Basic Roasted Chicken

Roasted chicken can be quite complex but it doesn't have to be. This staple in the kitchen can be completed in about 2.5 hours with minimal hands-on time and makes a wonderful dinner. I made two chickens at once in a roasting pan with about 10 minutes of prep from start to finish and kept it very simple for this recipe (the recipe and instructions below are for one chicken). I wasn't at home when I made the chickens above which means that I didn't have fresh garlic or herbs... so I just used minced garlic, salt and pepper for the seasoning and stuffed the chickens with onion alone. It was a hit even without the herbs and fresh garlic. Also, since I went very simple I didn't need to tie the legs together but if you are going to be using stuffing you might consider doing so. I'm all about simplicity and using what I have available whenever possible so most of my recipes are easily adapted for a wide range of options, this chicken included.

INGREDIENTS:

• salt, to taste
• pepper, to taste
• garlic- either dried minced garlic or fresh, to taste
• 1 3-5 lbs whole chicken with the giblets and neck removed (if included)
• 1 stick of butter
• 1/2 onion, rough chopped
• fresh herbs of choice, optional

NEEDED:

• roasting pan
• small pan/bowl to melt butter
• basting brush, optional

DIRECTIONS:
1. Preheat oven to 425 degrees Fahrenheit.
2. Chop your onion and garlic (if using fresh).
3. Melt the butter.
4. Stuff herbs and onion into the cavity of the chicken. I tend to save any that does not fit inside to rub on the chicken after I salt and pepper it.
5. If you are using fresh garlic rub it onto the chicken. If not then you will add your dried garlic with the salt and pepper.
6. Sprinkle salt and pepper onto the chicken and place it breast side down into the roasting pan.
7. Baste the chicken with half of the melted butter.
8. Bake the chicken for 15-20 minutes.
9. Reduce the oven's temperature to 350 degrees Fahrenheit.
10. Baste the chicken with the remaining melted butter and continue baking at the reduced temperature for 1.5-2 hours depending on the weight of the chicken. (Do not consume under-cooked chicken. Please check internal temperature of chicken.)
11. Allow the chicken to rest for at least 10 minutes before carving it in order to maintain the moistness of the meat.

Fajita Chicken

Fajita chicken is a staple at my house. I use it in fajitas, tacos, on salads, as a protein main with other veggies such as green beans or squash and zucchini...  you could even top a potato with it and other 'fajita' toppings for a tasty meal higher in carbohydrates. It's pretty versatile. Quick and simple, just like I like it!

NOTE: If you have a George Foreman grill or similar you can simply season the meat and put it on the grill for a fast salad topper. It is lower in fat this way and not quite as tasty in my opinion but very fast and easy. I do not have a grill at the moment, of any type, so am working on fajita meat on the stove top. This one is just a seasoned meat rather than a marinade but I am working on a marinaded fajita chicken as well.

INGREDIENTS:
2 bell peppers (optional)
1 onion (I prefer sweet onions)
2 lbs chicken breasts
3 tbsp butter, divided

fajita seasoning, to taste (make sure to check the ingredients if you are purchasing a prepared seasoning mixture)

PROCEDURE:

1. Start out by heating a skillet on the stove top on medium heat.
2. While you wait for the skillet to heat up prep your veggies by slicing them into slivers about 1/2 inch in width. 
3. Slice your chicken breasts into strips 1.5-2 inches wide. Add fajita seasoning to the chicken according to your preference.
4. Once the pan is hot add in 2 tbsp of butter.
5. Toss in a small handful of the onions and let them sweat down in the pan with the butter for a few minutes. 
6. Once they have softened add in your chicken strips.
7. Cook the chicken over medium heat with the softened onions and browned butter. Make sure to flip the chicken after a few minutes to ensure that it is evenly cooked and completely.
8. Once chicken is cooked through remove it to a bowl or plate away from the heat and allow it to cool. 
9. Add the final tbsp of butter to the pan and allow it to melt down before adding in the rest of the vegetables.
10. Saute until the onions and peppers reach the desired tenderness. Some people prefer very fresh and crisp veggies and others prefer very soft veggies. I don't eat a lot of peppers and onions so I often leave this step out if I am just cooking for myself.
11. Once the veggies are done you are ready to plate however you wish! The chicken will be cool enough to dice or cube at this point if you would like to do so.