Tuesday’s Table – Roast Chicken

My mom is known for her roast chicken. She takes them to people when they are sick, busy, sad, etc. This is her thing. I have always loved being on the receiving end of this gift but have never roasted a chicken of my own. For years I was intimidated by roasting a whole chicken. Years, like until this one, and we’re coming up on the end of 2015. BUT I have now conquered this chicken twice and am here to preach about it. Im pretty sure it will be a go-to of mine for the rest of my life, at least once a month.

Healthy, simple, homemade, guaranteed leftovers that can be repurposed a zillion different ways. Yep. This is a winner and I’m no longer a chicken — get it?…

Roast Chicken

4-6 pound whole organic chicken (the smaller the better)

2 onions, cut into eighths

1-2 lemons, several thin, round slices then just cut pieces

6-10 cloves of garlic, peeled

Rosemary sprigs

Olive oil

Salt and pepper

This will require a good bit of handling raw chicken so be prepared by having Clorox wipes and soap on hand. But this is not half as bad or as scary as I thought it would be! You can do it.

Rinse and pat dry small, whole chicken.

Chop onions and lemons

Peel whole cloves of garlic and cut rosemary sprigs

Arrange 4 slices of lemon and 2-3 sprigs of rosemary under skin of chicken (you will need to sort of separate the skin from the chicken to slide lemons in – sounds peculiar but isn’t bad).

Fill cavity of your chicken with several pieces of lemon, onion, and rosemary. As well as season it heavily with salt and pepper.

Rub the outside of the chicken with olive oil, then season with sea salt and pepper.

Place the chicken on top of a bed of onions, and garlic. **Be sure your garlic is underneath the chicken so it roasts but does not burn.**

Preheat oven to 400, once you put chicken it reduce heat to 350. Roast your chicken at 20 minutes per pound,basting every twenty minutes.  This sounds cumbersome but just set the timer on your oven or phone and it’s easy as pie. If you chicken starts to get too brown towards the end, cover with aluminum foil. If you have a quick-read meat thermometer use this for double checking your chicken so it is not over or under done–it should be around 165F.

After removing from the oven let rest 10 minutes before carving.

Raw chicken, ick. After washing and patting dry, I stand the chicken up on top of paper towels so it can continue to dry while I chop onions, lemon and prepare garlic.

As you can see there is no reason to be shy with your seasoning. 
Basting. Use either a baster, silicon brush or a big spoon.




Roasted Garlic Chicken with Miso Ginger Carrots

Everyone wants to turn out impressive, elegant meals, but who has the time to worry about that on a Tuesday?  Trust me, I’m right there with you.  I’m always on the hunt for easy meals that won’t keep me stuck in the kitchen or with a sink full of dishes.  This roasted chicken covered with garlic, ginger, and miso was seriously delicious, and the side dish bubbles away right along side it–oh the joys of one pan cooking!  Just pop it in the oven, set a timer, and relax!


Roasted Garlic Chicken with Miso Ginger Carrots

4-5 skin on, bone in chicken drumsticks or thighs

6 large carrots, peeled and cut lengthwise

16 cloves of garlic, 4 cloves of which are grated

2 inch piece of ginger, grated

2 Tbsp miso, I used brown but white would work well

small handful parsley, chopped

2 tsp canola oil

salt and pepper


First add the grated garlic, ginger, miso, and canola oil into a small bowl and mix until a paste is formed.  Set aside.  In a large cast iron pan or other oven proof baking dish, add your carrots, chicken, and remaining 12 garlic cloves.  Make sure that the skin side of the chicken is touching the pan.  Then cover everything thoroughly with the miso paste you just made–you really need to use your hands to do this well.  Sprinkle a little salt and pepper over everything.  Next cover the pan with aluminum foil and place it in a 300° oven for 45 minutes.


Remove it from the oven, flip the chicken over, recover, and put it back in the oven for another 45 minutes.  Then take it  out and drain all of the drippings.


You will want to set those aside for a few minutes until the fat separates to the top and you can pour it off, leaving you with the good stuff.  Turn your broiler on high, and place the pan under the broiler, uncovered, for about 3 minutes or until the skin of the chicken has crisped up.


Serve with the reserved pan sauce and chopped parsley.  Enjoy!



Tuesday’s Table – Tabbouleh, Tzatziki, Greek Marinaded Chicken – Opa! 

Recently we had a couple over for Friday night dinner, and I wanted to cook something that was fresh and summery, but a meal that could mostly be done ahead of time so I could enjoy the company. I decided upon plates of all of our Greek favorites: tabbouleh with quinoa, tzatziki, Greek marinated chicken and our three minute hummus.

You will definitely put your food processor to use for this meal, but it is easy and all of these items are GREAT leftover! One trick I used was instead of using regular pita bread as a side, I purchased one package of frozen Naan from Trader Joe’s. It only takes one minute to heat up – literally – and is the perfect taste and texture for this dish.

