Type what you have

Ingredients

• ✓ greek seasoning
• chicken bouillon
• seasoned salt
• garlic powder
• butter

Instructions

1. 1 Stir Greek seasoning, bouillon cube, seasoning salt, and garlic powder into melted butter in a glass measuring cup until bouillon cube is dissolved.
2. 2 Pour marinade into a wide, shallow dish; add your steak of your choice, turning to coat both sides with marinade. Cook or grill as desired.

By Tammy Prescott Heginger

Ingredients

• ✓ greek seasoning
• cooking spray
• garlic
• swai fish fillet

Instructions

1. 1 Coat a nonstick skillet with cooking spray; heat over medium-high heat. Add garlic; cook and stir until lightly browned and fragrant, about 1 minute. Move garlic to one side of the skillet.
2. 2 Place fillet in the skillet; season with Greek seasoning. Spoon garlic on top of fillet; cook until edges of fillet are white and bottom is browned, about 5 minutes. Flip fillet; cook until it easily flakes with a fork, about 5 minutes more.

By LaDonna Lonberger Sanders

Ingredients

• ✓ greek seasoning
• salmon fillet
• salt
• black pepper
• dill weed

Instructions

1. 1 Preheat the air fryer to 370 degrees F (190 degrees C) for 5 minutes.
2. 2 Meanwhile, season salmon fillet with salt, Greek seasoning, pepper, and dill.
3. 3 Line the air fryer basket with a perforated parchment round. Place salmon onto the parchment, skin-side down.
4. 4 Cook salmon in the preheated air fryer until fish flakes easily with a fork, about 15 minutes.

By thedailygourmet

Ingredients

• ✓ greek seasoning
• beef stew meat
• dark corn syrup
• soy sauce
• garlic
• seasoned salt

Instructions

1. 1 Season meat with Greek seasoning. Combine corn syrup, soy sauce, garlic, and seasoned salt in a large resealable bag or nonreactive bowl. Massage the bag to blend, then add beef. Press out most of the air and seal. Marinate for up to 24 hours, flipping over occasionally to evenly marinate.
2. 2 Preheat a grill for medium heat. When hot, lightly oil the grate. Thread the beef cubes onto skewers.
3. 3 Grill meat on the preheated grill, turning occasionally, until they have reached your desired degree of doneness.

By Michelle Bomgaars

Ingredients

• ✓ greek seasoning
• cooking spray
• butter
• molasses
• salmon fillet
• lemon

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with foil and spray with nonstick spray.
2. 2 Stir butter and molasses together in a small bowl.
3. 3 Lay salmon, skin-side down, on the prepared baking sheet. Spread butter mixture evenly over the salmon. Sprinkle with Greek seasoning and drizzle with ½ of the lemon juice.
4. 4 Roast in the preheated oven until salmon flakes easily with a fork, 17 to 20 minutes.
5. 5 Sprinkle with remaining lemon juice and serve.

By Nicole McLaughlin

Ingredients

• ✓ greek seasoning
• cooking spray
• butter
• grapeseed oil
• salmon fillet
• pistachio
• panko bread crumb

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
2. 2 Place butter in a microwave-safe bowl and melt in the microwave, 15 to 30 seconds. Let cool and stir in grapeseed oil.
3. 3 Place salmon fillets skin-side down on the baking sheet. Brush with butter mixture and sprinkle evenly with 1 1/2 teaspoons Greek seasoning.
4. 4 Mix crushed pistachios, bread crumbs, and remaining 1 teaspoon Greek seasoning together in a small bowl. Sprinkle evenly over salmon.
5. 5 Bake in the preheated oven until salmon flakes easily with a fork, about 20 minutes.

By thedailygourmet

Ingredients

• ✓ greek seasoning
• olive oil
• pork tenderloin
• salt
• black pepper
• apple juice
• cornstarch

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil until shimmering, 3 to 5 minutes.
2. 2 Season pork tenderloin with Greek seasoning, salt, and pepper. Add to the preheated pot and cook until browned, about 3 minutes per side. Transfer to a plate. Pour apple juice into the pot; scrape up any pork bits left on the bottom. Set rack inside the pot and place tenderloin on the rack.
3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method for 10 minutes according to manufacturer's instructions. Quick-release any remaining pressure. Unlock and remove the lid. Lift out tenderloin and set aside to rest for 5 minutes.
5. 5 Meanwhile, remove 1/4 cup of the liquid from the pot and mix with cornstarch to make a slurry. Pour slurry back into the pot. Select Saute function and simmer sauce until thickened, about 5 minutes. Slice pork and drizzle sauce on top.

By Misty Noelle

Ingredients

• ✓ greek seasoning
• grouper fillet
• salt
• black pepper
• panko bread crumb
• pesto
• butter

Instructions

1. 1 Season grouper fillet with salt and pepper. Mix bread crumbs and Greek seasoning in a small bowl. Rub pesto over the grouper and top with bread crumbs.
2. 2 Melt butter in a skillet over medium heat. Place fillet in the skillet and cook for 3 to 4 minutes. Carefully turn over and cook until fillet is cooked through, 3 to 4 minutes. Turn over once more, being careful to leave the panko breading in place. Split fillet in half for 2 servings.

By thedailygourmet

Ingredients

• ✓ greek seasoning
• egg noodle
• ground beef
• salt
• black pepper
• vegetable oil
• mushroom
• sour cream

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes; drain.
2. 2 Meanwhile, heat a large skillet over medium-high heat. Add ground beef; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Season beef with Greek seasoning, salt, and pepper.
3. 3 Heat vegetable oil in a separate skillet over medium heat. Add mushrooms; cook and stir until tender, about 5 minutes; add to ground beef.
4. 4 Stir sour cream into ground beef mixture; cook and stir until hot, about 5 minutes. Serve over egg noodles.

By Richard Daggett

Ingredients

• ✓ greek seasoning
• ground beef
• onion
• green bell pepper
• garlic
• salsa
• black pepper
• kosher salt
• southwestern-style bean

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion and bell pepper and cook until onion is softened and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
2. 2 Add in salsa, Greek seasoning, pepper, and salt. Cook and stir until well combined, 2 to 3 minutes. Stir in beans. Bring to a boil, reduce heat, and simmer to desired thickness, about 20 minutes. Add water if sauce becomes too thick.

By Keri N Shelton

Ingredients

• ✓ greek seasoning
• olive oil
• tilapia
• celery
• carrot
• bell pepper
• red onion
• salt
• black pepper

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and oil lightly with olive oil.
2. 2 Arrange tilapia fillets onto prepared baking sheet. Place celery, carrots, bell pepper, and red onion on top of fillets. Season with Greek seasoning, salt, and black pepper. Lay a sheet of aluminum foil over the top and fold edges together to seal the packet.
3. 3 Bake in the preheated oven until fish flakes easily with a fork, about 20 minutes.

By Kent

Ingredients

• ✓ greek seasoning
• ground beef
• pinto bean
• kidney bean
• tomato
• green chile pepper
• tomato
• corn
• tomato juice
• water
• coleslaw mix

Instructions

1. 1 In a large pot over medium heat, cook beef until brown; drain.
2. 2 Return meat to pot with pinto beans, kidney beans, diced tomatoes with green chiles, Italian-style diced tomatoes, tomato juice, water, coleslaw mix and Greek seasoning. Simmer over low heat 1 hour.

By Kimberly Adams

Ingredients

• ✓ greek seasoning
• pork rib
• brown sugar
• sugar
• paprika
• paprika
• garlic
• black pepper
• cumin
• onion
• barbecue sauce

Instructions

1. 1 Preheat an air fryer to 350 degrees F (175 degrees C).
2. 2 Strip membrane from the back of ribs. Cut ribs into 4 equal portions.
3. 3 Combine brown sugar, white sugar, sweet paprika, smoked paprika, granulated garlic, pepper, cumin, onion, and Greek seasoning in a small bowl.
4. 4 Rub spice mixture all over ribs. Place ribs in the air fryer basket.
5. 5 Cook ribs in the preheated air fryer for 30 minutes, turning once halfway. Brush with barbeque sauce, then air-fry for 5 more minutes.

By thedailygourmet

Ingredients

• ✓ greek seasoning
• salad dressing
• garlic
• chicken breast
• fiddlehead fern
• vegetable oil
• white wine
• brown sugar
• water
• all-purpose flour
• salt
• black pepper

Instructions

1. 1 Whisk ¼ cup Italian salad dressing, garlic, and Greek seasoning together in a glass or ceramic bowl until well combined. Add chicken; turn to coat. Cover the bowl with plastic wrap; marinate in the refrigerator 15 minutes to overnight.
2. 2 Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add fiddleheads and cook until bright green, about 2 minutes. Drain in a colander and immediately immerse in ice water until cold to stop the cooking process, 2 to 3 minutes. Drain well; set aside.
3. 3 Heat oil in a large skillet over medium-high heat. Remove chicken from marinade; discard marinade. Add chicken to the skillet; cook, turning occasionally, until golden brown outside and no longer pink in centers, about 15 minutes. Transfer chicken to a serving dish; keep warm.
4. 4 Add fiddleheads, remaining ¼ cup Italian salad dressing, white wine, and brown sugar to the same skillet; cook and stir until fiddleheads are tender, about 7 minutes.
5. 5 Whisk 1 cup cold water and flour together in a small bowl until well combined; stir into fiddleheads. Bring sauce to a simmer; continue cooking until sauce thickens, about 5 minutes. Season with salt and black pepper.
6. 6 Pour fiddlehead sauce over chicken breasts; serve hot.

