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10-20-2014 08:03 PM
I am hosting a small dinner party this weekend and am making a tried and true baked chicken recipe. I have a ton of garden tomatoes to use and found a Scalloped Tomatoes recipe from Ina Garten. The chicken bakes at 425 and the tomatoes at 350 -- both for 40 minutes. How do I successfully do this? Thanks to all who reply!!
10-20-2014 08:17 PM
Take care of the tomatoes first. Set them aside for a while.
Raise the oven temperature and make the chicken. Microwave the tomato dish before serving.
10-20-2014 08:29 PM
On 10/20/2014 insomniac said:Great advice......I often have to do the switch during the holidays since I too only have one small oven.........sometimes I can use my crock pot and then just brown in the oven...........a Nesco oven is nice too........I had a great one but it was ""lost"" when I moved.....Take care of the tomatoes first. Set them aside for a while.
Raise the oven temperature and make the chicken. Microwave the tomato dish before serving.
10-20-2014 10:48 PM
Bake both for 40 minutes at 350. At the end if the tomatoes aren't browned on top, stick them under the broiler.
10-20-2014 11:01 PM
girl you would flip if I told you how i would do it.
10-20-2014 11:04 PM
10-21-2014 07:19 AM
10-21-2014 04:35 PM
Do you have a good-sized toaster oven, or a Nesco? Bake the tomatoes in there.
10-21-2014 04:40 PM
On 10/20/2014 insomniac said:Take care of the tomatoes first. Set them aside for a while.
Raise the oven temperature and make the chicken. Microwave the tomato dish before serving.
This is what I would do as well except my stove top usually gets pretty warm if the oven is on for awhile so I always set my first ""cooked"" dish on top of the stove covered while the second is cooking. Usually does not need the microwave.
10-21-2014 06:00 PM
Since neither dish is a delicate cake or baked good, I'd just split the difference and go 380 for both. The chicken may take a few minutes longer, the tomatoes a few less, but if you watch them it won't be a problem.
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