xiaoxl/recipe_data huggingface dataset:
Southwest Cornbread Pudding


Ingredients:
butter, buttermilk, egg, masa harina, yellow cornmeal, baking powder, sugar, salt, cayenne pepper, cumin, black beans, corn, anaheim chilies, sharp cheddar cheese, sour cream

Directions:
Pre-heat oven to 350 deg.
Coat a 9” x 13” baking pan with Pam.
Grill the peppers until chared on all sides. Put in a non-reactive bowl, cover and let sweat for 30 minutes. Skin and seed, and coarsely chop.
Mix together the first 3 ingredients in a small bowl.
Combine the next 7 ingredients in a large bowl and gradually stir in the wet ingredients.
Add in the corn, beans, chilies, peppers and cheese and  combine all ingredients.
Pour into greased baking dish, and bake for 35 minutes. Remove from oven, place the sliced peppers on top and return to the oven for 10 minutes or until firm in the middle.
Remove from the oven and cool slightly.
Cut into squares or scoop out and serve warm, garnish with a dollop of Mexican crema or the sour cream.
Far East Spiced Chicken


Ingredients:
boneless skinless chicken breast halves, ground cinnamon, ground coriander, ground cumin, red bell peppers, green onions

Directions:
Preheat oven to 450*.
Tear off 4 (12 X 18] inches sheets of aluminum foil. Use nonstick foil or spray foil sheets with nonstick cooking spray.
Combine spices.
Center 1 breast half on each sheet of foil.
Sprinkle and rub spices over chicken, turning chicken to coat evenly.
Top chicken with pepper strips.  Drizzle with apricot preserves and orange juice.
Bring  up sides of foil.  Double fold top and ends, leaving room for heat circulation inside.
Bake 18 to 22 minutes on cookie sheet.
Fast and Easy  - Franks and Beans Pasta


Ingredients:
whole wheat spiral pasta, onion, mushrooms, pinto beans, dried basil, paprika, mozzarella cheese

Directions:
Put pasta into boiling water to cook for the time suggested on the packet.
Meanwhile fry off the onions and mushrooms in a pan until the onions just start to turn brown.
Add chopped hot dogs to the pan and cook, stirring frequently, until the hot dog bits are heated through.
Add the beans and heat through.
Stir in the can of soup and the spices and stir until the soup is heated through.
Drain the cooked pasta and add to the pan. Toss until the sauce mixture has fully coated the pasta.
Put into bowls and sprinkle with cheese.
Soft Ginger Puff Cookies


Ingredients:
butter, sugar, eggs, molasses, sour cream, flour, ginger powder, baking soda, allspice, cinnamon, nutmeg, raisins, walnuts

Directions:
Set oven to 375 degrees.
In a mixing bowl, cream butter and sugar.
Add in the eggs, beating well after each addition.
Beat in molasses and sour cream.
Combine flour, ginger, baking soda, allspice, cinnamon and nutmeg; gradually add to the creamed mixture.
Stir in raisins and walnuts.
Drop by tablespoons (1-inch apart] on greased cookie sheets.
Bake for 10-12 minutes, or until edges begin to brown.
Remove to wire racks; cool.
Low Carb ' I'm Dying for Spaghetti!' Soup


Ingredients:
olive oil, onion, celery, carrot, garlic cloves, basil, oregano, marjoram, ready-to-serve beef broth, plum tomatoes, zucchini, mushroom, green pepper, parmesan cheese

Directions:
Heat olive oil in a large saucepan.
Finely chop onion, celery, carrots, and garlic in food processor.
Sautée vegetable mixture in olive oil until soft and fragrant.
Add basil, oregano and marjoram. continue cooking for 1 minute.
Add tomatoes and broth; bring to a boil.
Stir in meatballs, diced zucchini, mushrooms, and green pepper.
Reduce heat; cover and simmer 30 to 45 minutes.
Garnish each serving of soup with parmesan cheese, if desired.
Baked Pesto Chicken Tenders
Category: meat-and-poultry
By Soup Loving Nicole

Using only four ingredients and a few minutes of your time, these homemade chicken tenders are perfect for those busy weeknights. Basil, along with other ingredients in pesto, has many health benefits, and these are baked instead of fried, making them an overall healthier choice.

