Chicken Tetrazzini

I had leftover chicken to use up as well as some mushrooms so I decided to make Chicken Tetrazzini. When looking on the web to find recipe ideas, I noticed that all the recipes called for loads of butter and whole milk or cream. I love creamy rich food but I try to make things a bit healthier when cooking at home. I remembered my mother in law made a delicious cream sauce for the Gemelli with Turkey Italian Sausage and Roasted Vegetables, using low fat evaporated milk. I decided to use that same sauce for this recipe. It turned out creamy and delicious without being greasy and really rich. We all, kids included, really liked this dish.

Chicken Tetrazzini:

Recipe and photos by For the Love of Cooking.net

• 5-6 oz whole wheat spaghetti noodles, cooked per instructions
• 2 cups of leftover chicken, chopped
• 3/4 cup of frozen peas, thawed
• 1/2 tbsp butter
• 1/2 tsp olive oil
• 8 oz button mushrooms, sliced
• 1 shallot, sliced
• 2 cloves of garlic, minced
• 1 12 oz can of low fat evaporated milk
• 3-4 tbsp Parmesan cheese, shredded
• 1/4 tsp fresh nutmeg, grated
• Sea salt and freshly cracked pepper, to taste
• 2-3 tsp cornstarch
• 2 tbsp fresh parsley, chopped
• 3-4 tbsp Italian flavored panko crumbs

Prepare the noodles per instructions. Preheat the oven to 350 degrees. Coat a baking dish with cooking spray.

Heat the butter and olive oil in a large skillet over medium high heat. Add the mushrooms and sauté for 3-4 minutes; add the shallots and minced garlic and sauté, stirring frequently, for 1-2 minutes. Remove the mushroom mixture to a bowl and return the skillet to the stove. Add all but 1/4 cup of evaporated milk to the skillet along with the Parmesan cheese and nutmeg, cook, stirring constantly, until the Parmesan melts and the sauce gently boils. Mix the remaining 1/4 cup of evaporated milk with the cornstarch and mix thoroughly then add to the gently boiling sauce, mix well then remove from the heat. Season the mixture with sea salt and freshly cracked pepper, taste and add more seasonings or Parmesan if desired. Add the cooked spaghetti, chopped chicken, peas, parsley and mushroom mixture to the sauce and mix well. Pour the mixture into the prepared baking dish. Sprinkle the top with the panko crumbs.

Place the baking dish into the oven, uncovered, and bake for 15 minutes. Remove from the oven and serve. Enjoy.

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Oven Roasted Broccoli

If you read my blog you know I love roasting everything. After several sunny days we are back to cloudy and cold weather so I decided to roast some broccoli to go with the Roast Beef with Basil, Oregano and Garlic. I found a delicious looking recipe from Alton Brown and decided to give it a try - I am so glad I did. This is my new favorite way to make broccoli. My husband, son and I loved it and even my sometimes picky daughter said she "liked it but didn't love it". It's so quick and simple to make and tastes fantastic!

Oven Roasted Broccoli:

Adapted recipe and photos by For the Love of Cooking.net

Original recipe by Alton Brown

• 1/2 lb fresh broccoli, rinsed and trimmed into florets
• 2 tsp olive oil
• 1 clove of garlic, minced
• Sea salt and freshly cracked pepper, to taste
• 2-3 tbsp Italian flavored panko bread crumbs
• 2 tbsp Parmesan cheese, grated

Preheat the oven to 425 degrees. Spread the panko into a baking dish and place in the oven for 2 minutes or until lightly toasted. Remove from the oven and pour bread crumbs into a bowl.

Place the broccoli into a bowl and toss together with the olive oil, garlic, salt and pepper then toss to combine. Pour the broccoli into the baking dish and roast in the oven until the broccoli is tender, about 8-10 minutes. Remove from the oven and toss with the panko crumbs and Parmesan cheese. Serve immediately. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Roast Beef with Basil, Oregano and Garlic

I was looking for a tasty recipe for roast beef and found one over at The Crepes of Wrath. I had the same cut of beef and all the ingredients so I decided to give her recipe a try. It was simple to prepare and smelled insanely delicious while it roasted in the oven. I loved the seasonings used and the beef turned out perfectly cooked, moist and tender. This dish was a HUGE hit with my entire family.

Roast Beef with Basil, Oregano and Garlic:

Adapted recipe by For the Love of Cooking.net

Original recipe by The Crepes of Wrath and Food. People. Want

• 1 2.5 lb boneless eye-round roast
• 2 tsp sea salt
• 1 tsp + 1 tbsp olive oil
• 1 tsp freshly ground black pepper (I used rainbow peppercorns)
• 1 1/2 tsp dried oregano
• 2 tsp dried basil
• 1/2 tsp crushed red pepper
• 3 cloves of garlic, finely minced into a paste

Season the roast with sea salt, cover with saran wrap and place in the refrigerator for a few hours up to 24 hours prior to roasting. I did it for 5 hours.

Place the oven rack in the middle position of the oven and preheat the oven to 250 degrees. Line a rimmed baking sheet with tin foil (for easier clean up) then place a wire rack on top of the baking sheet.

Remove the roast from the refrigerator 20 minutes prior to cooking then use paper towels to dry the excess moisture from the meat. Rub the entire roast with 1 teaspoon of olive oil. Mince the garlic and rub into a paste with your knife until it is really smooth, then place into a small bowl; add the pepper, oregano, basil, crushed red pepper to the garlic paste and mix well. Rub the entire roast with the seasoning mixture.

Heat the remaining 1 tablespoon of olive oil in a large skillet over medium high heat until the pan is hot. Add the roast and sear on all sides, including the ends, until nicely browned. Transfer the roast to the wire rack on the baking sheet.

Put a meat thermometer into the center of the roast then place in the oven. Roast the meat for 1 hour and 20 minutes, or until the meat reaches 115 degrees. Turn the oven off, leaving the roast in the oven (DON'T OPEN THE OVEN DOOR) for another 30-40 minutes, or until the roast reaches an internal temperature of 130 degrees for medium rare or 140 for medium - I cooked mine until it was 135 degrees. Remove the roast from the oven and allow to cool for at least 15 minutes before slicing. Slice the meat into thin slices and serve. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Sweet and Sour Chicken

I wanted to use up some fresh pineapple I had in the refrigerator so I decided to try a recipe for Sweet and Sour Chicken that I found on Simply Recipes a long time ago. It was such an easy recipe to make and it took just minutes to prepare. My entire family loved this dish - especially my kids who both had seconds. I served this sweet and sour chicken over steamed rice for a delicious and healthy meal.

Sweet and Sour Chicken:

Adapted recipe by For the Love of Cooking.net

Original Recipe from Simply Recipes

• 1 tbsp olive oil, divided
• 2 boneless, skinless chicken breasts cut into 1 inch chunks
• 2 tsp corn starch
• 1 egg white
• 1/2 tsp salt
• 1 cup sweet yellow onion, chopped
• 3-4 baby red, yellow or orange bell peppers, chopped
• 1 cup fresh pineapple, chopped
• 1/4 cup of ketchup
• 1/4 cup of pineapple juice
• 1/4 cup of white vinegar
• 2 tbsp brown sugar
• 1 tsp fresh ginger

Combine the chicken pieces, cornstarch, egg white and salt in a bowl and set aside for a few minutes.

In a small bowl, whisk together the ketchup, pineapple juice, vinegar and brown sugar. Taste the sauce and add more brown sugar if desired.

Heat a large skillet or wok over medium high heat until HOT. Add 1/2 tbsp oil and swirl to coat. Add the chicken and spread out into one layer. Let the chicken cook, untouched for 1 minute, until the bottoms are browned. Flip the chicken with a spatula then continue to cook for an additional minute. The chicken should still be pinkish in the middle. Remove from the skillet onto a plate, leaving as much oil in the pan as possible.

Add the remaining 1/2 tbsp oil to the skillet then add the onion. Cook for 1-2 minutes then add the bell pepper and ginger. Fry the vegetables for 1 minute then add the pineapple chunks and the sweet and sour sauce. Turn the heat up to high and add the chicken pieces back in. Let simmer for 1-2 minutes, until the chicken is cooked through. The best way to tell if the chicken is done is to take a piece out and cut in half. If it's pink, add another minute to the cooking. Serve over steamed rice. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Taco Soup

I am always looking for new soup recipes as well as Mexican recipes. My friend Jen told me about a taco soup recipe she tried and loved so I was excited to make it. I adapted the original Food Network recipe quite a bit to suit my families tastes. The recipe called for a packet of taco seasoning but I don't like the taste of store bought taco seasoning so I made my own. I thought it was strange that the recipe called for a package of ranch dressing mix but it really did add a nice zing to the flavor of the soup. It was really thick and hearty, almost like a chili, and so delicious - we all loved it. I think the creamy sour cream on top with the crunchy tortilla strips really made this soup extra special. This will warm you up on a cold rainy day! Thanks for the great recipe Jen.

