May 1st, how did that happen? April seemed to kind of drag and then bam! But I'm happy because the sun will be out more often, I hope. The flowers are continuing to bloom, everywhere. So expect to see a lot of flower and bloom photographs, here and elsewhere.

And did I mention the sun? Oh the sun, I think it was on strike during March and April. I heard that this past March was the darkest, in the Vancouver BC area since 1951 when records started to be kept. I knew it wasn't me just feeling depressed, it was dark for 7-10 days at a time.

Anyway, I'm off. Have a great Monday & week. You can keep up with what I'm doing during the rest of the week by following the links below.✌️

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Till next time,

Nadia

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. A paper towel or a clean kitchen cloth would work well. 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


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Till next time,

Nadia