{Best Roasted Chicken | Honey, Rosemary, Lemon & Veggies, Too}

This is the best recipe.
So delicious, so easy and MOIST CHICKEN!

Yayyyyy!!

You can also make a pan gravy from the drippings.

SO DELICIOUS.

Ingredients:

2 Lbs. Chicken Thighs {Skin On}
3 1/2 T. Honey

2 Garlic Cloves, Minced

2 T. Butter
2 T. Olive Oil

6 Rosemary Sprigs, Take Leaves Off Of Stems & Chop

4 Lemons, Juiced

1 lb. Red Potatoes {Or Other Potatoes, Chopped}

A Few Rainbow Carrots, Peeled, Left Long But Cut in Half

Salt and Pepper

Directions:

Preheat Oven 400°F

Place your chicken {skin side up} and veggies in a large casserole dish or baking sheet with sides. Don't let the ingredients touch, if you can, this will help you get a nice, golden brown crisp on the chicken and veggies {at least don't let the chicken touch the other chicken}. If they touch, they're more likely to steam and not brown. Still yummy, but hey, flavor in the brown ;)!

Sprinkle liberally with salt and pepper! Take one of your lemons, cut in half and squeeze the juice onto your ingredients in the dish. Then, cut the halves into fourths and put in the dish also.

In a saucepan, zest the lemons and then squeeze the juice into the pan. Add the chopped rosemary, honey, garlic, oil and butter. Simmer on medium low heat until combined and flavors meld well. Pour over chicken and veggies.

Bake for 45-55 minutes or until chicken is done.

{My Deconstructed Chicken Pot Pie}

You'll never want pie crust again after having this fabulous Chicken Pot Pie! The best most flaky and light crust you'll ever have. Not to mention the filling is just as scrumptious! =)

{Pasta Carbonara With Sauteed Chicken}

Ingredients:

12 ounces, weight Pasta, Any Variety

3-4 sautéed chicken breasts, sliced

8 pieces Thick Cut Bacon, diced Small

½ whole Medium Onion, Diced Small

2 cloves Garlic, Minced

3 whole Eggs

¾ cups Finely Grated Parmesan

¾ cups Heavy Cream

Salt & Plenty Of Black Pepper

½ cups chopped broccoli, cooked

Directions:

Cook pasta according to package directions.

While the pasta is cooking, sauté the chicken in a few tablespoons of butter… I use a cast iron skillet for this. When the chicken is cooked, remove it, then fry the bacon until just barely crisp. Remove from the pan and drain on paper towels. Pour off all of the bacon grease, but don’t clean the pan. Return the pan to the stove over medium-low heat and throw in the onions and garlic. Cook until golden brown. Set aside.

In a bowl, mix together eggs, Parmesan, cream, and salt and pepper until smooth.

When the pasta is done, reserve a cup or two of the pasta water. Drain the pasta and place it in a bowl. While the pasta is still really hot, slowly drizzle in the egg mixture, stirring the pasta the whole time. The sauce will become thick and should coat the pasta. Splash in a little hot pasta water if needed for consistency.

Halfway through, add the cooked broccoli, bacon, and sautéed onion/garlic. Finish adding the sauce, stirring until it’s all combined.

Serve immediately with extra Parmesan. Delish!

{Best Chicken Pot Pie - EVER - & Easy!}

Okay.. So, I must share this recipe. It started when one of my best friends (Lauren) came to visit after my Noah was born in 2012. She made dinner for us. Bless her sweet heart. After she left I wanted it again... So, I decided to make it myself & added a few spices and such! It is so delicious. My chicken is boiling now & I cannot wait for that first bite...

and many more after...

don't judge... ;)

Chicken Pot Pie

Ingredients:
2-3 Chicken Breasts

2 Cans Mixed Veggies (With Potatoes)
1 Box Refriderated Pie Dough (Found By Canned Biscuits)

2 C. Chicken Broth

Water (Varies)
S & P

1 Tsp. Garlic Powder

1 Tsp. Onion Powder

1 Tsp. Thyme

1/2 Tsp. Basil

1/2 Tsp. Parsley

2 Bay Leaves

1 Can Cream Of Chicken Soup

1 Can Cream Of Celery Soup

1/4 C. (Or More) Milk

Directions:

Boil your chicken in chicken broth, spices & if need be - add water to cover your chicken. Boil for about 30 minutes or until done.

While your chicken is cooking - Open and drain your veggies, then place in large mixing bowl. Add your spices to the veggies (yes, again... yes, same amount ;))... Add your soups and stir. Then, add your milk. At this stage you eyeball it... you want it more soupy at this point because after baking and setting for a bit it will thicken!

When your chicken is done, take it out and either chop it in small bites or shred it. 

I chop. :)

Add your chicken to your veggie/soup mixture...

Place one of your pie dough in a non-greased pie plate... add your filling & top it off with your second pie dough. Scrunch - yes scrunch - your edges together and make sure to poke a few holes in the center of your pie to prevent it making a complete mess in your oven... (I still put a baking sheet below it on the second rack, just in case..)

hate. cleaning. ovens.

Stick your pot pie in the oven for 45 minutes at 350 degrees!

One finished, your pie should be golden brown and steaming hot. Let it sit for at least ten minutes in order to thicken and cool down so you don't burn your tongue.

E N J O Y

This is best on a cold day - like, today :) - but we eat it year round! I love that my boys are getting their veggies and I'm getting the creamy deliciousness...

Linds

Ps. I like to bake mine in large individual ramekins! More crust and less time cooking! It also prevents the pie from getting soggy the next day. Just keep your filling in a tupperware & make it individually every time you want to eat it! ;)