Once you have the tabbouleh and tzatiki completed and the chicken marinating whip up our easy hummus recipe while your food processor is still out. Then dollop hummus onto your Greek plates or use as an appetizer. https://adelinealley.wordpress.com/2015/05/18/3-minute-homemade-hummus/

Tabbouleh with Quinoa (GF)

Two bundles of flat leaf parsley, washed

Carton of cherry tomatoes, chopped

One package of Green onions, chopped

One seeded, chopped cucumber

Juice of one Lemon

Several sprigs of mint, chopped

1/2 c. Olive oil, plus 1 Tbs.

1 1/4 tsp. Kosher Salt

1/2 tsp. Ground Black Pepper

Quinoa, 1 cup dried – cooked according to package

Prepare quinoa.

Put parsley in food processor with 1 Tbs. olive oil. Pulse until finely chopped – this will not take long. Pour into large mixing bowl.

Combine all other ingredients with parsley and quinoa. Done! Place in fridge for several hours to let flavors develop.



Greek Marinade for Chicken

1 c. Fat Free Greek yogurt

2 Tbs. olive oil

2 cloves garlic, minced

Juice and zest of one lemon

1/2 Tbs. Dried Oregano

1/2 tsp. Salt

Chicken breasts and thighs (I used one pack of boneless, skinless chicken breasts and one pack of boneless, skinless chicken thighs)

Combine all ingredients, pour over chicken in ziplock and let marinate in fridge for at least one hour.


One large, peeled English cucumber

1/2 Tbs. Salt (for salting cucumbers)

2 cups plain Greek yogurt

Juice of one Lemon



Ground black pepper

Put cucumber in food processor, pulse. Put cucumbers in colander with salt on top so they will drain much of their liquid. Let sit 10 minutes.

Combine all other ingredients. Once cucumbers are drained add in and top with additional sprig of dill. Yum! I like this on pretty much everything.

OPA!! Enjoy your Greek feast!

All American Classic – Chopped Grilled Chicken Salad

This salad is such a good, All-American summer time classic. Yummy, basic, and so very easy. Plus it is sure to be a crowd pleaser for everyone  in your crew. It’s not like this is a ground breaking idea or real recipe, but I hope it can give you some inspiration for an easy, summer dinner leading into this holiday weekend! 

Chopped Grilled Chicken Salad

Chicken Breast with your favorite marinade, grilled. The longer it marinates the better it will be. Be sure your chicken is grilled low and slow (indirect heat is best), plus let it rest for 10 minutes once it comes off of the grill.

Cucumbers, chopped

Tomatoes, chopped

Grated sharp cheddar cheese

Pickled Red Onions – check out our recipe This is such an easy dish do this and they will keep all summer in your fridge! They really are great on everything.

“Homemade Ranch Dressing” – in quotes because I use the packet of Hidden Valley Ranch Seasoning but I combine 1/2 c. Fat Free Greek Yogurt, 1/2 c. Mayonnaise, 1 c. Milk and it seems to make the very best dressing! Tastes like such a splurge but is mostly healthy.

Chopped romaine and any other combination of greens that you have in your fridge. For this I used spinach and romaine and always add ANY fresh herbs into your greens and toss them together. Dill, parsley, basil, cilantro – it does not matter it will be delicious and add such an element of freshness to your salad.

Toss your greens lightly with ranch then assemble your salad. Add a touch of additional dressing to the grilled chicken, then top with freshly cracked black pepper and serve.


Tuesday’s Table – Creamy Verde Chicken Enchiladas

Tonight I cooked dinner to take to a friend tomorrow and brainstormed for a bit what I could make. It would need to be something that could be made ahead of time, would taste good and be a comforting meal for her family. Enchiladas are something my husband requests often, but I usually avoid the request and go with something slightly easier and better for us. Some nights you just need to splurge and when you can share the love then all the better. 

Creamy Verde Chicken Enchiladas

Cream Sauce:

3 Tbs Butter

3 Tbs Flour

1/4 c. Sour Cream

1 sm. White Onion, diced

1 pack Cream Cheese (can be part Greek yogurt or 1/3 less fat cream cheese)

Dash of Garlic Powder

Salt to taste

Sauté butter and onions until the onions are tender. Add flour and sauté for two minutes. Add milk, stir. Add all other ingredients until combined. 

Green Sauce:

1 Jar Tomatillo Salsa

1 small jar diced Green Chilis



3 Chicken Breasts – seasoned with salt, garlic powder, cumin, chili powder, canola oil

Baked at 350 for 30 minutes, shred

Could also use rotisserie chicken

Small package of Mahatma Yellow Rice (1 cup dry rice), cooked according to directions.

Combine rice and shredded chicken.   

Layer cream sauce on bottom of 9×13 baking dish. Pour salsa in a separate shallow dish, dip corn tortillas in salsa (this is done to add moisture and flavor to tortillas). Fill corn tortillas with chicken and rice mixture, roll up and place seam side down, close together in baking pan. Top enchiladas with the leftover verde sauce, cream sauce and finish with shredded  cheese.

Bake at 375 for 15 minutes.