roasted

Soba noodle salad with roasted chicken


Current situation is I am in the den trying to write my blog, my sister-in-law is in the kitchen doing dishes, her husband is helping my husband with his snowmobile seat replacement. My brother-in-law and his GF just left to head home to the Cape which is why I am in the den trying to write. Oh and my daughter and her BF just woke up and came downstairs. To say it was a hectic kind of morning is an understatement. Oh and I forgot my son came down with his dog to run and play with my dog and they are both roaming around the kitchen.


This is kind of a typical day around here, and I am not complaining.


This simple salad recipe was fast to come together and really quite delicious; even the next day for lunch it was great. I am not sure if it would have made 2 days for lunch but I would love to make this again and so would the fam.

I am not sure who came up with the grocery stores roasting a bunch of chickens and selling them but I think they were brilliant. I buy them fairly often for our house and at least once a month for my in-laws who we are still grocery shopping for. We started shopping for them due to Covid but since they are in their 90’s I think it is more of a convenience for them plus I pretty much get carte-blanche for the most part of what to buy so I know they are eating pretty well.

Soba noodle salad with soy-lime dressing and roasted shredded chicken

dclarkabal
a light but filling and delicious salad for dinner or lunch or both
Servings 4 people

Ingredients
  

soy-lime dressing

  • 1 tablespoon freshly grated lime zest
  • ¼ cup fresh squeezed lime juice roughly 3 large limes
  • 2 tablespoons soy sauce
  • 1 teaspoon Sriracha hot sauce
  • 1 clove garlic minced
  • 1 teaspoon packed brown sugar
  • 2 tablespoons canola oil
  • 1 teaspoon toasted sesame oil

salad

  • 8 ounces soba noodle
  • 2 cups roasted chicken shredded
  • ½ English cucumber we used ours from the garden, halved lengthwise, seeded and sliced into half moons
  • 1 cup edamame, shelled cooked according to the package instructions
  • ½ cup coarsely chopped cilantro leaves plus more for serving
  • 2 scallions thinly sliced on the bias
  • 1 tablespoon sesame seeds plus more for serving
  • ½ teaspoon kosher salt
  • freshly grated lime zest and wedges for serving

Instructions
 

Dressing

  • in a bowl, whisk together the lime zest, juice, soy sauce, Sriracha, garlic and the brown sugar. Whisking constantly, add the oil in a slow steady stream. The dressing, you can make the dressing ahead of time and it can be kept in the refrigerator in a airtight container for about a week.

Salad

  • cook the soba noodle according to the package directions. Drain and then rinse with cold water and set aside.
  • combine the noodles, chicken, cucumber, edamame, cilantro, scallions, sesame seeds in a large bowl. Add the dressing and toss to combine. Adjust the seasoning to taste.
  • divide the noodle salad into 4 bowls and sprinkle with sesame seeds, cilantro and lime zest and serve with lime wedges.

crispy short rib carnitas with sunset slaw

I am the one that spends the most amount of time in the house thinking about food.  What I mean is coming up with the meals, shopping for the meals and making the meals. Probably why I have a food blog, well partly why I have a food blog; I just really love food.

Last weekend my husband and I were away so my daughter who was home with the dog pulled out several of her favorite cookbooks and took over for the week.  She came up with a game plan and also shopped for the weeks worth of dinners with one night ordering take out.  If you think about it and are fortunate to eat 3 meals a day. breakfast, lunch and dinner for a year that is 1,095 meals to plan for.  That is a lot of thinking, planning, buying and making. I know it really isn’t that high of a number. No one is making something unique every day, every meal. We all have a meal or two or twelve that we eat several times a month. I mean who opens a box of cereal with the intent of having one bowl only.

I was very nice to not have to think, plan or purchase dinner last week. Two of the meals I will be sharing with you over the next week or so. One was she has made before and we all love. The last one while it was good I believe it will be a one and done. Though we do tend to learn and discuss how we would make it different next time.

crispy short rib carnitas and slaw

dclarkabal

Ingredients
  

Carnitas

  • 3 pounds bone in short ribs
  • 2 teaspoons kosher salt
  • 1 teaspoon chili powder
  • 1 orange juiced
  • 2 limes 1 1/2 juiced save the other half for slaw
  • 5 garlic cloves unpeeled

