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Spiced Pita Chips

4 pita pockets, cut into wedges

4 Tbsp. olive oil

2 to 3 Tbsp. Halladay's Dilly Herb or Five Onion Seasoning

Preheat oven to 375F. On a baking sheet, toss together ingredients until well combined. Bake 12-15 minutes, until crispy and golden.

SIMILAR RECIPES

Roasted Pork Chops with Green Beans and Potatoes

1 (12 oz.) bag green beans

4 medium Yukon gold potatoes, cut into 1/2-inch wedges

1 red bell pepper, sliced

6 Tbsp. olive oil

1 lemon, juiced

4 Tbsp. Halladay's Chardonnay or Garlic Herb Seasoning

4 bone-in pork chops

Preheat oven to 425˚F. Combine oil, lemon, seasoning and pork in a re-sealable plastic bag; shake until well coated; set aside. Arrange vegetables on a large rimmed baking sheet and cook 20. Remove pan from oven and add pork. Cook another 15-18 minutes.

Roasted Cabbage with Bacon

1 head cabbage, outer leaves removed

4 slices bacon, chopped

⅓ cup olive oil

3 to 4 Tbsp. Halladay's Chardonnay or Garlic Herb Seasoning

Preheat oven to 450˚F. Cut cabbage into 8 wedges and remove stem; arrange in a single layer on a baking sheet. Top each wedge with bacon. Combine oil and seasoning; drizzle over wedges. Roast for 30 minutes, stirring occasionally, or until browned as desired.

Sweet and Spicy Chicken

Sweet and Spicy Chicken

3 to 4 Tbsp. Halladay's Sweet & Spicy Jerk Chicken Seasoning

4 chicken leg quarters

1 Tbsp. olive oil

1 yellow onion, cut into 1/2-inch wedges

1 (28 oz.) can diced tomatoes

1 (10 oz.) box raisins

Place onions on the bottom of a slow cooker. In a skillet, cook chicken skin side down in olive oil until golden, about 4 minutes; flip and cook 2 minutes. Transfer chicken to slow cooker and top with tomatoes and raisins. Cook on low 5-6 hours or on high 3-4 hours.

Easy Chicken Cassoulet

2 Tbsp. olive oil

4 chicken leg quarters, about 1 1/2 lbs.

4 slices of bacon, chopped

1 onion, finely chopped

2 carrots, peeled and cut into 1/2 - inch pieces

2 ribs celery, cut into 1/2 - inch pieces

2 Tbsp. Halladay's Roasted Garlic & Rosemary Seasoning

1 1/2 cups chicken stock

1 (15 oz.) can cannellini beans, drained and rinsed

2 cups breadcrumbs or panko breadcrumbs

Preheat oven to 375˚F. In a skillet, heat the olive oil. Season the chicken with salt and pepper and cook, skin side down, until golden-brown, about 10 minutes. Turn and cook 10 minutes more, then transfer to a 3-quart baking dish. Drain fat from skillet, add half the bacon and cook until crisp, about 4 minutes. Add onion and cook until tender, about 5 minutes. Add carrots, celery and seasoning and cook 1 minute. Stir in stock and beans. Using a fork, mash some of the beans to thicken the liquid, then spoon the bean mixture around the chicken. Combine breadcrumbs and remaining bacon and sprinkle on top. Bake until chicken is cooked, bean mixture is bubbling and topping is golden-brown, about 40 minutes.