Tampa Treasures Cookbook Recipes

Tampa Treasures Cookbook

Fresh Herb Grilled Chicken

Ingredients

• 8 large whole chicken breasts, halved
• 1/2 cup olive oil
• 1/2 cup fresh lemon juice
• 1 teaspoon Dijon mustard
• 4 cloves garlic, crushed
• 1/4 cup fresh parsley, chopped
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh tarragon, chopped
• 1 tablespoon fresh sage, chopped
• 1 tablespoon fresh oregano, chopped
• 1 tablespoon fresh chives, chopped 
• 1/2 teaspoon salt
• Freshly ground pepper to taste

Instructions

1. At least 2 hours before cooking: Place chicken in 9 x 13-inch baking pan. Combine remaining ingredients; pour over chicken. Marinate in refrigerator at least 2 hours. 
2. When ready to cook: Drain chicken, reserving marinade. Grill chicken, brushing frequently with marinade, about 10 minutes per side or until done. Discard remaining marinade. 

Makes: 8 to 12 servings.

Preparation Time: 15 Minutes

Cooking Time: 20 Minutes

Treasure Tip: Make your own herb vinegar by adding your favorite fresh herbs to the vinegar bottle and letting them sit two weeks, swirling the bottle occasionally. Add herbs to butter and use on vegetables, fish or meats. To make herb oil, add dried (never fresh) herbs to the bottle; let it sit two weeks. Strain the oil; add more herbs; let it sit two more weeks. 

Cumin Rice Timbales

Ingredients

• 2 tablespoons olive oil
• 1/2 cup onion, minced
• 1 teaspoon cumin seeds
• 1/8 teaspoon dried hot pepper flakes
• 1 cup converted rice
• 1 cup chicken broth
• 1/4 teaspoon salt
• 1 tablespoon fresh parsley, minced
• 1/2 teaspoon cumin seeds, lightly toasted (garnish)

Instructions

1. In deep, heavy saucepan, heat oil over moderately low heat. Sauté onion, cumin seeds and red pepper flakes, stirring, until onion softens. Add rice; cook, stirring, 1 minute. Stir in broth, 1 cup water and salt; bring to boil; reduce heat to low. Cover pan; cook until liquid is absorbed, 18 to 20 minutes. Remove from heat; fluff rice with fork; stir in parsley. Let stand, covered, 5 minutes. Pack rice into six lightly oiled 1/4-cup timbale molds or custard cups. To serve, unmold timbales on plate; sprinkle with toasted cumin seeds. 

Makes: 6 servings.

Preparation Time: 10 Minutes

Cooking Time: 25 Minutes

Rosemary Garlic Chicken

Ingredients

• 1 (4-pound) roasting chicken
• 2 large, or 4 small, lemons
• 1 head garlic cloves
• Fresh rosemary sprigs
• Olive oil
• 2 pounds small red potatoes (optional)

Instructions

1. Preheat oven to 425F. Wash chicken under cold water, pat dry, inside and out, with paper towels. Cut lemons in quarters. Separate garlic into cloves. Smash cloves with flat side of heavy knife; remove skin. Stuff chicken cavity with lemon quarters and garlic; tie legs together. Tuck rosemary sprigs between thighs and breast. Rub chicken with olive oil; place in roasting pan; roast 30 minutes. Reduce heat to 375 F; place potatoes around chicken, if desired. Roast until juices run clear when chicken is pricked with fork, 35 to 45 minutes longer. To keep meat from breaking apart when carved, let chicken rest 10 to 15 minutes before serving. 

Makes: 4 servings.

Preparation Time: 10 Minutes

Cooking Time: 1 Hour 15 Minutes

Treasure Tip: Poached chicken makes an excellent base for chicken salads and casseroles. For a moist, succulent poached chicken, keep your poaching liquid (water or chicken stock) at a gentle simmer. Remove chicken when breast is firm and drumsticks barely move. 

