Herb Roasted Chicken

admin — Thu, 28 Oct 2010 03:38:14 +0000

Ahhh, tasty herb roasted chicken with crisp skin! You can cook this yourself with some basic ingredients in about an hour and a half. Buy a whole chicken – preferably pasture raised (as organic as possible … not corn fed and not fattened up with hormones and antibiotics). I try to buy chicken that doesn’t contain any hormones or antibiotics, but it can be tricky getting the correct information.

Currently, there are some chickens being peddled as “Free Range” which are pretty much meaningless. The term, “Free Range”, does not mean it was not fed with corn laced with chemicals, and the terms “no added hormones or antibiotics” doesn’t mean that the growers didn’t add the chemicals into the food, so caveat emptor, “Let the buyer beware.”

Hormones and antibiotics make chickens grow much larger than they do naturally. Good, healthy chickens that weigh around 3 lbs. or just over that is about as big as they should be. I am suspicious of gigantic chicken breasts being sold as “Free Range.” If the chicken looks too big, it was probably given hormones and antibiotics. I like the chickens from Mary’s Pasture Raised Chickens. They are available locally at Whole Foods Markets.

Ingredients:

1 whole chicken, about 3 lbs or so
thyme
basil
oregano
rosemary
salt
pepper

Preheat oven to 425°. Leave the skin on the chicken and place it in a baking pan breast side up. Liberally season the outside and inside with thyme and basil and sparingly with oregano. Liberally season the inside only with rosemary. Then sprinkle outside with salt and pepper. Place in preheated oven on the top rack and bake for 1 hour and 10 minutes.

This will make a tender and juicy bird with a crispy skin.

Note: Adjust cooking time depending on the weight of the chicken – for example 1 hour and 10 minutes for a 3 lb chicken.

Shown below is a shot of the whole chicken in a baking pan with all the seasonings – thyme, basil and oregano, rosemary along with salt and pepper. Preheat oven to 425°. Liberally season the outside and inside with thyme and basil and a little bit with oregano. Season the inside only with rosemary, then sprinkle with salt and pepper to your preference.

Place in the oven and bake for about an hour and 10 minutes. Adjust cooking time according to the weight of the chicken.

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Portobello Mushrooms with White Wine

admin — Wed, 15 Jul 2009 18:13:52 +0000

Portobello mushrooms are very popular and readily available in most local grocery stores and supermarkets. They are high in niacin, potassium and selenium. This is a delicious recipe that you can make very quickly and easily. It is cooked with white wine. You can make a non-alcoholic version simply by substituting the juice from 1/2 lime plus about 1 tablespoon of water instead of the white wine. The wine I used in this particular recipe was very inexpensive (Charles Shaw – also known as "Two Buck Chuck").

This is a good side dish and goes well with fish or meat as the main dish. They will make an excellent meal when served with steak, lamb or fish along with a tossed green salad or sliced tomatoes.

Ingredients:

4 Portobello mushrooms
1 lg onion
6 cloves garlic
1/3 cup white wine
1 tbsp olive oil
Salt

Cut Portobello mushrooms into 1/2 inch to 3/4 inch cubes. Chop the onion. Chop garlic cloves and place in frying pan. Sauté over a medium heat until garlic begins to look toasty. Add olive oil and turn heat down. Continue to sauté until garlic is soft and light brown in color, then add chopped vegetables to the pan. Salt to taste, then add white wine. Vegetables will be done when soft and brown.

Alternately: Use juice from 1/2 lime plus about 1 tbsp of water in place of the white wine.

Shown below is a photo of the ingredients: One large yellow onion, four portobello mushrooms and six cloves of garlic.

First, chop the garlic … not too fine and definitely not minced.

Slice each mushroom into 3/4 inch slices.

Cutting crosswise, make additional 3/4 inch slices to make 3/4 inch cubes.

Then chop the onions.

Add the chopped garlic to the pan and sauté the garlic over a medium flame.

Add a tablespoon of olive oil and continue to sauté the garlic until it is soft and light brown in color.

Next, add the cubed mushrooms.

Then add the chopped onions, followed by the white wine.

Continue cooking for about 8 to 10 minutes.

Continue cooking until all the vegetables are soft and brown.

Serve immediately.

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Healthy Recipes 360 » Healthy Meals

Herb Roasted Chicken

Ingredients:

Portobello Mushrooms with White Wine

Ingredients: