Mexican chicken on the fly

Wednesday, August 10, 2011

In my effort to update this blog a bit more often, I'll share what I made for dinner last night. Husband was gracious enough to thaw out a little roasting chicken during the day, so I rubbed it with some olive oil, garlic, salt, cumin and cayenne then set it in a 400 degree oven for a little over an hour and served it with some great corn he had picked up earlier in the week.


Topped with some left over salsa and a sprinkle of green onions it was quiet tasty and not a whole lot of work.

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