Instant Pot Korean Gochujang Chicken

We finally got an Insta Pot over the holidays and we've been using it at least once a week. I definitely see what all the hype is about. I was never a fan of cooking in the crockpot so when this new pot came along I was skeptical. Feel like whipping up a gourmet-style meal, but work and traffic have left your gourmet-style void of life? Instant Pot. Getting nostalgic about Sunday night crockpot roast that was cooked all day by your grandma, but the depth of your culinary prowess is adding some extra "fire" sauce to your taco bell burrito? Instant Pot.

Acorn Squash w/ Chicken and Cranberry Stuffing

Thanksgiving is almost here and I am SO ready. Some time off work and a holiday completely centered around family and food? Yes, please.
While the turkey is traditionally the allstar of this all day eating fest, the side dishes have always been the thing I most look forward to (besides the pie of course). While I love the more traditional dishes, I wanted to switch it up a little with my veggies and this recipe is perfect because it's almost like a veggie, stuffing, and cranberry sauce all at once - BOOM!

Cheddar Biscuit Chicken Pot Pie

Fall is in full swing here in Oregon. The leaves have fallen and the rain has returned which I do not mind one bit. I always love that everyday cozy comforts are always more appreciated during this time of year, whether it's a hot cup of coffee or a rich and indulgent meal that will warm your bones! Chicken pot pie has always been one of those meals for me - a buttery crust filled with meat and veggies smothered in cream sauce, what's not to like?

Creamy Chicken & Wild Rice Soup

I was perusing my recipes the other day when I realized that my soup section is noticeably lacking. Especially considering my Mom was always known for making bomb soups, you'd think I'd have a plethora of recipes and soup knowledge to share! It's not that I have anything against soups, but let's face it they're not the most attractive foods to photograph and they do take some time to assemble. I cannot recall an occasion where I have heard someone say "I'm just gonna whip up a soup really quick" it takes time, will power, and endurance to have all those tantalizing smells lingering in your house for hours on end.

Curry Chicken Salad Sandwich

Hey everyone! If you're a mom I hope you had a great Mothers Day and if not, well a weekend is a weekend am I right? Even though I didn't get to see my mom in person this year, I was able to catch up via skype which is always nice :)

This is a staple meal at our house, it's always super easy to whip up using leftover chicken, I've made it so often I can't believe that I haven't blogged on it yet so I thought it was time!

I've made chicken salad various ways before...nuts, grapes, celery, cardamon, but this version is our absoute favorite. The curry spices with the subtle sweetness of the cinnamon is the perfect balance. I served it with some simple greens tossed in a citrus vinaigrette for a light, fresh, summertime meal.

Curry Chicken Salad Sandwich

makes enough for 2 sandwiches

1 - 1/2 cup shredded cooked chicken
1/4 mayo (more or less depending on how you like it)
1 TBS yellow curry powder
1 tsp ground cinnamon
salt and white pepper to taste
1 medium sized apple, diced small
1/3 cup chopped pecans

English muffin or whole grain bread, toasted (or you could make a lettuce wrap)
greens of your choice

Directions

1.After you've poached the chicken, allow to cool completely then shred into a bowl (if you're not using leftovers).
2.Add the apples and the pecans
3.In a separate bowl, mix together the mayo, cinnamon, salt, pepper, and curry powder, mix well.
4.Pour the dressing over the chicken and mix well. Adjust seasoning if necessary.

Chicken & White Bean Chili

Lately with the craziness of life being at an all time high, I have been looking for super easy dinners. Usually this involves throwing everything together in the form of some sort of casserole and covering it in cheese (don't judge me) but I wanted to switch things up and get a little more creative with my one-pot meals.

I also had left over biscuits from our Biscuits and Sausage Gravy meal so I wanted to whip up something quick that I could still use the biscuits for - enter the white bean chili. It's like red bean chilies more flavorful and exotic cousin.

The result is a creamy, slightly spicy blend of goodness. I personally think that the melty cheese on top is a must and IF you happen to have some light and flaky homemade biscuits on hand the addition of that on top made it like a southwestern chicken pot pie...yes, this is WAY better than a casserole.

Chicken & White Bean Chili

serves 5-6

3/4 pound boneless skinless chicken breasts, cubed
1 (7 oz.) can of green chiles
2 cans (15 oz. each) white kidney or cannellini beans, rinsed and drained, divided
1 cup yellow corn
1 medium sized onion, diced
1 tsp minced garlic
2 tsp cumin
1 tsp dried oregano
1 tsp paprika
salt and pepper
2-3 cups chicken broth
splash of hot sauce
shredded cheddar cheese to top

Directions

1.Sprinkle chicken with salt and pepper. In a soup pan over medium heat, brown chicken in oil.

