Recipes

This is one of my favourite variations of oven baked chicken. This chicken recipe is also great on the grill or slow-cooked on the BBQ. Watch me make it here.

What are your favourite herbs to use on chicken? Let me know in the comment section.

Baked Herb Chicken

Category: Entree

Baked Herb Chicken

Ingredients

  • 4-6 chicken thighs, bone-in, skinless
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1/2 tsp dried turmeric
  • 1/2 tsp dried thyme
  • 1/2 tsp dried basil
  • 1/4 tsp dried rosemary
  • 1/2 tsp dried oregano
  • salt & pepper to taste. You can start with 1/4 of pepper
  • 1 small white onion or your favourite onion, roughly chopped. About 1/2 cup.

Instructions

  1. I cleaned & brined my chicken breasts. That will add time to the process, so at the very least rinse your cleaned and trimmed chicken pieces, under running cold water.
  2. Add all of the above ingredients, mixing well. Place in a clean bowl.
  3. Cover & refrigerate for at least 1 hour or up to 48 hours.
  4. Preheat oven to 375°F/190°C.
  5. Remove from fridge 30-60 minutes before cooking.
  6. Place chicken & onions in/on a prepared baking pan/sheet. Add 1/4-1/2 cup of cold water to the dish before placing in oven.
  7. Bake for 40-ish minutes. Turning once & basting the chicken halfway through.
  8. I like my poultry to have a deeper colour so during the last 5-7 minutes I turn the heat up to 425°F/220°C. Or you can leave the oven at the original temperature for the remainder of the cooking time.
  9. You are looking for an internal temperature of 165°F/75°C. Make sure that the thermometer is not touching the bone of the chicken.
  10. Serve hot or warm & enjoy!

Notes

Turn this into a one pot meal by adding potatoes, carrots or your favourite root vegetable. Cut them to the same thickness as your chicken pieces.

*This recipe is also great on the grill. Just make sure to pat the excess liquid before placing it on a prepared grill. I would cook the chicken pieces on the top grill rack.

*This recipe is also great on the BBQ. Slow cooked to lock in all of those flavours, with the addition of that wonderful smoky flavour.

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http://nadiadonella.com/2017/04/26/baked-herb-chicken/

*I would increase the rosemary for both of these cooking methods, to 1 tsp. The rosemary will help to counteract any carcinogenic effects that grilling can cause. Learn more at, http://bit.ly/2pfIj1O & http://bit.ly/2q1TGdL (This is just a suggestion. I am not a scientist or a medical professional.)


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Some ingredients that I use online:
Yupik Mediterranean Fine Sea Salt, 1 Kilogram
Frontier Natural Products Coop Bulk Peppercorns, Black Whole Pouch, French/English, 39-Gram
Club House Organic Rosemary Leaves 14g
Club House Organic Oregano Leaves 11g
Splendor Garden Organic Basil, 15gm (Packaging may vary)
Splendor Garden Organic Turmeric Powder, 454gm
Club House Organic Paprika 40g
Club House Organic Thyme Leaves 20g
Club House Organic Garlic Powder 57g


➜Previous video: Carrot & Apple Salad - 2 Versions recipe/video

(This post is not sponsored but does contain affiliate links.)

Till next time,

Nadia

This Apple & Carrot Salad is easy, quick & delicious! It's a perfect accompanist to any meal, or take along to a potluck dinner. Try one or both of these versions. Watch me make it here.

Do you have a favourite Spring or Summer salad? Let me know in the comment section.

Carrot & Apple Salad – 2 Ways (1 is Vegan)

Category: Salad

Carrot & Apple Salad – 2 Ways (1 is Vegan)

Ingredients

  • 3 medium apples, chopped or thinly sliced
  • 3 cups of shredded carrots
  • Dressing for version 1
  • 1/2 cup plain yogurt
  • 2 rounded tsp mayo
  • black pepper to taste
  • 1 tbsp cilantro, dried or fresh
  • 2 tbsp lemon juice or wine vinegar. Or half & half.
  • Dressing for version 2
  • black pepper to taste
  • 1 tbsp cilantro, dried or fresh
  • 2 tbsp lemon juice or wine vinegar. Or half & half.
  • 1-2 tbsp honey or a honey substitute

Instructions

  1. In a medium bowl add your cleaned, peeled & shredded carrots. If the carrot skin is free of blemishes I don't peel them.
  2. Add the remaining ingredients and mix well.
  3. Chop or slice your cleaned & cored apples. Skin on or skin off.
  4. Add the apples to the bowl. Mix well.
  5. You can serve this right away but for the best flavour, cover & refrigerate for at least 3 hours.
  6. Remove from the fridge 20-30 minutes before serving. Unless it's a super hot day or you like your salads very cold.

Notes

You can add toasted sliced almonds. Raisins. Coconut (fresh or dried/shredded or peeled). Or your favourite seed, toasted, such as pumpkin or sunflower. Add just before serving except the raisins. They can be mixed in with the rest of the salad.

Instead of honey you can use maple syrup, agave or a fruit sweetener. Or simply omit the added sugar.

No lemon or wine vinegar? Substitute apple cider vinegar.

If you like spice you can add more black pepper. Or use .5-1 tsp of dried chili flakes.

Instead of cilantro you can use parsley or thyme. Use .5-1 tsp of dried thyme. It's a powerful herb.

Use your favourite apple. Sweet or tart. I used Ambrosia apples in this video.

Make this the night before you are serving it, so all of the flavours can blend & intensify.

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http://nadiadonella.com/2017/04/12/carrot-apple-salad-2-ways-vegan/


Use my referral link below to earn back money while you shop! It doesn't cost a single penny more. Your financial/personal information stays between you & the company that you shop/save with! Every bit counts! Thank you!Ebates.ca

Some ingredients that I use online:

Club House Cilantro Leaves, 138 Gram
Frontier Natural Products Coop Bulk Peppercorns
Hellmann's Vegan Dressing & Sandwich Spread 710mL


➜Previous video: Oven Roasted Sweet Potato (White Flesh Variety) - Vegan recipe/video

(This post is not sponsored but does contain affiliate links.)

Till next time,

Nadia