Taco Soup:

Adapted recipe and photos by For the Love of Cooking.net

Original recipe from Food Network

Taco Seasoning:

• 1 tsp of cumin
• 1 tsp of oregano
• 1 tsp of chili powder
• 1 tsp of paprika
• 1 tsp of garlic powder
• 1 tsp of onion powder
• 1 tsp of coriander
• Sea salt and freshly cracked pepper, to taste

Soup:

• 1 lb of lean ground beef (I used 94/6)
• 1/2 sweet yellow onion, diced
• 3-4 garlic cloves, minced (not pictured)
• 1 can of pinto beans, rinsed and drained
• 1 can of kidney beans, rinsed and drained
• 1 cup of frozen corn
• 2 cans of diced tomatoes
• 1 4.5 oz can of diced green chilies
• 1/2 oz of package of ranch salad dressing mix (half a packet)

Heat a Dutch oven over medium heat then add the ground beef. Add all the taco seasonings and mix into the ground beef, making sure to break it up into crumbles. Add the diced onion and garlic then mix thoroughly and cook for 4-5 minutes.

Add the beans, corn, tomatoes, green chilies and ranch dressing packet, mix well then cover and simmer on low for 2 hours, stir occasionally. Taste and re-season with sea salt or pepper if needed.

Toppings:

• Corn tortilla strips (directions below)
• Sour cream
• Sharp cheddar cheese, shredded
• Green onions, diced

While the soup is simmering. Heat the oven to 400 degrees. Cut a few corn tortillas into strips. Coat a baking sheet with cooking spray then place the tortilla strips on it and spray them with cooking spray and season with sea salt. Bake in the oven for 5-7 minutes or until golden brown.

Ladle the soup into bowls then top with corn tortilla strips, soup cream, cheddar cheese and green onions. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Steak, Roasted Poblano Pepper, and Sharp Cheddar Cheese Panini

While we were on a road trip through Arizona last December, we ate at the most wonderful Restaurant in Williams, Arizona called Red Raven. After spending the morning at the Grand Canyon, we stopped in the Red Raven for lunch. I had fantastic fish tacos while my husband ordered the special of the day which was a flank steak sandwich with chiles and sharp cheddar cheese - it was an AMAZING sandwich. I made Carne Asada Tacos for my husband on Valentines Day (his favorite) and we luckily had leftover flank steak so I made the sandwich the next day. I roasted some poblano peppers in the oven and made a simple sauce of mayonnaise and Frank's Red Hot. The roasted peppers gave the sandwich such a wonderful flavor and the sauce made the sandwich over the top good. I served this sandwich with chips and homemade salsa for a fantastic lunch - my husband was a very happy man! I highly recommend this recipe to anyone that loves a good steak sandwich.

Flank Steak, Roasted Poblano Pepper and Sharp Cheddar Cheese Panini:

Recipe and photos by For the Love of Cooking.net

Inspired by Red Raven lunch special

• Leftover flank steak (preferably carne asada)
• 2 slices of whole wheat sour dough bread
• 3 poblano peppers, roasted
• Sharp cheddar cheese
• Mayonnaise
• Frank's Red Hot Sauce

Roast the peppers:

Clean the poblano peppers and carefully slit them down the center. Gently remove the seeds from the inside of the pepper. Line a baking sheet with tin foil then place the pepper on top.

Broil until peppers are blackened on all sides. Transfer the peppers to a large bowl, cover with plastic wrap, and let cool for 10 minutes. Once the peppers are cool enough to handle, remove the blackened skin and stem gently. Slice into strips.

Prepare the sandwich:

Preheat your panini grill or a large skillet over medium heat. Mix a few tablespoons of mayonnaise with a few teaspoons of Frank's Red Hot Sauce; taste and add more hot sauce if desired.

Spread the mayonnaise mixture on each slice of bread. Next add the slices of flank steak then roasted poblano peppers and finally the sharp cheddar cheese; top the sandwich with the other slice of bread and place on the panini maker then cook for 5 minutes.

If you are using a skillet, cook for 3-4 minutes on each side or until it's golden brown. Slice and serve with extra mayonnaise sauce on the side. Enjoy.