Kung Pao Chicken

Ingredients

• 1 pound chicken breast, boned and cut in 1-inch cubes
• 1/4 cup plus 2 tablespoons soy sauce, divided
• 1 1/2 tablespoons plus 1 teaspoon cornstarch, divided
• 1/4 teaspoon garlic salt
• 4 dried red chiles (or more to taste)
• 2 tablespoons white wine or sherry
• 2 tablespoons sugar
• 1 teaspoon salt
• 2 teaspoons sesame oil
• Peanut or vegetable oil for stir-frying
• 1 medium onion, diced
• 1/4 cup green bell pepper, chopped
• 1/4 cup red bell pepper, chopped
• 1/2 cup fresh mushrooms, sliced
• 2 teaspoons fresh ginger, peeled, chopped
• 1 (8-ounce) can bamboo shoots, drained and diced
• 1 (8-ounce) can water chestnuts, drained and chopped
• 1 (7-ounce) jar baby corn, drained 
• 1/2 cup salted peanuts

Instructions

1. 30 minutes before cooking: Thoroughly combine chicken, 1/4 cup soy sauce, 1 1/2 tablespoons water, 1 1/2 tablespoons cornstarch and garlic salt in bowl. Marinate for 30 minutes.
2. Remove tips and seeds from chiles; cut in 1-inch pieces. In small bowl combine 1/2 cup soy sauce, wine, sugar, 1 teaspoon cornstarch, salt and sesame oil. In wok or large, heavy skillet, heat 2 to 3 inches oil to 400 F. Add chicken; fry 30 seconds. 
3. Remove chicken; add onion, green and red peppers and mushrooms. Cook until crisp-tender. Remove vegetables; drain off all oil except 2 tablespoons. Fry chiles until black in reserved oil. Add ginger, chicken, bamboo shoots, water chestnuts and corn, stirring and tossing together. Add vegetables and soy-wine mixture; cook, stirring, just until thickened. Remove from heat; sprinkle with peanuts. Serve over rice. 

Makes: 4 servings. 

Preparation Time: 30 Minutes

Cooking Time: 5 Minutes

Treasure Tip: Although stir-frying looks difficult, the only trick to it is split-second timing. Have every ingredient prepared and within reach before you start to cook. Once you have started, there is no time to stop and look for a sauce or seasoning. 

Lemon Dill Peppered Chicken

Ingredients

• 1 (14-ounce) can chicken broth
• 1 1/2 tablespoons cornstarch
• 2 tablespoons fresh lemon juice
• 2 teaspoons dill weed
• 1 teaspoon freshly ground black pepper
• 1/8 teaspoon salt
• 1 egg, beaten
• 1/4 cup flour, mixed with 1/4 teaspoon salt
• 2 whole chicken breasts, halved, boned and skinned 
• 1 tablespoon butter
• 1 tablespoon vegetable oil

Instructions

1. In medium saucepan combine broth and cornstarch; stir to mix well. Add lemon juice, dill weed, pepper and salt; place over medium heat. Cook, stirring, until mixture comes to full boil. Reduce heat to low; cook 1 minute longer. Dip chicken in egg, then in flour-salt mixture. Melt butter and oil in large skillet over medium heat; brown chicken. When chicken has browned, pour sauce over it; simmer until chicken is done, about 10 minutes. Serve. 

Makes: 2 to 4 servings. 

Preparation Time: 10 Minutes

Cooking Time: 25 Minutes

Fiery Turkey Chili

Ingredients

• 1/4 cup olive oil
• 2 cups onion, chopped
• 4 cloves garlic, finely chopped
• 2 (28-ounce) can plum tomatoes, including juice
• 1 (15-ounce) can tomato purée
• 1/4 cup chili powder
• 1 1/2 tablespoons ground cumin
• 1 tablespoon dried hot red pepper flakes (or to taste) 
• 1 teaspoon dried oregano
• 1/2 teaspoon cinnamon
• 1 tablespoon salt
• 1/2 teaspoon black pepper
• Drumsticks, thighs and wings from a cooked turkey
• 2 green bell peppers, coarsely chopped
• 2 (16-ounce) cans kidney beans, rinsed, drained well
• Sour cream
• Cheddar cheese, coarsely grated

Instructions

1. 3 1/2 hours before serving: Heat oil in large kettle over moderate heat; cook onion and garlic; stirring until golden. Add tomatoes and juice, tomato purée, 2 cups water, chili powder, cumin, red pepper, oregano, cinnamon, salt and black pepper; combine well. Add turkey; reduce heat to low. Simmer uncovered for 2 hours, stirring occasionally. Using slotted spoon, transfer turkey to plate; let cool. 
2. Remove turkey meat; discard skin and bones. Add meat, green bell peppers and beans to pot. Simmer, stirring occasionally, until peppers are tender, about 40 minutes. If made in advance, cool completely before covering and refrigerate. Serve topped with a dollop of sour cream and a sprinkling of cheddar. 

