If you’re looking for a way to make a tender juicy roasted chicken then you must try this Roasted Garlic Butter Chicken. It’s seriously tender, juicy, crisp skinned and tasty too!
I know many times roasted or even rotisserie chicken comes out dry and not very tasty. That’s one of the reasons I seldom buy the rotisserie chicken from the grocery stores. But I do love roast chicken!
The secret to crispy skin is to make sure the chicken skin is to make sure the skin is dry before you begin. And to ensure a tender juicy roast chicken you bake it slowly on at a lower temperature and letting it rest before serving. The tastiness comes from the fresh herbs you will use on and in your chicken.
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Roasted Garlic Butter Chicken
3-4 Lb. Whole Chicken
1/2 Stick Butter – Melted
1 Tbl. Garlic Minced
1 Tsp. Salt
1 Tsp. Lemon Pepper
1Tsp. Fresh Rosemary leaves or dried rosemary
1/2 Tsp. Fresh Sage -chopped or dried Sage
1/2 Tsp. Fresh Thyme leaves or dried
1/2 Tsp Fresh Basil – chopped or dried basil
1 Lemon cut into quarters
4 Garlic cloves peeled
3 Sprigs fresh rosemary
3-4 Leaves Fresh Sage
Pre-heat oven to 450 degrees
Remove giblets from chicken cavity and wash chicken (you can boil giblets for gravy if you want)
Dry chicken with paper towels. Be sure entire chicken is dry.
Place on rack breast side up.
Spread salt into chicken cavity.
Place lemon quarters and peeled garlic cloves loosely into cavity.
Place Rosemary springs and Sage leaves loosely into cavity.
Tie legs together.
Mix dry or chopped fresh herbs into melted butter. (this includes lemon pepper, rosemary, thyme, sage and minced garlic).
Rub butter mixture all over the chicken, be sure you get it in the creases and every exposed part of the chicken. I usually use my hands to rub the butter mixture on to the chicken, this ensures I get it in all the creases and the wings.
Tuck wings into to sides.
Place chicken in the oven and cook uncovered for 10 minutes.
Reduce oven temperature to 350 degrees and continue to cook until internal temperature is 165 degrees – this will take about 1 hour to 1 hour 10-15 minutes.
Remove chicken from oven and let rest for about 15 minutes.
Place chicken on serving platter, remove ties from legs and remove the herbs and lemon from the cavity.
Replace with fresh springs of rosemary and sage leaves for garnish if desired.
Slice and serve immediately.
If you have left overs you can turn the meat into Chicken Salad or boil the carcass for stock and make Chicken Soup.
Since COVID-19 has put a temporary halt to this year’s travel plans I’ve been bringing our favorite travel destinations to our home by making the foods we’ve always enjoyed during our travels.
I know that travel restrictions have been eased and many countries are avidly awaiting the return of tourists. But right now our family isn’t quite yet ready to resume our regular travel routines which in the summer usually includes several weeks visiting our daughter in Italy and a cruise around the Med. So until we are ready to resume our normal traveling lifestyle we’ll just have to make do with enjoying homemade dishes from the countries we love to visit.
Recently I’ve had a hankering for Spanish cuisine, it reminds me of fun filled days spent wandering Barcelona or exploring sunny Ibiza and the Canary Islands. So I’ve been putting together some of my favorite Tapas and other Spanish dishes to enjoy with my pitcher of Cava Sangria.
One of our favorites is Spanish Chicken and Rice. It’s pretty easy to make, you use just 1 skillet! I love the taste and smell of the spices used to create this simple dish. I make a seasoning mix to use in this dish, I usually make a jar and keep it on hand to use on other dishes we love. I hope you’ll love it too!
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Spanish Chicken & Rice
6 Chicken thighs – remove the skin
3 Tbs. Olive OIl
1 Cup long grain white rice
2 1/4 cup chicken broth
Spanish Seasoning Mix (recipe below)
Make 1 recipe of Spanish Seasoning Mix
2 Tsp. Smoked Paprika
2 Tsp. Garlic Powder
1 Tbs. Salt
1 Tsp. Ground Cumin
1 Tsp. Chili Powder
1 Tsp. Ground Coriander
1/2 Tsp. Italian Seasoning
Place chicken thighs in a bowl and toss in 2 Tbs. Olive Oil until well coated.
