Category Archives: Chicken/Poultry


Chicken Pot Pie

This Chicken Pot Pie recipe is savory and rich.
Warms your soul on a cold night.  It’s easy and can be frozen for a quick work night meal.
Using packaged pie crust makes this ready to bake in minutes.
But the best is to make my “Perfect Pie Crust” recipe if you have the time.

Chicken pot pie
Chicken pot pie
Chicken-pot pies
Chicken-pot pies

1 cup carrots, diced
1 cup frozen pearl onions
1/2 cup frozen petite peas
1 TSP parsely
32oz low sodium chicken stock
3 cups cooked chicken, white or dark meat or mixed
2 TBLS heavy cream
2 TBLS butter
3 TBLS flour
1 egg, beaten
1 pkg prepared pie crust (my preferred brand is “Immaculate”)
Salt & pepper to taste

Preheat oven to 375.
In a frying pan saute the carrots with the butter for 5 minutes then add the onions and peas. Heat for another 5 minutes.
In a  large pot heat all but 1 cup of the stock. Add the chicken, parsley and veggies. Simmer covered for 5 minutes.  Stir the flour into the reserved cup of stock at room temperature. Add the stock and flour mixture to the pot. Add the cream and simmer for a few minutes until the sauce begins to thicken.
Roll the dough out and cut to the size you like.  Pictured I made a single crust on a 5″ corning bakeware and a double crust in a 5″ tin pie pan. Fill the pie/bakeware and top with the crust. Trim the side and cut a square in the top of the crust.  Brush with the beaten egg.
You can also make this in a casserole dish for a shared pot pie.
Bake at 375 for 25-30 minutes.
Makes four 5″  pie/bakeware pies or one 10×10 casserole.

Pork Chops with Apple Stuffing

This Pork Chops with Apple Stuffing recipe is tasty and easily serves a crowd.
Another option is to use the stuffing and roll it up in chicken or turkey thin sliced cutlets.

Pork Chops with Apple Stuffing
Pork Chops with Apple Stuffing

1 TBLS chopped onion
1/4 cup butter, unsalted
2 cups soft bread cubes
1 cup finely chopped apple
1/4 cup finely chopped celery
2 TSP minced fresh parsley
1/2 TSP ground sage
1/2 TSP salt, divided
4 bone-in pork loin chops,1-1/2 inches thick
Dash of pepper
1 TBLS vegetable oil

In a small frying pan, saute onion and celery in butter until tender. Remove from the heat; add the bread cubes, apples, sage, parsley and 1/4 teaspoon salt and mix well.
Cut a pocket in each chop by making a horizontal cut through the meat almost to the bone. Sprinkle inside and outside with pepper and remaining salt. Spoon stuffing loosely into pockets.
In a large frying pan, brown the chops on both sides in oil. Place in an ungreased large baking dish, I use my corning ware covered dish. Cover and bake at 350° for 30 minutes. Uncover; bake 30 minutes longer or until a thermometer reads 145°. Let meat stand for 5 minutes before serving.

Classic Chicken Salad

This Classic Chicken Salad recipe has minimal ingredients allowing the chicken flavor to be the focus. Serve it over salad greens, on bread or stuffed in an avocado or a hollowed tomato!
If you like you can add sliced almonds, walnuts, grapes or anything else.

Classic chicken salad
Classic chicken salad

2 cups cooked chicken, skin removed, cubed or shredded, any mix of white or dark meat (for quick and easy  buy a roasted chicken)
1/2 cup celery, rough or finely chopped
1 TBLS onion or scallion, finely chopped
1/2 to 1 cup mayo, use depends on your preference
Salt & pepper to taste

Mix the chicken with all other ingredients.
Chill and serve.

Chicken or Veal Cutlets Milanese Style

This Milanese style recipe is classic Italian in that so much Italian food is just simple tastes. You can make this with chicken or veal. If you choose veal be sure it is top quality and very light pink in color. Veal Cutlets Milanese Style or Chicken Cutlets Milanese Style are served simply with lemon wedges.

Chicken cutlets Milanese
Chicken cutlets Milanese

1 LB chicken or veal cutlets pounded thin
2 eggs, beaten
1 cup flour
1 cup plain bread crumbs
1 TSP dried basil
1 TSP dried thyme
Salt & pepper
1 cup vegetable oil
6 lemon wedges

In a shallow dish, beat eggs and season with salt and pepper. Pour flour into another shallow dish. Mix together the bread crumbs, basil and thyme in a third shallow dish. Have ready one large plate.
Season the cutlets with salt and pepper. Working with 1 piece of cutlet at a time, dip it first in the flour, shaking off excess. Next, place the floured cutlet into the beaten eggs, coating completely. Place the cutlet into the bread crumb mixture and gently press crumbs into the cutlet. Set aside on large plate and continue with remaining cutlets.

