Lemon Pepper Tater Tots & Roasted Chicken
Brian went out to eat and returned home still drooling …
“What’s going on? What did you eat?” I asked.
“SO good. I had a burger with lemon pepper tots on the side. They were amazing!”
Well, I consider THAT a challenge.
Here we go, Ashley. Challenge accepted.
You’re welcome.
Now you can indulge in the fusion of lemon pepper roasted tater tots with succulent chicken and earthy carrots, topped with tangy blue cheese.
Zesty and somewhat spicy lemon pepper, crispy tots, and juicy chicken, along with creamy blue cheese create the most delightful body and tangy, satisfying meal that you’ll finish in the same way that Brian did – “flavor heaven.”
Lemon Pepper Tater Tots & Roasted Chicken
1 lb. Ore-Ida FROZEN Extra Crispy Tater Tots
4 small boneless, skinless chicken thighs
1 cup carrots (the smaller the better)
2 Tbs. olive oil
1 ½ Tbs. lemon pepper seasoning
pinch of kosher salt
½ cup crumbled blue cheese
fresh parsley
Preheat the oven to 425°F.
Toss the frozen tots with the chicken thighs, carrots, olive oil, and lemon pepper seasoning (and salt).
Transfer to a large baking sheet (lined with parchment) or a large rectangular baking dish.
Cover with foil and bake for 15-10 minutes, tossing at 10 minutes and 15 minutes.
Remove the foil cover and continue baking for 10-15 minutes, until the tots are crispy and the chicken is cooked all the way through (160°F inside or clear juices flow once sliced).
Remove from the oven.
Plate and serve the tots, chicken, and carrots topped with crumbled blue cheese and fresh parsley.
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