Sheet-Pan Roasted Chicken and Veggies

June 11, 2018June 10, 2018 RefreshHer9 Comments

BBQ Rub chicken 1a

Roasted chicken is one of my all-time favorite dishes. From the crispy skin to the savory and juicy meats, it’s just a perfect dinner in my eyes. Even better is when you roast chicken pieces. It’s super easy, and you can make just enough for your family without having to roast a whole bird. This is one of those great sheet-pan dinners. I added a salad and bread and it was perfect.

I took this recipe from Southern Living. and used one GIANT Chicken breast, and also reduced the amount of veggies. Friends, this is so good, I almost guarantee you will love it!! I roasted the Chicken with carrots and potatoes in the pan, too. You could change that out if your don’t care for one or the other. Butternut squash and red onions would be good, too!

bbq rub chicken 4 — Those crispy vegetables and the savory, juicy chicken are absolutely delicious!

BBQ Rub Roasted Chicken Breast

4 teaspoons dark brown sugar
1 tablespoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
5 teaspoons kosher salt, divided
2 1/2 teaspoons black pepper, divided
2 (4- to 5-lb.) whole chickens – I used one large bone-in chicken breast
3 tablespoons olive oil, divided
1 1/2 pounds small red potatoes, halved
1 (8 oz.) package baby carrots
1 tablespoon chopped fresh flat-leaf parsley

Step 1

Preheat oven to 375°F. Stir together first 5 ingredients, 4 teaspoons of the salt, and 2 teaspoons of the pepper. Remove necks and giblets from chickens, and reserve for another use. Pat chickens dry.

Step 2

Sprinkle 1 teaspoon brown sugar mixture inside cavity of each chicken. Rub 1 tablespoon olive oil into skin of each chicken. Sprinkle evenly with remaining brown sugar mixture; rub into skin. Tuck wing tips under.
Step 3
Toss together potatoes, carrots, remaining 1 tablespoon olive oil, remaining 1 teaspoon salt, and remaining 1/2 teaspoon pepper. Spread potato mixture in a single layer in a 17- x 12-inch rimmed baking sheet. Place chickens, breast side up, facing in opposite directions (for even browning), on top of potato mixture
Step 4
Bake in preheated oven until a meat thermometer inserted in thickest portion of thigh registers 165°F, 1 hour to 1 hour and 15 minutes. Cover and let stand 10 minutes before slicing. Stir parsley into vegetables.

bbq rub chicken 2 — I love using this thermometer that will alert me when the chicken has reached 165 degrees. I’ve been over-baking in the past for fear of having under-cooked chicken! Now the chicken stays juicy instead of drying out! I found it at Williams and Sonoma. It’s become a favorite kitchen tool!

Chef’s Notes – I can’t wait to try this with my leftovers!

Toss together 2 heads chopped romaine lettuce; 1 cup thinly sliced cucumber; 2 cups halved cherry tomatoes; and 1 avocado, cut into wedges. Top with sliced leftover BBQ Rub Roasted Chicken. Serve with your favorite buttermilk dressing.

Prepare ahead tips: This would be an easy dish to prepare ahead of time. Prep the chicken with the oil and rub, then cover and refrigerate. Cut up the veggies and put in a bowl of water, but don’t add them until just before you put the chicken in the oven. You’ll have dinner in the oven in minutes by simply draining the vegetables and drying with paper towel, then adding the oil. Place the chicken on the pan and place into the oven! Bake. Enjoy!

This recipe will be on a regular rotation at our house! Hope you’ll try it!

Denise Signature 150 px

Chicken · Fast meal · freezer · main dish

Getting the Most Out of a Deli-Purchased Chicken

March 5, 2018March 5, 2018 RefreshHer4 Comments

chicken-pot-pie-3

When was the last time you went to the grocery store or Sam’s Club and picked up one of these rotisserie chickens from their deli? Recently a friend brought one to me at a busy time and it was such a blessing!

Image result for deli rotisserie chicken

They are usually about $5 and are a great easy, delicious meal straight from the container. You might slice the meat and serve:

Potato Salad
Green Beans
Salad

It’s a wonderful busy night dinner.

