Nothing beats the flavor of tender, juicy chicken coated in smoky, tangy barbecue sauce, especially when it’s baked to ...

But one of our favorites, something that we could eat around the clock—baked chicken tenders ... ¼ teaspoon pepper, ½ teaspoon onion powder, ¼ teaspoon garlic powder, ¼ teaspoon paprika ...

In a large bowl, add the grated garlic, onion ... top of each pepper. 4. Cover the baking dish with foil. Place on the center rack and bake until the peppers are tender and the chicken mixture ...

The combination of savory chicken or beef and sizzling onions and peppers ... oil and season with salt and pepper. Turn cut-side down. Roast peppers until just tender, about 15 minutes.

Season thighs, sweet potatoes and onion with salt and pepper and arrange ... Continue roasting until chicken cooks through, skin crisps and vegetables are tender, 10-15 minutes more.

In a large bowl, combine tomatoes, onion, garlic, olive oil, Aleppo pepper ... any juices around chicken in an even layer, without covering chicken. Roast until chicken is tender when pierced ...

Add the chicken stock and scatter the bay leaves around the onions. Cover tightly with foil and bake for about 1 1/2 hours, until the onions are very tender. Meanwhile, in a small skillet ...

Roast and peel your peppers: Preheat your oven to 450 degrees ... Mix together the harissa, yogurt, and wine. Place the chicken tenders in a shallow baking dish, and top with the yogurt mixture.