@clipfinity: #movieclips #movie #fyp #xyzbca #filmtok

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Thursday 22 June 2023 12:12:42 GMT
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fran3kk_0
Fran33k_ :
What’s the name of the movie
2026-07-22 10:28:14
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osofo_taflisky
Osofo :
😂😂😂
2025-01-21 22:15:34
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naikol.lgk
Naikol LGK :
😂😂😂
2026-04-09 01:03:37
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Greek Lemon Chicken and Potatoes 🍋 Kotopoulo Lemonato me Patates Ingredients: - 1.5-2 pounds bone-in, skin-on chicken thighs (lower cooking time if using boneless) - 2 pounds Yukon Gold potatoes - Zest of 1 large lemon - 2-3 tbsp freshly squeezed lemon juice, divided - 1 tablespoons Dijon mustard - 6 tablespoons extra-virgin olive oil - 5 garlic cloves, finely grated or crushed - 1 1/2 teaspoons dried Greek oregano, plus more for finishing - 1/2 teaspoon dried thyme - 1 1/2 teaspoons fine sea salt - 1/2 teaspoon freshly ground black pepper - 1/2 cup water Instructions: 1. Heat the oven to 400°F and lightly oil a large, shallow roasting pan, at least 9×13 inches. Pat the chicken dry, then cut the potatoes into thick, evenly sized wedges. 2. Whisk the remaining lemon juice with the lemon zest, Dijon mustard, olive oil, garlic, oregano, thyme, salt and pepper. 3. Coat the chicken with about one-third of the marinade, rubbing some underneath the skin. Toss the potatoes with the remaining marinade. 4. Arrange the potatoes in a single layer and nestle the chicken among them, skin-side up. Pour the water around the potatoes without wetting the chicken skin. 5. Cover the pan tightly with foil and bake for 40 minutes. 6. Remove the foil, gently turn the potatoes and increase the oven temperature to 425°F. Roast uncovered for another 25-35 minutes, until the potatoes are tender and caramelized and the chicken is deeply golden. The chicken should reach at least 165°F; thighs become more tender around 175-185°F. 7. Broil for 2–3 minutes if additional browning is needed. Stir the reserved lemon juice into the potatoes and pan juices, finish with a pinch of oregano and let the chicken rest for 10 minutes before serving. Save this for an easy family dinner. #GreekRecipes #GreekChicken #LemonChicken #SheetPanDinner
Greek Lemon Chicken and Potatoes 🍋 Kotopoulo Lemonato me Patates Ingredients: - 1.5-2 pounds bone-in, skin-on chicken thighs (lower cooking time if using boneless) - 2 pounds Yukon Gold potatoes - Zest of 1 large lemon - 2-3 tbsp freshly squeezed lemon juice, divided - 1 tablespoons Dijon mustard - 6 tablespoons extra-virgin olive oil - 5 garlic cloves, finely grated or crushed - 1 1/2 teaspoons dried Greek oregano, plus more for finishing - 1/2 teaspoon dried thyme - 1 1/2 teaspoons fine sea salt - 1/2 teaspoon freshly ground black pepper - 1/2 cup water Instructions: 1. Heat the oven to 400°F and lightly oil a large, shallow roasting pan, at least 9×13 inches. Pat the chicken dry, then cut the potatoes into thick, evenly sized wedges. 2. Whisk the remaining lemon juice with the lemon zest, Dijon mustard, olive oil, garlic, oregano, thyme, salt and pepper. 3. Coat the chicken with about one-third of the marinade, rubbing some underneath the skin. Toss the potatoes with the remaining marinade. 4. Arrange the potatoes in a single layer and nestle the chicken among them, skin-side up. Pour the water around the potatoes without wetting the chicken skin. 5. Cover the pan tightly with foil and bake for 40 minutes. 6. Remove the foil, gently turn the potatoes and increase the oven temperature to 425°F. Roast uncovered for another 25-35 minutes, until the potatoes are tender and caramelized and the chicken is deeply golden. The chicken should reach at least 165°F; thighs become more tender around 175-185°F. 7. Broil for 2–3 minutes if additional browning is needed. Stir the reserved lemon juice into the potatoes and pan juices, finish with a pinch of oregano and let the chicken rest for 10 minutes before serving. Save this for an easy family dinner. #GreekRecipes #GreekChicken #LemonChicken #SheetPanDinner

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