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Healthful Living / Natural Treatments
roast chicken
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<blockquote data-quote="LittleDudesMom" data-source="post: 664275" data-attributes="member: 805"><p>It's a week past but you still cook so....</p><p></p><p>In the summer, one of my favs is cut put the chicken (although I don't keep the skin on), put it in a bowl with a little salt, pepper, paprika, thyme and olive oil - stuff I'm sure you have in the cabinet. Actually works best with dried Thyme. Put the chicken in a large baking dish. Take the same bowl and chop 4 fresh tomatoes, 2 bell peppers (I use an orange and yellow one because the colors look great with the tomato!), 4 cloves of garlic, a little lemon juice and some peppers (poblanos if you don't like spice, jalapeños (fresh) if you like a nice spice, 2 small chilis if you love heat). Cook for 30-40 minutes on 450 uncovered. The chicken and the tomatoes create a lovely liquid and the chicken comes out aromatic and juicy every time! Takes 10 minutes to prep. Less than an hour from cutting board to table and looks lovely! </p><p></p><p>Add a nice tossed salad and it's a complete meal with wonderful summer veggies!</p><p></p><p>Another idea. If you have one of those real or fake large enamel dutch ovens - cut up your chicken, sprinkle very generously with paprika (I use a mix of sweet and spicy papkika), brown the exterior in coconut oil that you have heating in the dutch oven, add a lot of chopped onions, cover dutch oven and place in a 350 oven till done - delish!</p><p></p><p>One more of our favs, large chop about 6-8 shallots (1/4), cut in small clusters about 1 pound of black black seedless table grapes (I know this sounds strange but, trust me, it's really good-small bunches like 4 or 5 in a bunch), 12 baby fingerlings whole or baby yukons halved (I have done this without the potatoes). Put veggies and grapes in large baking dish, sprinkle with a little olive oil, S&P, and a little thyme and rosemary. Cut up your chicken and rub with olive oil, rosemary, thyme, S&P. Add the chick on top of the veggies. Drizzle a little bit of balsamic on the top and bake uncovered at 350 for 50 minutes. I actually do this a lot in the fall and I get those large packs of chicken thighs at BJ's or when they are on sale. The thighs work great in this dish because they are so moist. </p><p></p><p>Hope this gives you some ideas. All of them are really fast to prepare, less than 15 minutes so they are prep and cook in an hour.</p><p></p><p>Sharon</p></blockquote><p></p>
[QUOTE="LittleDudesMom, post: 664275, member: 805"] It's a week past but you still cook so.... In the summer, one of my favs is cut put the chicken (although I don't keep the skin on), put it in a bowl with a little salt, pepper, paprika, thyme and olive oil - stuff I'm sure you have in the cabinet. Actually works best with dried Thyme. Put the chicken in a large baking dish. Take the same bowl and chop 4 fresh tomatoes, 2 bell peppers (I use an orange and yellow one because the colors look great with the tomato!), 4 cloves of garlic, a little lemon juice and some peppers (poblanos if you don't like spice, jalapeños (fresh) if you like a nice spice, 2 small chilis if you love heat). Cook for 30-40 minutes on 450 uncovered. The chicken and the tomatoes create a lovely liquid and the chicken comes out aromatic and juicy every time! Takes 10 minutes to prep. Less than an hour from cutting board to table and looks lovely! Add a nice tossed salad and it's a complete meal with wonderful summer veggies! Another idea. If you have one of those real or fake large enamel dutch ovens - cut up your chicken, sprinkle very generously with paprika (I use a mix of sweet and spicy papkika), brown the exterior in coconut oil that you have heating in the dutch oven, add a lot of chopped onions, cover dutch oven and place in a 350 oven till done - delish! One more of our favs, large chop about 6-8 shallots (1/4), cut in small clusters about 1 pound of black black seedless table grapes (I know this sounds strange but, trust me, it's really good-small bunches like 4 or 5 in a bunch), 12 baby fingerlings whole or baby yukons halved (I have done this without the potatoes). Put veggies and grapes in large baking dish, sprinkle with a little olive oil, S&P, and a little thyme and rosemary. Cut up your chicken and rub with olive oil, rosemary, thyme, S&P. Add the chick on top of the veggies. Drizzle a little bit of balsamic on the top and bake uncovered at 350 for 50 minutes. I actually do this a lot in the fall and I get those large packs of chicken thighs at BJ's or when they are on sale. The thighs work great in this dish because they are so moist. Hope this gives you some ideas. All of them are really fast to prepare, less than 15 minutes so they are prep and cook in an hour. Sharon [/QUOTE]
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