Roasted Chicken Thighs with Clementines and Roasted Vegetables

After my dad and M visited, they had left me with some chicken thighs, clementines, carrots, and celery. I didn’t have any plans for them but decided to throw them together into something. Somehow they all worked together and made something delicious. I served it on top of rice to take advantage of the sauce.

Continue reading

Slow-Cooker Chicken Stock

I’ve made recipes in the slow cooker before that yield broth, like this one. But, I had not seen one where you could take already cooked chicken and turn it into an easy broth. For awhile, I was buying rotisserie chickens from the store and eating them throughout the week for lunch. It was easy and cheap. Well, now I was able to take those carcasses I saved (just in case) and use them for a stock. The original recipe says you need 3-4 chicken carcasses, but I found 2 was plenty. Maybe my chickens run large? Basically, once I filled one of my gallon-sized freezer bags with the bones, I was ready to go.

Continue reading

Skillet Roasted Chicken Thighs and Stuffing

You will notice the pictures are from two different occasions. The first time, I followed the original recipe but wasn’t completely happy with it. I wanted more vegetables and an easier chicken experience…carving chickens are “meh” but eating chicken thighs are easy. So, I added more vegetables (yummy carrots!) and switched to thighs. I also used my Dutch oven to give myself a little more room for those vegetables. That part mattered less, but I do recommend adding what tastes good to you.


Continue reading

Five Spice Roasted Chicken Thighs

This is the other part of our Easter meal. It paired really well with the creamy and sweet risotto because the chicken had a crispy skin with a spicy/salty flavor. Not too salty, and I mean spicy in the “spice” way, not in the “it tastes hot” way. It’s actually a chicken recipe I could make almost any day since we generally have all of the ingredients on hand. K really liked it, and I did, too. The chicken was moist and tender, the skin was tasty, and the flavors were interesting. This is a “must make again” dish for us.


Continue reading

Chicken Pot Pie

Happy Pi Day! After two years of sharing dessert pies, I decided to share a savory pie today. Why is it called chicken pot pie? Do some people bake it in a pot? I guess you could. I’ve thought about baking it in my Dutch oven before. Instead I usually find random dishes to use. This time, I decided to maximize the crust to pie filling ratio. I used a rectangular baking dish, and it worked really well. I’ve made pot pie a few different ways. Sometimes I’ve used store crusts or puff pastry dough, and sometimes I’ve used rotisserie chicken. I always have peas and carrots. That’s a must. This recipe was great because I was able to make everything at home, and I didn’t need a trip to the store. To me, using rotisserie chicken for a dish isn’t always a time saver. I have to go and buy it near the time I want to use it, and then I have to shred all of the skin after it cools. I decided to try and use my own roasted chicken. Sure enough, it worked, and I could season it however I liked.



Continue reading

Tandoori-Style Chicken Thighs with a Yogurt Dressing

I have made other versions of this dish previously. Basically, I love yogurt dressings with chicken. It is so tasty and easy to vary. It also keeps the chicken very moist. Even if you want to do non-Indian seasoning, you could!



We had a whole Indian-themed dinner. Restaurant-made naan and chapati helped complete the meal!



The spinach dish on the far right will be shared on Friday. Stay tuned!


Continue reading

Moroccan Roasted Chicken

I couldn’t believe how easy this recipe was. The list of ingredients seems a bit long looking back at it now, but really it’s not. The only thing I had to buy was the green onion (I needed some more). The recipe was supposed to use hazelnuts, but my grocery store was completely out of them (and still is–ugh!!!). I love pistachios, and I felt they could go well with this. Now, I wouldn’t make it any other way! The rose water is an ingredient you might not have. You might want to do without it, and I get that…but if you’re at all curious, I suggest you try it. I’ve been on the fence, but this dish made me glad I had it. I could taste it, but not in a yucky way (haha). I could see how it added flavor and made it taste like I was somewhere fancier than my own kitchen.


Besides the pistachios, I also loved the sauce that gradually formed as the chicken baked. It was amazing!! Definitely make sure you have some rice to soak it up. And pan-roasted asparagus on the side? Yeah, I loved this meal.


Continue reading