2.Stir in the onion, garlic, corn and green chiles; cook 2 minutes longer. Sprinkle with oregano, paprika, salt, pepper, and cumin; cook 2-5 minutes longer or until chicken is browned and vegetables are tender.

3.In a small bowl, mash 1 cup of beans; add 1/2 cup broth and stir until blended. Add to the pan with the remaining beans and broth, add a splash of hot sauce (optional).
Cover and cook on medium-low for about an hour or until chicken is tender. Stir before serving. Sprinkle with cheese and top with biscuit half (optional).

*You could also do this recipe with left over cooked chicken - just add it after the veggies and reduce cooking time.

Buffalo Wings with Gorgonzola Cheese Dip

Life is starting to get pretty crazy! Why is it that so any important events tend to happen all at once? My parents are coming to visit which is awesome because we get to show them around our city and eat at all our favorite restaurants/coffee shops and actually have fun and enjoy our time together without having to unload boxes for once. We're also planning a little weekend trip to Austin, TX which is rumored to be considered "The Portland of The South" so I am excited to check that out (pssst..if you have any recommendations on places to check out feel free to comment).

Now for these wings! I had never attempted to make wings before because I always try to avoid frying food whenever possible, it's just so smelly and greasy, but when I discovered you can get that crispy fried texture in the oven I was more than willing to give it a try! There are a couple of things to keep in mind in the preparation if you want to achieve that crispy skin texture - first of all, make sure you dry off the wings pre-batter, secondly, I used a cooling rack to set the wings on so they don't cook in their own juices and become soggy and last of all, cook at a high temp (at least 400 degrees F).

Buffalo Wings

12 free-range chicken wings
1 cup AP flour
1 tsp salt
1 tsp pepper
1 tsp paprika
1 tsp baking powder
1/2 tsp garlic powder

1/2 cup butter, melted
1/2 cup hot sauce of your choice
cucumber and carrots for garnish

Gorgonzola Cheese Dip
3/4 cup mayo
2 TBS cup sour cream
1/3 cup Gorgonzola cheese crumbles (can use blue cheese as well)
1 tsp lemon juice
1 tsp Dijon mustard
salt and pepper to taste

Mix ingredients together and store in fridge until ready for use.

Method:

1.Preheat the oven to 400 degrees F. Line a baking sheet (with a lip) with tin foil, then place an oven safe cooling rack on top, spray cooling rack with non stick spray.

2.Combine flour, spices, and baking powder. Remove the tips from the chicken wings, then cut the wings in half at the joint. Pat them dry with paper towels, then lightly toss in the flour mixture. Refrigerate for at least an hour.

3.Carefully dip each floured wing in the butter/hot sauce mix then place each on the cooling rack (save the left over sauce, you're gonna use it later). Add to preheated oven and cook for 15 min. After the 15 min. carefully use a baster brush to add more sauce to the wings, then use tongs to flip over so both sides are re-covered in sauce. Bake for as least another 15 min. or until chicken starts for brown slightly and become crispy

4.Serve with cheese dip and sliced veggies.

Kung Pao Chicken with Pepper & Onions

This week is a little crazy, we're going from southern Germany to Taiwan and making some tasty Kung Pao Chicken!

One thing I love about Asian dishes is that they are so simplistic yet packed full of flavor (and are usually on the healthy side). One of our missions as soon as we move to a new place is to find the best Chinese food place in town - so far in Houston we've tried a couple of places around our neighborhood but no winners as of yet, luckily I have a few go-to recipes up my sleeve to last us in the meantime. This is one of Lewis's favorite dishes - it's tangy and spicy and the texture of the peanuts add a nice crunch. There's a lot of ways to switch this up, you could add green onions, water chestnuts, snow peas, or broccoli depending on what ya feel like. I noticed that some people use brown sugar in place of honey, but I found that honey adds a better texture and you don't have to worry about undissolved sugar crystals.

Kung Pao Chicken with Pepper & Onions

serves 1-2

2 boneless, skinless chicken breasts cut into chunks (could use chicken thighs as well)
1/3 cup flour
salt and pepper
1 large red pepper, deseeded and sliced
1 onion, sliced thin
2 TBS vegetable oil - divided
1/4 cup reduced sodium soy sauce
2 tsp sesame oil
1 TBS(more or less depending on your spice preference) hot chili paste
1 tsp chopped garlic
1 tsp white vinegar
1 tsp grated fresh ginger
1 TBS honey
2-3 dried red chilies
1/3 cup crushed dry roasted peanuts
1-2 cups cooked brown or white rice

Directions

1.Add flour to a bowl, add salt and pepper, then carefully toss chicken pieces to coat thinly in flour.

2.To make the sauce, add soy sauce, sesame oil, chili paste, dried chilies, vinegar, and honey - whisk until combined.

3.In a large sauce pan (or wok) heat oil on medium heat, then add onions, peppers, garlic, and ginger. Saute for 10-15 min. Reduce heat to medium low then add about half of the sauce and cook until slightly thickened - empty unto a plate and set aside. In the same pan add oil then saute floured chicken until cooked through and slightly browned, add remaining sauce and cook until chicken is coated. Add veggies back into the pan along with the peanuts, mix together then serve over rice. Discard dried chilies before serving.

Note: If you have leftovers, I would recommend reheating them in a skillet (rice included) and possibly making more sauce if it seems dry. Also, I have done this starting off with both raw and leftover cooked chicken - they both turned out good but the precooked chicken was a tad dry so I would recommend starting with raw.

Chicken, Potato, and Brie Tart With Onion Jam

Being married to a meat eater has taught me to vastly expand my standard chicken recipes. I mean, you can only make so many chicken salad sandwiches...

When I saw this chicken tart recipe from The Kitchen, I was very intrigued. Not only does it sound fancy, but it is fairly easy to make (especially if you're lazy like me and used a pre-made puff pastry-shhhhh). I also rediscovered my love of Brie cheese which is, in my opinion, the lord of all cheeses - it's soft, melts beautifully, and has that rich creamy taste that allows you to pair it with sweet or savory meals. For a pre-meal snack I cut up thin slices of apple and topped them with some of the onion jam and a dot of brie and it was amazing. The tart itself was a perfect balance of richness and a sweet/sour flavor from the onion jam, all in all a perfect brunch or dinner meal!

Chicken, Potato, and Brie Tart With Onion Jam

makes one 11" tart

Recipe adapted From The Kitchen

2 tbsp olive oil
2 medium sized onions, peeled and thinly sliced
salt and pepper
1 TBS balsamic vinegar
1 TBS sugar, leveled

1 sheet of thawed puff pastry
2-3 large waxy potatoes, sliced into 1/2 inch slices
2 cups cooked chicken, torn into big shreds
1/2 cup brie, pinched off into bite sized pieces
4 eggs
2 tsp dried thyme (I also garnished with fresh German thyme)
1/2 cup cream

Directions

1.For the onion jam, heat olive oil on medium high heat. Add onions, salt and pepper, and cook over a medium heat for 20 minutes until nice and soft, stirring every once in a while so that they don't catch on the bottom. In between stirring, half covered with the pot lid. Add balsamic vinegar and sugar, remove the lid and cook a further 10 minutes, stirring occasionally. Set aside to cool.

2.Put potatoes in a medium pot, cover with water, season with salt and bring to a boil. reduce heat to a simmer and cook potatoes 15-20 minutes until just able to be pierced with a knife. Drain and set aside to cool.

3.Roll out pastry to fit a 11" round removable base tart tin. Pop in the freezer to chill while the oven heats to 180˚C (350˚F). Layer the onions, potato and chicken into the pastry shell. Dot with brie. Whisk eggs, cream and thyme, then pour evenly over filling. Bake for 35-40 minutes until the filling is set and the pastry is golden. Serve immediately on it's own or paired with a salad.

On a side note - Houston had some pretty major storms last night which resulted in flooding. This is the second time the weather has tried to kill us lol, I am starting to get a complex Houston - what's your problem?! Seriously though, I hope everyone is okay and my prayers go out to those that lost their cars and homes last night, stay safe!

Crock-Pot Chicken & Cornmeal Dumplings

So Lewis and I just recently discovered the magical ways of the crock-pot.

We had actually received said crock-pot for our wedding over a year ago (yipes) but it never worked and I never got around to returning it until we moved to Houston. Luckily Target is awesome and let us exchange it and I have pretty much been trying to convert every meal into a one pot deal ever since - you could say I'm obsessed, I'd like to think of it as "innovative."

This recipe is a bowl full of comfort and it's SO easy to make, it's sort of like a cross between chicken soup and a roasted chicken. I also decided to try something new and add cornmeal because I love the added texture that grounded cornmeal provides, and I feel like it prevents it from getting overly soggy.

Chicken & Cornmeal Dumplings

Recipe adapted from Diabetic Living

serves 2-3

5 medium carrots, sliced 1/2 inch thick
1 stalk celery, thinly sliced
1/2 cup fresh or frozen corn kernels
1 medium onion, thinly sliced
2 cloves garlic, minced
2 sprigs thyme (I used German thyme)
1/4 tsp ground black pepper
3 chicken thighs, skinned
2 cups reduced-sodium chicken broth
1/2 cup fat-free milk
1 TBS all-purpose flour

1.In a 1 1/2- or 2-quart slow cooker, combine carrots, celery, corn, onion, garlic, thyme, and 1/4 teaspoon pepper. Top with chicken. Pour broth over mixture in cooker.
2.Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. If no heat setting is available, cook for 5 to 5 1/2 hours.
3.If using low-heat setting, turn to high-heat setting (or if no heat setting is available, continue cooking). Transfer chicken to a cutting board; cool slightly. When cool enough to handle, cut chicken off bones (if they had bones); discard bones. Chop chicken; return to mixture in cooker. In a small bowl, combine milk and flour until smooth. Stir into mixture in cooker.
4.Using a 1 TBS cookie scoop, drop Cornmeal Dumpling dough into 4-5 mounds on top of hot chicken mixture. Cover and cook for 20 to 25 minutes more or until a toothpick inserted into a dumpling comes out clean. (Do not lift cover during cooking.) If desired, sprinkle each serving with coarse pepper.

Cornmeal Dumplings

1/4 cup flour
1/4 cup cornmeal
1/2 tsp baking powder
Dash salt
1 egg white
1 TBS milk
1 TBS canola oil

1.In a medium bowl stir together flour, cornmeal, baking powder, and salt. In a small bowl combine egg white, milk, and oil. Add egg mixture to flour mixture; stir just until moistened.

Here are some other crock pot meals from some of my favorite foodie bloggers that I plan to try soon!

Crockpot Crispy Caramelized Pork Ramen Noodle Soup - Half Baked Harvest
General Tso's Chicken - Creme de la Crumb
Cinnamon roll monkey bread - Crazy for Crust

Shredded BBQ Chicken Sandwiches Topped with Apple Slaw

Barbecue and I have a somewhat unique relationship.

Now I don't wanna freak anyone out but I have always been a fan of the smell of that tangy smoky sauce. There's something so nostalgic about bbq - it brings back memories of family cooks outs and pool parties and has always remained a summer staple - and who said you can't have a little summer in the dead of winter?

It has always been a challenge in our household to see all the things we can do with leftover chicken. Usually we opt for the chicken salad sandwich route or the go-to casserole recipe but this time we decided to try something new. We wanted something savory yet sweet with a variety of textures. For the slaw we wanted something sweet and tangy to compliment the smokiness of the chicken so I opted for an apple slaw (that - and I was too lazy to run to the store and buy cabbage). I cut mine slightly chunky, just for the added crunchy texture but you could cut them thinner or even shred the apples and add some carrots if ya fancy.


For the chicken...

2 cups of shredded cooked chicken (I used leftover from a whole roasted chicken made the night before)
1 cup apple cider vinegar
1 cup ketchup
3 tablespoons packed dark brown sugar
1 tablespoon yellow mustard
1 tablespoon molasses
1 teaspoon salt
1/2 teaspoon dried crushed red pepper

Directions

1.For the sauce, mix all the ingredients in a mixing bowl and whisk well to dissolve the sugar.
2.In a saute pan with 1 tsp oil, heat the shredded chicken on medium heat. Add desired amount of sauce and cook until heated through and thoroughly sauced.

recipe from Emeril Lagasse

For the apple slaw...

tops 3-5 sandwiches

2 Large apples, finely julienned
1/4 tsp black pepper
1 tsp dried parsley
1-2 TBS mayo or miracle whip (just enough to wet it)
2 tsp apple cider vinegar
1 TBS honey

Mix together and place on top of chicken, all on a toasted bun.

Basil Chicken Curry Over Jasmine Rice

Man, I wish there was a way to transfer smells through computers because this meal smelled heavenly.

If I could physically marry a spice, I would elope with curry. It would be a small intimate ceremony and our good friends butter and onion would definitely be invited. There's something so creamy and indulgent about curry dishes, I love it because it has that perfect back heat on your palette that prevents it from being overly heavy. I remember the very first time I had curry was in a small local Thai restaurant, I accidentally ordered the level 5 spice (which is melt your face off spicy) and even though it was so ungodly painful, I had to keep eating it because it was just so gosh darn delicious.