Note: I don't add butter or oil to the bread before cooking, I cook it dry. It comes out extra crispy and not greasy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Brie and Caramelized Mushroom Mini Tarts

This is the final appetizer I served at my appetizer dinner party for the Opening Ceremonies. This one was a big hit with everyone. Who wouldn't love a phyllo cup oozing with brie cheese topped with caramelized mushrooms and garlic? These were quick and easy to make and tasted extra delicious.

Brie and Caramelized Mushroom Mini Tarts:

Recipe and photos by For the Love of Cooking.net

• 1 tbsp olive oil
• 6 oz button mushrooms, chopped into small pieces
• 6 oz cremini mushrooms, chopped into small pieces
• 3-4 cloves of garlic
• Sea salt and freshly cracked pepper, to taste
• Double creme brie cheese
• 15 mini phyllo cups
• Fresh parsley, chopped

Preheat the oven to 375 degrees. Heat the olive oil in a large skillet over medium high heat. Add the chopped mushrooms to the hot oil and cook, without stirring, for 2-3 minutes. Toss the mushrooms with a spatula and season with sea salt and freshly cracked pepper; cook for an additional 2 minutes then add the minced garlic and a bit of freshly chopped parsley. Cook, stirring continuously for 1 minute then remove from the heat.

Place a big chunk of brie cheese in each phyllo cup then top with a spoonful of the mushrooms. Bake in the oven for 4-5 minutes or until the cheese is oozing and the phyllo cups are golden brown. Serve immediately. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Roasted Asparagus with Prosciutto

This happens to be my new favorite appetizer and I will be making it often. I liked how quick and easy this recipe was to make. I loved the salty pork with the roasted asparagus - the combination was perfect. We all thought it was a really delicious dish. This roasted asparagus makes an amazing appetizer but I think it would also be great as a side dish, especially for a holiday dinner.

Roasted Asparagus and Prosciutto:

Recipe and photos by For the Love of Cooking.net

• 1 lb of asparagus, wooden ends removed
• Prosciutto, sliced into thirds, lengthwise
• Olive oil
• Sea salt and freshly cracked pepper, to taste

Preheat the oven to 400 degrees. Coat a baking sheet with tinfoil (for an easier cleanup) then coat with cooking spray. Place the asparagus onto the baking sheet and drizzle with a bit of olive oil then season with sea salt and freshly cracked pepper, to taste then toss to coat evenly.

Slice the prosciutto into thirds, lengthwise. Wrap each third of prosciutto around the center of each asparagus spear.

Place into the oven and roast for 10-15 minutes or until the asparagus is tender. Serve immediately. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Roasted Tomato and Feta Cheese Mini Tarts

We had friends over for the Olympic Opening Ceremonies on Friday night. We decided to do a bunch of fun appetizers instead of a sit down dinner. I thought roasted tomatoes and feta cheese would make excellent mini tomato tarts. These little tarts were so simple to make, had very little clean up and were a huge hit with everyone. I loved the flavor of the salty cheese, sweet tomato and balsamic vinegar, and the flaky phyllo. They were really delicious.

Roasted Tomato and Feta Cheese Mini Tarts:

Recipe and photos by For the Love of Cooking.net

• 1 tbsp of olive oil
• 15 cherry tomatoes
• Dried basil, to taste
• Sea salt and freshly cracked black pepper, to taste
• 1-2 tbsp balsamic vinegar
• 15 mini phyllo shells
• Feta cheese

Preheat the oven to 375 degrees. Place the tomatoes and olive oil in a baking dish, season with dried basil, sea salt and freshly cracked pepper, to taste then toss to coat. Place in the oven and roast for 20-30 minutes. Remove from the oven and drizzle with the balsamic vinegar and gently shake to coat.

Place the phyllo cups onto a baking sheet covered in a silpat mat. Pour a teaspoon of feta cheese into each phyllo cup then place in the oven and bake for 5-6 minutes. Remove the cups from the oven and place a tomato in each phyllo cup. Drizzle the remaining balsamic vinegar (from the bottom of the baking dish) on top of each tomato. Serve immediately. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

White Bean and Chicken Chili with Roasted Garlic

We had YET ANOTHER cold and rainy day here in Portland so I decided to finally try making a white bean and chicken chili. It was a simple recipe to make and it tasted really, really good. I liked the chunks of chicken and pieces of green chili. My favorite part of this soup was the the cilantro and roasted garlic flavor of the broth, it was delicious. My husband, son, and I loved it but my daughter wasn't a fan. I didn't make is spicy so the kids could eat it but next time I'll add a jalapeno for a bit of a kick. It wasn't as thick as a regular chili but not as thin as a soup. I topped each bowl with crispy corn tortilla strips, cotija cheese and green onions.

