Tag Archives: Chicken

Roasted Lemon Herb Chicken

9 Jun

I don’t think there’s anything better than the smell of roasting chicken, which is saying a lot since I’m generally a baked goods girl.  The only smell that can top it in my book is  Roasted Lemon and Herb Chicken

You already know I’m not a fan of leftovers, but I can snack on a rotisserie or roasted chicken for days.  Things were busy again at work this past week, so that was exactly what I had in mind.  Here’s my quick and easy recipe for roasted, mouth-watering chicken that will feed you for days.

Roasted Lemon Herb Chicken

  • 4 1/2 lb roasting chicken
  • 1 1/2 medium yellow onion, cut into wedges
  • 2 heads of garlic, cut in half
  • 2 lemons, cut into quarters
  • 1/2 lb carrots, peeled and chopped
  • 3 sprigs of rosemary
  • 3 sprigs of thyme
  • 1 tsp pepper, plus sprinkle
  • 1 1/2 tsp salt, plus sprinkle
  • 2 tbs butter, melted

Preheat oven to 425 degrees.  Peel and chop onion into small wedges.  I ended up having three sections for each half onion I chopped.  Next cut two unpeeled heads of garlic in half, the cut lemons into quarters.  Reserve two quarters of the lemon for inside the chicken.  Afterwards, peel and chop carrots into medium chunks, about 2 inches thick.  Transfer all of these ingredients into a roasting pan and sprinkle with salt and pepper.

Remove all giblets from inside the chicken cavity.  Place your bird on top of the chopped ingredients.  Sprinkle the top of the bird and inside the cavity with 1 1/2 tsp salt and 1 tsp pepper.  Stuff remaining two lemon quarters, rosemary, and thyme inside chicken cavity.  Melt 2 tbs of butter in the microwave and spread evenly all over the chicken, making sure to get the legs and wings.

Cook in the oven at 425 degrees for 55-60 minutes, or until a meat thermometer reads 165 behind the chicken leg.  The juices should also run clear from the holes.  Let your chicken rest for 20 minutes before serving with roasted onions (yum) and carrots.  Behold my gorgeous bird!

Oh and I bet mashed potatoes would be the perfect accompaniment.  Stay tuned for a perfect take two recipe with my leftovers!

Crock Pot Chicken Tikka Masala

9 Nov

I love Indian food.  Love it!  The combination of thick comforting stews and curries with rich flavors and a little heat.  Sign me up! 

I saw this recipe on one of my favorite blogs and had to try it out.  Let’s just say it was WAY more labor-intensive than most crock pot meals.  Let the record also show this was absolutely incredible, and had the depth of flavor you would expect from a fancy Indian restaurant.   Make this, now.

Crock Pot Chicken Tikka Masala from Eatliverun.com

FOR THE CHICKEN:

  • 9 whole Boneless, Skinless Chicken Thighs
  • 1 tbs Ground Coriander
  • 1 tbs Ground Cumin
  • 1 tsp Kosher Salt
  • 1 cup Yogurt
  • 4 tbs Butter
  • 1 whole Jalapeno Pepper, pierced a few times with a knife

FOR THE SAUCE:

  • 4 tbs Butter
  • 1 whole large Onion, peeled and diced
  • 6 cloves Garlic, peeled and minced
  • 1 tbs Kosher Salt
  • 3 tbs Garam Masala
  • 1 piece Fresh Ginger, about 2-3 inches, peeled and grated
  • 4 cups crushed Tomatoes
  • 1 tbs Sugar
  • 2 tsp Cornstarch
  • 1-½ cup Heavy Cream

Cut the boneless, skinless chicken thighsinto 1 and a half inch pieces. Sprinkle the coriander, cumin and salt over the chicken, then stir in the yogurt until all the pieces are evenly coated. Cover lightly and let sit for 10 mins before proceeding.

Melt 1 tbs of butter in a large saute pan over medium heat. Raise the heat to medium high and quickly brown about 1/4 of the chicken. Transfer browned chicken to the crock pot as it is finished, using 1 tbs of butter per batch, and repeat until the chicken is all in the slow-cooker. Throw the pierced jalapeno in on top of the chicken.