Preheat your oven on 200. In a large skillet, heat the oil to 375 degrees F. Have ready a baking sheet fitted with a rack. Carefully place 2 pieces of breaded cutlet in the hot oil and fry until golden brown on both sides, about 6 to 8 minutes total. Chicken should be cooked through but the veal can be pink in the center.
Place cooked cutlets on the rack in the oven to keep warm.
Continue with remaining cutlets.

Serve with lemon wedges.

Buttermilk Fried Chicken

Buttermilk fried chicken recipe is finger lickin good !!  The buttermilk makes all the chicken pieces moist and tender. Marinate the chicken in the buttermilk for at least 6 hours and up to 2 days refrigerated. There are many many recipes for fried chicken but this one is my favorite.

homemade Buttermilk Fried Chicken
homemade Buttermilk Fried Chicken


2 cups buttermilk
3 eggs, beaten
8-12 pieces of chicken with skin and bones; breasts (if they are lrg cut them in half), thighs, legs and wings
3 cups all purpose flour
2 x 1/2 TSP salt
1 and 1/2 TSP Cayenne pepper
1 TSP sweet Paprika
2 x 1/2 TSP poultry seasoning (Bell is one brand)
3 cups canola oil mixed with 1 cup peanut oil

Marinate the chicken AT LEAST 6 HOURS TO TWO DAYS BEFORE. In a gallon size resealable plastic bag combine the buttermilk, 1/2 TSP salt,  1/2 TSP cayenne pepper and 1/2 TSP poultry seasoning.  Add the chicken. Use two bags if you need to, just split the milk mixture in two. Refrigerate.
Heat the oils in a large iron fry pan or in a deep fryer to 350. Use a deep-fry thermometer if you can or test the heated oil by putting a pinch of flour into it and if it sizzles its ready.
In a large bowl combine the flour, remaining 1 TSP cayenne pepper, 1/2 TBLS salt, 1/2 TSP poultry seasoning and the paprika.
Dredge the chicken pieces one at a time into the flour and then into the beaten eggs and then into the flour again. Shake off any excess. Carefully add the chicken pieces into the hot oil leaving some room around them to cook. Turning them about every 10 minutes until they are golden brown and the juices run clear, about 175 degrees. Place cooked chicken on a rack to drain. Repeat this 2-3 times more until all the chicken is cooked.

**use all wing pieces to make a great appetizer

Chicken Parmigiana

This Chicken Parmigiana is very easy to make and once the sauce is ready it only takes 30 minutes to prepare. Serve it alone, with pasta or on Italian bread as a sandwich. You can also change the cutlets to veal, it’s the same process for cooking. But be sure to buy a good quality veal otherwise they will be tough.

Chicken parmigiana
Chicken parmigiana

Make my Marinara sauce or use sauce left over from a Traditional Sunday sauce that had meat in it. The flavors work well with either.
If you really are pressed for time then use the best quality jarred sauce, like Barilla.

6 Chicken breast cutlets or veal, pounded thin
2 eggs, beaten
1/1/2 cups Italian flavored bread crumbs
1/2 cup grated Parmesan cheese
1 TSP of each; dried parsley, dried basil and garlic powder(not salt)
1 cup shredded mozzarella cheese
2 cups Tomato sauce from the above selection
1/2 cup canola oil mixed with half olive oil

Preheat the oven to 350.
Mix the parsley, basil, garlic powder and about 2 TBLS of the Parmesan cheese together and set aside. Heat half of the oil in a large frying pan on medium heat. Dip the cutlets into the beaten egg and then into the bread crumb mixture coating them on both sides. Place the cutlets in the frying pan so they have some room between them and fry until lightly brown. Unless you have a very large frying pan (then use all the oil) you will probably need to do this twice. Add the left over oil to the pan and let it heat in between frying more cutlets. Place the cooked cutlets on a paper towel to absorb any excess oil. In a large baking pan place a few TBLS of sauce and then top it with a cutlet. Repeat this until all cutlets are in the pan. Place a few more TBLS of sauce on top of each cutlet and sprinkle with the remaining Parmesan cheese and spread the mozzarella cheese over that. Cover with a lid or foil. Bake for 15-20 mins or until the cheese is melted and sauce is just slightly bubbling.