Ingredients:
3 tablespoons pesto
1 tablespoon mayonnaise
1 pound chicken breast tenderloins
1 cup panko bread crumbs

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Whisk pesto and mayonnaise together in a bowl. Dredge both sides of each chicken tender in the pesto mixture and coat with bread crumbs. Arrange tenders on a baking sheet. Bake in the preheated oven for 15 minutes. Turn chicken pieces and continue baking until chicken is no longer pink in the center and the juices run clear, about 15 more minutes. An instant-read thermometer inserted into the centers should read at least 165 degrees F (74 degrees C).

Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Yields: 4 servings

Calories: 293.5
Fat: 12.5 g
Saturated fat: 3.1 g
Carbohydrates: 20 g
Dietary fiber: 0.3 g
Protein: 30.4 g
Cholesterol: 74.2 mg
Sodium: 300.9 mg
Loretta's Coleslaw


Ingredients:
cabbage, Hellmann's mayonnaise, purple onion, salt, pepper

Directions:
Mix all ingredients;.
Refrigarate for several hours.
Use your salt and pepper as you desire.
I use lots of black pepper.
Chocolate Caramel Fondue


Ingredients:
chocolate chips, marshmallow cream

Directions:
Melt caramels with 1/2 c cream.
Add chips and save marshmallow cream for last.
Use remaining cream to control thickness of fondue.
Place fondue in electric fondue pot on low.
We add 1/2 c loosely chopped pecans to make a turtle fondue.
Serve with bananas, strawberries, angel food cake, bite size brownies, mini chocolate chip cookies, marshmallows, pretzels, apples etc.
Lamb Tarkari


Ingredients:
lamb, onions, cumin powder, curry powder, chili powder, yogurt, broth, water, garlic, ginger, turmeric, cilantro

Directions:
In large bowl, season lamb pieces with salt and pepper.
In a non-stick pan, heat two tablespoons of oil.
Add seasoned lamb pieces and brown well; discard excess oil and reserve meat on a plate.
In a non-stick sauce pan, heat oil.
To the hot oil, add whole red chilies; fry for 30 sec.
Add turmeric and chopped onion, and fry until brown.
Put garlic and ginger into the onion mixture; fry for 30 sec.
To this mixture, add cumin, curry powder and chili; mix well for a minute or so.
Transfer lamb pieces into the spice mixture, add salt and pepper; stir well.
Add yogurt and broth to the browned lamb; lower the heat to low and let simmer until lamb pieces are tender.  Add more broth or water if required. Cook until the sauce has attained thick saucy consistency, about 35-45 minute.
When cooked, turn off the heat and add chopped cilantro to garnish.
Serve hot with rice, and or roti (flat bread].
Cranberry Pecan Scones
Category: bread
By M. Goldman

Based on the traditional Scottish biscuits, these scones are packed with cranberries and crunchy pecans. You may add food coloring to the glaze if desired.

Ingredients:
¾ cup milk
1 teaspoon white vinegar
2 cups all-purpose flour
¼ cup white sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon grated nutmeg
½ cup butter, chilled and cut into small pieces
1 cup dried cranberries
½ cup chopped pecans
1  egg white, beaten
1 ½ cups confectioners' sugar
2 tablespoons milk

Directions:
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. Combine 3/4 cup milk and vinegar in a bowl; let stand until milk is curdled, about 5 minutes. Combine flour, sugar, baking powder, baking soda, salt, and nutmeg in a large bowl; cut in butter with a pastry blender. Smooth remaining butter clumps with hands; stir in milk mixture, cranberries, and pecans. Knead until dough comes together in a ball. Place dough onto a floured work surface. Roll out with a rolling pin to 3/4-inch thickness. Cut into long, 2-inch wide strips with a sharp knife; cut strips into triangles. Transfer to the baking sheet. Brush tops with egg white. Bake in the preheated oven until tops are golden brown, about 15 minutes. Combine confectioners' sugar and 2 tablespoons milk in a small bowl; mix until combined. Drizzle over scones.

