Lemon Chicken with Potatoes.

Ingredients

• ·        3 tablespoons butter
• ·        2 tablespoons packed brown sugar
•         1 ½ teaspoons Italian seasoning
• ·        1 teaspoon salt
• ·        1 package (28 oz) boneless skinless chicken thighs
• ·        1 lb baby red potatoes, quartered
• ·        ½  medium yellow onion, cut into large pieces
• ·        1 lemon, sliced
• ·        ¼   teaspoon pepper

• 1 Heat oven to 400°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
• 2 Meanwhile, in 10-inch nonstick skillet, melt 2 tablespoons of the butter over medium-high heat. In small bowl, stir together brown sugar, Italian seasoning and 1/2 teaspoon of the salt. Sprinkle over chicken thighs.
• 3 Cook chicken thighs in skillet 3 to 4 minutes on each side or until golden brown and crispy.
• 4 Arrange chicken thighs, potatoes, onions and lemon slices in baking dish. Sprinkle with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Melt remaining 1 tablespoon butter, and drizzle over mixture.
• 5 Bake 30 to 40 minutes or until potatoes are tender and juice of chicken is clear when thickest part is cut (at least 165°F).

 This chicken dish is easy to prepare and comes together quickly. Simply brown the chicken thighs, toss all the ingredients in a pan, and you're good to go. 

http://www.pillsbury.com/

A recipe from Betty Crocker - Hot German Potato Salad

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Hot German Potato Salad

Make this low-fat classic on your cooktop, or use easy slow cooker directions.

Ingredients

4 medium round red or white potatoes (1 1/3 lb)
3 slices bacon, cut into 1-inch pieces
1 medium onion, chopped (1/2 cup)
1 tablespoon Gold Medal® all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon celery seed
Dash pepper
1/2 cup water
1/4 cup white or cider vinegar

Directions

Place potatoes in 3-quart saucepan; add enough water just to cover potatoes. Cover; heat to boiling. Reduce heat to low. Cook covered 30 to 35 minutes or until potatoes are tender; drain. Let stand until cool enough to handle. Cut potatoes into 1/4-inch slices.

In 10-inch skillet, cook bacon over medium heat 8 to 10 minutes, stirring occasionally, until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels.

Cook onion in bacon fat in skillet over medium heat, stirring occasionally, until tender. Stir in flour, sugar, salt, celery seed and pepper. Cook over low heat, stirring constantly, until mixture is bubbly; remove from heat.

Stir water and vinegar into onion mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat.

Stir in potatoes and bacon. Heat over medium heat, stirring gently to coat potato slices, until hot and bubbly. Serve warm.

For serving ideas, how-to videos, user reviews and more, visit BettyCrocker.com
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