Makes: 8 servings. 

Preparation Time: 30 Minutes

Cooking Time: 3 Hours 

Treasure Tip: Chicken can be substituted for turkey in this dish.

Grilled Lemon Rosemary Lamb

Ingredients

• 1 (5-pound) leg of lamb, boned and bufferflied
• 2 teaspoons lemon pepper seasoning
• 1/4 cup, plus 2 tablespoons, Worcestershire sauce
• Salt and freshly ground black pepper to taste
• 1/4 cup, plus 2 tablespoons, lemon juice (about 4 lemons)
• 2 tablespoons olive oil
• 1 tablespoon fresh rosemary, crumbled
• 2 cloves garlic, minced
• 1 stick butter

Instructions

1. Night before, or at least 8 hours before cooking: Remove skin and excess fat from lamb; spread out flat. Combine all remaining ingredients except butter; pour over meat; marinate at least 8 hours. 
2. When ready to cook: Drain meat; reserve marinade. Melt butter; add to marinade. Grill meat, basting with marinade, over medium-hot coals at least 15 minutes per side for rare. 

Makes: 8 to 10 servings. 

Preparation Time: 10 Minutes

Cooking Time: 30 Minutes

Whole Wheat Carrot Bread

Ingredients

• 1 cup raw carrots, peeled, finely grated
• 1 cup brown sugar
• 1 teaspoon baking soda
• 1 tablespoon butter or margarine, melted
• 2 eggs 
• 2 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 1/2 cups flour, sifted
• 1 cup whole wheat flour
• 1 cup walnuts, chopped

Instructions

1. Night before: In a large bowl combine carrots, brown sugar, soda and butter. Add 1 cup boiling water; stir just enough to mix. Set aside until cool. 
2. Preheat oven to 350 F. Beat eggs with fork; add to cooled carrot mixture. Sift baking powder, salt and all-purpose flour into mixture. Stir in whole wheat flour; fold in nuts. Place in greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan; let stand 5 minutes. Bake 1 hour. Remove from pan; cool on wire rack. A loaf of bread slices better if wrapped in foil or plastic wrap and allowed to stand overnight in a cool place. 

Makes: 12 servings. 

Preparation Time: 20 Minutes

Cooking Time: 1 Hour

Pumpkin Date Nut Cake

Ingredients
Cake

• 1 (16-ounce) can pumpkin
• 3 1/2 cups flour
• 3 cups sugar
• 1 cup vegetable oil
• 4 eggs
• 1 teaspoon nutmeg
• 1 teaspoon cinnamon
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 cup dates, chopped
• 1 cup pecans, chopped

Glaze

• 2 cups powdered sugar
• 1/2 cup fresh Florida orange juice

Instructions

1. Preheat oven to 350 F. Grease and flour tube or bundt pan. Mix 2/3 cup water and all cake ingredients until well blended, pour batter into prepared pan. Bake until knife comes out clean, 1 to 1 1/4 hours. Remove from oven. Make glaze: Mix powdered sugar and orange juice together; pour over warm cake. 

Makes: 12 servings.

Preparation Time: 25 Minutes
Cooking Time: 1 Hour 15 Minutes

Treasure Tip: When mixing cake batter, scrape the bowl often with a rubber spatula to blend the ingredients thoroughly. If you use a wooden spoon instead of an electric mixer, mix ingredients 150 strokes per minute of beating time.

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Ginger-Sesame Baked Halibut

Ginger-Sesame Baked Halibut

Serves 4 | Gluten Free

Delicate halibut, spicy ginger, a crunchy flaxseed-sesame topping, and a cool pineapple relish create a dish that's beautiful, delicious, and full of anti-inflammatory nutrients. 

Ingredients

PINEAPPLE RELISH

• 2 cups chopped fresh pineapple
• 1 cup finely chopped red onion
• 1/4 cup fresh lime juice
• 1 teaspoon ginger juice
• 1/4 cup chopped fresh parsley*
• 1/4 teaspoon ground turmeric*
• Pinch of cayenne pepper

• 4 (4-ounce) halibut fillets, each about 1 inch thick
• 1 1/2 tablespoons olive oil, divided
• 4-6 green onions, finely chopped
• 1 (3-inch) piece fresh ginger, peeled and finely chopped
• 4 cloves garlic, crushed
• 1 tablespoon sesame oil
• 2 tablespoons reduced-sodium, gluten-free tamari or soy sauce
• 2 tablespoons rice wine vinegar
• 2 tablespoons ground flaxseeds
• 2 tablespoons sesame seeds

Instructions

1. Combine all relish ingredients in a bowl and set aside. 
2. Preheat oven to 425°. In each fish fillet, cut a horizontal slit along one edge to form a pocket (or have your fishmonger do this). Heat 1 tablespoon olive oil in a small skillet; add green onions, ginger, and garlic, and sauté over medium heat until soft. Fill each halibut pocket with one-fourth of the ginger-garlic mixture. Place stuffed fillets in a 9x13-inch baking dish. 
3. Wipe out skillet and add remaining 1/2 tablespoon olive oil and sesame oil; place over medium heat. Add tamari or soy sauce and vinegar; cook for 1 minute. Drizzle over fish. 
4. In a small bowl, mix ground flaxseeds and sesame seeds; sprinkle over fillets. Bake for 10-15 minutes or until fish is flaky and cooked through. Serve with pineapple relish.

* denotes measurements that cannot be clearly read in the photograph.

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Cooking Fish

Cooking Fish

Broiling

Best for medium to full-flavor fish with a medium to firm texture. 

• Preheat boiler, place fish on a non-stick pan, and put on oven rack 4" from top heating element. 
• Add seasoning and herbs in last minutes of broiling time to avoid burning. 

Sautéing

Shellfish as well as fillets less than ? inch thick work best. 

• At medium-high heat, melt butter in bottom of pan, adding olive oil to prevent burning. 
• Add seafood and sear. Reduce heat and finish cooking, turning occasionally. 

Frying

Suited best for seafood in the mild category. 

• In a deep pan, heat 2" of good-quality vegetable oil to 375°.
• Coat seafood with crumb or batter mixture.
• Fry in several batches, turning (?) occasionally until golden brown. 
• Drain pieces on paper towel.

Poaching

Except for salmon, poaching is best suited for mild seafood. 

• In a large, deep pan, bring cooking liquid (water, broth, wine, etc.) and seasonings to a boil. 
• Add seafood, reduce heat, cover, and simmer. 

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Granz' Keepies & Throwies

Okra Soup

Ingredients

• 1/4 pound salt pork
• 1 1/2 pounds Native mutton 
• thyme
• carrots
• okra (can or Trappeys okra, corn, tomatoes)
• salt/pepper to taste
• celery, onion

Instructions

1. Steam pork, mutton, veggies until well steamed - season to taste.
2. Add water and bring to boil - simmer for 1 1/2 hours. 
3. Last half hour: add ear corn, brussels, potatoes, turnips, etc. The more the merrier. Add whatever other veggies you wish.

Okra Soup

Here's Mary Whitcher's Okra Soup, which dates from the last decade of the 18th century and is still good today. It's taken from the "Shaker Cookbook."

OKRA SOUP

Ingredients

• 4 pounds veal shank, cracked
• 2 large onions, diced
• 2 carrots, diced
• 4 tomatoes, skinned and cut
• 4 quarts water
• 1 teaspoon salt
• 1 teaspoon sugar
• 1-8 teaspoon pepper
• 1 quart fresh okra, thinly sliced or 20 ounces frozen okra, cut

Instructions

1. Place the veal shank in an enamel, glass or stainless steel soup pot with the onions, carrots and tomatoes. Add the water and seasonings. Simmer the mixture over low heat for 6 hours. Remove the meat and cartilage from the veal and cut it into small pieces. Return the meat to the pot and add the okra. Simmer the soup for 30 minutes. Serve hot. Makes 8 servings. 