Prep time: 20 mins
Cook time: 15 mins
Total time: 40 mins
Yields: 30 scones

Calories: 117.2
Fat: 4.6 g
Saturated fat: 2.2 g
Carbohydrates: 18.3 g
Sugars: 10.8 g
Dietary fiber: 0.6 g
Protein: 1.4 g
Cholesterol: 8.7 mg
Sodium: 119 mg
Crustless Spinach Quiche
Category: breakfast-and-brunch
By ANY14TNS

I serve this in the summer for brunch with a side of sausage links and a fresh fruit bowl!

Ingredients:
1 tablespoon vegetable oil
1  onion, chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
5  eggs, beaten
3 cups shredded Muenster cheese
¼ teaspoon salt
⅛ teaspoon ground black pepper

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan. Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated. In a large bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and stir to blend. Scoop into prepared pie pan. Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 6 servings

Calories: 309.5
Fat: 23.7 g
Saturated fat: 12.5 g
Carbohydrates: 4.8 g
Sugars: 2.1 g
Dietary fiber: 1.6 g
Protein: 20.4 g
Cholesterol: 209.2 mg
Sodium: 545.6 mg
Chive French Toast


Ingredients:
egg, milk, fresh chives, salt, unsalted butter, cream cheese, sour cream, lime zest, smoked salmon

Directions:
With a fork, beat together the eggs through salt.
Use fork's tines to pierce the bread in several places so it will absorb the batter.
Place bread slices in batter and let steep about 1 minute on each side.
Melt half the butter over medium heat in a large non-stick skillet and tilt to coat pan.
Add bread slices to pan and cook, 2-3 minutes to a side, adding, melting and spreading the other half of the butter when you turn the slices. Toast should be deep golden brown.
Serve at once, by itself.
If you wish, spread with cream cheese or sour cream flavored w/ a little lime zest and top with smoked salmon.
You can also serve with just butter or cut into smaller pieces and serve as simple hors d'oeuvres.
Split Pea Soup -- Vegan, Reduced Carb


Ingredients:
onion, olive oil, bay leaf, celery seed, miso, water, carrot, celery, garbanzo beans, lemon juice, basil, thyme, salt, pepper

Directions:
Saute the onion with bay leaf and celery seeds in olive oil until soft.                        Rinse the split peas and check for any foreign matter. Add the water and rinsed peas (and miso, if desired]. Bring to a boil. Reduce the heat; cover and simmer for 2 to 2 ½ hours. Add the vegetables, garbanzos, and seasonings; simmer covered for 45 minutes. Thicken, if desired, by simmering uncovered for another 20 to 30 minutes.
For an even thicker stock, process in a blender, in batches.
Homemade "beenie-Weenie"


Ingredients:
"butter"

Directions:
Slice your hot dogs and brown in butter in skillet., After they have browned drain off any fat and add baked beans., Heat over medium heat until beans are heated through and serve.
Mongolian Beef and Bok Choy


Ingredients:
shiitake mushroom, bok choy, oyster sauce, fresh ginger, garlic, light soy sauce, chicken broth

Directions:
Marinate the flank steak in the oyster sauce and 1/4 cup vegetable oil., In a separate bowl mix soy sauce, sesame oil, and chicken broth., Sauté garlic and ginger in very hot wok., Add flank steak and sauté for 2 minutes., Add bok choy and sauté for 2 minutes., Add sauce and cook for 30 seconds.
Chickpea-Quinoa Pilaf (Vegan)


Ingredients:
olive oil, yellow onion, garlic cloves, ground cumin, fresh ground pepper, salt, tomato paste, quinoa, chickpeas, vegetable broth

Directions:
In a small stockpot over medium heat, saute the onions in olive oil for about 7 minutes. Add the garlic and saute for 2 more minutes.
Add the tomato paste, coriander, cumin, black pepper, and salt; saute for another minute.
Add the quinoa and saute for 2 minutes.
Add the chickpeas and broth; cover and bring to a boil. Once the mixture is boiling, lower the heat to very low, cover, and cook for about 18 minutes, or until the quinoa has absorbed all the water; stir occasionally.
Fluff with a fork and serve.
Shrimp Gumbo with Okra
Category: soups-stews-and-chili
By XoJoMo

I kinda winged this recipe but it turned out great! Authentic Creole flavors and so easy to make! I used pre-cooked/Cajun-seasoned shrimp which made this gumbo with okra that much easier, but you can just use raw shrimp. Adjust the spice to make it as hot or mild as you'd like. Leftovers freeze well. Serve with rice and/or crusty French bread!

