I had some chicken to use up, so I whipped up this tasty lemon butter chicken recipe from The Kitchn that looked quick, easy, and used ingredients I had on hand. The sauce was very lemony thanks to the lemon zest, juice, and slices, and it was ready in very little time. We all thought it was tasty, and it paired nicely with an Italian bean salad (recipe to follow), roasted asparagus, and some crusty bread loaded with roasted garlic.

Lemon Butter Chicken

Ingredients:

• 2 large boneless, skinless chicken breasts
• 1½ tsp Italian seasoning
• Sea salt and freshly cracked black pepper, to taste
• 1 large lemon
• ¾ cup chicken broth
• 4 cloves garlic, minced
• 2 tsp flour
• 2 tbsp olive oil
• 4 tbsp butter, cut into 6 pieces
• 2 tbsp fresh parsley, finely chopped

How to Make Lemon Butter Chicken:

Prepare the chicken by slicing each breast in half horizontally, creating 4 pieces in total. Pat dry with paper towels. Season both sides of the pieces with Italian seasoning, sea salt, and freshly cracked black pepper to taste.

Prepare the lemon by finely grating the zest from the large lemon and place it in a small bowl. Halve the lemon crosswise. Juice one half until you have 2 tablespoons of fresh juice, and add it to the bowl. Cut 4-5 (¼-inch-thick) slices from the remaining half of the lemon.   Side Note: Remove the seeds and reserve the slices.

Make the sauce mixture by whisking ¾ cup cold chicken broth, 4 finely grated garlic cloves, and the flour into the lemon juice mixture. Season with sea salt and freshly cracked black pepper to taste and whisk until no lumps remain.

Cook the chicken by heating the olive oil in a large nonstick skillet over medium-high heat until just smoking. Add the chicken in a single layer and cook until well-browned, 3 to 4 minutes per side (the chicken might not be cooked through).

Reduce the heat to medium-low. Re-whisk the lemon juice mixture, pour it into the skillet, and add the reserved 4 lemon slices. Simmer until the sauce thickens and the chicken is cooked through, flipping halfway through, 3 to 4 minutes total.

Turn off the heat. Transfer the chicken to a plate and loosely cover with a foil tent.

Finish the sauce by adding 4 tablespoons of cold butter to the pan and whisking until melted and combined. Taste the sauce and season with sea salt and freshly black pepper as needed. Stir in the finely chopped parsley.

Return the chicken and any accumulated juice to the pan; flip the chicken to coat with sauce.

Serve and enjoy.

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Lemon Butter Chicken

Course Main

Cuisine Italian

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Sharp Knife
• Large Nonstick Skillet

Ingredients

• 2 large boneless, skinless chicken breasts
• 1½ tsp Italian seasoning
• Sea salt and freshly cracked black pepper to taste
• 1 large lemon
• ¾ cup chicken broth
• 4 cloves garlic minced
• 2 tsp flour
• 2 tbsp olive oil
• 4 tbsp butter cut into 6 pieces
• 2 tbsp fresh parsley finely chopped

Instructions

• Prepare the chicken by slicing each breast in half horizontally, creating 4 pieces in total. Pat dry with paper towels. Season both sides of the pieces with Italian seasoning, sea salt, and freshly cracked black pepper to taste.
• Prepare the lemon by finely grating the zest from the large lemon and place it in a small bowl. Halve the lemon crosswise. Juice one half until you have 2 tablespoons of fresh juice, and add it to the bowl. Cut 4-5 (¼-inch-thick) slices from the remaining half of the lemon.   Side Note: Remove the seeds and reserve the slices.
• Make the sauce mixture by whisking ¾ cup cold chicken broth, 4 finely grated garlic cloves, and the flour into the lemon juice mixture. Season with sea salt and freshly cracked black pepper to taste and whisk until no lumps remain.
• Cook the chicken by heating the olive oil in a large nonstick skillet over medium-high heat until just smoking. Add the chicken in a single layer and cook until well-browned, 3 to 4 minutes per side (the chicken might not be cooked through).
• Reduce the heat to medium-low. Re-whisk the lemon juice mixture, pour it into the skillet, and add the reserved 4-5 lemon slices. Simmer until the sauce thickens and the chicken is cooked through, flipping halfway through, 3 to 4 minutes total.
• Turn off the heat. Transfer the chicken to a plate and loosely cover with a foil tent.
• Finish the sauce by adding 4 tablespoons of cold butter to the pan and whisking until melted and combined. Taste the sauce and season with sea salt and freshly black pepper as needed. Stir in the finely chopped parsley.
• Return the chicken and any accumulated juice to the pan; flip the chicken to coat with sauce.
• Serve and enjoy.

I had a recent craving for a childhood favorite–KFC, so I went in search of some copycat recipes to make a healthier version at home. I found this oven-fried chicken recipe (KFC copycat) on Kevin Is Cooking, which looked quick, easy, and tasty. We all loved how juicy & flavorful this crispy baked chicken turned out, and we thought it paired nicely with KFC coleslaw (copycat recipe) and some creamy mashed potatoes with homemade gravy.

Oven-Fried Chicken

Ingredients:

• 2 lbs. chicken thighs, bone-in, skin-on
• ½ cup buttermilk
• ½ cup flour
• ½ cup panko crumbs
• 4 tbsp butter, melted

Seasoning Blend:

• 1 tsp white pepper
• ½ tsp celery salt
• ½ tsp Italian seasoning
• ½ tsp salt
• ½ tsp garlic powder
• ½ tsp black pepper
• ½ tsp dried mustard
• ½ tsp paprika
• ½ tsp ground ginger
• ¼ tsp baking powder
• ⅛ tsp turmeric
• ⅛ tsp cayenne

How to Make Oven-Fried Chicken:

Marinate the meat by placing the chicken thighs and buttermilk in a large zip-lock bag, sealing it, and squishing it to coat the chicken evenly. Place in the refrigerator to marinate for at least 30 minutes and up to several hours.

