I love having Lipton Recipe Secrets Soup Packets on hand. If I am in a pinch or haven’t had time to meal plan for the week, I can whip up a dinner in a matter of minutes. The packets are versatile; you can make so many recipes with them: Oven Entrees, Top of the Stove Entrees and Savory Side Dishes. This recipe for Baked Garlic Chicken has always been a hit in my family; it is very flavorful and we are a family that LOVES garlic! I served the chicken with baked potato wedges and peas/carrots ( I was really short on time so I used frozen peas/carrots and heated them up in the microwave). This dish will take about 5 minutes to prepare and about 45 minutes for the chicken to bake. Let’s get started with what you will need.
- 2 tablespoons of honey
- 1 tablespoon of water
- 1 tablespoon of melted butter or margarine
- 1 packet of Lipton Recipe Secrets Savory Herb with Garlic Soup Mix
- 5-8 boneless, skinless chicken breasts seasoned with salt & pepper and arranged in a 13X9 baking dish
Combine the honey, water, melted margarine (or butter) and the garlic soup mix.
Brush the boneless chicken breasts with the soup mixture. Bake in a 350 degree oven for about 40-45 minutes.
Wash 6-8 yukon gold potatoes and slice them into wedges. Cover a baking sheet with aluminum foil for easy clean-up. Arrange the wedges on the covered baking sheet. Drizzle with EVOO. Season with salt & pepper and any other seasoning that you prefer. I used garlic powder and a little bit of cayenne pepper. Toss the wedges around with your hands to make sure they are coated with the EVOO and seasoning. Bake the wedges in a 425 degree oven for about 30 minutes or until golden and crispy.
Plate up the Baked Garlic Chicken, Baked Potato Wedges and Peas/Carrots and garnish with parsley. And there you go……a home-cooked meal that only took about 5 minutes to prepare.
Let’s take a closer look.
Do you think you will try this recipe? I would love to hear your thoughts. You can comment below this blog post or find me on Facebook.
Happy Cooking!
Colette