**to make this health friendly use half the Parmesan cheese and use part skim mozzarella cheese.

Matzo Ball Soup

This Matzo ball soup is a Jewish classic dish. So good if you make the matzo balls, which are a dumpling, light and fluffy.
Start out with making my Chicken Soup recipe.
Serve with the chicken shredded, some of the veggies and fine egg noodles if you like, poured over the cooked matzo balls.

matzo ball soup
matzo ball soup

Matzo Ball mixture;
3 large eggs, beaten
3/4 cup Matzo meal
1/4 cup chicken fat called “schmaltz” or vegetable oil
3 TBLS club soda
11/4 TSP kosher salt

Mix eggs, matzo meal, schmaltz or vegetable oil, club soda, and salt in a medium bowl (mixture will resemble wet sand; it will firm up as it rests). Cover and chill at least 2 hours.
Mixture can be made 1 day ahead. Keep chilled.
Bring a large pot of well-salted water to a boil. Scoop out 2-tablespoonful portions of the matzo ball mixture and, using wet hands, gently roll into balls.
Add matzo balls to water and reduce heat so water is at a gentle simmer (too much bouncing around will break them up). COVER the pot and cook matzo balls until cooked through and starting to sink, 20–25 minutes. Covering the pot makes them more tender.
Using a slotted spoon, transfer matzo balls to bowls. Ladle chicken soup over the Matzo balls, top with dill, and season with pepper

** variation** you can add cooked thin egg noodles to the soup stock if you like too.

**use vegetable oil to make this health friendly.

Spanish Saffron Rice

This Spanish Saffron Rice is classic Spanish. It’s so full of flavor it will quickly become your preferred rice in many dishes. If you can get it, use the Spanish Calasparra rice for the true flavor intended for this dish.

Spanish saffron rice
Spanish saffron rice

Make this rice with my Spanish Garlic Shrimp recipe as pictured

3 TBLS olive oil
1 small onion, chopped
3 cloves of garlic, mashed
3 cups low sodium chicken broth or stock
1/2 TSP crumbled saffron threads, you can use Turmeric, but saffron gives the best flavor
1 1/2 cups uncooked white rice, if you can use the Spanish rice I suggested above

Heat the oil in a 4 QT sauce pot and add the garlic and onions. Saute for a few minutes and add the other ingredients. Bring to a boil. Stir and simmer uncovered for about 10 minutes. Stir again and cover. Cook on low for about 20 minutes, until the rice is just tender.

Roasted Turkey and Sage Stuffing

This Roasted Turkey and Sage Stuffing is a special edition post to the pantry.

roasted turkey
roasted turkey

Roasting a turkey is all about keeping it moist. Years ago you heard of people roasting in a paper bag. Now we have less flammable alternatives, like browning bags made for oven temps.
My recipe for both is basic and you can certainly add different spices as you please.

Turkey, any size, fresh or frozen, defrosted
One pkg Reynolds turkey size browning bags
Bell’s Seasoning (it’s the little yellow box with the turkey on it)
Ground sage
1/2 stick of butter
2 carrots peeled and cut into 3 pcs.
2 celery stalks, cut into 3 pcs.
1 large onion, quartered

Wash the turkey and smooth the butter under the breast skin and all over the turkey skin too. Liberally sprinkle the sage and Bell’s seasoning all over the turkey. If you are going to stuff the turkey do it now. If you stuff the turkey then tie the legs together. You can add a meat thermometer to the breast area if you wish. Turkey needs to be 180 degrees when done. Prepare the oven bag according to the directions. Place the turkey in the bag.
Place the cut veggies all around the turkey. Close the bag as directed on the browning bag box. Roast according to the time and temperature indicated on the browning bag box and your size turkey. Once the turkey is done let it sit for about an hour before carving.

The Basic Stuffing;
2 Bags bread cubes, unseasoned
1 TBLS Bell’s Seasoning
1 TBLS ground sage
1 large onion, minced
3 stalks celery, cut fine
1 stick of butter
4 cups low sodium chicken broth
2 eggs, beaten


** you can add a few tablespoons of cooked ground sausage or chopped cooked mushrooms etc..**

Saute the veggies in the butter until soft but not brown. Place the broth in a pot and heat. Add the sauteed veggies, seasonings and the bread cubes to the pot. Mix together and then add the beaten egg. Mixing it thoroughly. Place stuffing in the turkey loosely or bake in a covered pan that has been greased. Bake in the covered pan for about 30 minutes at 350.