Rub 1/2 of the Spanish Seasoning Mix on the chicken. Be sure you rub it on all sides of the chicken thighs.
Heat remaining Olive Oil in a skillet. Cook chicken about 3 minutes on each side until browned. Remove from heat and set aside. Chicken will not be cooked at this point.
Add rice, chicken broth, and other half of seasoning mix to the skillet. Squeeze 1/2 of the lemon over all and combine well. Place chicken thighs on top of the rice and cover.
Cook for 25 minutes or until all the liquid is absorbed and the rice is tender and chicken is fully cooked.
Garnish with slices of the remaining lemon half and chopped cilantro. Serve hot.
Instead of long grain rice I sometimes use frozen cauliflower rice. When I do this I reduce the chicken broth to 1 1/4 cups and cook until the chicken is fully done. If it is too watery I remove the lid and cook until the liquid has evaporated.
Fish Fillet with Sweet and Sour Sauce is another variety of popular sweet and sour dish that is commonly served in Chinese restaurants. The fish fillet comes fried in a crispy batter then the fish fillet mixed in sweet and sour sauce made of vinegar, pineapples, tomatoes, sugar and cornstarch.
There are many kinds of fish fillet you can use, if you can’t find labahita (surgeon fish) or lapu-lapu (grouper), you can use cream dory fillet or tilapia fillet since those fishes have tasty and white flesh. Since tilapia is common and popular to our place, tilapia is one of my favorite fish fillet. This dish is very easy to cook and usually served as main dish over steamed rice.
This is my version of Sweet and Sour Filipino Style Fish Fillet, my friends and family love it and I know you will this too.
For the fish:
2 medium size tilapia or labahita (surgeon fish) or lapu-lapu (grouper) or cream dory fillet
1½ cup Japanese bread crumbs
4 pcs. lemon, juice extracted
2 pcs. eggs beaten
1 tbsp. salt or salt to taste
1 tsp. pepper or pepper to taste
For the Sweet and Sour Sauce:
2 pcs. of green bell pepper (optional)
2 clove garlic, minced
1 pc. onion, quartered
1½ tbsp. sugar or more
2 tbsp. cornstarch
1 tbsp. butter or margarine
1 cup pineapple juice
¼ cup cucumber, half round sliced (optional)
1 pc. tomato, half round sliced (optional)
¼ cup water
¼ cup vinegar
1 tbsp. soy sauce
For the fish:
Wash and clean the fish, remove the skin and separate the flesh from the fish bones and cut the fillet into 1 inch crosswise.
Rub the fillet with lemon juice, a touch salt and pepper.
Then dip in beaten eggs, add a touch of salt and roll in bread crumbs.
Deep fry over medium heat until golden brown and set aside.
For the Sweet and Sour Sauce:
Mix thoroughly the cornstarch and sugar in ¼ cup water in a saucepan over low heat.
Add in green bell pepper, garlic, onion, tomato (optional), cucumber (optional), pineapple juice, soy sauce, vinegar and butter.
Turn the stove over medium heat, stir constantly until the mixture starts to boil.
Cook for about 2-3 mins. or more until the sauce thickens then pour over fried fish fillets.
Serve while it’s hot,
Share and Enjoy!!!
Fish Fillet with Sweet and Sour Sauce (Filipino Style)
Pork Sisig, also called Sizzling Pork Sisig, is a dish that is made of chopped pig’s head parts (ears, cheeks, face, snout) and chicken liver. It’s usually served in a sizzling platter garnished with chopped onion, chili pepper, and sprinkled with squeezed calamansi (lime juice). It sounds weird I know, at first I was confused, but trust me even foreign people really love this sizzling stuff.
This delicious Filipino dish is a popular “Pulutan” (Bar Food) – food eaten with alcohol like Wine, Beer, Rum and Etc. This delicious dish can also be categorized as a main dish.
It originated from the culinary capital of the Philippines. Pampanga. Pork Sisig was invented by the late Lucia Cunanan. She was popularly known as Aling Lucing “The Sisig Queen” back in 1970’s. And as the years went by, variations of Sisig were developed. Cooks began topping the dish with raw egg while the platter is still sizzling and pork cracklings and mixing it with pig’s brain or mayonnaise. Check out our home made pork cracklings recipe.