Ingredients

• 3 tbsp olive oil, divided
• 1 tbsp dried Italian herb seasoning
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 clove garlic, minced
• 6-8 chicken drumsticks, skin-on
• 8-10 small organic potatoes, quartered (we like to use a potato medley)
• 4 medium organic carrots, cut into 2” pieces
• 2 medium organic zucchini, cut into 3” pieces
• Half of a medium yellow onion, peeled and quartered
• 4 large garlic cloves, peeled and halved

Instructions

1. Preheat oven to 425 degrees. In a large bowl, combine 2 tablespoons of olive oil with the Italian seasoning, salt, pepper and minced garlic. Place drumsticks and onion wedges on a foil-lined, large-rimmed baking sheet (12x17) and lightly brush both sides with the herb-oil mixture. Then, lightly sprinkle chicken with additional sea salt.
2. Next, add one additional tablespoon of olive oil to the remaining herb-oil mixture. Add the veggies and garlic halves to the bowl and toss well to coat. Arrange veggies on baking sheet alongside the chicken and onion wedges, as shown in photo below.
3. Roast 40-45 minutes, until chicken is cooked through and vegetables are tender. Serve with a big salad and buttermilk biscuits with butter! Mmm!

Ingredients

Parmesan Chicken Tenders
• 2 lbs boneless, skinless organic chicken breasts
• 3 large eggs
• 1 1/4 cup homemade breadcrumbs
• 1 cup fresh grated Parmesan cheese
• 1 tsp sea salt
• 1/2 tsp dried Italian seasoning
• 1/4 tsp fresh ground black pepper
Chicken Parmigiana
• 1 lb prebaked Parmesan Chicken Tenders (ingredients listed above)
• 3 cups of your favorite Marinara sauce
• 1 cup shredded Mozzarella cheese
• 1/4 cup fresh grated Parmesan cheese

Instructions

1. Preheat oven to 400 degrees. Lightly oil two baking sheets with olive oil and set aside. In a wide shallow bowl or dish, whisk together eggs until slightly foamy. Cut chicken breasts into strips.
2. On a large plate, combine Parmesan cheese, seasonings and bread crumbs. Dip chicken into egg wash, one piece at a time, and dredge through the bread crumb mixture, making sure to thoroughly coat each side.
3. Place chicken tenders on oiled baking sheets, sprinkle with a pinch of salt and bake approximately 15-18 minutes, until bread crumbs are lightly browned and chicken is cooked through.
4. Use half of the baked chicken tenders to make Chicken Parmesan (see recipe steps below). Freeze the remaining half for a future meal. To freeze, simply loosen cooked chicken from bottom of the baking sheet, but leave chicken on the baking sheet and set aside to cool completely. Then, place baking sheet in freezer for a couple of hours to freeze the chicken. Once frozen, place the chicken tenders into a freezer safe container, or gallon-size ziplock baggie, and freeze.
5. To reheat, simply place frozen chicken tenders on a baking sheet and bake at 350 degrees until reheated (about 10-15 minutes). Serve with a side of healthy fries and your favorite veggie.
Instructions for Chicken Parmigiana:
6. Preheat oven to 425 degrees. Spread 2 cups of marinara sauce on bottom of a 9x13-inch baking dish. Add prebaked Parmesan chicken tenders in a single layer across the top of the sauce. Spoon on an additional cup of marinara sauce across top of chicken and sprinkle with Parmesan and mozzarella cheese. Bake 15-20 minutes until mozzarella is melted and sauce is bubbly. Serve with a side of your favorite pasta and veggie. Serves 4-5.

Notes