By Lana S

Ingredients

• ✓ greek seasoning
• paprika
• garlic
• onion powder
• sazonador total
• chicken thigh
• water
• olive oil
• vinegar
• salt
• black pepper
• baby red potato

Instructions

1. 1 Mix paprika, garlic, onion powder, Greek seasoning, sazonador total, salt, and pepper in a small bowl. Reserve 1 tablespoon seasoning in a small bowl; cover and set aside until needed for the potatoes.
2. 2 Place remaining seasoning in a 1-gallon resealable bag with water, 4 tablespoons olive oil, and vinegar. Add chicken thighs; massage to coat with seasoning, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours or overnight.
3. 3 Preheat the air fryer to 400 degrees F (200 degrees C) for 5 minutes.
4. 4 Meanwhile, place 1 tablespoon reserved seasoning in a small bowl with remaining 2 tablespoons olive oil; stir to combine. Toss potatoes in and stir until well coated. Combine potatoes and thighs in the air fryer basket.
5. 5 Cook in the preheated air fryer until potatoes are tender and chicken is no longer pink at the bone and the juices run clear, about 28 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By thedailygourmet

Ingredients

• ✓ greek seasoning
• beef stew meat
• beef bouillon
• chicken broth
• onion
• black pepper
• bay leaf
• cabbage
• celery
• plum tomato
• tomato sauce
• salt

Instructions

1. 1 Cook and stir beef in a large saucepan or Dutch oven until browned, about 5 minutes; drain excess grease.
2. 2 Stir beef bouillon into chicken broth in a bowl until dissolved; add to beef.
3. 3 Mix onions, Greek seasoning, black pepper, and bay leaves into broth-beef mixture; cover saucepan and simmer until beef is tender, about 1 hour 15 minutes. Add cabbage and celery to broth-beef mixture; cover saucepan and simmer until celery is tender, about 30 minutes more.
4. 4 Stir plum tomatoes, tomato sauce, and salt into broth-beef mixture and simmer, uncovered, until stew is slightly thickened, 15 to 20 minutes. Remove and discard bay leaves before serving.

By M Ecker

Ingredients

• ✓ greek seasoning
• beef oxtail
• onion
• garlic
• salt
• black pepper
• seasoning salt
• water
• bacon drippings
• shortening
• all-purpose flour
• browning sauce
• garlic powder

Instructions

1. 1 Place oxtails, onion, garlic, Greek seasoning, 1 tablespoon salt, 1 teaspoon pepper, and seasoning salt in a large stockpot. Fill with enough water to cover oxtails and place over high heat. Bring to a boil. Cover and reduce heat to medium. Cook oxtails until tender, 2 1/2 to 3 hours. Remove from heat and reserve 2 cups broth.
2. 2 Warm bacon drippings or shortening in a skillet over medium heat. Add flour; cook and stir for 3 minutes.
3. 3 Stir in 2 cups reserved broth and browning sauce. Season with salt, pepper, and garlic powder. Cook, stirring constantly, until gravy thickens.
4. 4 Place oxtails in the skillet; stir to coat with gravy. Cook, stirring occasionally, over medium-low heat until warmed through, about 5 minutes.

By txnurselaw

Ingredients

• ✓ greek seasoning
• ✓ greek seasoning
• cooking spray
• olive oil
• zucchini
• yellow squash
• portobello mushroom
• green bean
• garlic
• pecan
• panko bread crumb
• steelhead trout
• butter
• long grain rice
• wild rice
• water

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and spray with nonstick spray.
2. 2 Combine olive oil and Greek seasoning in a bowl. Add zucchini, squash, mushrooms, green beans, and garlic, and toss to coat. Spread into a single layer on the prepared baking sheet.
3. 3 Bake in the preheated oven for 10 minutes.
4. 4 Meanwhile, prepare the crust for the fish. Place pecans in a high-frequency blender (such as Vitamix®) and blend on high for 20 seconds. Transfer to a small bowl and mix in panko and Greek seasoning; set aside.
5. 5 Remove vegetables from the oven and push them to one side of the sheet. Open the rice packet and carefully spread rice out on the empty side of the pan. Drizzle rice with water. Place trout fillets on top of the vegetables and rice. Brush fillets with melted butter and press panko mixture lightly into the fillets.
6. 6 Bake in the preheated oven until fish easily flakes with a fork, about 20 minutes. Serve immediately.

