Tag Archives: chicken

BBQ Rub Roasted Chickens with Potatoes and Carrots

Serves 4 (serving size: 1/4 of 1 chicken, about 1 cup vegetables)


4 teaspoons dark brown sugar
1 tablespoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
5 teaspoons kosher salt, divided
2 1/2 teaspoons black pepper, divided
2 (4- to 5-lb.) whole chickens
3 tablespoons olive oil, divided
1 1/2 pounds small red potatoes, halved
1 (8 oz.) package baby carrots
1 tablespoon chopped fresh flat-leaf parsley


Preheat oven to 375F. Stir together first 5 ingredients, 4 teaspoons of the salt, and 2 teaspoons of the pepper. Remove necks and giblets from chickens, and reserve for another use. Pat chickens dry.

Sprinkle 1 teaspoon brown sugar mixture inside cavity of each chicken. Rub 1 tablespoon olive oil into skin of each chicken. Sprinkle evenly with remaining brown sugar mixture; rub into skin. Tuck wing tips under.

Toss together potatoes, carrots, remaining 1 tablespoon olive oil, remaining 1 teaspoon salt, and remaining 1/2 teaspoon pepper. Spread potato mixture in a single layer in a 17- x 12-inch rimmed baking sheet. Place chickens, breast side up, facing in opposite directions (for even browning), on top of potato mixture.

Bake in preheated oven until a meat thermometer inserted in thickest portion of thigh registers 165F, 1 hour to 1 hour and 15 minutes. Cover and let stand 10 minutes before slicing. Stir parsley into vegetables.

Chef’s Notes: Toss together 2 heads chopped romaine lettuce; 1 cup thinly sliced cucumber; 2 cups halved cherry tomatoes; and 1 avocado, cut into wedges. Top with sliced leftover BBQ Rub Roasted Chicken. Serve with your favorite buttermilk dressing.

By Southern Living

Lemon-Rosemary-Garlic Chicken and Potatoes

Makes 6 servings


1/3 cup olive oil
1/4 cup fresh lemon juice
1 (3.5-oz.) jar capers, drained
2 lemons, sliced
10 garlic cloves, smashed
3 tablespoons fresh rosemary leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons olive oil
6 chicken legs (about 1 1/2 lb.)
4 skin-on, bone-in chicken thighs
(about 2 1/2 lb.)
2 pounds small red potatoes
Crusty French bread


Preheat oven to 450F. Stir together first 8 ingredients in a medium bowl.

Place a roasting pan on stove top over 2 burners. Add 3 Tbsp. olive oil, and heat over medium-high heat. Sprinkle chicken with desired amount of salt and pepper; place, skin sides down, in pan. Add potatoes. Cook 9 to 10 minutes or until chicken is browned. Turn chicken, and pour lemon mixture over chicken.

Bake at 450F for 45 to 50 minutes or until chicken is done. Serve chicken with sauce and French bread.

By Southern Living

Double-Crust Chicken Pot Pies

We doubled the best part of a pot pie—the crust—for an indulgent take on a classic dish.
Pre-baking the bottom crust ensures that it stays golden and crisp, not soggy.
6 (serving size: 1 pot pie)


2 (14.1-oz.) pkg. refrigerated piecrusts
1/2 cup (4 oz.) unsalted butter, divided
2 (6-oz.) boneless, skinless chicken breasts
8 ounces cremini mushrooms, quartered
1 1/2 cups diced russet potato (about 1 small)
1/2 cup chopped yellow onion (from 1 onion)
1/2 cup diced carrot (about 1 small)
1 tablespoon chopped fresh thyme
2 teaspoons finely chopped garlic (about 3 garlic cloves)
2 teaspoons chopped fresh oregano
1/4 cup all-purpose flour
2 1/2 cups chicken stock, divided
1 teaspoon kosher salt
1 teaspoon black pepper
1/4 teaspoon crushed red pepper
3/4 cup frozen green peas
1/2 cup heavy cream
1 large egg yolk
1/2 teaspoon water


Preheat oven to 400F. Let piecrusts stand at room temperature 15 minutes. Unroll 2 piecrusts onto a lightly floured surface. Cut 3 (5-inch) circles from each crust.

