Ingredients
Units
Scale
- 5 lbs. of potatoes - peeled and sliced into 1/4 inch wedges
- 3 - 4 tbs. olive oil
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1 cup of Pace Chunky Salsa
- 8 oz. of cheddar cheese - shredded
- 12 chicken wings
- 8 - 10 bone-in chicken thighs - without skin
- 1 cup Pace Chunky Salsa
- 1/2 cup honey
- Juice of 1/2 lemon
- 2 tsp. balsamic vinegar
- Grated fresh nutmeg
- 1/2 tsp. salt
- 1/2 tsp. ground black pepper
- Olive oil for drizzling
Instructions
- Rinse and pat dry the potato wedges. Place in a large bowl; add the salt, pepper, olive oil and toss.
- Place in a baking pan, you will need about three baking pans; and bake 40 – 45 minutes, turning once during the process.
- When the potatoes are finished cooking place all of the potatoes on one baking pan and add the shredded cheese and the salsa; gently combine.
- Bake for another 3 -4 minutes until the cheese melts.
- Preheat Oven 350 degrees F.
- Place the chicken in a large bowl and sprinkle with the salt and pepper and toss.
- In a medium bowl combine the salsa, honey, lemon juice, balsamic vinegar, ground nutmeg and mix.
- Pour the salsa mixture over the chicken and toss.
- Place the chicken in a baking pan and drizzle each piece with a little olive oil.
- Bake for 45 – 50 minutes or until the juices run clear.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