Slaw

  • 3 cups red cabbage finely shredded
  • 1 carrot peeled, coarsely grated
  • 2 scallions
  • 1/4 cup cilantro roughly chopped
  • kosher salt
  • 1 dollop mayonnaise
  • dash hot sauce (optional)

Instructions
 

Short Ribs

  • preheat the oven to 275'F. Combine the salt and chili powder in a small dish. Spread this mixture all over the short ribs. Arrange the ribs in a dutch oven or similar as long as the dish is taller than the ribs. Pour the orange juice and lime in the bottom of the dish, scatter the garlic around the ribs. Cover the dish with the cover or tightly with tinfoil. Bake slowly for 2-2 1/2 hours. The meat should be tender, the fat rendered. The meat should be starting to separate from the bones.
  • Remove the cover and increase the heat to 425'F. Basting the ribs with the pan juices once or twice for 15-20 minutes. You want the edges crispy and browned.

Slaw - make while waiting for the ribs to finish

  • Toss the cabbage, carrot, salt and lime juice together in a bowl. Set aside for 5 or so minutes, the slaw will be easier to work with. Stir in the scallions, then the mayo and hot sauce if you are using it, adjust the seasoning and then add the cilantro.

finishing up the ribs

  • Discard the bones, pick off any large chunks of fat, then lightly shred the meat into a dish. pouring the extra pan juices over it.
  • You can squeeze the garlic out into a small dish and smear on the tortilla or save for later

Assembling

  • heat the corn tortillas for 20-30 seconds on each side. Pile a small amount of shredded short rib meat on top. either add slaw to the top or on the side. If desired top with chopped white onion, cilantro, squeeze of lime. you do you!

veggie and sausage sheet pan dinner


I had every intention of writing this earlier in the week.  I had Monday and Tuesday off and figured I would get a jump on things. I spent Monday putting my house back together; sending back returns of things I didn’t use or need from my sons wedding last Friday. I spent Tuesday doing absolutely nothing! Seriously I am embarrassed to say I did nothing but play video games on my phone and watch TV but what I should have done was some grocery shopping maybe some laundry, some baking or cooking so I had something to share on my blog but I didn’t and felt super guilty for it.

So I am writing this Thursday night because we are going away for the weekend and won’t have anytime to write. Current situation is sitting on the porch with a cocktail my husband and dog. It was a beautiful day and so far a beautiful night, not sure how many more evenings like this we will be able to sit out here. Winter is coming!

In my laziness; I know I deserve a break too but why do I feel so guilty about it? I wanted a hands off type of dinner and besides the slow cooker a sheet pan dinner is pretty hands off. I try to use up some things from the fridge so should you. I had some fresh beets; not from my garden thanks to the deer, I did use up the green peppers that we picked and our potatoes. This was the first time I have roasted radishes.  I heard you could but have never tried to. I would do it again; seems they became sweeter with just a little heat.

veggies sausage sheet pan dinner

great weeknight meal
Course Main Course

Ingredients
  

  • 3 potatoes peeled and chopped
  • 3 fresh beets peeled and diced
  • 2 carrots peeled and chopped
  • 5 radish chopped
  • 2 green peppers seeded and diced
  • 3 sausage links diced
  • Kosher salt and black pepper
  • extra virgin olive oil
  • crop dust seasoning

Instructions
 

  • pre-heat the oven to 400'F
  • slice up the sausage and place them around the veggies on the sheet pan
  • add all the veggies onto the sheet pan; trying not to over crowd the pan. If you do you will end up steaming instead of roasting
  • check on everything in about 20-30 minutes. I like mine brown so I put it back in the over for another 15 minutes.

Maple roasted chicken and acorn squash

I made this recipe last night (10/11) for dinner!

 

So I just spent the last few hours looking for photos for this recipe that I posted back in 2015 because the images seem to be lost on my post. I am not entirely sure how or why some of my photos disappear; I am only slightly tech savvy and I basically know enough to get by and know when to call in the experts. So I am going to share this recipe with you but I have no photos. I will make this again soon and be sure to take pictures and I will update this post with them.

How many of you have the Red and White check cookbook – if you do you know I am talking about the Better Homes and Gardens New Cook Book. I am pretty sure this was the first cook book I purchased; the copyright date is from 1989. I got married in 1988 so I think I am right since the timing seems to work. I know my mother-in-law has one that is much older. Next time I am over there I am going to check how old it is. I do know she uses her a lot more than I do. So anyway my husband who can cook but doesn’t really very much decided to make dinner and grabbed this cookbook. Everything under the poultry tab; some of you know what I mean needed to marinate overnight. So he decided on making Herb-Marinated Chicken and for dinner we had pancakes, home fries and bacon.