Remove the chicken from the fridge 30 minutes before baking.

Heat a baking sheet by placing it in the oven and preheating it to 425 degrees, using the convection setting if you have it.

Make the coating by combining the flour, panko crumbs, white pepper, celery salt, Italian seasoning, salt, garlic powder, black pepper, dried mustard, paprika, ginger, baking powder, turmeric, and cayenne in a shallow bowl. Mix until well-combined.

Dredge the chicken thighs by removing them, one at a time, from the buttermilk, shaking off excess liquid, and dabbing both sides with a few paper towels, then place them skin-side down into the prepared panko crumb mixture. Coat both sides of the chicken well, then place on a parchment-lined plate. Repeat with the remaining chicken pieces. Spray the top of the thighs with avocado or olive oil cooking spray.

Bake the chicken thighs by removing the HOT baking sheet from the oven once preheated. Carefully pour the melted butter evenly over the HOT baking sheet. Place the chicken thighs skin-side down, separated from each other so they will “fry” instead of steam–they all must have space! Bake for 15 minutes.

Carefully flip them over, then bake for another 15-17 minutes, or until cooked to an internal temperature of 165 degrees using a meat thermometer.

To serve, remove from the oven, sprinkle with a bit of sea salt (if desired), and rest for 5 minutes before serving. Enjoy.

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Oven-Fried Chicken

Course Main

Cuisine American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Marinating Time: 30 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 4 - 5

Author Pam - For the Love of Cooking

Equipment

• Large Baking Sheet
• Meat Thermometer

Ingredients

Ingredients:

• 2 lbs. chicken thighs bone-in, skin-on
• ½ cup buttermilk
• ½ cup flour
• ½ cup panko crumbs
• 4 tbsp butter melted

Seasoning Blend:

• 1 tsp white pepper
• ½ tsp celery salt
• ½ tsp Italian seasoning
• ½ tsp salt
• ½ tsp garlic powder
• ½ tsp black pepper
• ½ tsp dried mustard
• ½ tsp paprika
• ½ tsp ground ginger
• ¼ tsp baking powder
• ⅛ tsp turmeric
• ⅛ tsp cayenne

Instructions

• Marinate the meat by placing the chicken thighs and buttermilk in a large zip-lock bag, sealing it, and squishing it to coat the chicken evenly. Place in the refrigerator to marinate for at least 30 minutes and up to several hours.
• Remove the chicken from the fridge 30 minutes before baking.
• Heat a baking sheet by placing it in the oven and preheating it to 425 degrees, using the convection setting if you have it.
• Make the coating by combining the flour, panko crumbs, white pepper, celery salt, Italian seasoning, salt, garlic powder, black pepper, dried mustard, paprika, ginger, baking powder, turmeric, and cayenne in a shallow bowl. Mix until well-combined.
• Dredge the chicken thighs by removing them, one at a time, from the buttermilk, shaking off excess liquid, and dabbing both sides with a few paper towels, then place them skin-side down into the prepared panko crumb mixture. Coat both sides of the chicken well, then place on a parchment-lined plate. Repeat with the remaining chicken pieces. Spray the top of the thighs with avocado or olive oil cooking spray.
• Bake the chicken thighs by removing the HOT baking sheet from the oven once preheated. Carefully pour the melted butter evenly over the HOT baking sheet. Place the chicken thighs skin-side down, separated from each other so they will "fry" instead of steam–they all must have space! Bake for 15 minutes.
• Carefully flip them over, then bake for another 15-17 minutes, or until cooked to an internal temperature of 165 degrees using a meat thermometer.
• To serve, remove from the oven, sprinkle with a bit of sea salt (if desired), and rest for 5 minutes before serving. Enjoy.

I’ve been fighting a cold, and it was a rainy, dreary day, so I decided to make a pot of soup for dinner. I’ve seen recipes for Greek avgolemono soup for years, and I finally decided to make it. This Greek chicken lemon soup recipe, adapted from Carlsbad Cravings, is a delicious chicken and rice soup thickened with a mixture of fresh lemon juice and eggs. Hearty, healthy, comforting, and ready in less than 45 minutes. This tasty soup pairs nicely with crusty roasted garlic bread and a simple salad.

Greek Chicken Lemon Soup (Avgolemono Soup)

Soup:

• 2 tbsp butter or olive oil
• 1 yellow onion, diced
• 3 large or 4-5 smaller carrots, peeled and sliced or diced
• 3 large cloves of garlic, minced
• 1 tsp dried oregano
• ½ tsp dried basil
• ½ tsp dried thyme
• Pinch of crushed red pepper flakes, to taste
• Sea salt and freshly cracked black pepper, to taste
• 8 cups chicken broth
• 1 tbsp fresh lemon zest, divided
• 2 tsp chicken bouillon
• 1 bay leaf
• 2 chicken breasts, trimmed of fat (about ¾-1 pound)

Other Ingredients:

• 1 cup uncooked long-grain jasmine rice
• ¼ cup fresh lemon juice
• 2 whole eggs
• 2 egg yolks
• 2 tbsp fresh parsley, chopped
• 2 tbsp fresh dill fronds, chopped
• Lemon wedges, for serving

Greek Chicken Lemon Soup (Avgolemono Soup):

Prepare the soup by heating the butter in a large Dutch oven over medium-high heat. Add the onion, carrots, and celery and cook, stirring often, for 4-5 minutes, until tender.

Add the minced garlic, oregano, basil, thyme, crushed red pepper flakes, sea salt, and freshly cracked black pepper to taste, and stir constantly for 1 minute.

Add the chicken broth, scraping up any bits on the bottom of the Dutch oven.

Add ½ tablespoon of fresh lemon zest, the chicken bouillon, a bay leaf, and the chicken breasts, then bring to a boil. Reduce to medium and simmer, stirring occasionally, for 15 minutes.