Don't be scared, this curry is pretty mild, I would recommend only adding 1 TBS of curry for all you curry virgins out there, and then you can gradually add more if you would like. Please remember that the intensity of the spices becomes more powerful as it sits and cools so keep that in mind. I love the addition of fresh basil into the mix, at first I thought it would be to Italiany but it actually brings a fresh herb quality to the dish that I really enjoyed.

Basil Chicken Curry Over Jasmine Rice

serves 2

1 cup uncooked Jasmine rice
1 1/2 cups water (to cook rice)
2 raw chicken breasts, trimmed and diced into eatable chunks
1 small onion, diced
1 TBS coconut oil (you can use vegetable oil)
1 TBS yellow curry powder (I usually add more but it's up to you)
1 tsp paprika
1 can of light coconut milk (14oz)
1 TBS cornstarch
1/2 tsp ground ginger
1/2 minced garlic
3-4 fresh basil leaves, sliced fine
salt and pepper to taste

Directions:

1.Cook rice according to package instructions. In a small mixing bowl, whisk coconut milk and cornstarch and set aside (I also added a pinch of curry powder as well).

2.Add the chicken to a small bowl and sprinkle the curry powder, paprika, salt and pepper. Toss the chicken so that each piece is well seasoned. Set aside.

3.In a large skillet add the olive oil and heat well. Add onion and cook until onion is translucent, about 5 minutes. Add garlic and basil and stir. Add chicken to skillet and cook chicken until it is no longer pink in the middle, about 5 to 7 minutes.

4.Add the coconut mixture to skillet. Season with additional salt and pepper if needed. Stir and bring to a boil and turn the heat down and simmer for 5 more minutes. The spices will increase when the mixture cools, so keep this in mind!
Serve hot over rice.

Thai Chicken Flatbread

It's been a good while since I've done a savory meat based recipe. Since I don't eat meat, it's always hard just making a meal for Lewis. Usually a buy a whole chicken (because it's significantly cheaper) and roast it, then make mini meals from the left overs throughout the week. This recipe is super easy and delicious, it's one of those 'clean out the fridge' dinners, I used onions, fresh herbs, and carrots but feel free to manipulate the ingredients depending on what you have around the house.

The sauce serves as both a marinade for the chicken AND a sauce for the pizza. It's both salty, tangy, and slightly sweet due to the honey and peanut butter and the flatbread serves as the perfect crispy crunchy vessel to hold these tasty ingredients.

Thai Chicken Flatbread

makes 2 flatbreads

for the flatbread dough...

3 cups all-purpose flour
1 teaspoon table salt
2/3 cup + 1 tablespoon water
1 egg
1/4 cup olive oil

Method:

1.Mix the flour and salt, then in separate bowl whisk together the water, egg and 2 tablespoons of olive oil.

2.Stir together wet and dry ingredients then knead with your hands until the dough comes together (about 3-5min). Split the dough into two balls. Let the balls rest while the oven preheats to 400 degrees F.

3.Lightly grease two un-rimmed cookie sheets. Place the cookie sheets on a flat surface with a towel underneath so they don't slip. Place one ball of dough on each cookie sheet and roll the dough out as thin as possible - the thinner the dough, the crispier the flatbread.

For the Thai Peanut sauce...

(This is a slight guestimation, I just kept adding until I got the right balance, you might have to add more soy sauce or sesame oil)

2 TBS smooth peanut butter
2 TBS honey
1/3 soy sauce
1 TBS sesame oil
2 tsp ground ginger
splash of sriracha

1.Mix together (you'll have to whisk fast to incorporate peanut butter) and spoon some over shredded cooled chicken - place in fridge and let sit for at least 30min.

2.To assemble spread Thai sauce over both flatbreads. Sprinkle shredded cheese of your choice (I used muenster) over breads, followed by seasoned chicken, caramelized onions, shredded carrots (which I steamed), and a little more cheese.

3.Bake for 10-15min. or until edges turn slightly brown and dough is crispy in the center. Top with thinly sliced green onions.

Mini Chicken Pot Pies (with homemade flaky crust)

One thing I've had to work on in my new married life is actually taking the time to consider providing food for another human being. I've been cooking meals for myself since I was 13 so thinking about my own dinner is nothing new to me, however, when you have a non-pescatarian hungry man in the house, that's another story.

These chicken pot pies are not only small and cute, they're also delicious and the perfect size for 1-2 servings. When I think of the perfect pot pie, the utmost important factor is the crust. It must be light, flaky, with that melt in your mouth buttery flavor. The filling must be creamy and rich with the perfect balance of vegetables, meat, and herbs; and like any other unbelievably tasty entree, it should fill you with the desire to lick the bowl and pick off the remaining bits of crust on the leftovers (but do so sneakily to avoid suspicion).

Mini Chicken Pot Pies

serves two...or one, depending on how hungry you are

1 raw chicken breast
1 large carrot, cut into small cubes
1 large stalk of celery cut into small cubes
1/2 of a small onion, diced small
1-2 small (russet or red) potatoes, diced small
3 TBS butter (separated)
1 TBS flour
1/4 cup chicken broth
1/4 cup milk or cream
2 tsp dried parsley
1 tsp dried thyme
salt and pepper

(you can add peas or corn as well if you would like, I didn't have any peas in the house at the time)

click here for my go-to Pie crust recipe

Prep:

3.Prepare pie crust (if using) and set aside in fridge.

2.Take chicken breast and put it in a sauce pan, cover with water. Turn on medium heat and boil for about 10-15 min. or until chicken is firm to the touch and has an internal temperature of 165 F. remove chicken breast and when cool, cut into cubes.

3.To cook the potatoes, cut them into bite sized cubes. Place in a sauce pan and cover with water. Boil potatoes until tender (about 10 min). Drain and set aside.

Directions:

1.Preheat your oven to 375 degrees and grease two 10-ounce ramekins with butter or olive oil spray.

2.Roll the pie crust out and use a bowl (slightly larger than the ramekin), trace and cut out 2 circles, using the scraps to make more if needed. Keep the dough circles in the fridge so they stay cold.

3.Melt 1 TBS of butter in a large sauce pan. Add in the diced carrots and cook for 5 minutes. Add in the diced onion and celery and season with a teaspoon of kosher salt and 1/2 teaspoon of black pepper. Cook until the onions are soft and translucent and the carrots are soft (but not too soft).

4.Now add in the remaining 2 TBS of butter and let that melt. Once melted add flour and stir often while it cooks for 2 minutes (or until you smell a nice nutty flavor). Pour in the chicken broth and the milk. Let that simmer, stirring occasionally until thickened 5-8 minutes. Add herbs and stir. Taste and adjust seasonings if necessary. Let cool slightly before topping with crust.

5.Place the ramekins on a rimmed baking sheet. Evenly divide the diced cooked potatoes into each prepared ramekin. Spoon the cooled pot pie filling evenly over the potatoes, filling the ramekins to the brim. Cover with dough circles and crimp the edges then, with a sharp knife make a couple of slits for ventilation.

6.Slide the tray of pot pies into a preheated 375 degree oven and bake for 20-25 minutes or until the crust is golden. Remove and let them cool for 10 minutes before serving.

*For a glossy top crust, try beating an egg with a tablespoon of water and brush over top before baking.

Roasted Chicken for Dummies

Having been a pescartarian for eight years, I must admit I was terrified when my Chef instructor threw a raw chicken at me and told me to do the eight way (chicken broken down to the breast, wing, leg, etc.) I hardly knew the butt from the head let alone how to cut it up. I have since become a little better but I must admit my eye twitches ever so slightly when raw chicken is mentioned, I learned how to make simple and non intimidating recipes, even to the most novice of cooks. While a whole chicken can be intimidating, I find it's a lot easier to break down once cooked (plus, it looks impressive). This is one of those recipes where you just cut up everything and throw it into a pot, let it bake and that's when the magic happens!

Roasted chicken with carrots and potatoes

1 (5 to 6 pound) roasting chicken
salt and pepper
1 tsp dried thyme
2 dried bay leaves
1 lemon, cut in half
1 head garlic, cut in half crosswise
4 tablespoons (1/4 stick) butter, melted
1 large yellow onion, quartered
5 carrots cut into 2-inch chunks
Olive oil

Directions:

1.Preheat the oven to 350 degrees F.

2.Remove the chicken giblets (some have them and some do not, usually they come in a bag). Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with both halves of lemon and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt, pepper, thyme, and then add bay leaves. Place the onions, carrots in a roasting pan. Toss with salt, pepper, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.

3.Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh or until a thermometer inserted into the breast reads 165 degrees F. Slice the chicken onto a platter and serve it with the vegetables.

How to properly slice a chicken