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Baked Potato Wedges

4 medium russet potatoes, cut into eighths

¼ cup olive oil

1 Tbsp Vermont Special Sauce Seasoning or Barbeque Rub for Chicken and Ribs

Salt and pepper to taste

Preheat oven to 400F. Line a baking sheet with parchment paper or tin foil.

Place the potatoes, olive oil, and seasonings in a bowl; mix well to coat. Spread the potatoes in a single layer on the prepared sheet. Bake for 30 to 35 minutes or until golden brown and tender.

Serve with our Vermont Special Sauce as a dipping sauce

SIMILAR RECIPES
Chicken and Farro with Blistered Tomato Sauce

Chicken and Farro with Blistered Tomato Sauce

1 Tbsp Halladays Harvest Barn Garlic Tomato Basil Dip mix

1 lb of Boned Chicken Thighs or Breasts (cut or pounded thin)

1 medium zucchini, halved and sliced diagonally

2 Tbsp. capers/ drained and chopped

1 cup cherry tomatoes, halved

1 cup of farro

2 Tbsp. Greek Yogurt

1/2 cup of water

3 Tbsp. grated Parmesan cheese

2 Tbsp.Greek Yogurt

2 cloves of garlic minced

3 Tbsp. of olive oil

Cook farro in boiling salted water for 18 to 20 minutes and drain.

Saute zucchini in 1 Tbsp. of olive oil for 4 minutes. Add chopped garlic and cook for another 2 minutes. Remove from pan.

Season chicken with 2 tsp. of Halladay's Harvest Barn Garlic Tomato Basil Seasoning and salt and Pepper to taste. In the zucchini pan, add another Tbsp. of olive oil and cook the seasoned chicken for 6 to 7 minutes per side until done.

In a second pan add another Tbsp. of olive oil and cook the halved cherry tomatoes for 1 to 2 minutes, flattening them as they cook. Add the water, chopped capers and remaining seasoning and cook for 1 to 2 more minutes until the sauce is thickened.

To the cooked farro add the Greek Yogurt, zucchini and 2 Tbsp. of cheese. Add salt and Pepper to taste.

Line your plate with the farro mixture, top with the cooked chicken and the pan sauce. Garnish with the remaining cheese.

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.

Maple-Mustard Chicken with Squash and Brussels Sprouts

4 Tbsp. Halladay's Sage Peppercorn Rub

2 Tbsp. Dijon mustard

2 Tbsp. maple syrup

4 bone-in, skin-on chicken breasts

1 butternut squash, peeled, seeded and cut into 1-inch pieces

8 oz. Brussels sprouts, halved

3 Tbsp. olive oil

Place a large rimmed baking sheet in oven. Preheat oven to 425˚F (leave pan in oven while preheats). Combine seasoning, mustard and syrup; brush half onto chicken. Add chicken to hot pan and bake for 20 minutes. Toss vegetables with remaining sauce. Remove pan, drain juices and add vegetables. Bake another 20 minutes until chicken is cooked through.

BBQ Chicken Grill Packets

1 lb boneless chicken breasts or thighs, cubed.

1 red onion roughly chopped.

1 red

1 Package Halladay’s Harvest Barn Barbeque Rub for Chicken & Ribs

Shredded cheese, optional

Evenly coat chicken with BBQ Seasoning, cover and let sit in your cooler to marinate. Prepare four tin foil packets. Combine the chicken with peppers and onions and add of the mixture to each piece of tinfoil. Add 2 to 3 pieces of corn, sprinkle with salt and pepper. Seal up foil packets and cook over medium heat coals for 15 to 25 minutes. Open carefully, sprinkle with shredded cheese if desired, and enjoy!