Lion House Sweet and Sour Meatballs

Lion House Sweet and Sour Meatballs

Meatballs
1/2 c. brown sugar
1/2 c. apple cidar vinegar (just not white vinegar)
2 t. prepared mustard
1/2 c. barbecue sauce
2 t. worcestershire sauce

Combine ingredients & blend thoroughly.

Label: Lion House Sweet and Sour Meatballs Thaw Completely Place Meatballs and sauce in crockpot and cook until warm. Serve over rice.

Herb and Citrus Oven Roasted Chicken

1/4 cup olive oil
4 cloves of garlic, minced
2 tablespoons sugar
2 whole lemons, one juiced and one sliced
2 whole oranges, one juiced and one sliced
1 tablespoon Italian seasoning
1/2 teaspoon paprika
1 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
Kosher salt and freshly ground pepper, to taste
10-12 pieces (about 4 1/2 pounds) bone-in chicken parts (thighs and legs are best), pat dry
1 medium onion (any kind), thinly sliced
1 teaspoon dried thyme, or fresh chopped
1 tablespoon dried rosemary, or fresh chopped
chopped fresh herbs (rosemary, thyme, parsley), for garnish, optional
Directions:
Preheat over to 400 degrees. In a small bowl, whisk together olive oil, garlic, sugar lemon juice, orange juice, Italian seasoning, paprika, onion powder, red pepper flakes and salt and pepper. Place chicken in a rimmed 13x9-inch baking dish. Place parts skin side up and spread them out evenly in the pan. Pour olive oil mixture all over chicken, turning pieces to coat all sides. Arrange slices of lemon, orange and onion around and under the chicken. Sprinkle all over generously with thyme, rosemary, salt and pepper. Bake uncovered for about 1 hour or until chicken is cooked and juices run clear. Garnish with additional chopped fresh herbs, if desired.
Label: Thaw. Bake uncovered for about 1 hour, or until chicken is cooked and juices run clear.