However, if there are only two or three, you’ll have leftovers, but probably not enough to serve slices of meat again. What do you do with the remains without wasting it? I have a couple of ideas to help you get the most out of that $5 bird! Last week when I had that chicken, here is all the ways that it provided for us –

Chicken Salad – If you have enough white meat left, you could mix up the ingredients for lunch tomorrow! This made for a delicious lunch!
Add:

White meat Cubes
Grapes
Pecans
Celery
Dressing – I mix together
- Mayo
- A little sour cream
- Cinnamon

Served on bread or crackers, it totally transforms a rotisserie chicken into a whole new meal.

Chicken Pot Pie – You can use white meat, dark meat or a combination of both. It only takes 1 1/2 Cups of chicken – or you could use 1 cup and add more veggies!

chicken pot pie 2

I make a low-fat version of Chicken Pot pie that is equal to any high fat version!

Don’t be afraid to alter the vegetables to what your family likes. Changing that will not change its deliciousness!

Crust:
1 1/4 Cup all-purpose flour
1/4 tsp salt
1/4 cup shortening
4-5 Tbl cold water

Mix dry ingredients. Use a pastry cutter or fork and cut in shortening until mixture resembles fine crumbs. Add water, 1 tbl at a time, until all dough is moistened. Form dough into ball.

On a lightly floured surface, flatten the ball of dough with hands. Roll dough into a 13 x 8 1/2 inch rectangle. Cover pastry and set aside.

Filling:

1 cup slices fresh mushrooms
1/2 cup chopped onion
1 12 oz. can evaporated skim milk
1/4 cup all-purpose flour
1/4 cup (or more) chicken broth
1 tsp instant chicken bouillon granules
1/2 tsp dried sage, marjoram, or thyme (thyme is my favorite!)
1/8 tsp pepper
1 10-oz package frozen peas & carrots
1 1/2 cups chopped cooked chicken

Spray a cold medium saucepan with nonstick coating. Add mushroom and onion. cook and stir over medium heat about 4 minutes or till the onion is tender but not brown.

Meanwhile reserve 1 tbl of the milk. Set aside. In a small mixing bowl gradually stir the remaining milk into the flour till smooth. Stir into vegetable mixture in the saucepan. Stir in the water, bouillon granules, sage, marjoram or thyme: and pepper. Cook and stir till thickened and bubbly. Stir int he frozen peas and carrots and chicken.

Transfer mixture to a 12 x 7 1/2 x 2 inch baking dish. Place pastry over chicken mixture. Fold under edges. Crimp edges of pastry with a fork. Brush pastry with reserved milk.

Bake in a 375 degree oven for 30 minutes or till the chicken mixture is heated through and the pastry is golden brown. Makes 5 servings.

Chicken pot pie 3

This pie is so good, friends! You could even assemble it and pop it into the freezer for another day!

Now, at this point I had stripped most all of the meat off the carcass. Was it ready for the garbage? No! DON’T THROW THAT CARCASS IN THE TRASH CAN YET!! There’s one more GREAT WAY to use that chicken!

Chicken Stock – No need to purchase cans or boxes of this in the store if you have a chicken carcass in your fridge!

Here’s the recipe and method I use to make chicken stock. Let me add one more thought – I have learned that it’s even easier to make it in the crock pot so I don’t have to babysit it. I do the very same thing, only pop it into the crock pot and cook it all day long. The house smells amazing and I have about 8-10 cups of chicken stock when it’s finished! Look how rich that broth is!

chicken broth

I pour it into small baggies, then put them in a large Ziplock bag and freeze them.

You could also just cube the meat off and freeze it in small freezer bags ready for soup, enchiladas or quesadillas,

The possibilities are endless, and also so convenient because the chicken is already cooked. You know, you might even consider buying TWO rotisserie chickens just so you can make so many great meals so easily!

When was the last time you enjoyed a rotisserie chicken? What else do you do with yours?

With love from my country kitchen,

Denise Signature 150 px

Chicken · grilling

What’s Cookin’ in the Country?

September 22, 2014July 21, 2025 RefreshHer7 Comments

Food communicates love – at least in our family. It lets our family or guests know that we cared enough to create the meal or dish that would please their taste buds and appetites.