White Bean and Chicken Chili:
Recipe and photos by For the Love of Cooking.net

• 1-2 tsp olive oil
• 1/2 sweet yellow onion
• 1 7 oz can of whole green chiles, diced
• 1 tsp cumin
• 1/2 tsp oregano
• Sea salt and freshly cracked pepper, to taste
• 4 cups of chicken broth (I used homemade)
• 1 head of roasted garlic, smashed with a fork
• 1 15 oz can of white beans, rinsed and drained
• 1 15 oz can of white kidney beans, rinsed and drained
• 2 cups of roasted chicken, chopped
• 1/2 cup of fresh cilantro, chopped

Roast the garlic (click here for instructions). Heat the olive oil in a large Dutch oven over medium heat. Add the onions and cook, stirring frequently, for 3-4 minutes; add the diced green chiles, cumin, oregano and some sea salt and freshly cracked pepper. Cook for 1-2 minutes then add the broth. Once the roasted garlic is done, squeeze it out of the husk and smash it with a fork. Add the roasted garlic to the broth and mix it thoroughly. Next add the beans, chicken and cilantro. Simmer on low for 30 minutes.


Toppings:

• 2-3 corn tortillas, cut into strips and baked until crispy
• 2 green onions, diced
• Cotija cheese, shredded

While the soup is simmering. Heat the oven to 400 degrees. Coat a baking sheet with cooking spray then place the tortilla strips on it and spray them with cooking spray and season with sea salt. Bake in the oven for 5-7 minutes or until golden brown.


Taste the chili and re-season with salt, pepper, oregano or cumin if needed. Ladle the chili into bowls, top with crispy tortilla strips, cotija cheese and green onions. Enjoy.



Click here for a printable version of this recipe - For the Love of Cooking.net

Banana, Oatmeal, Chocolate Chip, Pecan Cookies

The title of these cookies may be a mouthful but they are my new favorite cookie! I had a VERY ripe banana to use up so I decided to make cookies with it. I thought oatmeal, milk chocolate chips, and pecans would go well with the banana flavored cookie. I would normally use brown sugar but I was out, so I just used white sugar and I used whole wheat flour to make them a bit healthier. These cookies were a fun after school project with the kids and they tasted amazing. I loved the crunchy texture on the outside and the soft and moist texture inside. These cookies were a big hit with my entire family.

Banana, Oatmeal, Chocolate Chip, Pecan Cookies:

Recipe and photos by For the Love of Cooking.net

• 1 very ripe banana
• 3/4 white sugar (brown sugar if you have it)
• 1/4 cup unsalted butter, softened
• 1 large egg
• 1 tsp vanilla
• 1 1/4 cups of whole wheat flour
• 2 cups quick cooking oats
• 1 tsp baking soda
• 1/2 tsp salt
• 3/4 cup milk chocolate chips
• 3/4 pecan pieces

Preheat the oven to 350 degrees. Place a silpat mat on a baking sheet.

Combine the banana, sugar, butter, egg, and vanilla in a large bowl; beat with a mixer at medium speed until mixed thoroughly.

Mix the salt, baking soda, flour and oats together. Add the oat mixture, chocolate chips, and pecan pieces to the banana mixture and mix well with a spoon.

Drop cookie dough on the baking sheet covered with a silpat mat 2 inches apart. Bake for 15-18 minutes or until golden brown. Cool on racks then serve. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Simple Pork Tenderloin

My father found an amazing prime rib seasoning years ago called Snider's. I can never find it in the grocery stores here in Portland, so he always loads me up whenever I run out (thanks dad). This rub isn't just for prime rib. I love this seasoning on pork, beef and especially on ribs. I had a pork tenderloin to make and decided to keep it really simple. I seasoned the tenderloin with Snider's and extra black pepper. Seared it on all sides then finished cooking it in the oven. The meat was flavorful, tender and juicy. I love simple recipes like this! I served this pork tenderloin with my favorite Baked Potato and Roasted Grape Tomatoes.