** change the butter in the stuffing to oil to make this health friendly

Chicken Marbella

This Chicken Marbella dish is so tasty and is better when prepared the night before you want to cook it. Overnight marinating is the best. The flavors intermingle and burst in your mouth.  People who do not like prunes/olives eat this with vigor. I originally discovered this from a country store in Rye, NY. I’ve come to find out that its origin is Spanish-Moorish and the Silver Palate cookbook made it famous.

Chicken Marbella
Chicken Marbella

1 whole fresh chicken, cut into 8-10 pieces***
4 cloves of garlic, mashed and pureed into the oil
1/3 cup extra virgin olive oil
1/4 cup red wine vinegar
1 TBLS dried oregano
1 TBLS dried thyme, if you use fresh use about 6-8 sprigs
1/4 TSP ground pepper
Dash of salt
1/2 cup pitted prunes
1/4 cup pitted green Spanish olives
2 TBLS capers, and a splash of their juice
2 fresh or dried bay leaves
2 TBLS fresh parsely, chopped
1/4 cup brown sugar
1/2 cup dry white wine

In zip lock bag combine all the ingredients EXCEPT the white wine and brown sugar. Marinate overnight for best results or at a minimum 4 hours in the refrigerator. In a glass or stainless steel baking dish arrange the chicken in one layer. Pour the marinade over the chicken. Pour the white wine around the chicken. Sprinkle the brown sugar over the chicken.
Bake at 350 uncovered basting the chicken with the juices a few times.
Bake for about 50-70 minutes, until the juice of the thighs are clear when cut.

***if you want to make this as an appetizer use wingettes and reduce the cooking time to 30 minutes.

Chicken with Vinegar and Peppers

This Chicken with vinegar peppers is an alternative with  a little variation to a previously posted recipe using pork chops and just as tasty !

Chicken with vinegar peppers
Chicken with vinegar peppers

1 LB boneless chicken breast, cubed
4 TBLS flour for coating chicken with a dash of salt and pepper added
3 TBLS olive oil
1 Med onion, sliced
2 cloves garlic, mashed
1/2 cup chicken broth or stock
½ cup red wine vinegar
½ cup sliced hot cherry peppers ( you can also use sweet)
1 spring fresh rosemary
4-5 springs fresh thyme
3-4 fresh sage leaves

Dust the chicken with the flour/salt/pepper mixture.
In a large frying pan heat the oil and brown the chicken over a med-high heat with onions on top.
Add the garlic and saute a few minutes. Add the vinegar and peppers and simmer for a few more minutes. Reduce the heat and add the  balance of ingredients and cover. Simmer 15-20 minutes more.

Stuffed Chicken Cutlets

This Stuffed chicken cutlets recipe is easy and very impressive without a lot of fuss.

4 chicken cutlets, pounded thin
15oz container ricotta cheese
small bag of fresh baby spinach
garlic powder, not salt
2/3 cup Parmesan cheese, grated
1 cup Italian flavored bread crumbs
1 egg, beaten
Salt & pepper to taste

Stuffed chicken cutlets
Stuffed chicken cutlets

Preheat oven 375. Mix the ricotta cheese with salt & pepper to taste. Set aside. Lay the cutlets flat and sprinkle a little garlic powder on each one. Place about 2-3 heaping tablespoons of the ricotta down the middle of each cutlet. Sprinkle the Parmesan cheese evenly over each cutlet. Cover each cutlet with the spinach leaves, packing them down slightly. Roll the sides of the cutlets to the center leaving the only the ends with some of the stuffing exposed. Secure with a tooth pick. Dip the stuffed chicken into the beaten egg and then roll in the bread crumbs. Cut pieces of foil big enough to wrap around each cutlet. Spray the middle of each piece of foil wrap with cooking spray. Lay the cutlet in the middle and loosely wrap the foil closed. Place the wrapped cutlets on a baking sheet and place in the oven for 20 minutes. Open the foil to expose the cutlets and bake another 15 minutes.

**use low fat cheese to make this health friendly

Jambalaya – Cajun Style

a serving of Jambalaya

While visiting New Orleans we had Jambalaya, a classic dish and enjoyed it so much.
I played with the flavors and here is my version.


