Chicken


Italian Roasted Chicken and Potatoes One Dish Dinner

 

Looking for a delicious one dish dinner?  This simple chicken and potato dinner is full of Italian flavor.  It reminds me of marinated grilled chicken with roasted potatoes but with a lot less fuss.  Add a salad and you have a complete meal the whole family will love.

Italian Roasted Chicken and Potatoes

Serves 4

Ingredients:

  • 4 Chicken Breasts, cut into large bite size pieces
  • 6 Red Potatoes, chopped into large bite size pieces
  • 1/4 cup Extra Virgin Olive Oil
  • 1 tsp Oregano
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Basil
  • 1/4 tsp Sea Salt
  • Pepper to taste

Directions:

  1. Preheat the oven to 400.
  2. Place chicken pieces in bottom of 9 X 13 pan.   Place chopped potatoes on top of chicken.
  3. Drizzle heavily with olive oil and stir until all potatoes are coated in oil.
  4. Sprinkle remaining ingredients on top.
  5. Gently stir to evenly coat chicken and potatoes with seasoning.
  6. Roast 45 minutes or until chicken is done and potatoes begin to brown.

You may also enjoy:

Homestyle Chicken Noodle Soup from Scratch

 

Is there anything more comforting than homemade chicken noodle soup?  It’s soup-er good for you and easy to make.  Since most of the ingredients are leftover, it feels a little like a free wholesome dinner.  Love it!

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Apricot Bourbon Chicken

I always make homemade stock after I cook a whole chicken.  It just seems so wasteful to throw away all those nutrients!  Plus, it gives me one more day before I have to wash my crockpot!   ;-)

Typically I use the stock as a base for soup or as the liquid for cooking rice or quinoa.  Finding uses for slightly sweet stock is a bit more challenging.  This is how I used stock and meat from leftover Slow Cooker Apricot Chicken.  I imagine stock and chicken from Orange, Honey and Cumin Roasted Chicken would also work well in this recipe.

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Slow Cooker Apricot Chicken

This recipe was inspired by a jar of organic apricot preserves I found clearanced at my local grocery store.  The jar sat quietly in my pantry until I had a craving for something sweet.  I googled a couple of recipes for inspiration and this is what I came up with.

I could not be more happy with the results.  It only took a few  minutes to make.  The chicken was tender and juicy and overflowing with sweet citrus flavor.

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Slow Cooker Chinese Orange Chicken

We love Chinese food.  In fact, we eat at a local Chinese buffet just about every Sunday afternoon.  While they do have a few grilled items and fresh fruit, I can’t say it’s the healthiest place to eat.  Most of the food is fried in who knows what, and it’s no secret that most Chinese restaurants use MSG in their food.  I don’t even want to know what’s in that red sweet and sour sauce.

This recipe for orange chicken is just as good if not better than any take out.  The chicken is tender and the citrus sauce is sweet and tangy.  It’s made from natural ingredients and of course it’s gluten-free and allergy-friendly.

It takes a little while to brown the chicken before tossing it in the slow cooker, but the results are worth it.  If you skip this step, please let me know how it turns out.

 

 

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Mojo Chicken Soup

I considered calling this “Seriously Good Soup.”  This Mojo chicken soup is full of flavor.  It’s like nothing I’ve had before.  The chicken is savory, the peas are sweet, the lime is zingy and the cumin is, well, cumin-y. (more…)

Mojo Chicken in the CrockPot


Who can resist a recipe with “Mojo” in it’s name?  I found this flavorful Mojo chicken recipe at Run DMT and had to try it.  I’ve tweaked the recipe for the slow cooker and added some veggies to complete the meal.  Cooking the whole chicken in the slow cooker guarantees it’s going to be juicy, plus you don’t have to worry about the chicken drying out or burning.  You can still have crispy skin by following the direction here.  I hope you’ll try this chicken with pizaaz!

Don’t forget to save your bones and make stock in your crockpot!  Mojo chicken stock makes an absolutely delicious Mojo Soup (recipe here).

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Coconut, Curry, Chicken and Rice Soup Recipe

This hearty and creamy soup is quick and easy to throw together.  It’s frugal and, best of all, it’s allergen-free!  When I first made this soup, I was sure the kids would refuse to eat it.  Let’s face it, it’s not typical kid food.  It’s not all that pretty and the flavors are bold.  To my surprise, all four of the kids loved it.  It’s a regular at our house now.

Coconut, Curry, Chicken and Rice Soup

Ingredients:

  • 1 Tbsp Palm Shortening or oil of your choice
  • 1 Medium Onion, diced
  • 1-2 lbs uncooked Chicken, cut into bite size pieces OR 2-3 cups chopped leftover chicken
  • 3 cups Chicken Stock/Broth (See How to Make Chicken Stock)
  • 1 can Coconut Milk
  • 2 tsp+ Curry Powder
  • 1 tsp Sea Salt (More or less depending on how salty your broth is)
  • 1/2 tsp Red Pepper Flakes (You can add more. I’m a wimp!)
  • 3 cup Rice, cooked
  • Paprika (optional garnishment)

Directions:

1. Heat oil in a large pan over medium-high heat.  Add onion and chicken and cook until chicken is done.

2. Add chicken stock, coconut milk, curry powder, salt, red pepper flakes and rice.  Bring to a boil.  Simmer 15 minutes.  Enjoy!

