Submitted by Deborah Gibbs, who says “The kitchen smells great!”
- 4 large cloves garlic, pressed
- 5 Tablespoons olive oil
- 1 Tablespoon tarragon vinegar
- 2 teaspoons Dijon mustard
- ¼ cup apple juice
- Salt & pepper to taste
- 6 chicken thighs trimmed (I used boneless breasts)
- 4 large baking potatoes, cut into 1 ½ inch cubes ( I slice thick)
- 1 egg, beaten
- 1 tablespoon flour or cornstarch
- ¼ cup parmesan cheese
- ¼ cup panko bread crumbs
- Italian seasoning to taste
- 2 Tablespoon fresh copped parsley
- 3 cups cauliflower florets
Preheat oven to 400 degrees.
In a glass measuring cup – combine garlic through salt & pepper to taste. Spray a large, baking sheet with nonstick spray. Place the chicken to one side and the potatoes to another – drizzle with the marinade. Toss to coat. Place in oven for 20 minutes
Place the egg in one bowl & whisk in flour. In a pie plate mix the cheese, bread crumbs, seasoning & parsley. Dip the cauliflower pieces in the egg mixture = dredge in bread crumbs to coat & place on a baking sheet.
After 20 minutes of roasting time, baste chicken with juices – place the baking sheet with cauliflower in the oven. Roast 20 more minutes or until the chicken in done.
( You can probably roast the cauliflower with just a little olive oil)
Rehfwitz Recipes 