The next night we had his chicken that marinated overnight in white wine, olive oil, vinegar, dried basil, dried oregano, onion salt and garlic. He got out his chicken, placed it in a sheet pan and then directed our daughter to cook it for him since he had some office work to do. Consensus was this was a one and done recipe. Come to find out the recipe was lacking salt and pepper. Which no you don’t need both together but salt is necessary to make most food taste good period. The recipe didn’t ask for it so he didn’t use it. My daughter and I both thought it was adorable that he tried but all felt it was a big fail. I told them both what I was writing about and he was not impressed. We did tell him maybe next time he should have googled me for a recipe wink wink.


Nothing against the BH&G cook book as I do love the waffles from here and now we have the internet so for us to buy a cookbook there has to be a meaning or story that goes with it.

Maple roasted chicken and acorn squash

great any night one pan dinner

Ingredients
  

  • 1 medium acorn squash
  • 4 medium carrots peeled and chopped
  • 1 medium onion peeled and diced
  • 6 chicken thighs bone in and skin on
  • 1/2 cup real maple syrup
  • 1+ teaspoon kosher salt
  • 1/2+ teaspoon black pepper
  • 1 sprig fresh rosemary stem removed and chopped

Instructions
 

  • preheat oven to 450'F
  • wash and cut squash lengthwise in half. remove seeds, cut each half crosswise into 1/2 inch slices. toss the ends
  • place squash, carrots and onions in a 13x9 baking pan and sprinkle with some of the rosemary salt and pepper.
  • season with rosemary salt and pepper on both sides on the chicken thighs, Place skin side down onto the veggies. roast for 10 minutes.
  • Turn chicken over; drizzle with maple syrup; roast another 25-30 minutes or until the internal temperature of the chicken is 170’-175’ and the vegetables are tender. 
  • If you find that the vegetables could use a little more time, remove the chicken to a plate cover loosely with foil and return the pan to the oven while the chicken rests.

 

 

Roasted Pork Shoulder

So my kids just celebrated their quarantine birthday’s last week. Yes they are 2 years and a day apart and yes I know they are both adults but it was my daughters 30th so it’s a little more of a milestone. They actually could have been born on the same day but I told the doctor I was busy so my son was born the day after his sister’s second birthday party. We take our parties very seriously LOL.
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Anyway back to cooking! When I buy a pork shoulder or pork butt it is generally to make pulled pork. I have some leftover BBQ pulled pork in the freezer already so I wanted to make something else with it. So I covered it with garlic and herbs and roasted it in the oven. It was delicious very flavorful and so easy to make for either Sunday dinner or even during the week. Plus the leftovers made for excellent sandwiches; according to my husband.
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I know summer is upon us and maybe you don’t want to heat up your house, though around here in NH we have had some chilly days and evenings and having the oven on is kind of a blessing. But I have no doubt this would be equally good cooked out on the grill. I have cooked many pork loins out there. The only difference is there would be no pan drippings for a little au jus or to make a little gravy. You do what it best for you!
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roasted pork shoulder

Prep Time 0 mins
Cook Time 0 mins
Course Main Course
Servings 6

Ingredients
  

  • 3 tablespoon olive oil
  • 2 tablespoon garlic chopped
  • 1 clove garlic thinly sliced
  • 2 tablespoon rosemary chopped
  • 2 tablespoon fresh sage chopped
  • kosher salt and black pepper
  • 4 pound pork shoulder

Instructions
 

  • Pre-heat oven 350F
  • Liberally sprinkle salt and pepper all over the roast. 
  • In a small bowl, mix together the olive oil, garlic, rosemary, and sage.
  • spread the mixture all over the roast
  • Make slits in the meat, about 1/2-inch wide and deep. Insert the garlic slices into the slits
  • Set the meat on a roasting pan on a rack if you have one
  • Cook until an instant-read thermometer inserted into the thickest part of the roast reads 155°F, about 25 minutes per pound. 
  • remove the roast from the oven and let stand for 15 minutes.
    slice and serve.
Keyword garlic and herb roasted pork shoulder, herb roasted pork, roasted pork shoulder

Roasted Garlic Lemon Chicken

I know I know I know another roasted chicken recipe from me. This is my go-to comfort food all day long! I do however have a little something different for you. Yesterday I made my first cooking video for my blog. You will see what I mean by my first. It’s pretty rough but I have thought about doing one for years and seeing so many people putting themselves out there by singing, cooking, crafting etc. on FB live I thought I would try this first. I was too nervous to go live just yet. We’ll see how this goes and if I can muster up the courage to go live I will. Baby steps!

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It tasted as yummy as it looks!


I have posted this recipe before; it was about 3 years ago so I hope you will indulge me and give it a try if you haven’t already. The one I made yesterday made the most excellent gravy, so much so my daughter said she could actually bathe in it. There was a little left over after dinner so when I was putting everything away I added the gravy to my slow cooker along with chicken bones plus a couple of carrots, celery and an onion all very roughly chopped and set it on low and this morning had almost 3 quarts of liquid gold.

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A friend of mine finally took me up on making his own chicken broth and has already made it twice in the last couple of weeks. Just saying!

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A couple of things I wish I would have clarified on my videos. Oh yeah I had to have the in two because I stopped filming and then changed the angle of the phone – rookie move. I can learn so it can only get better from here, right?

So I have been trying to load these since 9am-ish. Our internet has been terrible all week and was totally out this morning. They are supposed to come out sometime tomorrow before 6pm. Not even a window anymore just sometime before 6. The rest of the time was trying to get the videos to load onto my computer then and into wordpress.  There has to be a better way!!!! this was painful so I hope you at least get a chuckle from it.

 

I ended up marinating it for 2.5 hours. You will notice that I told you a time I was going to put it in the oven but never mentioned what time it was. I also wanted to share with you that this type of roaster is also great made out on the grill.
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Here is my adaptation of Ina’s Tuscan Lemon Chicken

1 5lb chicken, spatchcocked – you can do this, I promise! (see below)
Kosher Salt
Freshly cracked black pepper
⅓ cup Olive Oil
2 lemons zested
1 lemon squeezed
3 cloves garlic minced
2 sprigs fresh rosemary leaves minced

Sprinkle the chicken with the salt and pepper. Combine the olive oil, lemon zest and juice, garlic and rosemary in a small bowl. Place the chicken in a dish just large enough where it can lay flat. Pour the marinade all over the bird getting it all over both sides.
Let it sit on the counter while you preheat your oven to 425’F. If you want to a couple of hours, put in in the fridge and take it out about 15 minutes before you are ready to put it in the oven.

I cooked mine in my cast iron pan for about an hour. Please make sure to cook the the bird till the internal temperature is around 165’F note that it will continue to cook a little while it is resting covered with aluminum foil for 5-10 minutes.

Spatchcock directions – with either kitchen shears or a knife. Remove the back bone of the bird. Cut down one side and then the other and then push down on the bird to flatten it. That’s it – once you do this you can brag to all of your friends. I did to my co-workers, they had never heard the actual word before. If you don’t want bragging rights, your butcher will do this for you.

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chicken and rice soup with homemade stock

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you can’t tell me that won’t make an amazing stock

How are you holding up? We are doing well though this morning made me “think” a little differently than my norm. I was about to make french toast and grabbed the dozen of eggs from the fridge and immediately thought; wow that’s going to use a lot of my eggs we should have something else. I put the bacon back and looked around and had 3 English muffins left in a package, some left over hollandaise sauce from last week and a few slices of lunch meat ham. Waste not want not mode kicked in.
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this make me 8 cups of what I call liquid gold

I am sure we are all in that mode these days with trying to stay home but still maintain some semblance of normalcy. I do struggle with wanting to support my local restaurants that we used to frequent before a month ago and we do order out at least once a week. I am having a hard time finding balance with spending money as normal; dinner out, Amazon, grocery stores etc. I want to support them but I also want their staff safe and not have to go out for me. I hope that make sense!
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I am frugal by nature; I save leftovers, I will take stale bread and make breadcrumbs. I freeze Parmesan cheese rinds for later use. I will make up a dinner using whatever fresh veggie is about to expire. I will make a soup out of almost anything. If it’s good I’ll make it again.  I made risotto the other night and made extra so I can make up rice cakes because the last time I made the “extra” into arancini (Italian rice balls) and already have a bag of those in the freezer.
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I have implored you numerous times to make your own stock; now is the time to make it happen! If the stove top method freaks you out; use your slow cooker. A five pound roast will make several meals for your family. I dare you to test me!

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These trays are awesome, 2 cup portion size so each tray is 8 cups. I got them on Amazon

Sorry the recipe card wont work

5 pound roaster chicken – Bell and Evans or Misty Knolls are the best in my opinion
1 medium onion, small dice, or if you are not a fan grate the onion so they disappear but add flavor
3 carrots, peeled and diced into similar sizes
2 stalks celery, cleaned and diced into similar sizes
1/2 cup Jasmati or similar rice.
8 cups chicken stock
Stock:
chicken carcass, couple of carrots, couple of celery, sliced onion. garlic clove or two smashed, season with salt and pepper

Soup:

in a stock pot add a little olive oil and the onions, carrots and celery. saute for about 5 minutes. Add the rice and let it barely brown. It adds a little more flavor. Cover with the stock and let it simmer for about 30 minutes. remove from the heat and add the leftover chicken. I prefer to shred the chicken versus dicing it. Your choice.

If not using leftover chicken, use a couple of boneless skinless chicken breasts, sliced into chunks and seasoned liberally with salt and pepper. Saute the pieces in the stock pot before you start this recipe. set the chicken aside, add the veggies and scrape up all the bits from the pan. That will add even more flavor.  

Stock: 

After removing all of the meat from the chicken add the carcass to your slow cooker. top with roughly chopped veggies and cover with water. put on low for the night. when you wake up in the morning. I let my stock cool on the counter in a container, then I put it in the fridge overnight or until it completely cools. I want all the fat to solidify on top so I can remove it.

After having dinner with your roasted chicken, remove all of the meat and use some in leftovers or chicken salad, save some for the soup.

Stay safe –  Stay healthy and Stay home as much as you possibly can. Stay in touch using Facetime, Zoom, Skype or whatever else is available to you. We have been having virtual happy hour with some of our friends with IPhones, and last night a bunch of us used Facetime while a couple of friends played piano and the rest of us sang or listened. We are going to try zoom next week

roasted chicken breast acorn squash sheet pan

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Most of the time I go to the grocery store with a plan of what I need to pick up based on what we want to eat for the week. Or more like what I feel like making for the week. I do ask; sometimes what the house wants but really it’s mostly up to me.
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I also mostly go to the store alone but this time my daughter was with me and instead of a spaghetti squash we came home with an acorn squash instead. Guess she is not a fan of spaghetti squash I do try to have on hand a few fresh veggies for a quick side. Usually broccoli, cauliflower always carrots and I guess now acorn squash. It was easy, a great side and we all loved it. So much so my husband stated we will be adding it to the garden this year.
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Quick during the week meals are a must in everyone I personally knows world. We all work and time is tight and dinner needs to be easy to make, which means few ingredients and mostly hands off. This meal was just that and very satisfying. 

A few chicken breasts, an acorn squash, some seasonings, a sheet pan and your oven. You will be enjoying a nice warm meal in an hour.

roasted chicken breast acorn squash sheet pan

Donna Clark - Cooking at Clark Towers
A quick, delicious, satisfying meal

Ingredients
  

  • Chicken Breast bone in skin on a piece or two per person
  • 1 acorn squash
  • kosher salt
  • freshly cracked black pepper
  • maple syrup
  • crop dust or your favorite all purpose seasoning

Instructions
 

  • Spray your sheet pan with cooking spray or line with tinfoil
  • Preheat oven to 375'F
  • dry each chicken breast with a paper towel
  • season each breast on both sides with salt, pepper and your all purpose seasoning
  • wash and slice the acorn squash, scoop out the seeds.
  • place everything on the sheet pan, season the squash with the same seasonings
  • drizzle the squash with a little maple syrup
  • Bake for 45-50 minutes until the chicken is cooked through.
 

 

Anguilla vacation lunch and dinner

I mentioned last week that I was heading out for vacation and will be sharing some of the food we had. We arrived home last late night well actually we landed around 7:30 then had to go through immigration and then customs.

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Snapper lunch on Sandy Island

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BBQ chicken lunch on Sandy Island – cole slaw, rice and pasta – very good! 