Remove the poached chicken breasts and set aside to cool. Shred with two forks, and season the meat with a little sea salt and freshly cracked black pepper to taste.

Meanwhile, add the rice to the soup and simmer, stirring occasionally, for 10 minutes.  Side Note: If you don’t plan on eating the whole batch of soup right away, I recommend cooking the rice separately and adding it to the serving bowls to prevent the rice from soaking up all the delicious liquid. 

Meanwhile, make the avgolemono by whisking together the lemon juice, eggs, and egg yolks until well combined.

Temper the eggs by slowly drizzling a ladleful of the hot chicken broth into the egg and lemon mixture, whisking constantly. Repeat 3-4 times until the egg mixture is tempered.

Add the tempered egg mixture, along with the chicken, fresh parsley and dill, and the remaining ½ tablespoon of fresh lemon zest to the soup, and stir to combine. Taste and re-season if needed.

Ladle into bowls and serve immediately with lemon wedges. Enjoy.

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Greek Chicken Lemon Soup (Avgolemono Soup)

Course Soup

Cuisine Greek

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6

Author Pam - For the Love of Cooking

Equipment

• Large Dutch oven

Ingredients

Soup:

• 2 tbsp butter or olive oil
• 1 yellow onion diced
• 3 large or 4-5 smaller carrots peeled and sliced or diced
• 3 large cloves of garlic minced
• 1 tsp dried oregano
• ½ tsp dried basil
• ½ tsp dried thyme
• Pinch of crushed red pepper flakes to taste
• Sea salt and freshly cracked black pepper to taste
• 8 cups chicken broth
• 1 tbsp fresh lemon zest divided
• 2 tsp chicken bouillon
• 1 bay leaf
• 2 chicken breasts trimmed of fat (about ¾-1 pound)

Other Ingredients:

• 1 cup uncooked long-grain jasmine rice
• ¼ cup fresh lemon juice
• 2 whole eggs
• 2 egg yolks
• 2 tbsp fresh parsley chopped
• 2 tbsp fresh dill fronds chopped
• Lemon wedges for serving

Instructions

• Prepare the soup by heating the butter in a large Dutch oven over medium-high heat. Add the onion, carrots, and celery and cook, stirring often, for 4-5 minutes, until tender.
• Add the minced garlic, oregano, basil, thyme, crushed red pepper flakes, sea salt, and freshly cracked black pepper to taste, and stir constantly for 1 minute.
• Add the chicken broth, scraping up any bits on the bottom of the Dutch oven.
• Add ½ tablespoon of fresh lemon zest, the chicken bouillon, a bay leaf, and the chicken breasts, then bring to a boil. Reduce to medium and simmer, stirring occasionally, for 15 minutes.
• Remove the poached chicken breasts and set aside to cool. Shred with two forks, and season the meat with a little sea salt and freshly cracked black pepper to taste.
• Meanwhile, add the rice to the soup and simmer, stirring occasionally, for 10 minutes.  Side Note: If you don't plan on eating the whole batch of soup right away, I recommend cooking the rice separately and adding it to the serving bowls to prevent the rice from soaking up all the delicious liquid!!!!
• Meanwhile, make the avgolemono by whisking together the lemon juice, eggs, and egg yolks until well combined.
• Temper the eggs by slowly drizzling a ladleful of the hot chicken broth into the egg and lemon mixture, whisking constantly. Repeat 3-4 times until the egg mixture is tempered.
• Add the tempered egg mixture, along with the chicken, fresh parsley and dill, and the remaining ½ tablespoon of fresh lemon zest to the soup, and stir to combine. Taste and re-season if needed.
• Ladle into bowls and serve immediately with lemon wedges. Enjoy.

This easy Greek chicken marinade is great for chicken thighs, breasts, or wings, and is perfect for pan-frying, roasting, baking, or grilling. I recently marinated and grilled some chicken breasts to pair with Greek lemon roasted broccoli pasta salad, marinated tomatoes, and crusty bread with roasted garlic. I cut each chicken breast into three pieces, pounded them thin, then marinated them for a few hours. This easy Mediterranean chicken marinade recipe makes juicy, tender chicken that’s full of flavor.

Greek Chicken Marinade

Chicken:

• 1 lb. chicken breasts, thighs, or wings (I used two breasts)
• Sea salt and freshly cracked black pepper, to taste

For the marinade:

• ¼ cup olive oil
• Juice from 1 large lemon, or more to taste
• 1 tbsp red wine vinegar or more to taste
• 2 tsp fresh parsley, finely chopped
• 1 tsp honey, or more to taste
• 1 clove of garlic, finely grated
• 1 tsp dried oregano
• ½ tsp dried garlic powder
• ¼ teaspoon ground paprika
• Pinch of crushed red pepper flakes
• Sea salt and freshly cracked black pepper, to taste

How to Make a Greek Chicken Marinade:

Prepare the chicken by slicing off the thin, bottom portion of the chicken breast. Slice the top remaining portion of the chicken breast in half, lengthwise. Each breast should produce three similarly sized pieces.

Place plastic wrap over the top of the chicken pieces on the cutting board, and pound with a kitchen mallet until they are ¼ to ½ inch thick.

Prepare the marinade by combining the olive oil, fresh lemon juice, red wine vinegar, fresh parsley, honey, garlic, oregano, garlic powder, paprika, crushed red pepper flakes, sea salt, and freshly cracked black pepper to taste in a large zip-lock bag.

Marinate the chicken by adding the pieces to the marinade and refrigerating for 30 minutes to 2 hours.

Remove the chicken from the marinade and season both sides with sea salt and freshly cracked black pepper to taste.

Grill the chicken by heating a grill pan over medium-high heat. Brush the grill pan with olive oil or spray it with olive oil cooking spray.

Add the chicken and grill for 4-5 minutes per side, until cooked through.

