Tag Archives: Roasted Chicken

Roasted Ranch Chicken, Green Beans and Purple Potatoes

Roasted Ranch Chicken, Green Beans and Purple Potatoes

  • Servings: 2
  • Difficulty: easy
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Roasted Ranch Chicken, Green Beans and Purple Potatoes
Sunday is my day for planning the week’s meals. Lately I have been finding myself calling audibles the day of and cooking something different or picking up something instead. Because of this, I have several bags of vegetables that were planned for other dishes but were never used.

So tonight I honor all those forgotten vegetables and put them to use in a one pan roasting extravaganza. I could have gone the Italian dressing route or lemon but settled on Ranch Seasoning. I picked up a little jar of Ranch seasoning on my last Penzey Spice run. I thought I would put it to use on this experiment of a meal. Boring but healthy and tasty because roasting makes everything taste great.

Fresh Green Beans
2 chicken breasts
Purple potatoes
3 cloves of garlic
3 pats of butter
olive oil
Ranch Seasoning (Penzey’s)

1. Preheat oven to 400 degrees. Cut your potatoes into bite sized pieces and trim your green beans. Load it all up in a baking dish and top with seasoning, garlic and three pats of butter. Roast until cooked and tender which is somewhere in the 40-55 minute range.

Creamy Sun-dried Tomato and Basil Roasted Chicken Pasta

Creamy Sun-dried Tomato and Basil Roasted Chicken Pasta

  • Servings: 2
  • Difficulty: easy
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Creamy Sun-dried Tomato and Basil Roasted Chicken Pasta
Still cleaning out the Thanksgiving items and had some heavy cream that I needed to use. Earlier this week we had the mushroom asiago pasta dish. Today I wanted to pivot and punch it with some bright acidic tomato tastes. As I mentioned before, Jill is funny with chicken so I have to cut it up or butterfly it.

This turned out really well. The sun dried tomato and basil spread gives it a rich tomato flavor beyond what canned tomatoes can do. It’s much more concentrated but the cream really balances it out. The herbs make it fresh and lively. Really good dish that was simple to make and different from your typical sauce. We cleaned our bowls.
2 chicken breasts
Italian dressing

2 shallots sliced and diced
4 garlic cloves
6.5 oz Sun Dried Tomato & Basil spread (Mezzetta)
1 cup of chicken broth
½ heavy cream

Pinch of thyme
Pinch of basil
Pinch of oregano
Pinch of Red Pepper flakes
Pasta cooked in brined water

Top with fresh thyme and basil and Parmesan and/or Asiago cheese.
1. Heat your oven to a roasting temp of 400. Trim your chicken and salt and pepper your breasts. Rub Italian dressing on your chicken breasts and roast them for about 40mins. (175 degrees internal).

2. Sauce: Butter in the skillet with shallots and cook until translucent and add minced garlic. Add your herbs and seasoning and stir for a minute and then add your chicken broth. Bring to a boil and let is reduce by half. Turn down the heat and add your cream stirring.

3. Cook your pasta while your chicken is roasting.

4. Finally bring it all together by adding your roasted chicken and pasta and stir until well combined. Add your cheese and fresh herbs before serving.

Herb Roasted Chicken

Herb Roasted Chicken

Something about roasting things makes them so much better and chicken is no exception. Before fall and winter hit, I harvested some of my herbs to use and marinade the chicken. The butter and coconut oil to also help keep the bird moist. I like to put these in a baking dish small enough to keep them from just touching. I also hit it with chicken broth to keep it moist and from burning on the bottom.

Organic Chicken Breasts
1 clove of minced garlic
1tbs of GF Stone Ground Mustard
1tbs of Organic Butter/Ghee
1tbs of Coconut Oil
Chicken Broth
Kosher Salt and Pepper to taste

Marinate your chicken breasts with the mustard, melted butter and minced herbs for up to 24hrs.
In a 400 degree oven add you chicken to a smaller dish but not touching and your 1tbs of Coconut Oil and cook for 40mins – 50mins. Add chicken stock every 10mins or so to maintain moistness.

Sweet Heat Chicken

Sweet Heat Chicken

  • Servings: 2
  • Difficulty: easy
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Sweet Heat Chicken
Powering through some yard bird this week so I am trying to change up the flavors. We love roasted brussels sprouts and I had a spicy sweet combo on them so decided to replicate the theme on the chicken.

