DEEP FLEXIFLAT

A CONVERTIBLE ONE-PAN WONDER

LET ME COUNT THE WAYS... This non-stick essential, featuring a raised edge to hold in liquids, can be used to serve up complete one-pan meals or layered treats. Use alone or pair it with the Flexiflat Frames for more depth and versatility.

FLEXIFLAT Flatbread Pizza (shown left) Roasted Veggies (shown right) Galette Cake & Jelly Rolls Cookies & Bars

FLEXIFLAT WITH FULL FRAME Breakfast Streusel (shown below) Lasagna Layer Cakes Enchiladas

FLEXIFLAT WITH HALF FRAMES Apple Pie + Berry Pie ( shown below) Meat Lovers + Veggie Lovers Eat One + Freeze One Share One + Keep One

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Find recipes at boncook.com

1 DEEP FLEXIFLAT FL002020 | $62.95 131/4" length 93/4" width 7/8" depth FL002020 | $62.95 131/4" length 93/4" width 7/8" depth

2 STAINLESS FLEXIFLAT FULL FRAME Fits the Deep Flexiflat to make a traditional 9" x 13" alternative. CE348248 | $39.95 131/4" length 93/4" width 1¾" depth FULL FRAME Fits the Deep Flexiflat to make a traditional 9" x 13" alternative. CE348248 | $39.95 131/4" length 93/4" width 1¾" depth

3 STAINLESS FLEXIFLAT HALF FRAME (set of 2) Set fits the Deep Flexiflat for double the delicious combinations. CE237168 | $44.95 93/4" length 63/4" width 1¾" depth

GET THEM ALL AND SAVE The Fully Framed Collection (page 28) has everything you need to enjoy the full range of Flexiflat benefits.

DEEP FLEXIFLAT (page 7)

FLEXIPAT SQUARE MOLD (page 14)

GRANDE MOLD (page 11)

Mastering a basic is key to building your confidence in the kitchen. Once you conquer a basic dish, you'll be ready to start exploring different ways to reinvent it.

Roasted chicken thighs with potatoes is the perfect place to start. Chicken thighs are very forgiving which means they don't easily dry out. Plus, they are ideal for feeding large families because they are budget-friendly, yet flavorful.

BASIC INGREDIENTS Chicken Thighs, Red Skin Potatoes, Veggie of Choice, Garlic, Olive Oil, Salt & Pepper

INSTRUCTIONS Preheat oven to 400ºF. In a skillet heat 1 to 2 tablespoons of Olive Oil. Sear Chicken Thighs on both sides until browned. Add Garlic and saute for 1 minute. In a separate bowl, toss Potatoes in 1/4 cup of Olive Oil. Add Salt and Pepper, then evenly distribute Potato mixture on your pan of choice.

Place browned Chicken on top of Potatoes and bake for 25-30 minutes.

THE NEXT STEP Using the basic recipe above, begin adding new ingredients and flavors to give this simple dish a whole new life. Below are just a few of our favorite additions:

Lemons + Paprika + Olives + Rosemary, Basil, & Thyme bon Blend (page 35) GREEK

Lavender Honey (page 31) + Dijon Mustard + Whole Grain Mustard HONEY MUSTARD

Bacon + Apples + Apple White Balsamic (page 33) + Rosemary, Basil, & Thyme bon Blend (page 35) APPLE BALSAMIC

For complete recipes visit boncook.com

THE SECRET TO SEARING One of the tastiest skills you can learn to master is the proper sear. Searing creates a crispy, browned outside, which helps hold in all the delicious flavors and juices. Thoroughly pat dry the chicken thighs. Avoid excess moisture on the skin.

Make sure your skillet and oil are hot before adding the chicken.

Don't flip the thighs too soon. Allow 4 to 5 minutes per side before turning.