Allow the chicken to rest for 5 minutes before slicing and serving. Enjoy.

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Greek Chicken Marinade

Course Main

Cuisine Greek

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Marinating Time: 2 hours hours

Total Time 2 hours hours 20 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Grill Pan

Ingredients

Chicken:

• 1 lb. chicken breasts thighs, or wings (I used two breasts)
• Sea salt and freshly cracked black pepper to taste

For the marinade:

• ¼ cup olive oil
• Juice from 1 large lemon or more to taste
• 1 tbsp red wine vinegar or more to taste
• 2 tsp fresh parsley finely chopped
• 1 tsp honey or more to taste
• 1 clove of garlic finely grated
• 1 tsp dried oregano
• ½ tsp dried garlic powder
• ¼ teaspoon ground paprika
• Pinch of crushed red pepper flakes
• Sea salt and freshly cracked black pepper to taste

Instructions

• Prepare the chicken by slicing off the thin, bottom portion of the chicken breast. Slice the top remaining portion of the chicken breast in half, lengthwise. Each breast should produce three similarly sized pieces.
• Place plastic wrap over the top of the chicken pieces on the cutting board, and pound with a kitchen mallet until they are ¼ to ½ inch thick.
• Prepare the marinade by combining the olive oil, fresh lemon juice, red wine vinegar, fresh parsley, honey, garlic, oregano, garlic powder, paprika, crushed red pepper flakes, sea salt, and freshly cracked black pepper to taste in a large zip-lock bag.
• Marinate the chicken by adding the pieces to the marinade and refrigerating for 30 minutes to 2 hours.
• Remove the chicken from the marinade and season both sides with sea salt and freshly cracked black pepper to taste.
• Grill the chicken by heating a grill pan over medium-high heat. Brush the grill pan with olive oil or spray it with olive oil cooking spray.
• Add the chicken and grill for 4-5 minutes per side, until cooked through.
• Allow the chicken to rest for 5 minutes before slicing and serving. Enjoy.

My husband is always happy when I make this recipe for spicy teriyaki chicken sandwiches with caramelized onions. I love that this recipe is easy to make, which is great for a busy weekday. These tasty chicken teriyaki sandwiches paired nicely with fresh fruit, deviled egg pasta salad, and a loaded garden salad.

Spicy Teriyaki Chicken Sandwiches

Ingredients:

• 3 boneless, skinless chicken breasts
• Teriyaki sauce, homemade or store-bought
• 1 tbsp butter
• 1 large onion, finely diced
• 8 slices of Swiss cheese
• 8 pineapple rings, patted dry
• 8 hamburger buns, toasted
• Lettuce
• Tomatoes, if desired

Spicy Sauce:

• ½ cup of mayonnaise
• 1-2 tbsp Sriracha sauce, to taste (we like it spicy!)

How to Make Spicy Teriyaki Chicken Sandwiches:

Prepare the chicken by cutting the chicken breast in half crosswise, then set the thinner bottom portion aside. Cut the thicker top portion of the breast in half lengthwise so you have three equal-sized pieces of chicken per breast.

Place the pieces, one at a time, in a heavy-duty zip-lock bag and pound gently to a ¼-inch thickness using a meat pounder.

Marinate the chicken by returning all pieces to the zip-lock bag and pour 1-1½ cups of teriyaki sauce. Seal the bag and squish it around to coat the chicken. Refrigerate for 2-6 hours.

Prepare the caramelized onions by heating the butter in a large skillet over medium heat. Add the diced onions once the butter has melted; stir often. Stir the onions frequently, adding a tablespoon of water to prevent them from drying out, until they are caramelized and deeply golden brown, about 30 minutes. Set aside to cool.

Make the spicy sauce by combining the mayonnaise and sriracha sauce until well combined. Set aside to allow the flavors time to mingle.

Cook the chicken by heating a grill pan over medium heat. Add the pieces of chicken and cook for 8-10 minutes, flipping over halfway through cooking and brushing with some of the teriyaki sauce.

Add the Swiss cheese and cook for a minute or two until melted. Remove and place on a serving plate.

Place the pineapple slices on the grill pan and cook for a minute or two on each side.

To serve, spoon some caramelized onions on each piece of chicken.

Place one on each piece of chicken.

Toast the buns, then slather with spicy sauce.

Place the chicken on the bun and top with lettuce and tomatoes. Serve immediately. Enjoy.

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Spicy Teriyaki Chicken Sandwiches

Course Main

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Marinating Time: 2 hours hours

Total Time 2 hours hours 30 minutes minutes

Servings 8

Author Pam - For the Love of Cooking

Equipment

• Grill Pan

Ingredients

• 3 boneless skinless chicken breasts
• Teriyaki sauce homemade or store-bought
• 1 tbsp butter
• 1 large onion finely diced
• 8 slices of Swiss cheese
• 8 pineapple rings patted dry
• 8 hamburger buns toasted
• Lettuce
• Tomatoes if desired

Instructions

• Prepare the chicken by cutting the chicken breast in half crosswise, then set the thinner bottom portion aside. Cut the thicker top portion of the breast in half lengthwise so you have three equal-sized pieces of chicken per breast.
• Place the pieces, one at a time, in a heavy-duty zip-lock bag and pound gently to a ¼-inch thickness using a meat pounder.
• Marinate the chicken by returning all pieces to the zip-lock bag and pour 1-1½ cups of teriyaki sauce. Seal the bag and squish it around to coat the chicken. Refrigerate for 2-6 hours.
• Prepare the caramelized onions by heating the butter in a large skillet over medium heat. Add the diced onions once the butter has melted; stir often. Stir the onions frequently, adding a tablespoon of water to prevent them from drying out, until they are caramelized and deeply golden brown, about 30 minutes. Set aside to cool.
• Make the spicy sauce by combining the mayonnaise and sriracha sauce until well combined. Set aside to allow the flavors time to mingle.
• Cook the chicken by heating a grill pan over medium heat. Add the pieces of chicken and cook for 8-10 minutes, flipping over halfway through cooking and brushing with some of the teriyaki sauce.
• Add the Swiss cheese and cook for a minute or two until melted. Remove and place on a serving plate.
• Place the pineapple slices on the grill pan and cook for a minute or two on each side.
• To serve, spoon some caramelized onions on each piece of chicken.
• Place one on each piece of chicken.
• Toast the buns, then slather with spicy sauce.
• Place the chicken on the bun and top with lettuce and tomatoes. Serve immediately. Enjoy.