2 chicken breasts
Olive oil and butter for roasting
3 tbs of honey
1 lemon
½ tsp of cinnamon
1 tsp of cumin
2 tsp of paprika
1 tsp of “Slap ya Mama” or cayenne
1 jalapeno diced
1 poblano diced
5 green onions pureed

I marinated my breasts for 24hrs in a lemon, water, salt brine.   When ready to cook I took a foil lined sheet pan and took my marinated breast and covered them in the honey, spices, pureed onions and diced peppers. I cooked them in a 400 degree oven for about 40 mins until done (165 degrees).

Roasted Chicken with Herb Garlic Balsamic Reduction

Roasted Chicken with Herb Garlic Balsamic Reduction

  • Servings: 4
  • Difficulty: medium
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Roasted Chicken with Herb Garlic Balsamic Reduction
One of Jill’s friends is supposedly a good cook and raved about a roasted chicken recipe she has mastered. I decided to give it a try.

This turned out really nice. I was thinking the garlic might overpower the flavor profile but it really didn’t at all. It mellowed out during the roasting process and the balsamic reduction complimented the garlic and herbs. If you are not into a whole bird you could easily accomplish the same with just breast or your preferred cut.

1 Roasting Chicken
2 Yellow onions quartered
40 Cloves of garlic
2 tbs of chopped Rosemary
1 tbs of fresh chopped Thyme
2 cups chicken broth
1 cup balsamic vinegar
2 tbs olive oil
2 tbs butter
Kosher Salt and Pepper

1. Heat the oil and butter in a large skillet. Add the onions and cooks for about 3 mins and then add your garlic. Cook until browned. Set aside skillet for the sauce.

2. Fill the cavity of you chicken with the onions and garlic mixture. Place it in a Roasting pam and brush with the oils left in the skillet. Add ½ cup of broth to the pan and roast at 400 for 1 hour.

3. After an hour remove to add a cup of chicken broth. Going forward you will want to occasionally baste the bird with the sauce every 15 mins until the interior reaches 165 degrees. When it does pull it out and set it aside.

4. Back to the skillet you used first for the onions and garlic. Add the broth from the pan including the onions and garlic inside the bird. Also add the last ½ cup of broth and ½ cup of balsamic vinegar. Bring to boil and reduce by half and then finally add your last ½ cup of balsamic vinegar and allow it to thicken. Add your chicken to the skillet and baste it really well. Serve hot.


Roasted Chicken Gouda Avocado on Sourdough with Siracha Onion Mayo


NFL Sunday Sandwich. My newly adopted team is Cleveland but they never show them down here and plus Johnny isn’t playing yet so I am stuck with the Cowboys. Pretty good comeback I must say. Was making cheese enchiladas tonight so a sandwich seemed about right for lunch.

Chicken Breast
Dukes Mayo with green onion on Sriracha
Baby Gouda
Tomatoes sliced thinly
Crispy bacon
sliced Avocado

Roasted Brined Bock Chicken

Roasted Brined Bock Chicken

  • Servings: 3-4
  • Difficulty: easy
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Roasted Spicy Brined Chicken
Roasted Spicy Brined Chicken

Due to traveling last week, I picked up a summer cold. I was craving chicken but didn’t want chicken soup. I decided to roast up a chicken because they always end up juicy and perfect. Something about roasting is magical.

1 Whole chicken
1 Beer (Shiner Bock)
2 tbs Tabasco or Pepper Sauce
½ cup Italian Dressing (for mopping)
1/4 cup Kosher Salt
1 tbs Black pepper
1 tbs Fresh thyme
1 tps Sage
2 tbs Butter
6 cups Chicken Stock


1. Remove the spine and giblets from the chicken and use them to create fresh chicken stock. (water, chicken, salt, and if you have onions, carrots, celery add them to pot, bring to boil and simmer to reduce to concentrate the flavor.
2. Take your split chicken and in a large container or ziplock add everything but the butter and brine for at least 24 hrs.
3. Put the chicken in a baking dish, rub butter under the skin and salt & pepper. .
4. Roast at 400 degrees with mopping of Italian dressing to keep it moist. (every 15mins) when juices run clear or the thickest part tops 165 degrees.

Roasted chicken and fingerling potatoes
Roasted chicken and fingerling potatoes