Ingredients:
1 ½ pounds uncooked medium shrimp
1 tablespoon Cajun seasoning, divided, or to taste
3 quarts water
1 medium onion, diced, divided
1 large green bell pepper, diced, divided
½ cup butter
½ cup all-purpose flour
1 tablespoon tomato paste, or more to taste
2 (14.5 ounce) cans diced tomatoes with green pepper and onion
1 pound okra, cut into 1/4-inch pieces
⅛ teaspoon Cajun-style crab boil seasoning, or to taste

Directions:
Peel shrimp and toss shells with 1/2 tablespoon of Cajun seasoning. Place seasoned shells into a pot with water, 1 tablespoon diced onion, and 1 tablespoon diced bell pepper. Bring to a boil; reduce to a simmer and cover. Let cook for at least 2 hours; the longer it cooks, the more flavor will be in your stock. Meanwhile, devein shrimp by gently running a knife along the back; this will also make your shrimp plump nicely when cooking. Toss shrimp in remaining Cajun seasoning and place in the refrigerator. Melt butter in a large pot over medium-high heat. Add flour slowly, stirring constantly with a whisk or wooden spoon. When all flour is added, continue stirring frequently until roux turns brown in color and has a nutty aroma, about 5 minutes. Add remaining onion and bell pepper; saute with roux until onion is translucent, 5 to 7 minutes. Stir in tomato paste. Stir in tomatoes, okra, and shrimp stock slowly. Add crab boil seasoning. Bring to a boil; reduce heat to a simmer and let cook, uncovered, stirring occasionally, about 1 hour. Stir in shrimp and continue cooking until shrimp are bright pink but not tough, about 20 minutes.

Prep time: 30 mins
Cook time: 3 hrs 40 mins
Total time: 4 hrs 10 mins
Yields: 10 servings

Calories: 207.8
Fat: 10 g
Saturated fat: 6 g
Carbohydrates: 16.3 g
Sugars: 6.2 g
Dietary fiber: 3.5 g
Protein: 13.8 g
Cholesterol: 127.9 mg
Sodium: 665.7 mg
Pasta With Salmon Sauce (Denmark)


Ingredients:
fettuccine, flour, butter, milk, cream cheese, salmon, dill, salt, white pepper

Directions:
Cook pasta al dente, according to package instructions., In a medium saucepan melt butter over medium heat., Add flour, stirring until smooth., Add milk slowly, stirring constantly until it is boiling., Remove from heat and add cream cheese., Return to medium heat, stirring until cheese is melted., Stir in salmon and dill., Add salt and pepper to taste., Toss with fettuccine and serve.
Excellent Oatmeal Cookies
Category: desserts
By Beatrice

This is a chewy oatmeal cookie.

Ingredients:
1 cup butter, softened
1 cup packed brown sugar
½ cup white sugar
2  eggs
2 teaspoons vanilla extract
1 ¼ cups all-purpose flour
½ teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
3 cups quick cooking oats
1 cup chopped walnuts

Directions:
Preheat the oven to 325 degrees F (165 degrees C). In a large bowl, cream together butter, brown sugar, and white sugar until fluffy. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats and nuts until just blended. Drop by heaping teaspoonfuls onto ungreased cookie sheets. Cookies should be at least 2 inches apart. Bake for about 12 minutes in the preheated oven. Cool cookies on a wire rack.