Gently roll each circle into an 8-inch round. Coat 6 (12-ounce) ramekins with cooking spray. Gently fit 1 piecrust round into each ramekin, lining the bottom and sides.

Gently crimp dough over the top edge of ramekin to secure it. Prick dough with a fork along bottom and sides. Place ramekins on a rimmed baking sheet, and bake in preheated oven until lightly browned, 13 to 16 minutes.

Melt 2 tablespoons of the butter in a large skillet over medium-high. Add chicken; cook until done, 5 to 6 minutes per side. Remove from pan; let stand 10 minutes.

Shred the chicken.

Add remaining 6 tablespoons butter to skillet. Add mushrooms; cook, stirring occasionally, 5 minutes. Add potato, onion, carrot, thyme, garlic, and oregano to skillet; cook, stirring occasionally, until onions are tender and lightly browned, 7 to 8 minutes.

Whisk together flour and 1/2 cup of the stock in a small bowl, and add to skillet. Stir in salt, black pepper, crushed red pepper, and remaining 2 cups stock; bring to a boil. Reduce heat to medium, and simmer 5 minutes, stirring occasionally. Stir in peas, cream, and shredded chicken. Transfer mixture to a bowl, and cool 10 minutes

Stir together egg yolk and water in a small bowl.

Unroll remaining 2 piecrusts onto lightly floured surface. Cut 3 (5-inch) circles from each piecrust. Gently roll each circle into a 5 1/2-inch round. Fill each ramekin with about 3/4 cup chicken mixture, pressing down to level mixture.

Top each ramekin with 1 (5 1/2-inch) dough round, pressing to seal to bottom crust. Brush tops with egg mixture, and, if desired, top with leaf cutouts or rounds from extra dough. Cut small slits in tops of dough to vent steam.

Bake at 400F until golden brown, 22 to 25 minutes.

By Southern Living

Chicken Manicotti with Marinara and Cheese Sauce

Serves 2

Manicotti Filling

2 each cooked chicken breast, chopped up into small dice
1/4 cup of cooked chopped spinach, chopped finely
1/4 cup of marinara sauce
1 tablespoon of chopped fresh herbs
1/4 cup of mozzarella cheese
Salt and Pepper
4 cooked manicotti shells

Mix the ingredients together in a bowl. Season with salt and pepper, place into the cooked manicotti shell. Place into a Pyrex glass ovenproof dish, spoon over some of the cheese sauce and bake in a preheated oven at 375F.

Cook in the oven for 15 minutes, remove from heat and spoon over a little more cheese sauce. Next, top with marinara sauce, sprinkle with parmesan cheese and fresh chopped herbs.

Cheese Sauce

1 small onion peeled and diced
2 cloves of peeled and chopped garlic
1/2 cup of white wine
2 cups of cream
1/2 cup of grated parmesan cheese
1/2 cup of grated mozzarella cheese
Salt and Pepper

In a sauté pan, cook the onion and garlic, once soft add in white wine, reduce by half then add in cream and cheese.

Reduce again, keep stirring until cheese has been melted, season with salt and pepper, strain the sauce using a fine sieve, and serve with manicotti.

Marinara Sauce

1 small onion peeled and diced
2 cloves of peeled and chopped garlic
1/2 cup of red wine
2 cups of crushed whole tomato
2 teaspoons of dried oregano
Salt and Pepper

In a sauté pan, cook onion and garlic, once soft add in red wine, reduce by half then add tomato and oregano.

Reduce again, keep stirring until cheese has been melted, season with salt and pepper, strain the sauce using a fine sieve, and serve with manicotti.

To finish

Place chicken manicotti in a bowl, spoon over some of the cheese sauce, warm spinach and marinara sauce sprinkle with parmesan cheese, serve and enjoy.

