Sunday, August 12, 2007

Herb Broiled Chicken, Oven roasted red potatoes, Carrots

Might not sound like the best combo, but all in all it was a nice dinner. This is the part of the month that I am digging through the freezer and depths of the pantry trying to use up the odds and ends. Ive come across these recipes from various places online and in cook books, I am not going to give credit or take credit for any of them. These posts are merely for myself and reference.




Lets start with the chicken:

Photo Sharing and Video Hosting at Photobucket


  • 5lbs chicken thighs
  • 6 T. lemon juice
  • 4 T. oil
  • 1 t. crushed rosemary leaves
  • 1/2 t. thyme leaves
  • 2/3 t. garlic powder
  • Dash of pepper
  • Dash of paprika
Arrange chicken bone side up, on broiler pan. In small bowl, combine remaining ingredients; brush over chicken. Broil about 4 inches from heat for 15 minutes, brushing frequently with sauce. Turn chicken; continue broiling brushing frequently with sauce for 15 minutes or until chicken is tender. When all was said and done the chicken cooked for about 45minutes. could have used a tent at the end as the skin got slightly burnt, but it was good!



Cooked Carrots

Photo Sharing and Video Hosting at Photobucket



  • 1
    lb fresh carrots, peeled and cut into 2 ",long julienne strips
  • 2
    cloves garlic, minced
  • 1
    tablespoon EVOO
  • 1
    tablespoon butter
  • 2
    tablespoons minced fresh chives or chopped green onions (actually better with onions than chives)
  • salt & freshly ground black pepper

  1. In a large skillet over medium-high heat, saute carrots and garlic in olive oil and butter for 3 minutes.
  2. Reduce heat to low, cover, and cook for 8-10 minutes or until carrots are crisp-tender.
  3. Toss with chives, and serve immediately.


I boiled the carrots first because my mother doesnt like undercooked carrots. Turned out pretty good though I still prefere glazed carrots.


Oven Roasted Red Potatoes:

Photo Sharing and Video Hosting at Photobucket

  1. 1medium size bag of red potatoes washed and halved
  2. drizzle with EVOO
  3. salt and pepper
  4. sprinkle with rosemary leaves(dry)
  5. Bake covered at 350 for 45minutes or until done

I actually made these potatoes a few days ago and just reheated them tonight(which is why they look not so pretty, lol

No comments: