Sunday, June 5, 2011

Roast Chicken With Orange Mustard Glaze

Serve this tasty roast chicken with rice and your favorite steamed veggies for a delicious family dinner.


  • 1 roasting chicken, about 4 to 5 pounds
  • 2 tablespoons cold butter
  • 1 clove garlic, finely minced
  • Salt and pepper
  • Fresh basil leaves
  • Sprigs and leaves of fresh herbs, such as thyme, rosemary, and basil, optional
  • ***Glaze***
  • 2 tablespoons orange juice concentrate
  • 1 tablespoon Dijon mustard
  • 1 tablespoon brown sugar
  • 1 tablespoon melted butter


Heat oven to 350°. Wash chicken and pat dry.
Line a roasting pan with foil or spray lightly with nonstick cooking spray. Put a rack in the pan or set 4 3-inch ribs of celery in the pan to make a simple rack.
Sprinkle the chicken and cavity with salt and pepper. Using fingers to slide under the skin, gently loosen skin over the chicken breasts and legs. Mix butter with garlic; spread butter evenly under the skin, then tuck whole basil leaves under the skin. If desired put other herb leaves under skin. Put some herb sprigs and leaves in the cavity of the chicken, if desired. Place the chicken on the rack or celery in the roasting pan.
In another bowl, combine the orange juice concentrate with mustard, brown sugar, and melted butter. Set aside.
Roast the chicken for 15 to 20 minutes per pound, or until chicken registers about 165° when an instant-read thermometer is inserted into the thickest part of the thigh. Brush the chicken with the orange glaze mixture and continue roasting for 10 minutes longer, brushing a few more times with glaze.
Let chicken rest for 10 minutes before slicing.

Tarragon and Chive Roasted Chicken

Fresh herbs and butter help to flavor and moisten this delicious roasted chicken.


  • 1 chicken, about 5 pounds
  • salt and pepper
  • 2 tablespoons butter
  • 1 tablespoon fresh chopped tarragon
  • 1 tablespoon fresh chopped chives
  • 2 teaspoons dijon mustard
  • olive oil


Heat oven to 350°. Arrange a rack in a roasting pan.
Wash chicken and pat dry. Sprinkle all over and in the cavity with salt and pepper. Set the bird on the rack in the roasting pan.
Combine the butter, tarragon, chives, and mustard. Rub the mixture under the skin on both sides of the breast and rub any remaining herb mixture over the bird. Lightly brush with olive oil.
Roast for about 2 to 2 1/2 hours, or to 180° on an instant read thermometer in the thickest part of a thigh. Baste occasionally with pan juices.

Quick Pesto Roasted Chicken

This is a quick and flavorful roasted chicken to prepare for any meal. Prepared pesto makes it easy and tasty.

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 30 minutes


  • 1 broiler or roasting chicken, about 4 to 5 pounds
  • 1/4 cup prepared pesto
  • fresh basil leaves or 1 teaspoon dried leaf basil and cut up lemon and/or orange, for cavity, optional
  • salt and pepper


Heat oven to 425°.
Wash chicken and pat dry. With your fingers, separate the skin from the meat around the breast and legs. Push small amounts of pesto under the skin, using about 1/4 cup. Rub a little pesto over the skin and sprinkle lightly with salt and pepper. If desired, fill the cavity with cut-up lemon and orange, along with fresh basil leaves or about 1 teaspoon of dried basil.
Roast for 15 minutes, then reduce heat to 350°. Continue roasting for about 18 to 20 minutes per pound, or to about 165° on a meat thermometer inserted into the thickest meaty part of the thigh.

Herbed Roasted Chicken

Whole roast chicken with butter, parsley, thyme, rosemary, and other herbs.


  • 1 roasting chicken, about 4 to 5 pounds
  • juice of 1/2 lemon
  • salt and pepper to taste
  • 1 small onion, peeled and quartered
  • 1 rib celery, cut in large chunks
  • 1/4 teaspoon dried rosemary
  • 1/2 teaspoon dried leaf thyme
  • 3 tablespoons coarsely chopped fresh parsley
  • 4 tablespoons melted butter


Preheat oven to 350°.
Rub inside of chicken with lemon juice; sprinkle with salt and pepper. Add the onion quarters, celery, dried herbs, and parsley to chicken cavity. Place chicken in a shallow roasting pan and roast at 350° for about 20 minutes per pound. Baste with melted butter several times. Internal temperature should register about 165° on a meat thermometer inserted into the meaty part of the thigh.

Chicken Thighs With Tomatoes

This is an easy and flavorful way to enjoy chicken thighs, and the dish is delicious with pasta or rice. Serve with a salad on the side for a perfect family meal.
Yield: Serves 6
  • 3 tablespoons olive oil
  • 1 tablespoon butter
  • 6 to 8 chicken thighs
  • 1 tablespoon all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine
  • 1 can (14.5 ounces) diced tomatoes
  • 8 ounces sliced mushrooms
  • 1 small can (about 2.25 ounces) sliced black olives, drained
  • 1/2 teaspoon dried leaf thyme
  • 2 tablespoons chopped fresh parsley
Heat oil and butter in a large skillet. Saute the chicken thighs, turning frequently, until browned on all sides. Remove chicken to a casserole dish and set aside.
Heat oven to 350°.
Stir flour into the skillet juices. Cook, stirring constantly, for 2 minutes. Add salt and pepper. Add the garlic, wine, and tomatoes. Bring to a boil. Add thyme, mushrooms, olives, and parsley. Cook over medium heat, stirring frequently, for about 4 to 5 minutes. Pour over the chicken in the casserole.
Cover and bake for 40 minutes.

Chicken With Apples, Leeks, and Cranberry Relish

The apple and cranberry mixture with the chicken and leeks makes for great flavor.


  • 2 tablespoons butter
  • 1 tablespoon vegetable oil
  • 2 to 3 leeks, white only, cleaned and thinly sliced
  • 3 apples, peeled, cored, diced
  • 3 tablespoons light brown sugar, packed
  • 1 tablespoon cider vinegar
  • 1 cup chicken broth
  • 1/2 cup apple juice or cider
  • 1/4 cup cranberry relish
  • 1 teaspoon dried leaf thyme
  • 4 chicken breast halves
  • Salt and pepper
  • Flour
  • 1 tablespoon vegetable oil
  • 1 tablespoon butter


In a large skillet over medium heat, melt butter with the oil. Add leeks and diced apples; cook, stirring, until the apples and leeks are tender. Add brown sugar, vinegar, chicken broth, apple juice, relish, and thyme. Bring to a boil; reduce heat to medium and simmer for 5 minutes. Remove from heat and set aside.
Wash chicken breasts and pat dry. Put chicken between sheets of plastic and pound gently to a uniform thickness, about 1/4-inch. If you skip this step, cook longer. Sprinkle chicken with salt and pepper; dredge lightly with flour. In a skillet over medium-high heat, melt 1 tablespoon of butter with the 1 tablespoon of olive oil. Add chicken and brown for about 2 minutes on each side. Add apple mixture, cover, and cook for 5 minutes, or until chicken is cooked through.
Serves 4.

Chutney Chicken With Pearl Onions

This simple dish is flavorful, and it takes just minutes to prepare. Serve the chicken with hot boiled rice and a green vegetable for a tasty meal.


  • 4 boneless chicken breast halves, gently pounded to about 1/4-inch thickness
  • Salt and pepper
  • 2 tablespoons flour
  • 1 tablespoon olive oil
  • 1/2 cup chicken broth
  • 8 ounces frozen pearl onions
  • 1 jar (about 8 ounces) fruit chutney*


*I used Stonewall Kitchens Farmhouse Chutney with cranberries, apple, garlic, and other fruits and seasonings. Any fruit chutney will work in this recipe.
Wash chicken and pat dry. (If using the trimmed and ready thin-sliced chicken breasts, allow 2 slices for each serving.) Put the chicken breasts between sheets of plastic wrap and gently pound to thin to about 1/4 inch thickness. Sprinkle with salt and pepper and dredge lightly with the flour. Heat olive oil in a large skillet over medium heat.
Brown the chicken for 2 minutes on each side. Add chicken broth and onions and bring to a boil; reduce heat to medium and cook, uncovered, for 5 minutes. Add chutney and stir to combine; cover, reduce heat to medium low, and simmer for 5 minutes longer, or until chicken is cooked through. Serve with hot cooked rice and spinach, or choose your own favorite vegetables.

