbs bone-in, skin-on chicken thighs (7-8 thighs)
1 Tablespoon extra virgin olive oil
For the Seasoning Mix:
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon Italian Seasoning
Directions:
Preheat the oven to 400 degrees. Using a 9x13 baking pan line it with parchment paper and secure using Kitch’n Clips. Set aside.
Remove the chicken thighs from their packaging and trim off excess skin if necessary. Pat very dry with paper towels then place the thighs inside the baking pan.
In a small bowl combine the ingredients for the seasoning mix. Drizzle the tops of the chicken thighs with extra virgin olive oil then sprinkle with the seasoning mix. Use your hands to rub the oil and seasonings all over the fronts and backs of the thighs.
Bake for 30-40 minutes or until the thickest part of the chicken thighs reach an internal temperature of 180-190 degrees. Note: chicken thighs only need to reach an internal temperature of 165 degrees, but they're much more tender when they're cooked to a higher internal temperature. Briefly broil if desired to further crisp up the skin then let the chicken thighs rest for 10 minutes before serving.
For easy clean up, when the pan and the Kitch’n Clips are cooled, carefully pick up the parchment paper with the oil and place in the trash. You will have very little to clean off the pan, and the oil doesn’t go down your drain, so no clogged pipes. Winner winner chicken dinner!