Baked Chicken and Scallop Potatoes!

Tonight’s dinner is baked chicken thighs and scallop potatoes! Here are the ingredients!

· 1 teaspoon of the Homestead seasoning-from Savory Spice

· 1 tablespoon of the Hickory Smoked Sea Salt- from Savory Spice

· 1 tablespoon of olive oil

· 4 boneless and skinless chicken thighs

· 1 box of Betty Crocker Scallop Potatoes

To start, I preheated the oven to 425 degrees. I used my pie dish to bake these instead of a cookie sheet because I wanted to capture the juices.

I put the chicken on my small cutting board and pounded them out with my mallet to make them a little thinner.

Then I put the thighs in pie dish, and drizzled the oil over them and seasoned them with the Homestead seasoning and the Hickory Smoked Sea Salt. I baked them for 45 minutes and let them stand for a couple minutes to let the juices redistributed and then served.

For the side I made the box Betty Crocker scallop potatoes. I made them in a skillet like the box directions said. You can also put them in a casserole dish and baked them but the skillet version was faster.