I don’t have a smoker but enjoy smoked flavored meat occasionally, so I made this smoky baked chicken thighs recipe using homemade smoked chicken dry rub seasoning. The chicken was spicy, smoky, sweet, and delicious, and we all thought it paired nicely with deviled egg pasta salad, baked beans, and a loaded garden salad.

Smoky Baked Chicken Thighs

Ingredients:

• 1 tbsp olive oil
• 4 bone-in, skin-on chicken thighs
• 3-4 tbsp homemade smoked chicken dry rub seasoning, to taste

How to Make Smoky Baked Chicken Thighs

Preheat the oven to 375 degrees.

Season both sides of the chicken thighs evenly with the homemade smoked chicken dry rub seasoning to taste.

Heat olive oil in a cast-iron skillet over medium heat. Place the chicken thighs into the cast-iron skillet skin side down, and cook for 4 minutes or until the skin is golden brown and flips easily.

Flip the chicken over and place it into the preheated oven. Roast in the oven for 25-30 minutes or until the chicken is golden brown and cooked through.

Remove from the oven and use tongs to remove the chicken from the cast-iron skillet to a serving plate.

Serve the chicken thighs with fresh lemon on the side. Serve immediately. Enjoy.

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Smoky Baked Chicken Thighs

Course Main

Cuisine American

Prep Time 5 minutes minutes

Cook Time 35 minutes minutes

Total Time 40 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Cast Iron Skillet

Ingredients

• 1 tbsp olive oil
• 4 bone-in skin-on chicken thighs
• 3-4 tbsp homemade smoked chicken dry rub seasoning to taste (Click up above for the recipe)

Instructions

• Preheat the oven to 375 degrees.
• Season both sides of the chicken thighs evenly with the homemade smoked chicken dry rub seasoning to taste.
• Heat olive oil in a cast-iron skillet over medium heat. Place the chicken thighs into the cast-iron skillet skin side down, and cook for 4 minutes or until the skin is golden brown and flips easily.
• Flip the chicken over and place it into the preheated oven. Roast in the oven for 25-30 minutes or until the chicken is golden brown and cooked through.
• Remove from the oven and use tongs to remove the chicken from the cast-iron skillet to a serving plate.
• Serve the chicken thighs with fresh lemon on the side. Serve immediately. Enjoy.

I asked my husband what I should make for dinner, and he requested something French. I found this simple French roast chicken recipe (poulet rôti) on Le Chef’s Wife. I loved that you cooked the potatoes, shallots, and garlic along with the bird. As the chicken roasts, the rendered fat coats the potatoes with savory drippings, which makes them incredibly flavorful! We all loved this tender & juicy chicken and thought it paired well with a tian provencal made with tomatoes, onions & zucchini, and some crusty bread.

French Roast Chicken

Ingredients:

• 1 (4 lb.) whole chicken
• 6 Yukon gold potatoes, peeled and cut into cubes
• 6 small shallots, peeled and ends trimmed
• 1 full head of garlic + 3 cloves for inside the chicken
• ¼ cup of olive oil, divided
• Sea salt and freshly cracked black pepper, to taste
• 3 tbsp of butter
• 3 sprigs of fresh thyme
• 3 leaves of fresh sage
• 2 sprigs of fresh rosemary

How to Make a French Roast Chicken

Preheat your oven to 350 degrees. Coat a roasting pan (or large Dutch oven or cast-iron skillet) with olive oil.

Remove and discard any innards from inside the chicken cavity. Pat the chicken dry with paper towels–this will help the skin get crispy!

Set the chicken in the prepared roasting pan. Season the inside of the chicken with sea salt and freshly cracked black pepper, to taste. Add the three garlic cloves, thyme sprigs, sage leaves, and rosemary sprigs.

Using cooking twine, tie the legs together.

Drizzle 3 tablespoons of olive oil all over the entire bird, then season with sea salt and freshly cracked black pepper, to taste.

Slice a whole head of garlic, skin on, in half (width-wise), and place each half on opposite sides of the pan (skin side down).

Toss the potatoes and shallots with the remaining tablespoon of olive oil, and season with sea salt and freshly cracked pepper, to taste. Toss to coat evenly, then arrange around the chicken and the garlic.

Place 3 tablespoons of butter around the potatoes, shallots, and garlic.

Place in the oven to roast for 1 hour and 45 minutes, basting the bird with the pan juices and stirring the potatoes 3 times throughout the cooking time, until the bird reaches an internal temperature of 165 degrees with a meat thermometer.

Remove the chicken from the oven and let it rest on a cutting board for 20 minutes before slicing and drizzling with pan juices.

Place the potatoes and shallots in a serving bowl.

Squeeze the garlic cloves from skins (discarding the skins), add the roasted garlic to the potatoes, tossing until mixed.

Serve the chicken with the potatoes along with lemon wedges and enjoy.