Prepare the sauce. Return the pan to the heat and melt the butter over medium high heat.  Add the onions, garlic, and kosher salt, then stir. Cook, stirring frequently, until the onions begin to lightly brown around the edges.
 
Stir in the garam masala and ginger and cook until fragrant (about 1 min) before raising the heat to high and adding the crushed tomatoes and sugarStir well, scraping the caramelized bits from the bottom of the pan, and bring to a boil.  Pour over the chicken in the crock pot.
 

Cover and cook on Low for 5 hrs, or until the chicken is very tender.

Use a fork or whisk to stir the cornstarch into the heavy cream until smooth. Pour into the crock pot and stir gently until the color is even. Replace the lid and let cook for 10 mins or until bubbly around the edges.

The traditional way to serve this would be over rice and with some naan.  I laugh in the face of tradition and served it of a curried carrot fettuccine I got recently from Pasta Valente.  Either way, I promise this dish will not disappoint!

Cold Weather Comfort Food

9 Jan

Yesterday I woke up to a gray sky, a dusting of snow, and howling wind.  I am not a cold weather person, and immediately thought it would take another force of nature to even get me outside.  It turns out that all I really needed was to peek in my bare fridge to get motivated and brave the cold to head to the store.    Today was a perfect day for comfort food.  Enter easy chicken and dumplings!

This recipe is easy and can be personalized to include all of things you like in a chicken soup/stew.  It’s also perfect for a lazy day because it doesn’t require a lot of babysitting the pot, and because I used a few shortcuts in the kitchen (rotisserie chicken, store-bought stock, Bisquick mix).

Easy Chicken and Dumplings (serves 3-4)

The soup ingredients:

  • 1 tbs of olive oil
  • 2 tbs of butter
  • half of a bag of baby carrots, chopped (about 8 oz.)
  • 1 medium onion, chopped
  • 2 dried bay leaves
  • 6 cups chicken stock
  • half a rotisserie chicken, shredded
  • 1 tsp of dried sage
  • 1 box frozen peas
  • salt and pepper to taste

The dumpling ingredients:

  • 2 cups of Bisquick mix
  • 2/3 cup of skim milk
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp dried sage

In a large pot, melt the tbs of olive oil and 2 tbs of butter over medium high heat.  Add chopped carrots, onions, and 2 bay leaves to the pot.  Cook veggies and  bay leaves for approx. 5 minutes or until they become tender.

Then add 6 cups of  chicken stock and tbs of dried sage.  Now it’s time to start checking the taste of  your broth.  Feel free to adjust the seasoning with a little pinch (or several pinches) of salt and pepper to your taste. 

Increase the heat to high to bring the soup to a boil.  While you wait, shred half a rotisserie chicken into bite-sized pieces and add to pot.  Remember, your chicken is already cooked, so you don’t want to overdo it!  Boil for 2 minutes while you make the dumplings.In a medium mixing bowl add 2 cups of Bisquick mix with 2/3 cup skim milk.  Add tsp of salt, tsp of pepper, and tsp of dried sage and mix with a wooden spoon until it forms a sticky dough.  This should only take a minute.

Reduce heat to medium low and drop spoonfuls of  dumpling dough into the pot.  Cook uncovered for 10 minutes.

After 10 minutes, break up the dumplings in the pot and flip them over.  Don’t worry if they fall apart, that just means you’ll have mini dumplings and some in every bite.  Once you’ve flipped the dumplings, cover the pot and cook for 10 more minutes.  As soon as you hear the timer, get yourself a ladle and a glass of milk to drink. 

YUM!  This soup is cozy and a welcome accompaniment to any movie or tv marathon.  It looks just perfect and it is, well…except for the part about adding the peas!  I completely forgot about them. 😉  If you want to add them to your soup, put them in the pot at the same time as the shredded chicken and sage.  I think they add a little bit of sweetness and some more color.

If not, I promise this soup can stand on its own without them!  My stomach is already growling in anticipation of the leftovers.