I love, love, love roasted chicken. I think my posts here have proven that! If I could eat fried chicken and get away with it, that would be my recipe of choice for this little bird, but roasted comes in at a close second. I have always put herbs inside the cavity of the bird, but recently I read about making a mixture of herbs and rubbing them on the skin of the bird. So…
- 1-2 Tablespoons of chopped herbs – Fresh rosemary, sage and thyme
- 1 Tablespoon of salt (kosher is best)
- 1 Teaspoon of pepper
Add 2-3 tablespoons of olive oil and then rub the mixture over the entire cleaned and dried chicken.
Place on a roasting pan and roast at 375 – 400 degrees until the meat thermometer registers 165 degrees. Let the chicken rest 10 minutes before slicing.
This makes the skin golden brown and crispy and really flavorful! Okay, so it’s not the healthiest part of the chicken, but if you’re not going to fry it, you might as well enjoy the flavor baked into the skin! Yum!
I also put potato wedges in another pan, tossed them with olive oil and roasted them for about 50 minutes in the same oven where the chicken was roasting. This makes the potatoes crispy instead of soft like when you roast them with the chicken. I liked them better this way! Add a little fresh parsley when you take them out of the oven. I added them to the platter with the chicken.
I posted about these little rolls once before, but if you haven’t made them yet, you are missing one of the quickest and tastiest little breads. These are Parmesan Garlic knots. So simple and so good!
Tortillas shells (size of your choice)
Spray pan with cooking spray. I also like to spray the tortilla shell – it makes them nice and crispy. Place in skillet on medium heat. Add ingredients to one half of the quesadilla, then fold over. Cook until lightly browned. Flip over and brown other side. Serve with sour cream.
One more recipe – a breakfast one to share from the past week – Blackberry French Toast. ~Sigh~ this is heavenly. French toast is my favorite breakfast food, and I had the delight of having this blackberry version while on vacation a couple of years ago. Here’s the way I make it:
Enough milk added to make a batter for dipping – maybe 1/2 cup
Dash of vanilla
Mix eggs, milk, and vanilla in a shallow bowl.
Slice French bread into 1 inch pieces. Dip bread in batter; flip bread and then lay blackberries on top of the bread slice.
Place second piece of bread that has been soaked with the egg mixture on top. Press bread together. Place in a skillet with cooking spray and/or canola oil. Brown on both sides. Sprinkle with powdered sugar and garnish with more berries. Serve with syrup.
That’s what’s been cooking here. What have you made lately, and how do you disguise leftovers?
From my parsonage kitchen,