By thedailygourmet

Ingredients

• ✓ greek seasoning
• celery
• potato
• ground beef
• tomato
• black pepper
• salt
• italian seasoning
• basil
• thyme
• rosemary
• red pepper flakes
• bay leaf
• garlic
• carrot
• onion
• olive oil

Instructions

1. 1 Add enough oil to a large stockpot to thinly coat the bottom; heat over medium. Add 1 onion, carrots, garlic, bay leaf, red pepper flakes, Greek seasoning, rosemary, thyme, basil, Italian seasoning, salt, and black pepper; cook and stir until mixture begins to soften and brown, about 15 minutes.
2. 2 Add tomatoes and ground beef, breaking beef apart with a wooden spoon; bring to a boil. Cook until beef is cooked through and carrots are tender, about 10 minutes.
3. 3 Add potatoes, remaining 1 onion, and celery; cook until potatoes are tender, 15 to 20 minutes. Remove from heat; let sit before serving for 20 to 30 minutes.

By PJandAngie

Ingredients

• ✓ greek seasoning
• butter
• olive oil
• salmon fillet
• pecan

Instructions

1. 1 Set a cast iron skillet over high heat. Add olive oil and butter. When butter melts, swirl the skillet to combine oil and butter.
2. 2 Sprinkle salmon fillet with Greek seasoning. Carefully add fillet to skillet and reduce heat to medium-low. Cover skillet with a tempered glass lid and cook until salmon flakes easily with a fork, about 12 minutes.
3. 3 Add pecans to the skillet and toast lightly, 1 to 2 minutes.
4. 4 Remove salmon from skillet and serve immediately topped with pecans.

By thedailygourmet

Ingredients

• ✓ greek seasoning
• butter
• chicken broth
• couscous
• olive oil
• basil leaves
• parsley
• rosemary

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter in the pot. Add chicken broth and couscous. Stir. Cancel Saute mode.
2. 2 Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Fluff couscous with a fork.
4. 4 Pour olive oil over the couscous. Sprinkle the Greek seasoning over the top. Mix to combine. Add basil, parsley, and rosemary; toss to disperse throughout.

By thedailygourmet

Ingredients

• ✓ greek seasoning
• pork butt
• paprika
• garlic
• chicken broth
• olive oil

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Saute function. Place cubed pork in the pot and cook until starting to brown, about 5 minutes. Turn pot off.
2. 2 Add Greek seasoning, paprika, garlic, and chicken broth to the pot with the pork. Close and lock the lid. Select Manual and set timer for 35 minutes. Allow 10 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
4. 4 Heat oil in a large skillet over medium-high heat. Transfer pork to the skillet using a slotted spoon and cook for 5 minutes or until most of the liquid has evaporated and pork has a nice crisp on it.

By Soup Loving Nicole

Ingredients

• ✓ greek seasoning
• chicken bouillon granules
• water
• butter
• vermicelli pasta
• long grain white rice
• black pepper
• salt

Instructions

1. 1 Dissolve chicken bouillon in water in a bowl.
2. 2 Melt butter in a skillet over medium-high heat. Cook and stir vermicelli pieces until golden brown, about 5 minutes.
3. 3 Pour bouillon mixture into the skillet with the vermicelli.
4. 4 Stir rice, black pepper, salt, and Greek seasoning into the vermicelli mixture and bring to a boil. Cover and reduce heat to low; simmer until rice is tender and liquid is absorbed, 20 to 25 minutes.

By Ann Bray

Ingredients

• ✓ greek seasoning
• russet potato
• lemon juice
• olive oil
• garlic

Instructions

1. 1 Pierce potatoes all over with a fork. Microwave until soft, about 15 minutes.
2. 2 Combine lemon juice, olive oil, garlic, and Greek seasoning in a small bowl.
3. 3 Cut potatoes in half lengthwise; score flesh and brush with seasoned oil.
4. 4 Preheat an outdoor grill for medium heat and lightly oil the grate.
5. 5 Cook on the preheated grill, flesh-sides down, until browned, 10 to 15 minutes.