Chicken Pad Thai

You asked for a simpler, one-page version of my Chicken Pad Thai Recipe - so here it is! A faster, easier version of Pad Thai, this yummy recipe will leave you craving more. The key to perfect Pad Thai is in the cooking (or "not" cooking) of the noodles - learn how to get them chewy-perfect with this recipe. Included is a simple, but authentic pad thai sauce which is tangy and a little spicy. When it's all put together, you'll find there isn't a noodle dish better than world-famous pad Thai!

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Yield: SERVES 2


  • 8 oz. Thai rice noodles (or enough for 2 people), linguini-width, available at Asian/Chinese stores
  • 1 to 1 1/2 cups raw chicken breast or thigh meat, sliced
  • Marinade for Chicken: 1 tsp. cornstarch dissolved in 3 Tbsp. soy sauce
  • 4 cloves garlic, minced
  • optional: 1-2 fresh red chilies, minced
  • 3 cups fresh bean sprouts
  • 3 spring (green) onions, sliced
  • 1/2 cup fresh coriander/cilantro
  • 1/3 cup crushed or roughly chopped peanuts (or other nuts, such as cashews)
  • 1/4 cup chicken stock
  • 1/8 tsp. ground white pepper
  • vegetable oil for stir-frying, and wedges of lime
  • 3/4 Tbsp. tamarind paste dissolved in 1/4 cup warm water (look for tamarind at Asian/Chinese or Indian food stores)
  • 2 Tbsp. fish sauce, + more to taste
  • 1-3 tsp. chili sauce, or substitute 1/2 tsp. or more dried crushed chili or cayenne, to taste
  • 3 Tbsp. brown sugar


For a step-by-step version of this recipe (with pictures), 
  1. Bring a large pot of pot to a boil and remove from heat. Dunk in your rice noodles. Allow noodles to soak while you prepare the other ingredients. Note: you will be frying the noodles later, so you don't want to over-soften them now. Noodles are ready to be drained when they are soft enough to be eaten, but are still firm and a little "crunchy". Drain and rinse with cold water. Set aside.
  2. Make the Pad Thai Sauce by combining the sauce ingredients together in a cup. Stir well to dissolve the tamarind paste and brown sugar. Set aside. Note: this may seem like a lot of sugar, but you need it to balance out the sourness of the tamarind - this balance is what makes Pad Thai taste so amazing!
  3. Place chicken slices in a small bowl. Stir together the marinade and pour over chicken. Stir well and set aside.
  4. Warm up a wok or large frying pan over medium-high heat. Add 1-2 Tbsp. oil plus garlic and minced chili, if using. Stir-fry until fragrant (30 seconds).
  5. Add chicken together with the marinade. Stir-fry 30 seconds to 1 minute. When wok/pan becomes dry, add a little chicken stock, 1-2 Tbsp. at a time, to keep the chicken frying nicely. Continue stir-frying in this way until the chicken is cooked (5-8 minutes).
  6. Add the noodles, and pour the Pad Thai sauce over. Using two spatulas, wooden spoons, or other utensils, immediately stir-fry the noodles. Use a gentle "lift and turn" method (like tossing a salad) to prevent noodles from breaking. Stir-fry in this way 1-2 minutes. If you find your wok/frying pan too dry, push noodles aside and add a little more oil to the bottom (but no more broth, or the noodles will become soggy).
  7. Add the bean sprouts and sprinkle over the pepper. Continue "tossing" 1 more minute, or until noodles are cooked. Noodles are done to perfection when they are no longer "hard" or crunchy, but chewy-sticky wonderful!
  8. Taste-test for seasoning, adding more fish sauce until desired flavor is reached (I usually add at least 1 more Tbsp. fish sauce). Toss well to incorporate.
  9. Lift noodles onto a serving plate. Top with generous amounts of fresh coriander, spring onion, and crushed/chopped nuts. Add fresh lime wedges (lime is great squeezed overtop), and if desired, serve with Nam Prik Pao Chili Sauce (homemade recipe) on the side. ENJOY!
Pad Thai Tip: For even more flavor, I'll often make a double batch of the pad Thai sauce. Then, as I'm stir-frying the noodles, I'll add more sauce until I'm happy with the taste (I also add extra fish sauce). Any leftover sauce can be stored in the refrigerator for up to 1 month.