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French Roast Chicken

Course Main

Cuisine French

Prep Time 10 minutes minutes

Cook Time 1 hour hour 45 minutes minutes

Total Time 1 hour hour 55 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Roasting Pan (or Large Dutch Oven or Cast Iron Skillet
• Meat Thermometer

Ingredients

• 1 4 lb. whole chicken
• 6 Yukon gold potatoes peeled and cut into cubes
• 6 small shallots peeled and ends trimmed
• 1 full head of garlic + 3 cloves for inside the chicken
• ¼ cup of olive oil divided
• Sea salt and freshly cracked black pepper to taste
• 3 tbsp of butter
• 3 sprigs of fresh thyme
• 3 leaves of fresh sage
• 2 sprigs of fresh rosemary
• Lemon wedges

Instructions

• Preheat your oven to 350 degrees. Coat a roasting pan (or large Dutch oven or cast-iron skillet) with olive oil.
• Remove and discard any innards from inside the chicken cavity. Pat the chicken dry with paper towels–this will help the skin get crispy!
• Set the chicken in the prepared roasting pan. Season the inside of the chicken with sea salt and freshly cracked black pepper, to taste. Add the three garlic cloves, thyme sprigs, sage leaves, and rosemary sprigs.
• Using cooking twine, tie the legs together.
• Drizzle 3 tablespoons of olive oil all over the entire bird, then season with sea salt and freshly cracked black pepper to taste.
• Slice a whole head of garlic, skin on, in half (width-wise), and place each half on opposite sides of the pan (skin side down).
• Toss the potatoes and shallots with the remaining tablespoon of olive oil and season with sea salt and freshly cracked pepper to taste. Toss to coat evenly, then arrange around the chicken and the garlic.
• Place 3 tablespoons of butter around the potatoes, shallots, and garlic.
• Place in the oven to roast for 1 hour and 45 minutes, basting the bird with the pan juices and stirring the potatoes 3 times throughout the cooking time, until the bird reaches an internal temperature of 165 degrees with a meat thermometer.
• Remove the chicken from the oven and let it rest on a cutting board for 20 minutes before slicing and drizzling with pan juices.
• Place the potatoes and shallots in a serving bowl.
• Squeeze the garlic cloves from skins (discarding the skins), add the roasted garlic to the potatoes, tossing until mixed.
• Serve the chicken with the potatoes along with lemon wedges and enjoy.

We used to have a restaurant here called Chevy’s Fresh Mex, and I loved their delicious brothy Mexican chicken tortilla soup recipe, which wasn’t like my go-to recipe, which is hearty and thick. This one is a flavorful broth served with chicken, charred corn, and topped with crunchy tortilla strips, avocado, cotija, and cilantro. I’ve been craving the soup lately, so I slow-simmered a Mexican-style chicken stock using the bones from a leftover roasted chicken. I served this soup for dinner on a cold, rainy day, and my entire family loved it. This easy tortilla soup recipe paired nicely with a Mexican wedge salad and some tortilla chips and salsa.

Mexican Chicken Tortilla Soup

Mexican Style Stock:

• 1 chicken carcass, plus the wing and leg bones!
• 1 small onion, cut into wedges
• 3 green onions, chopped
• 2 celery stalks, roughly chopped
• 1 small carrot, roughly chopped
• 1 small tomato, chopped
• 1 poblano pepper, seeded & deveined, chopped
• 1 jalapeno pepper, seeded & deveined, chopped
• 5 cloves of garlic, skins removed, smashed
• Handful of cilantro, stems & all
• Handful of parsley, stems & all
• 1 bay leaf
• 1 tsp whole black peppercorns
• 1 tsp coriander seeds
• 1 tsp chicken bouillon powder, or more to taste
• ½ tsp smoked paprika
• Sea salt and freshly cracked black pepper, to taste
• Juice from ½-1 lime, to taste

Tortilla Strips:

• 5 corn tortillas
• 2-3 tbsp vegetable oil, or more if needed
• Sea salt

Serving:

• 1 cup frozen corn, thawed and charred
• Leftover roasted chicken, chopped into bite-sized cubes (as much as you want)
• 1 avocado
• Fresh cilantro, chopped
• Cotija cheese, crumbled
• Lime wedges

Mexican Chicken Tortilla Soup

Make the Mexican-style stock by placing the chicken carcass, wing, and leg bones in a large Dutch oven or stockpot over low heat along with the onion, green onion, celery, carrot, tomato, poblano, jalapeno, garlic, cilantro, parsley, bay leaf, peppercorns, coriander seed, chicken bouillon powder, smoked paprika, sea salt, and freshly cracked pepper, to taste. Cover with water, about 6-7 cups, and simmer with the lid on for 3-4 hours.

Strain the mixture through a fine sieve. Discard the bones and veggies. Pour the stock back into the wiped-out Dutch oven or stockpot and simmer on the stove for about 30 minutes, uncovered, to reduce it a bit and get a richer flavor. Make sure to skim off any fat from the top of the stock.

Taste the stock, then season with more chicken bouillon powder, sea salt, or freshly cracked black pepper, if needed.  Add fresh lime juice to taste

Meanwhile, make the crispy tortilla strips by filling a small skillet with vegetable oil until it is 1/2 inch up the sides. Heat the oil over medium-high heat until hot, about 7-10 minutes. Test the oil by placing the tip of a corn tortilla in the oil; if it bubbles a lot, it’s ready.

Slice the corn tortillas into thin strips.

When the oil is HOT, carefully place some of the tortilla strips into the hot oil, making sure not to overcrowd the skillet.  Using tongs, stir them around until crispy and lightly golden brown. Use a slotted spoon to remove the strips from the oil and place them on a paper-towel-lined plate. Immediately season with some sea salt. Repeat the process with the remaining strips. Set aside until needed.

Char the corn by heating a small skillet over high heat. Place the thawed corn on a few paper towels to drain off excess liquid. Pour the corn into the hot skillet and cook for a few minutes, stirring occasionally, until slightly charred.

Serve the soup by ladling the Mexican-style broth into bowls. Add some charred corn, chopped chicken, and diced avocado. Top with the crispy tortilla strips, cilantro, and cotija cheese. Serve immediately, along with lime wedges on the side. Enjoy.