Prep time: 20 mins
Cook time: 12 mins
Total time: 56 mins
Yields: 3 1/2 dozen

Calories: 126.3
Fat: 6.9 g
Saturated fat: 3.1 g
Carbohydrates: 14.8 g
Sugars: 7.7 g
Dietary fiber: 0.9 g
Protein: 1.9 g
Cholesterol: 20.5 mg
Sodium: 106.8 mg
Creamy Tomato Soup


Ingredients:
diced tomatoes, onion, garlic cloves, bay leaves, low-sodium chicken bouillon cube, water, garlic powder

Directions:
Heat a sauce pot with cooking spray over medium high heat.
Add the onions and garlic.
Sautee for 3 minutes.
add the broth seasoning, water, tomatoes, bay leaves and garlic powder.
Stir an bring soup to a boil.
Reduce heat and simmer for 20 minutes.
Remove the bay leaves.
Puree soup (I use an immersion hand blender].
Stir in yogurt.
Adjust seasoning , if desired.
Enjoy!:].
Simple Savory Tamale Pie


Ingredients:
ground beef, sweet onion, diced tomatoes, tomato paste, garlic powder, black pepper, dried oregano, ground cumin, flour, cornmeal, baking powder, milk, butter, egg, monterey jack cheese

Directions:
Heat oven to 350 degrees. Clean and chop onion; clean and dice the hot pepper ( I use cherry hot poppers, but any type of hot pepper will work, depending on your tastes]. This ingredient can be omitted.
Brown the ground beef, onion and pepper in a medium skillet over medium high heat until nicely browned and meat is no longer pink. Drain excess fat and add to the beef the tomatoes, tomato paste and spices. Mix well and press into a buttered 11" x 7" baking dish. Set aside.
Prepare the corn muffin batter:
In a medium bowl, combine the flour, corn meal, sugar and baking powder. Add the milk, melted butter and egg. Mix well and spoon over the meat mixture. Top with shredded cheese.
Bake at 350 degrees for 25 minutes or until topping is cooked through and lightly browned.
Serves 6.
Simple Savory Tamale Pie is delicious comfort food on a cold winter night!  This scrumptious one dish meal is ready in less than an hour and will feed a hungry family of 6!
Double (Or Two) Crust Lemon Pie


Ingredients:
cornstarch, sugar, eggs, butter, fresh lemon juice, water, lemon zest, sugar

Directions:
Mix cornstarch with 1 1/4 cups sugar., Beat eggs well in electric mixer., Add sugar and cornstarch mix, melted butter, lemon juice and water., Mix until well blended., Pour into unbaked pie shell., Cover with top crust., Mix lemon peel and 1 tablespoon sugar together and sprinkle over top., Make slit in top of pie for steam to escape., Bake at 400° for 35 minutes.
Elk Steak Marinade
Category: meat-and-poultry
By bhartkopf

Marinade for elk steak.

Ingredients:
3 tablespoons canola oil
2 tablespoons minced onion
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 teaspoon garlic powder
½ teaspoon ground black pepper
1 ½ pounds elk steak

Directions:
Whisk canola oil, onion, lemon juice, Worcestershire sauce, soy sauce, garlic powder, and pepper in a bowl until marinade is well mixed. Place elk steak in a large resealable plastic bag and pour marinade over meat. Coat meat with marinade, squeeze out excess air, and seal bag. Marinate in the refrigerator for at least 4 hours, turning occasionally. Preheat grill for medium heat and lightly oil the grate. Drain elk steak and discard marinade. Cook steaks on the preheated grill until they are beginning to firm and are hot and slightly pink in the center, 5 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

Prep time: 5 mins
Cook time: 10 mins
Total time: 4 hrs 15 mins
Yields: 4 servings

Calories: 259.3
Fat: 12.5 g
Saturated fat: 1.5 g
Carbohydrates: 2.6 g
Sugars: 1 g
Dietary fiber: 0.3 g
Protein: 32.5 g
Cholesterol: 77.6 mg
Sodium: 332.5 mg
Spicy Apple Parsnip Soup


Ingredients:
unsalted butter, olive oil, onions, garlic cloves, ground cayenne pepper, curry powder, ground ginger, parsnips, apples, honey

Directions:
Heat butter and oil in large pot until butter begins to foam. Add onion and garlic, and cook for 2 minutes.
Add cayenne, curry powder, and ginger. Stir for 1 minute.
Add parsnips, apple, and honey. Cook for 5 minutes.
Pour in the stock. Bring to a boil, then reduce heat and simmer for 25 minutes. Let it cool.
Strain out all chunks and puree in blender. Add puree back to liquid, whisk together.
Reheat to serve.
Sour Cream Chicken Macaroni Casserole


