There are a million and one ways to cook chicken…I think there are more chicken recipes than any other recipe! I try to serve it at least once or twice a week; chicken breasts one night and dark meat another. And since there are so many ways to cook it we don’t have to have the same chicken over and over again. But some recipes stick with you more than others. Like this one! Chicken thighs and drumsticks seasoned, roasted then slathered with bbq sauce. Moist & juicy! Who doesn’t like that? Served with a fabulous salad made with mixed greens, dried cranberries, feta & caramelized walnuts topped with an incredible Balsamic Vinaigrette…Let me know if you like them too! Enjoy!

Seasoned BBQ Chicken
2 teaspoons oregano
2 teaspoons parsley
1 teaspoon salt
2 teaspoons lemon pepper seasoning
2 teaspoons basil
2 teaspoons rosemary
2 teaspoons ground mustard
1/4 cup Italian salad dressing
8 pieces chicken parts (thighs & drumsticks)
your favorite BBQ sauce (ours is Sweet Baby Ray’s Hickory & Brown Sugar)

Heat oven to broil and move the top shelf to 8″ from heating element. In a small bowl, combine the oregano, parsley, salt, lemon pepper seasoning, basil, rosemary and ground mustard. Place chicken parts in a large bowl and sprinkle with seasoning. Toss to coat. Pour on the Italian dressing, toss again and marinate while the oven is getting hot. Place the marinated chicken on a roasting pan and broil 15 minutes on one side. Flip chicken over and broil second side 15 minutes; until chicken is cooked through and nicely browned. Remove from oven and baste with the bbq sauce. While chicken is broiling, prepare the salad.

Feta-Cranberry-Walnut Salad with Balsamic Vinaigrette
1 tablespoon butter
1 tablespoon brown sugar
1/2 cup chopped walnuts
4 cups mixed salad greens
1/4 cup balsamic vinegar
2 tablespoons brown sugar
1 clove garlic, minced
1/4 teaspoon salt
fresh ground pepper
1/2 cup extra virgin olive oil
1/4 cup feta cheese crumbles
1/4 cup dried cranberries

In a small pan, heat the butter, brown sugar and walnuts. Stir walnuts until butter has melted and sugar has caramelized – about 1- 1/12 minutes (don’t burn!!) Place caramelized walnuts aside to cool. In a glass measuring container, whisk the balsamic vinegar, brown sugar, minced garlic, salt & pepper until combined. Slowly whisk in the olive oil. Toss the mixed salad greens with the walnuts, feta & cranberries. Pour dressing on and serve…You’ll love this salad so much it will become a family favorite!

Enjoy!

Linda~