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Mexican Chicken Tortilla Soup

Course Lunch, Main

Cuisine Mexican

Prep Time 20 minutes minutes

Cook Time 4 hours hours 40 minutes minutes

Total Time 5 hours hours

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Large Dutch Oven or Stockpot
• Fine Sieve Strainer
• Small skillet

Ingredients

Mexican Style Stock:

• 1 chicken carcass plus the wing and leg bones!
• 1 small onion cut into wedges
• 3 green onions chopped
• 2 celery stalks roughly chopped
• 1 small carrot roughly chopped
• 1 small tomato chopped
• 1 poblano pepper seeded & deveined, chopped
• 1 jalapeno pepper seeded & deveined, chopped
• 5 cloves of garlic skins removed, smashed
• Handful of cilantro stems & all
• Handful of parsley stems & all
• 1 bay leaf
• 1 tsp whole black peppercorns
• 1 tsp coriander seeds
• 1 tsp chicken bouillon powder or more to taste
• ½ tsp smoked paprika
• Sea salt and freshly cracked black pepper to taste
• Juice from 1/2-1 lime to taste

Tortilla Strips:

• 5 corn tortillas
• 2-3 tbsp vegetable oil or more if needed
• Sea salt

Serving:

• 1 cup frozen corn thawed and charred
• Leftover roasted chicken chopped into bite-sized cubes (as much as you want)
• 1 avocado
• Fresh cilantro chopped
• Cotija cheese crumbled
• Lime wedges

Instructions

• Make the Mexican-style stock by placing the chicken carcass, wing, and leg bones in a large Dutch oven or stockpot over low heat along with the onion, green onion, celery, carrot, tomato, poblano, jalapeno, garlic, cilantro, parsley, bay leaf, peppercorns, coriander seed, chicken bouillon powder, smoked paprika, sea salt, and freshly cracked pepper, to taste. Cover with water, about 6-7 cups, and simmer with the lid on, stirring occasionally, for 3-4 hours.
• Strain the mixture through a fine sieve. Discard the bones and veggies. Pour the stock back into the wiped-out Dutch oven or stockpot and simmer on the stove for about 30 minutes, uncovered, to reduce a bit and get a richer flavor. Make sure to skim off any fat from the top of the stock.
• Taste the stock, then season with more chicken bouillon powder, sea salt, or freshly cracked black pepper, if needed.  Add fresh lime juice to taste
• Meanwhile, make the crispy tortilla strips by filling a small skillet with vegetable oil until it is 1/2 inch up the sides. Heat the oil over medium-high heat until hot, about 7-10 minutes. Test the oil by placing the tip of a corn tortilla in the oil; if it bubbles a lot, it’s ready.
• Slice the corn tortillas into thin strips.
• When the oil is HOT, carefully place some of the tortilla strips into the hot oil, making sure not to overcrowd the skillet.  Using tongs, stir them around until crispy and lightly golden brown. Use a slotted spoon to remove the strips from the oil and place them on a paper-towel-lined plate. Immediately season with some sea salt. Repeat the process with the remaining strips. Set aside until needed.
• Char the corn by heating a small skillet over high heat. Place the thawed corn on a few paper towels to drain off excess liquid. Pour the corn into the hot skillet and cook for a few minutes, stirring occasionally, until slightly charred.
• Serve the soup by ladling the Mexican-style broth into bowls. Add some charred corn, chopped chicken, and diced avocado. Top with the crispy tortilla strips, cilantro, and cotija cheese. Serve immediately, along with lime wedges on the side. Enjoy.

This New Orleans chicken wings recipe with spicy Creole seasoning from Recipe Tin Eats looked tasty, and I happened to have everything needed to make it. These chicken wings were super easy to make and turned out spicy, juicy, and flavorful. We all loved these Louisiana spicy wings and thought they paired nicely with homemade macaroni & cheese and some garlic-roasted tomatoes.

New Orleans Chicken Wings

Ingredients:

• 2½ lbs. chicken wings cut up (wing flats & drumettes)
• 2 tbsp cilantro, chopped (serving)

Garlic Butter:

• 3 tbsp unsalted butter
• 2 garlic cloves, finely grated with a micro planer

Homemade Creole Seasoning:

• 1½ tbsp brown sugar, tightly packed
• 2½ tsp paprika
• 1½ tsp kosher salt
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp freshly cracked black pepper
• ½ tsp dried oregano
• ½ tsp dried thyme
• ¼ tsp cayenne pepper

How to Make New Orleans Chicken Wings:

Preheat the oven to 400 degrees. Layer your baking sheet with foil, then line it with parchment paper.  Side Note: This will prevent any leaking of basting juices and make cleaning easier. 

Make the garlic butter by melting the unsalted butter, then stir in the finely grated garlic until well combined; set aside.

Prepare the Creole seasoning by combining the brown sugar, paprika, kosher salt, garlic powder, onion powder, freshly cracked black pepper, oregano, thyme, and cayenne pepper in a small glass jar. Seal with a lid and shake to mix well.

Season the chicken wings by putting them in a large bowl. Sprinkle them with half the seasoning, toss (your hands are best), sprinkle with the remaining seasoning, and toss again until all the wings are evenly coated. Next, drizzle the wings with the garlic butter and toss until evenly coated.

Pour the wings SKIN SIDE UP on the prepared baking sheet in an even layer–don’t overcrowd them.  Side Note: If they are too crowded, they will not caramelize.

Bake the wings by placing the baking sheet in the oven for 30 minutes. Remove from the oven to baste them.

Baste each chicken wing with the baking sheet juices using a basting brush, then return to the oven to bake for 10-15 minutes, or until cooked through and caramelized.

Remove from the oven and then baste them again.

Serve the wings by placing them on a serving platter and pouring the remaining juices from the baking sheet on top.

Sprinkle with chopped cilantro and serve immediately. Enjoy.