1 cup white long grain rice
2 cups chicken or seafood stock
1/2 cup minced onion
1-2 cloves garlic, crushed and minced
2 TBLS olive oil
1/2 red bell pepper, chopped fine
1 TBLS Chef Paul Prudhomme’s salt free Magic Seasoning (found in the spice aisle)
1/2 TSP cayenne pepper or more if you like heat
2 TBLS tomato paste
1 LB of chopped; raw shrimp and Cajun sausage or cooked white meat chicken or combine all 3 to equal a pound.

In a large frying pan heat the oil and saute the onion and bell pepper until soft. Add the garlic for another minute. Add the seasoning, rice and cayenne pepper and stir. Transfer to a sauce pot and add the stock and tomato paste and stir. Increase the heat to bring it to a boil. Add the pound of seafood/meats and stir. Lower to a low simmer covered for about 20 minutes, until the rice is cooked.

Chicken Marsala

Chicken Marsala
Chicken Marsala

This Marsala recipe can be made with chicken or veal cutlets. Be sure if you make it with veal you buy a good quality veal, such as milk fed. It’s expensive but worth it. I use a California Marsala, please do not use the cooking wine type, it’s just watered down.

6 chicken cutlets, tossed in 4 TBLS flour
4 TBLS unsalted butter
3 TBLS olive oil
2 TBLS shallot, minced
1 cup Marsala wine
1/2 cup beef stock
1 box 8oz-12oz fresh mushrooms, cleaned and thick sliced, button or any kind you like
Salt & pepper to taste

In a large frying pan heat the butter and oil. Add the shallot for 2-3 minutes then add the cutlets. Saute the cutlets a few minutes on each side. Remove the cutlets. Turn the heat up to med-high and add the mushrooms. Saute until they shrink a little. Then add the wine for a few minutes, scrapping the pan drippings, until the wine reduces. Add the stock and bring it up to a good simmer, until it also reduces. Add the cutlets back in. Add salt and pepper to taste. Serve now if you make it with veal,  if chicken, simmer covered on low for 20 minutes.

Serve with you favorite starch & veggie.

Chicken with artichoke hearts, capers and white wine sauce

This one pan entree is impressive looking and takes no time at all to make. Chicken with artichokes is tasty and freezes well too.

Chicken with artichokes
Chicken with artichokes
Chicken with artichoke hearts
Chicken with artichoke hearts

6 chicken cutlets, tossed in 4 TBLS flour
3 TBLS unsalted butter
3 TBLS olive oil
2 TBLS shallot, minced
1/2 cup dry white wine
1/2 cup chicken stock
1 box frozen artichoke hearts(buy the canned if you can’t find frozen)
1 TBLS capers
Sprinkle of parsley flakes
Salt & pepper to taste

In a large frying pan heat the butter and oil. Add the shallot for 2-3 minutes then add the cutlets. Saute the cutlets a few minutes on each side. Turn the heat up to med-high and add the wine and stock. Simmer 2-3 minutes. Add the balance of ingredients and simmer covered on low for 20 minutes.

Serve with you favorite starch & veggie.

**Change the butter to all olive oil to make this health friendly.

Mexican Chicken

Mexican chicken
Mexican chicken

This Mexican style chicken dish is tasty and great for the crock pot. Add a jalapeno pepper if you like Mexican chicken spicy.

1 LB boneless chicken breast, sliced into strips
1 pkg McCormick chicken fiesta or chicken taco seasoning
One 14.5oz can diced tomatoes + 1/2 can water, you can use the seasoned variety like green pepper, celery and onion
1 medium onion, sliced thin
1 TSP cilantro
1 sliced avocado
shredded sharp cheddar cheese

Place all ingredients except avocado and the cheese in a crock pot and stir.
Cover and cook for 4 to 6 hours.
Serve with rice or in a taco style shell with the avocado and cheese on top.