Pictures of Sandy Island off the coast of Anguilla

We are no strangers to going through our international airport over the years. Our first time was back in 1988. Every year has been a little different; this one was a little odd to me. They have automated it a bit by having a machine read your passport and you answering a few questions on screen before you see an customs agent.  In the past we had always had to go through two check points one before you get your luggage and then another after you get your luggage. This time around there were 5 or 6 customs agents standing together and let us all just walk through with our bags and didn’t even look at us. Totally took me off guard. Not complaining that just meant that no one was going to pull us aside and go through our luggage looking for things we didn’t claim; which was also weird we never filled out customs forms; going into our destination and coming home. Very different!

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Lobster lunch at the Sunshine Shack

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Best french fries we had on the island at the Straw Hat

Enough about that I have a few pictures from my phone so some of the pictures are not that great but I will try to explain a little about what you are seeing. We ate out quite a bit and some restaurants stand out better than others and there was probably one that we probably wouldn’t go back to but it might have been either what we ordered or just not there night so I am not going to mention them.

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Steak dinner we made back at the house – I brought the steak from home!

Jacala on Meads Bay is a must but make sure to make a reservation, they can be crazy busy at times. This is an authentic French restaurant with the Co owner Jacques Borderon walking or rather talking you through taking your order and making sure you know exactly what your are going to be eating was a real treat.

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Asparagus soup amuse bouche at Jacala with my cosmo!

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Appetizer of a “shepherds pie” believe it or not. It was excellent

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bouillabaisse – said best he had ever eaten!

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Pan roasted pork tenderloin over risotto

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Grilled snapper – this was mine and was excellent! Seasoned and cooked to perfection!

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Grilled crayfish – also well seasoned and tender

Ember on Lower South Hill is another must try. Everything is cooked on an open wood fire. Nothing was too smoky and Chef owner Marc Alvarez knows exactly what he is doing!  Unfortunately I didn’t get any photos it was our anniversary dinner but was probably the best fish I had on the island – melted in your mouth. I pretty much ate Snapper and Mahi Mahi the entire week whether it be a sandwich or a fillet or even in a taco.

Both are open air with water views though at night there really isn’t much you can see unless a boat goes by. If you visit the island of Anguilla I would make these a must eat!
A few others were visited and enjoyed a meal. Blanchards on Meads Bay, Madearman on Shoal Bay had no power but we had a very nice lunch and Ocean Echo also on Meads Bay

 

lemon garlic rosemary chicken quarters

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Lemon * Garlic * Rosemary * Olive Oil * Salt and Pepper

How far ahead in the day or week do you start thinking about what to make for dinner? Sometimes I plan a week’s worth of meals, and sometimes I just wing it! We have been super busy the last couple of months, so when I or my daughter ran to the store it has been just to pick up the usual suspects. Milk, eggs, bread, Hamburger or Hot dog rolls ya know just the essentials. Well, yesterday I made a list and had a plan of attack.
IMG_4800I need a plan when I do a major shopping because one of my stores is 45 minutes away. I bring a cooler for the cold items I am picking up. KP you were thinking it was for something else didn’t you? wink wink. I also make my list out for all the stops I plan on making and my grocery shopping list is made out by how the store is laid out. You might be thinking that I am a little crazy by now and you are probably a little right. But I am very efficient!!!
IMG_4801Before I headed out for the 5 hour trek, and that was only 6 stops plus a car wash. I had taken out a few chicken quarters and decided to add some flavor to them so when I got home I could just put them in the oven while I put everything away. It worked out perfectly and if you are planning a shopping day or just heading out to work. Take 5 minutes before you leave and add a few of your favorite flavorings to your protein and dinner can be homemade, delicious and on the table within an hour and mostly hands off.

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it was delicious and so easy!

Lemon garlic rosemary chicken quarters

Donna Clark - Cooking at Clark Towers
Easy, Flavorful, Fast and Delicious
Prep Time 10 mins
Cook Time 45 mins
Total Time 1 hr

Ingredients
  

  • 4 chicken leg quarters
  • 2 lemons washed and sliced
  • 3 cloves garlic roughly chopped
  • 1 large sprig rosemary chopped
  • 1/4 cup olive oil
  • kosher salt and black pepper

Instructions
 

  • Season the leg quarters liberally with salt and pepper
  • add everything into a zip log bag and make sure everything is distributed around.
  • pre-heat oven to 400'F
  • place leg quarters onto a foil lined baking sheet and place in the oven
  • bake for 45-50 minutes, until cooked through.

Notes

use your favorite ways to add flavor. Thyme, limes, hot sauce don't forget the salt and pepper
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