Tag Archives: herb chicken

Herb Marinated Chicken

Herb Marinated Chicken

Herb Marinated Chicken

Hello everyone, it’s been a long while since I have posted. I have no good excuse except I have just been too busy enjoying things around the house and yard.  I’m glad to have picked up the computer again and hope you all will enjoy this simple yet flavorful marinade recipe. It’s early summer and my herb garden is in full bloom and that always get my taste buds anxious for new recipes.


  • juice of 2 lemons
  • 1 white onion
  • 3 to 4 garlic cloves
  • 1 tsp kosher salt
  • 1/2 tsp ground black pepper
  • handful of fresh parsley leaves
  • handful of fresh spearmint leaves
  • a pinch of saffron
  • a splash of rosewater
  • 1 cup of water

Using a food processor, combine all the ingredient and pulse until completely blended. This fresh tasting marinade is a great pair with chicken. Just place some chicken thighs in a zip-lock gallon sized freezer bag, add the marinade, seal and refrigerate for at least 4 hours. Grill or bake when ready. We like to pair it with a little onion-peach salsa for dipping.

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Posted by on June 8, 2014 in Chicken, Dry Rub & Marinades


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Crock Pot Citrus Herb Chicken

Shredded Citrus Herb Chicken Tacos

This is an easy way to cook chicken to use in your tacos, enchiladas, tamales and taquitos. Or try adding it to a casserole, rice or pasta. Another budget friendly recipe. Chicken $5, herbs from my garden zero, but if you had to buy them the amount you use about $2, lemon and lime 48 cents each, other ingredients, maybe a buck of so. So you end up with enough shredded seasoned chicken to feed 3 to 4 people at least 3 servings for under $9 dollars total. Shoot, that’s $3 a meal.


  • 1 whole chicken, approx 5 pounds
  • 1/2 cup fresh parsley, chopped
  • 1 Tb fresh thyme, chopped
  • 1 tsp fresh rosemary, chopped
  • 1/2 cup shredded Parmesan Cheese
  • 3 cloves garlic, minced
  • 4 Tb Olive Oil
  • 1 lemon
  • 1 lime
  • Kosher salt
  • ground black pepper

Combine the parsley, thyme, rosemary, Parmesan Cheese, garlic and Olive Oil. This is your rub. Slip your fingers between the meat of the chicken and the skin. Loosen it all over the chicken. Take you rub, using your fingers, place it in the space between the chicken meat and skin. Place the whole chicken in a bowl, cover with plastic wrap and refrigerate over night. I just put mine in the bowl of my crock pot and since it’s removable I refrigerate in that.

The next morning place the marinated chicken in your crock pot. Juice the lemon and lime over the chicken. Place the spent lemon and lime in the cavity of the chicken. Generously season the top of the chicken with Kosher Salt and ground black pepper. Cook on low for 8 to 10 hours. Be careful when removing the finished chicken, it will fall completely off the bone.

Suggestions: I discard the skin and all bones, shred whatever hasn’t fallen apart and use it when making tacos, enchiladas, tamales and taquitos.


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Roasted Whole Chicken

Roasted Chicken

Truly measuring ingredients is over rated. This is another one of those recipes I just was lost in getting dinner into the oven and forget to measure any ingredients. For those of you that are new to cooking I promise you can do this, just take a leap of faith. Those of you who cook all the time, well you probably already have a similar style of roasting a whole chicken.


  • 5 pound whole chicken
  • 1 lemon, cut into half
  • Olive Oil
  • fresh rosemary, finely chopped
  • fresh lemon sage, finely chopped (can’t find it, use regular sage)
  • a couple of garlic cloves, minced
  • Kosher salt
  • 1/2 small red onion, cut into wedges
  • garlic salt
  • black pepper
  • red wine (don’t like wine, use a chicken broth)
  • salted butter, melted

Preheat oven to 400.

Rinse and pat dry your chicken. Rub with half of the lemon.  Combine the fresh rosemary, fresh lemon sage, minced garlic and Kosher salt in a pestle and mortar and blend them all together. Don’t have a pestle & mortar set, using a food processor. Rub a spoonful or so of this mixture in the cavity of the chicken, add the lemon wedges and red onion wedges into the cavity also. Rub the entire chicken with some Olive oil, then rub the remaining herb mixture over the entire chicken. Place breast side up in a baking dish, roasting pan or dutch oven, sprinkle with garlic salt and black pepper. Pour some of the red wine in the pan, probably about 1/4 inch in-depth. Place in the oven and roast for 1 hour and 45 minutes to 2 hours. After the 1 hour mark, remove any liquid from the pan. I do this with a turkey baster. Then I baste with melted butter twice during the last 45 minutes of roasting. The chicken is done when the juices run clear. Let the chicken rest for 15 minutes before serving.


Posted by on August 6, 2012 in Chicken


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