Cajun Gumbo

cajun gumbo
cajun gumbo

Cajun gumbo Ingredients:
4 stalks celery, sliced
1 med onion, diced
1 red bell pepper, diced
2 TBLS veggie oil
2 TBLS Chef Paul’s Magic salt free all purpose seasoning, a short blue can in the spice aisle
1 14.5oz can stewed tomatoes, chopped
1 bay leaf
2 12oz-14oz cans chicken broth, low sodium is best
1 LB pkg frozen sliced okra
2 halves boneless chicken breasts, cubed
2 links Cajun style andouille sausage, sliced, it’s usually near the hot dogs and bacon in your supermarket
12oz pkg frozen crawfish tail meat (if not available use fresh lump crab meat)
1 LB raw shrimp, peeled and deveined, tails can be left on

Saute the celery, onion and pepper in the oil in a large frying pan. Add the Chef Paul’s seasoning and stir. Add the tomatoes, chicken broth, bay leaf and okra. Bring it to a simmer. Add the chicken and sausage. Continue to simmer for about 10 minutes. Add the crawfish meat and shrimp and simmer for 4-5 minutes. Serve in a bowl alone for a lower carb option or over the rice of your choice.

Roasted Garlic and Lemon Chicken

Roasted chicken
Roasted chicken

This Roasted Garlic and Lemon Chicken recipe is soooo gooood. The oven temp sounds high but the bacon protects the chicken from over browning and sears in the juices. Using fresh herbs is essential for the full flavor.


1 (5 to 6-pound) roasting chicken
ground black pepper
6 or more springs of fresh thyme, a good hand full
4-6 fresh sage leaves
2-3 fresh rosemary springs
1 lemon, halved
1 head of garlic, cut in 1/2 crosswise
4 slices of thick sliced bacon (can be turkey bacon)
1 cup dry white wine
1/2 cup chicken stock

Preheat the oven to 425.
Remove the chicken parts from inside the chicken. Wash the chicken with cold water and salt. Trim any excess fat. Place the chicken in a large roasting pan. Sprinkle with pepper. Stuff the cavity with the rosemary, thyme, sage, ½ a lemon and ½ a head of garlic. Place the bacon on the top of the breast and legs. Place the remaining lemon and garlic in the roasting pan cut side down.
Roast the chicken for 1 hour. Remove the bacon slices from the top of the chicken and set aside. Continue roasting the chicken for an additional 1/2 hour, or until the juices run clear when you cut between a leg and thigh. Place on a platter and cover with aluminum foil while you prepare the gravy.
Spoon off the fat from the bottom of the pan leaving the chicken juices and only about 2 tablespoons of the fat. Pour the drippings into a sauce pan and add the wine, ½ cup chicken stock and squeeze the garlic from its husk, bring it to a boil. Reduce the heat, and simmer for 5 minutes, or until reduced by half.
Slice the chicken on a platter. Garnish the chicken platter with the bacon slices, roasted garlic, lemon and herbs. Serve with the gravy.

Chicken Soup

Chicken soup
Chicken soup

This Chicken soup recipe is warming to the bones and so good for the soul.. AKA Jewish Penicillin !
It’s important to use a whole chicken; fat, skin and bones makes the flavor. If you are concerned about the fat. Make it a day ahead then chill it. All the fat comes to the surface and you can skim it off.
You can also strain it to save/freeze as chicken stock.
Make a large pot, it freezes very well!!

1 whole chicken, gizzards and liver too
3 leeks, washed & sliced fine (trim off all but the light green part and about 2 inches of the darker green)
2 bay leaves
6 carrots, sliced
3 stalks of celery, sliced thin
One parsnip, cut into thirds
One small turnip, cut in half
2 TBLS parsley, chopped
2 TBLS dill, chopped
Salt & pepper to taste
Serve with cooked rice, egg noodles, my Matzo balls recipe or small size pasta

Salt and rinse the chicken, keep the organs (liver, grizzard) if you like them. Place in a large stock pot. Cover with water and bring to a boil. Skim off any foam. Add all ingredients. Simmer covered for about 3 hours. Bone the chicken and cut up and shred the meat. Return the meat to the pot. Spoon into bowls and add your favorite starch.

Mary’s Sunday Chicken Dinner

roasted chicken and potatoes
roasted chicken and potatoes

My Mother made this roasted chicken and potatoes recipe many a Sunday when I was a child. Simple flavors and finger licking good!!

1 chicken cut up into 8 pieces
1/2 cup virgin olive oil
2 large onions, cut into wedges
4 Rosemary branches
1 TSP dried oregano
4 sprigs of fresh Thyme
4 LBS potatoes, peeled and cut into large wedges
4 carrots, peeled and cut into 3 inch pieces
juice of one whole lemon

Salt & pepper to taste

Preheat oven to 375.
Toss everything together and place in a large roasting pan covered with a lid or foil. Bake for 45 minutes. Uncover and raise the oven temp to 425 and bake another 20 minutes, until golden brown.