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New Orleans Chicken Wings

Course Appetizer, Main

Cuisine American

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 4

Author Pam - For the Love of Cooking / Original by Recipe Tin Eats

Equipment

• Baking Sheet

Ingredients

Ingredients:

• 2½ lbs. chicken wings cut up wing flats & drumettes
• 2 tbsp cilantro chopped (serving)

Garlic Butter:

• 3 tbsp unsalted butter
• 2 garlic cloves finely grated with micro planer

Homemade Creole Seasoning:

• 1½ tbsp brown sugar tightly packed
• 2½ tsp paprika
• 1½ tsp kosher salt
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp freshly cracked black pepper
• ½ tsp dried oregano
• ½ tsp dried thyme
• ¼ tsp cayenne pepper

Instructions

• Preheat the oven to 400 degrees. Layer your baking sheet with foil, then line it with parchment paper.  Side Note: This will prevent any leaking of basting juices and make cleaning easier. 
• Make the garlic butter by melting the unsalted butter, then stir in the finely grated garlic until well combined; set aside.
• Prepare the Creole seasoning by combining the brown sugar, paprika, kosher salt, garlic powder, onion powder, freshly cracked black pepper, oregano, thyme, and cayenne pepper in a small glass jar. Seal with a lid and shake to mix well.
• Season the chicken wings by putting them in a large bowl. Sprinkle them with half the seasoning, toss (hands are best), sprinkle with the remaining seasoning, then toss again until all the wings are evenly coated.
• Next, drizzle the wings with the garlic butter and toss until evenly coated.
• Pour the wings SKIN SIDE UP on the prepared baking sheet in an even layer–don't overcrowd them.  Side Note: If they are too crowded, they will not caramelize.
• Bake the wings by placing them in the oven to bake for 30 minutes.
• Baste each chicken wing with the baking sheet juices using a basting brush, then return to the oven to bake for 10-15 minutes, or until cooked through and caramelized.
• Remove from the oven and baste them again.
• Serve the wings by placing them on a serving platter and pouring the remaining juices from the baking sheet on top. Sprinkle with chopped cilantro and serve immediately. Enjoy.

I finally ordered Thai drunken noodles (pad kee mao) the last time we had take-out, and I can’t believe it took me so long to try them. I loved how slippery the wide rice noodles were and how well they soaked up the delicious sauce! I found this easy Thai drunken noodles recipe on Recipe Tin and adapted it by adding bok choy. My son and I ate these noodles for lunch and thought they were fantastic. Quick, easy, and so comforting!

Thai Drunken Noodles (Pad Kee Mao)

Noodles:

• 7 oz dried wide rice noodles, cooked per package instructions

Sauce:

• 3 tbsp oyster sauce
• 1½ tbsp soy sauce
• 1½ tbsp dark soy sauce
• 1 tbsp water
• 2 tsp sugar

Stir Fry:

• 2 tbsp vegetable oil (peanut & vegetable will also work)
• ½ yellow onion , chopped
• 1 bulb baby bok choy, leafy green & white stem separated, white stem portions chopped
• ½ lb chicken thighs, cut into bite-size pieces (chicken breast will also work)
• 2 tsp fish sauce (can substitute soy sauce)
• 4 green onions, cut into 2-inch pieces
• 3 large cloves of garlic , minced
• 2 Thai chilies, deseeded, very finely chopped
• 1 cup Thai basil leaves

How to Make Thai Drunken Noodles (Pad Kee Mao)

Prepare the wide rice noodles per the package instructions; drain.

Make the sauce by whisking together the oyster sauce, soy sauce, dark soy sauce, water, and sugar until well combined.

Heat the oil in a large cast iron skillet or wok over high heat.

Add onion and white portion of the bok choy stems, and cook for 1 minute, stirring constantly.

Add the chicken and fish sauce, and fry until cooked, around 2 minutes.

Add green onion, garlic, Thai chilies, the cooked & drained noodles, and the well-whisked sauce, and cook, stirring constantly, for 1 minute until the sauce reduces and coats the noodles.

Remove from heat and immediately add the fresh Thai basil leaves, toss until just wilted. Serve immediately. Enjoy.

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Thai Drunken Noodles (Pad Kee Mao)

Course Main

Cuisine Asian

Prep Time 10 minutes minutes

Cook Time 6 minutes minutes

Total Time 16 minutes minutes

Servings 2 - 3

Author Pam - For the Love of Cooking

Equipment

• Large Cast Iron Skillet or Large Wok

Ingredients

Noodles:

• 7 oz dried wide rice noodles cooked per package instructions

Sauce:

• 3 tbsp oyster sauce
• 1½ tbsp soy sauce
• 1½ tbsp dark soy sauce
• 1 tbsp water
• 2 tsp sugar

Stir Fry:

• 2 tbsp vegetable oil peanut & vegetable will also work
• ½ yellow onion chopped
• 1 bulb baby bok choy leafy green & white stem separated, white stem portions chopped
• ½ lb chicken thighs cut into bite-size pieces (chicken breast will also work)
• 2 tsp fish sauce can substitute soy sauce
• 4 green onions cut into 2-inch pieces
• 3 large cloves of garlic minced
• 2 Thai chilies deseeded, very finely chopped
• 1 cup Thai basil leaves

Instructions

• Prepare the wide rice noodles per the package instructions; drain.
• Make the sauce by whisking together the oyster sauce, soy sauce, dark soy sauce, water, and sugar until well combined.
• Heat the oil in a large cast iron skillet or wok over high heat.
• Add onion and white portion of the bok choy stems, and cook for 1 minute, stirring constantly.
• Add the chicken and fish sauce, and fry until cooked, around 2 minutes.
• Add green onion, garlic, Thai chilies, the cooked & drained noodles, and the well-whisked sauce, and cook, stirring constantly, for 1 minute until the sauce reduces and coats the noodles.
• Remove from heat and immediately add the fresh Thai basil leaves, toss until just wilted. Serve immediately. Enjoy.