My husband had been away on a trip for a few days, and to let him know how glad I was to have him home, I baked up a batch of Ultimate Ginger cookies – one of his favorite cookies he gets at a bakery we frequent. He was a happy guy! Actually I was pretty happy, too! These are an old-fashioned cookie with a soft chewiness that is irresistible.

While my husband was on his trip to Amish Country, he found HUGE red peppers for 50 cents each! He brought home a bag full, so I used them to make an old favorite recipe for Chicken Fajitas. The homemade marinade makes the chicken breasts so moist and flavorful! I’ve shared a baked fajita recipe that’s good if you’re short on time, but the recipe I’m sharing today is the BEST FAJITA RECIPE!

For our Sunday dinner of Chicken Fajitas, I added a salad and salad dressing I’d seen on Pioneer woman. I get weary of a regular Tossed Salad, and this was just the ticket for a great change! Greens, crisp apple cubes, pecans, Feta (or Blue Cheese) all mix together and are tossed with a delicious homemade vinaigrette dressing. It’s super fresh tasting salad!

We had the Ginger cookies for dessert. These were chewy, huge, and wonderful! All you need is a glass of milk or a cup of coffee for dunking, and you have not only the ultimate cookie, but the ultimate dessert!

My Sunday menu:

Chicken Fajitas

Fresh Corn cut off the cob

Apple & Green Salad w/ Dijon vinaigrette

Ultimate Ginger Cookies

Fajita Marinade

1/4 C oil

1/4 C white vinegar

1/4 C water

1/4 C soy sauce

3 T lemon juice

2 T lime juice

1/4 tsp garlic powder

Mix and pour over chicken breasts. Let marinate a couple hours or overnight.

You can grill the chicken or do it on the stove top. Either way, the chicken will have a delicious flavor from the marinade. I save some of the marinade for the peppers and onions and marinate them in a separate dish. Cook chicken first, keep warm. Cook peppers and onions. Serve warm with tortillas, cheese, and sour cream.

Green Apple Salad with Dijon Vinaigrette Dressing – Pioneer Woman

Ingredients
12 ounces, weight Salad Greens (spring Mix)
2 whole Apples, Cored And Sliced Very Thin
1/2 cup Pecan Halves
1/4 cup Dried Cherries
6 ounces, weight Blue Cheese, Cut Into Chunks – I used Feta
1 Tablespoon (heaping) Dijon Mustard
1 Tablespoon Maple Syrup (more To Taste)
1 teaspoon Apple Cider Vinegar (more To Taste)
1/4 cup Olive Oil
Salt And Pepper, to taste
Preparation Instructions
Add greens, apple slices, pecan halves, dried cherries, and blue cheese chunks into a large salad bowl.
In a small jar, mix Dijon, maple syrup, vinegar, olive oil, and salt and pepper. Put the lid on the jar and shake well to mix.
Pour a little salad dressing over the top of the salad and toss to combine. Taste salad and add more salad dressing to taste.

Ultimate Ginger Cookies, by Ina Garten

Ingredients
2 1/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon kosher salt
1 cup dark brown sugar, lightly packed
1/4 cup vegetable oil
1/3 cup unsulfured molasses
1 extra-large egg, at room temperature
1 1/4 cups chopped crystallized ginger (6 ounces)
Granulated sugar, for rolling the cookies

Directions
Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.

In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt and then combine the mixture with your hands. In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Turn the mixer to low speed, add the egg, and beat for 1 minute. Scrape the bowl with a rubber spatula and beat for 1 more minute. With the mixer still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2 minutes. Add the crystallized ginger and mix until combined.

Scoop the dough with 2 spoons or a small ice cream scoop. With your hands, roll each cookie into a 1 3/4-inch ball and then flatten them lightly with your fingers. Press both sides of each cookie in granulated sugar and place them on the sheet pans. Bake for exactly 13 minutes. The cookies will be crackled on the top and soft inside. Let the cookies cool on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely.

Which of these recipes would tell your family or guests that you care? I hope you’ll put it on your menu for this week! It’s okay to choose a recipe for your taste buds too! I think I’d have a hard time saying which of these recipes is my favorite! They’re all winners in my cookbook!

With love from my country kitchen,