You may also enjoy Asian Chicken Noodle Soup and How to Make Chicken Stock.

This post is part of Gluten Free Wednesdays

Orange, Honey and Cumin Roasted Chicken

 

I shared before that I am trying to cook one locally pastured chicken per week.  This week I tried a new recipe from the New York Times: Roast Chicken with Cumin, Honey and Orange.

This marinade is gooood!  The orange and honey work perfectly together to make my sweet tooth happy, while the cumin gives a subtle savory taste.

This marinade is incredibley quick to throw together.  I measured and mixed the three ingredients into a one cup liquid measuring cup so as not to dirty any more dishes than necessary.

My only complaint about this recipe is that the meat was not as flavorful and moist as I would have liked.  Even though I separated the skin from the breast and poured the marinade underneath the skin, most of the flavor remained in the skin.   Dipping the meat in the drippings cured that problem. Seriously, I could eat the meat with the drippings on it everyday. I really like this marinade!

I carmelized some vidalia onions (saute them until they become brown and soft) in the chicken drippings and whipped up some smashed potatoes.

I scooped some potatoes in a dish, topped with chicken and onions and covered with more drippings.  Mmmm, good!

Update:  I highly recommend making chicken stock with the leftover bones.  You can read how here.  I think the stock and leftover meat would be divine in this Bourbon Chicken Recipe.

 

 

Orange, Honey and Cumin Roasted Chicken

Ingredients:

  • 1/2 cup Orange Juice
  • 1/2 cup Honey
  • 1 Tbsp Cumin
  • Salt and Pepper
  • 1 Whole Chicken or 4-5 pounds Chicken Parts

Directions:

  1. Preheat oven to 400 degrees.
  2. Combine orange juice, honey and cumin.  Whisk until well blended.
  3. Place chicken (with giblets removed!) in a roasting pan.  Pour marinade all over the chicken.  Pour inside the bird.  Loosen the skin around the breast by sliding your hand between the skin and breast.  Pour some marinade in there.
  4. Bake for 20 minutes per pound, basting every 10-20 minutes.  Let rest 15-20 minutes before carving.

 

 

You may also enjoy Rotisserie Chicken in the CrockPotLemon Herb Roasted Chicken in the CrockPot and Mojo Chicken in the CrockPot.

 

 

 

This post is part of Melt in Your Mouth Mondays, Mouthwatering Monday, Monday Mania, Mangia Monday, Make a Food”e” Friend, Mingle Monday,  Weekend Gourmet Blog Carnival,  Made By You Monday, This Weeks Cravings, Homemaker Monday, Hunk of Meat Monday, Hearth and Soul Hop, Made From Scratch Tuesday,  Tempt My Tummy Tuesday, Tuesday Night Supper Club, Delectable Tuesday, Tuesdays at the Table, $5 Dinner Challenge, Tip Me Tuesday, Tasty Tuesdays , Totally Tasty Tuesday, Tasty Tuesday Parade of Foods, Slightly Indulgent Tuesday, Domestically Divine, Tackle it Tuesday, {TITUS 2}SDAYS, Delicious DishesGratituesday, Tea Party Tuesday, Let’s Do Brunch, Tuesday Tasty Tidbits, Traditional Tuesday, What’s on the Menu, Made it on Monday, Whatcha Makin’ Wednesdays, Gluten Free Wednesdays, Real Food Wednesdays, What’s on Your Plate, What’s Cooking Wednesday, What We’re Eating Wednesday, Show and Tell,  Works for Me Wednesday, This Chick Cooks, Creative Juice, Foodie Wednesday, Healthy 2day, Inspired by You Wednesdays, Let’s Do Brunch, Cast Party Wednesday

Chicken Fajitas

Who can resist the sound of sizzling fajitas being carried to your table at your favorite Mexican restaurant?  Fixing fajitas at home may not be as much fun but they are easy and just as tasty!  I usually use leftover chicken (Ginger-Lime Chicken is my favorite!) but it doesn’t take much more time to cook some chopped chicken in a hot, oiled skillet before you add the veggies.  Serve with rice and beans.  You can buy rice or corn tortillas but Bella likes to eat her fajita on a plate with a fork.

Ingredients:

  • 1 Tbsp Palm Shortening or oil of your choice
  • 2 Onions, sliced
  • Green Pepper, sliced
  • Red Pepper, sliced
  • 1 Tbsp Taco Seasoning (Gluten-Free Recipe Here)
  • 1 Tbsp Lime Juice
  • Salt and Pepper

 

Topping Options:

  • Lettuce
  • Tomato
  • Salsa
  • Guacamole
  • Daiya Cheese

Directions:

  1. Heat oil in skillet over medium high heat.  Add onions.  Cook until soft, stirring often.
  2. Add red and green peppers, taco seasoning, lime juice and salt and pepper to skillet.  Cook just until peppers are soft, stirring often.
  3. Transfer peppers and onions to plate.
  4. Add remaining ingredients to the skillet.  Cook until liquid is almost gone.  Serve immediately.

 You may also enjoy Taco Potato.

This post is part of Melt in Your Mouth Mondays, Hunk of Meat Monday, Monday Mania, Make a Food”e” Friend, Mingle Monday, Mangia Monday, Sugar Free Sunday, Seasonal Sunday, Nifty Thrifty Sunday, Savory Sunday

Photo Credit: gkdavie