By Bren

Ingredients

• ✓ greek seasoning
• ketchup
• milk
• ground beef
• egg
• bread crumb
• marinara sauce
• white sugar
• cayenne pepper

Instructions

1. 1 Blend ketchup and milk together in a bowl. Mix in beef, egg, bread crumbs, and Greek seasoning to combine.
2. 2 Heat marinara sauce to a simmer in a 2-quart pot over low heat.
3. 3 Roll beef mixture with your hands to form meatballs. Drop into the simmering sauce. Add sugar and cayenne pepper. Cook, stirring gently and regularly, until meatballs are no longer pink and sauce is heated through, 25 to 30 minutes.

By darcy907

Ingredients

• ✓ greek seasoning
• feta cheese
• pimento pepper
• black pepper
• olive oil
• green bell pepper
• bacon

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Stir the feta cheese, pimento peppers, Greek seasoning, black pepper, and olive oil together in a bowl; place about 2 tablespoons of the mixture on each of the 8 bell pepper segments. Wrap each segment with a slice of bacon; secure with toothpicks and arrange on a baking sheet.
3. 3 Bake in the preheated oven until the bacon is brown and beginning to crisp, about 20 minutes. Serve hot.

By CollegeCooker

Ingredients

• ✓ greek seasoning
• herbes de provence
• shallot salt
• garlic powder
• chicken thigh
• grapeseed oil
• garlic
• chicken broth
• white rice
• heavy cream
• lemon
• cornstarch

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil once the Instant Pot® is hot.
2. 2 Combine cantanzaro herbs, shallot salt, Greek seasoning, and garlic powder in a small bowl. Sprinkle mixture over chicken thighs; sear until chicken can easily come unstuck from the bottom of the pot, 2 to 3 minutes per side. Transfer chicken to a plate. Add minced garlic to Instant Pot® and cook for 1 minute. Pour in 1/2 cup chicken broth and scrape off any brown bits off the bottom.
3. 3 Turn off Instant Pot®. Return chicken thighs to the pot. Add an elevated rack.
4. 4 Combine rice and remaining chicken broth in a small bowl. Set bowl on top of the elevated rack. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove cooked rice and transfer chicken to a plate.
6. 6 Whisk together cream, lemon juice, and cornstarch in a small bowl. Stir into the remaining liquid in the Instant Pot® and turn on Saute function. Whisk and simmer until sauce has thickened. Serve chicken thighs with sauce.

By thedailygourmet

Ingredients

• ✓ greek seasoning
• lemon zest
• salt
• black pepper
• potato
• olive oil
• feta cheese
• mint

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Mix Greek seasoning, lemon zest, salt, and pepper together in a small bowl.
3. 3 Spread potatoes into a single layer on a baking sheet; drizzle with oil and stir until coated. Sprinkle seasoning mixture evenly over top.
4. 4 Bake in the preheated oven until tender when pierced with a fork, about 20 minutes.
5. 5 Remove from the oven and immediately sprinkle feta cheese and mint over top.

By cheesemite

Ingredients

• ✓ greek seasoning
• potato
• olive oil
• lemon juice
• garlic
• seasoned salt
• chicken soup base

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Spread potatoes evenly in a large casserole dish.
3. 3 Mix together olive oil, lemon juice, garlic, seasoned salt, chicken soup base, and Greek seasoning in a medium bowl until well combined. Pour over potatoes and stir to coat evenly.
4. 4 Roast in the preheated oven, uncovered, until just tender, about 30 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue to bake until fork-tender, about 15 minutes.

By Ange

Ingredients

• ✓ greek seasoning
• buttermilk
• salt
• black pepper
• chicken leg
• cornstarch
• panko bread crumb
• paprika
• onion powder
• poultry seasoning
• salt
• black pepper
• butter

Instructions

1. 1 Combine buttermilk, salt, and pepper in a large bowl. Add chicken pieces and marinate at room temperature for 30 minutes.
2. 2 Preheat the oven to 450 degrees F (230 degrees C). Line a rimmed baking pan with foil and place in the oven.
3. 3 Combine cornstarch, panko, smoked paprika, Greek seasoning, onion powder, poultry seasoning, salt, and pepper in a large resealable bag.
4. 4 Remove chicken legs from buttermilk, drain, and dip legs one at a time into the dry coating mixture.
5. 5 Remove pan from the oven with pot holders and add 1 tablespoon melted butter to the pan. With a pastry brush, spread melted butter all over the pan.
6. 6 Lay coated chicken legs into the pan. Pour half of the melted butter over chicken legs.
7. 7 Roast in the preheated until chicken is no longer pink at the bone and the juices run clear, about 40 minutes, turning over at the halfway point. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Drizzle with remaining melted butter and serve immediately.

By thedailygourmet