Ingredients:
elbow macaroni, butter, onion, mushroom, green bell pepper, sharp cheddar cheese, colby cheese, sour cream, seasoning salt, pepper, milk

Directions:
Preheat oven to 350°F.
Cook and drain macaroni, following package directions; place in a large mixing bowl.
In a large skillet, melt butter over medium low heat. Add chicken and cook until browned.
Add chopped onion, mushrooms, and chopped green bell pepper. Cook, stirring frequently, for about 5 minutes, or until onion is softened and mushrooms are browned.
Add skillet mixture to macaroni with chopped olives, shredded cheese, sour cream, salt and pepper, chicken, and milk.
Transfer chicken and macaroni mixture to a shallow 1 1/2-quart baking dish.
Sprinkle buttered bread crumbs over the top of macaroni and chicken casserole.
Bake at 350°F for 25 to 35 minutes, or until chicken casserole is bubbly and breadcrumbs are lightly browned.
Deb's Tapenade
Category: appetizers-and-snacks
By Deb S.

This is an olive dip that makes for a great appetizer or to serve as a topping on meat. Cut little baguettes into small rounds for dipping. You can use bread sticks, crackers, sliced peppers, or other veggies for dipping as well.

Ingredients:
2 (6 ounce) cans sliced black olives, drained
3 tablespoons capers
½ cup minced onion
1 clove garlic, minced
2 tablespoons chopped fresh parsley
¼ cup grated Parmesan cheese
2 tablespoons olive oil
2 tablespoons balsamic vinegar
½ teaspoon salt
½ teaspoon ground black pepper
¼ cup chopped red bell pepper

Directions:
Place the olives in a food processor or blender; pulse the olives until slightly chopped; remove to a bowl and set aside. Combine the capers, onion, garlic, parsley, Parmesan cheese, olive oil, balsamic vinegar, salt, black pepper, and about half of the red bell pepper in the food processor or blender; blend until finely chopped. Add to the olives and mix. Sprinkle remaining red pepper over the mixture.

Prep time: 20 mins
Total time: 20 mins
Yields: 12 servings

Calories: 66.3
Fat: 5.8 g
Saturated fat: 1 g
Carbohydrates: 3.3 g
Sugars: 0.8 g
Dietary fiber: 1.2 g
Protein: 1.1 g
Cholesterol: 1.5 mg
Sodium: 435.3 mg
Chicken with 20 Cloves of Garlic
Category: meat-and-poultry
By Chef John

There's a famous recipe called Chicken with 40 Cloves of Garlic; this one is twice as good! We're going to cook chicken in a garlic marinade and a glaze. This is for garlic lovers only.

Ingredients:
⅔ cup olive oil
¼ cup red wine vinegar
20 cloves garlic
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried oregano
½ teaspoon red pepper flakes
1  large whole chicken, cut into 6 serving pieces
1 teaspoon olive oil, or as needed
1 pinch salt and freshly ground black pepper to taste
2 tablespoons chopped fresh Italian parsley  (Optional)

Directions:
Pour olive oil into blender and add red wine vinegar, garlic, thyme, rosemary, oregano, and red pepper flakes. Blend until garlic marinade is smooth and creamy. Cut several deep slashes into the meat of each chicken piece using a sharp knife. Place chicken into a large bowl, pour marinade over chicken, and stir to get marinade into the cuts and all over the chicken. Cover bowl with plastic wrap and refrigerate overnight. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil. Lightly grease the foil with 1 teaspoon olive oil. Arrange chicken pieces onto the prepared baking sheet and season both sides of chicken with salt and black pepper. Bake in the preheated oven until an instant-read meat thermometer inserted into the thickest piece of chicken reads 160 degrees F (70 degrees C), 40 to 45 minutes. Top with chopped Italian parsley.

Prep time: 20 mins
Cook time: 40 mins
Total time: 9 hrs
Yields: 6 servings

Calories: 524.9
Fat: 42.1 g
Saturated fat: 8.2 g
Carbohydrates: 4.7 g
Sugars: 0.2 g
Dietary fiber: 0.6 g
Protein: 31.4 g
Cholesterol: 97 mg
Sodium: 122.3 mg