Tonight’s #dinner was fabulous, and I want to post it before I forget my recipe in case anyone wants to try it! It’s a Food Network-inspired #oven #roasted #chicken and I added a lot to it!🐤😀 First, I cut up my #veggies. I chopped two #potatoes, one onion, an #avocado, and a #lemon 🥔🥔🧅🍋🥑. Then, I put each to the side on their plates. I rinsed off my whole #chicken (it was a fresh young chicken, 5 pounds). Then I #rinsed it quickly on the inside and don’t forget to move anything excess or inside the chicken. Then I placed the chicken on the oven-safe plate. I melted two tablespoons, no more than 1/4 cup of #saltedbutter. After that, I added one tablespoon of #thymeleaves to the butter. Do not completely #melt the #butter 🧈 Then add the thyme leaves (1 tbsp) to the butter. You need a brush to dress the chicken. After that dash the chicken with #koshersalt and #blackpepper. Then, make sure to add cooking spray to your oven-safe plate under the chicken, or you can grease the bottom of the plate with butter if you have no #cooking spray. Add one or two cups of #water to the plate, so the chicken sits in a little water. You don’t want it sticking to the plate during the cooking process. After that, design your cut-up veggies all around. After that, I like to drizzle the whole thing with #extravirginoliveoil 🫒 but it’s not completely necessary. I also like to dash again but this time with table salt. Finally, squeeze part of the #lemon over it to give it that #zesty taste🍋🍋🍋. Yummy! You have chicken, lemon, thyme, potatoes, an onion AND an avocado! What more could you want?👩🍳😃🧅🥑🥔🌱 Cook at 400-425F for up to one hour. Cooking times will vary. Check on it every five to ten minutes. If the top starts to burn, you want to lower the temperature, and spice it with a little more salt (do not over salt!) you can always add more after it’s done. But if you make something too salty you can’t fix it. #Under-salting is always best! The kosher salt is really rich and works its way into it nicely so you don’t need much. Check on it every five to ten minutes, again, but mine didn’t need one whole hour. Your thermometer should read at least 160 F. Voila! It’s done!🥑🥔🌱🧈🍋🧅🐤
About Zina
Zina Hermez has authored the best-selling book, Not Without God: A Story of Survival. She’s been featured in numerous articles, guest posts, podcasts, websites, newsletters, and magazines. She’s recently been featured on the Intuitive Edge podcast! She’s also been on ESPN’s “Solutions from the Huddle” broadcast and on Grace and Truth Radio World! Zina’s written several hundred articles and has taught thousands of students of all ages from many different backgrounds and cultures. She’s appeared in Christianity Today, the Suite T blog, and the Southern Writers magazine among other places. She writes on faith, science, and overcoming adversity. She also writes on health and diet and loves to help others. Her latest book, Not Without God: Hope In the Storm is live and for sale! You can order your copy here: https://www.amazon.com/Not-Without-God-Hope-Storm-ebook/dp/B09P9T2DLT
Here’s a tip: to make a 3-4 oz. piece of chicken thigh healthier and less calories tear off the skin before cooking. You’re only looking at about 109 calories. Add some salt and pepper. Accompany it with a side, 1/2 cup, of frozen (heated) vegetables. You can add a tablespoon of vegetable oil to give them more taste with a little salt. This dinner yesterday was very simple but heart healthy. You can add 1/2 of a wheat bun on the side to get a grain/bread and you’re running at about: 350 calories (this is including the one tblspn. of vegetable oil). Clearly, it wouldn’t hurt to have a second 3-4 oz. piece of chicken thigh or another half cup of mixed veggies!🥕🌽🌱
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