Chef Steven Topple from Donnelly

Crock-Pot Pineapple Verde Chicken

Serve this savory yet slightly sweet shredded chicken over nachos, in burritos or tacos or create a delicious burrito bowl. The possibilities are endless.
Serves 6


4 whole Boneless Skinless Chicken Breasts or thighs
16 ounces Verde Green Salsa whatever heat level you like
8 ounces Canned Pineapple Chunks in water
5 ounces Canned Fire Roasted Diced Green Chilies
2 cloves Garlic minced


In the bottom of a 5 quart or larger slow cooker add the chicken breasts (or thighs).

Pour the jar of verde green salsa, canned pineapple chucks (with the juice), the canned fire roasted green chilies and the minced garlic over the top of the chicken.

Cover and cook on LOW for 4 – 6 hours or on HIGH for 2 – 3 hours or until the chicken is cooked through and easily falls apart with a fork.

Remove the chicken from the slow cooker and place on a plate and shred with two forks or a claw meat shredder.

Place shredded chicken back into slow cooker and stir everything together to combine.

Fall Salad with Grilled Chicken and Roasted Veggies

Servings: 6 People


3 whole boneless chicken thighs
1 pinch salt
1 pinch black pepper
1 small butternut squash
4 tbsp olive oil divided
2 cups brussels sprouts
1 head green leaf lettuce, washed and roughly chopped
1 cup candied pecans, roughly chopped
1 whole red apple diced
1 whole green apple diced
4 whole figs sliced in half
1/2 cup roasted salted pumpkin seeds
1 bottle Litehouse Organic Rosemary Balsamic Dressing


Preheat the oven to 375 degrees F.

Season the chicken thighs with salt and black pepper and place them on a hot grill. Cook until no longer pink in the middle.

Peel the butternut squash and then cut into small dice. Lay on a baking pan and drizzle with 2 tbsp olive oil, salt and black pepper. About 2 cups.

Place the squash into the oven and roast until soft, about 20 minutes.

Prepare the brussels sprouts by chopping the base off and cutting them in half.

Transfer the sprouts to a baking pan and season with salt and black pepper. Drizzle with the remaining 2 tbsp olive oil.

Place the sprouts in the oven with the squash. They should be ready about the same time.

Add the chopped lettuce to your favorite salad bowl or platter and begin to build the salad.

Slice the chicken into strips and add on top of the lettuce along with the squash, sprouts, pecans, both apples, figs and pumpkin seeds.

Drizzle the Litehouse rosemary balsamic dressing over the salad and toss well making sure everything is lightly coated.

Serve at once.

Grilled Chicken with Banana Peppers

8 servings


2 garlic cloves, finely grated
2 Tbsp. fresh lime juice
1 Tbsp. fish sauce
1 Tbsp. cayenne pepper
1 Tbsp. dark brown sugar
1 Tbsp. garlic powder
2 tsp. crushed red pepper flakes
2 tsp. dried thyme
2 tsp. ground allspice
2 tsp. onion powder
1 tsp. freshly ground black pepper
1 tsp. paprika
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
3 Tbsp. vegetable oil, plus more for grill
16 skin-on, bone-in, chicken thighs (about 5 1/2 lb. total)
Kosher salt
16 banana peppers, thinly sliced
Coarsely chopped cilantro and lime wedges (for serving)


Whisk garlic, lime juice, fish sauce, cayenne, brown sugar, garlic powder, red pepper flakes, dried thyme, allspice, onion powder, black pepper, paprika, cinnamon, nutmeg, and 3 Tbsp. oil in a large bowl. Add chicken, season generously with salt, and turn several times to coat. Let sit, turning chicken pieces once, at least 2 hours, or cover and chill up to 1 day.

Prepare grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, turn one or two burners to medium-low). Lightly brush grate with oil. Arrange chicken thighs, skin side down, on grate over hottest part of grill and grill, turning halfway through, until lightly charred, 5–10 minutes. Move chicken to cooler part of grill and continue to grill, turning several times, until an instant-read thermometer inserted into the thickest part registers 165°, 20–25 minutes longer. Transfer chicken to a platter and let rest 10 minutes.

Top chicken with banana peppers and cilantro and serve with lime wedges for squeezing over.

Recipe by Commander’s Palace, New Orleans, LA