Pork Tenderloin:

Recipe and photos by For the Love of Cooking.net

• 1 pork tenderloin, silver skin removed
• Snider's prime rib rub, to taste (or your favorite seasoning mix)
• Freshly cracked black pepper, to taste
• 1-2 tsp olive oil

Remove the silver skin from the pork tenderloin then season the entire piece of meat with Snider's prime rib rub (or your favorite seasoning mix) and black pepper.

Preheat the oven to 425 degrees. Heat olive oil in large oven proof skillet over medium-high heat. Once hot, add the pork tenderloin and cook until brown on all sides, turning occasionally, about 5-6 minutes. Place the skillet into the oven, and bake for 15 minutes or until meat thermometer registers 155-160 degrees (medium) or desired degree of doneness. Let stand for 5 minutes before slicing. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Roasted Vegetables with Feta Cheese

I wanted a nice side dish to go with my Greek Roasted Chicken so I decided to look through my refrigerator to see what vegetables I could roast. I found some red onion, small fingerling potatoes, bell pepper, carrots, garlic, zucchini, grape tomatoes, and asparagus. I seasoned them lightly with olive oil, thyme, oregano, lemon pepper, sea salt and garlic powder. After they roasted, I sprinkled them with feta cheese. These roasted vegetables turned out absolutely delicious and the perfect accompaniment to the Greek roasted chicken.

Roasted Vegetables with Feta Cheese:

Recipe and photos by For the Love of Cooking.net

• 1/2 red onion, quartered
• 10-15 small fingerling potatoes
• 4 red or yellow baby bell peppers, sliced
• 3 carrots, halved and cut into large pieces
• 8 cloves of garlic, leave the skins on for roasting
• 1 green zucchini, sliced
• 4-5 asparagus spears, ends removed and cut into thirds
• 1 handful of grape tomatoes
• Olive oil
• Sea salt and freshly cracked lemon pepper, to taste
• Dried thyme
• Dried oregano
• Garlic powder (not pictured)
• Feta cheese (not pictured)

Preheat the oven to 375 degrees. Line a baking sheet with tin foil (for quick and easy clean up) then coat the tin foil lined baking sheet with olive oil cooking spray. Clean and slice the veggies and layer all but the tomatoes, zucchini and asparagus on the sheet. Drizzle a bit of olive oil on top, season with sea salt, cracked lemon pepper, garlic powder, thyme and oregano to taste. Toss to coat and place in the oven for 20 minutes. After 20 minutes, add the tomatoes, zucchini and asparagus to the roasted veggies, toss and return to the oven for an additional 10-15 minutes.

Remove from the oven and set aside. Once the garlic cloves cool down, carefully peel the skin off. Add garlic cloves back in with the rest of the veggies then sprinkle with feta cheese. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Greek Roasted Chicken

It was another cold and rainy day and I was in the mood for comfort food so I decided to roast a chicken. I seasoned it with Greek flavors such as thyme, oregano, lemon pepper, and garlic. I stuffed the bird with lemon, onion, fresh parsley and loads of garlic cloves. It was tender, juicy and so delicious. I loved the flavors of this roasted chicken and plan to make it more often.

Greek Roasted Chicken:

Recipe and photos by For the Love of Cooking.net

• 1 4-5 lb free range chicken
• Sea salt, to taste
• Freshly cracked lemon pepper, to taste
• Oregano, to taste
• Thyme, to taste
• Garlic powder, to taste (not pictured)
• 1/2 sweet yellow onion, quartered
• 1 lemon
• 8 cloves of garlic
• Handful of fresh parsley

Preheat oven to 375 degrees. Clean chicken and pat dry. Squeeze half the lemon juice on the outside of the bird and the other half inside the cavity. Sprinkle all of the seasonings evenly over the entire bird. I season the back first then flip it over and season the breast side. Place onion and garlic inside the cavity along with the parsley and used lemon halves.

Place chicken on a roasting tray in a tinfoil lined baking dish (for easier cleanup). Place the meat thermometer in the thickest part of the thigh, making sure not to touch bone. Roast uncovered for 1 1/2 - 2 hours or until the meat thermometer reads 180 degrees. I start basting my bird after 1 hour and repeat every 15 minutes after that. The chicken turns out sticky and slightly crispy. If you want crispy skin then don't baste for the last hour. Remove from the oven and let the bird rest for AT LEAST 10 minutes before carving. Enjoy!

Click here for a printable version of this recipe - For the Love of Cooking.net