According to Mary Whitcher: "This soup is a meal in itself and should not be served with a dinner, but as a supper (or luncheon) dish along with some greens and a hearty dessert.

Blue Mountain Pigeon (Jamaican)

Preparation time: 10 minutes, plus 30 minutes marinating

Cooking time: 27 - 30 minutes

To serve: 4

You will need

• 2 pigeons
• 1/4 pint (U.S. 2/3 cup) olive oil
• 2 tablespoons chopped parsley
• 1 tablespoon chopped chives
• salt and pepper
• black butter (see page 31)

Instructions

1. Carefully split the pigeons from the back without separating the halves. Flatten them with a broad knife. Mix the oil, parsley, and chives, season the birds with salt and pepper and marinate them in the oil for 30 minutes, turning them twice. 
2. Skin side down, grill the birds under a moderate heat for 15 minutes, basting with the marinade; then turn them and grill for a further 10 minutes or until they are tender. Finish quickly under a high heat for about 2 minutes. Put a pat of black butter on each and serve with lime wedges and breadfruit crisps (see page 18). 

Orange, Radish, and Scallion Salad

Ingredients

6 navel oranges, peel and pith discarded and the flesh cut into sections

14 radishes, chopped coarse and excess liquid squeezed out

3 scallions, minced

1/4 cup fresh lemon juice

2 tablespoons sugar, or to taste

2 tablespoons olive oil

coarsely ground pepper to taste

curly leaf lettuce

Instructions

1. In a large bowl combine the orange sections, the radishes, the scallions, the lemon juice, the sugar, the oil, the pepper, and salt to taste, toss the salad gently, and serve it in a bowl lined with the lettuce. The orange mixture may be prepared 1 day in advance and kept covered and chilled. Serves 6.

Braised Cabbage

Ingredients

• 2 tablespoons margarine
• 1 large onion, sliced
• 1 large carrot, sliced thin
• 1 cup chicken broth or water
• 2 pounds green cabbage, cut-up
• 1/2 teaspoon each cumin and salt

Instructions

1. In skillet over medium heat, melt margarine. Add onion and carrot; sauté until well glazed. Add broth: bring to boil. Add cabbage; season with cumin and salt. Reduce heat; cover; simmer 20 minutes or until cabbage is crisp tender. 

Makes 4 servings.

Shirley Verrett's Hay and Straw

Average Serves: 4 - 6

Preparing: 45 minutes

Cooking: 25 minutes

Ingredients

6 ounces green noodles

6 ounces yellow noodles or spaghetti

boiling water, salt

3 tablespoons olive oil

1 clove garlic, halved

1 medium onion, chopped

3/4 pound fresh mushrooms, sliced

1/4 pound sweet butter

black pepper to taste

1/4 pound Parmesan cheese, grated

Instructions

Cook yellow and green noodles in boiling water in separate saucepans, each with 3/4 teaspoon salt, half a tablespoon olive oil, for time specified on each package (usually 10 - 12 minutes). Drain; rinse in hot water, keep hot. Meanwhile, sauté garlic in 1 tablespoon oil for 3 minutes and remove. Add to the oil the chopped onion and sauté until tender, about 5 minutes. Remove. Add remaining oil and mushrooms. Sauté 5 minutes or longer, stirring constantly. Have ready a large earthenware, enamel, or glass bowl containing the butter, which has been cut into 6 or 8 chunks. Add noodles, onions, and mushrooms. Toss, as you would a salad, to mix. Add salt to taste, as well as black pepper, then add half the grated cheese. Toss again to distribute thoroughly. Pass remaining cheese to be added as desired. 

Rock Lobster Internationale

Ingredients

• 6 (4 ounces each) frozen rock lobster tails
• Water
• 1/2 cup Italian salad dressing
• 1/2 cup sliced scallions
• 1 green pepper, chopped
• 1/2 cup thinly sliced celery
• 1 cup beak sprouts, drained (1/2 of 1-pound can)
• ?/4 cup slivered almonds
• 1 (?) cup chicken broth
• 1 (?) tablespoon cornstarch to 2 tablespoons soy sauce

Instructions

1. Drop frozen lobster tails into boiling salted water. Bring to boil, cook 7 minutes. Drain immediately and drench with cold water. 
2. Cut along each edge of thin membrane with kitchen shears and strip off. Carefully remove meat from shells in one piece. 
3. In skillet, heat Italian dressing, add scallions, green pepper and celery. Sauté for 5 minutes or until vegetables are just tender crisp. Add bean sprouts and almonds; heat 5 minutes more.
4. In small saucepan, bring chicken broth to boil. Dissolve cornstarch in soy sauce and add to chicken broth. Cook, stirring constantly until thick and glossy. 
5. Preheat oven to 400 degrees. Place rock lobster shells side by side in medium, shallow baking dish. Spoon hot vegetables into shells. With sharp knife, slice rock lobster meat into thin slices and overlap on top of vegetables. Spoon half of sauce over tails. Cover and bake for 10 minutes, or until heated through.
6. Serve with remaining sauce. This kitchen-tested recipe makes 6 servings. 

Curried Chicken for 2

Ingredients

• 1 tablespoon olive oil
• 1 onion, sliced
• 2 teaspoons curry powder
• 1 teaspoon cumin (optional)
• 2 cups cauliflower florets (buy small 1/4 head, use half and eat rest raw as a snack)
• 2 cups cubed eggplant (buy small one, use half, bake and freeze other half)
• Pinch cayenne pepper
• 1 tablespoon flour
• 1 cup low-sodium chicken broth
• 3 cups sliced cabbage (about half aast, skinned, boned and cut into narrow strips)
• 1/2 cup low-fat yogurt
• 2 tablespoons minced parsley
• 2 teaspoons lemon juice to taste

Yields 2 servings. Each serving has about 397 calories, 11 grams fat, 69 milligrammes cholesterol and 185 milligrammes sodium. 

Instructions

1. Put oil in saucepan and heat for about a minute. Add onion and cook until tender. Add curry powder and cumin (if used) and heat for about a minute. Now add cauliflower, eggplant, 

Rest of recipe is missing.

Marinated Carrots

(Makes 8 servings)

Ingredients

• 1 can tomato soup
• 1 1/2 teaspoons hot Tabasco
• 1/4 cup canola oil
• 1/2 cup honey
• 3/4 cup apple-cider vinegar
• 1 teaspoon dry mustard or prepared mustard
• 2 pounds cooked carrots (do not overcook)
• 1 medium bell pepper, sliced or slivered raw
• 1 medium onion, sliced

Instructions

1. Whip all marinade ingredients well. Drop pepper and onion slices into marinade. Pour marinade over drained, slightly cooked, sliced carrots. Place in refrigerator. Chill for 8 - 12 hours before serving. Will keep up to three weeks in refrigerator (if you can keep them that long). 

Tropical Fruitcake

Ingredients

• ? cups diced, dried pineapple
• 1/3 cup chopped pecans
• ? cups white raisins
• ? cup diced natural dried papaya or apricots
• 1/3 cup light rum
• Vegetable cooking spray
• 2 cups sifted cake flour
• 3/4 cup sugar, divided
• 1/2 teaspoon baking powder
• 1/4 tablespoon salt
• 3 tablespoons corn oil margarine/butter blend, melted
• 1 teaspoon vanilla
• 3/4 cup large egg whites, room temperature
• Additional rum

Instructions

1. Combine pineapple, pecans, raisins, papaya and rum in bowl; stir to blend and marinate 4 hours or overnight. 
2. Coat the inside of a 9-by-5-inch loaf pan with vegetable cooking spray. Place a liner of parchment or wax paper in bottom of pan and spray again; wipe lightly with paper towel. Set aside. Preheat oven to 350 degrees.
3. Measure sifted flour into large bowl and combine with 1/2 cup of the sugar, baking powder and salt. Add marinated fruit mixture and stir until fruit pieces are evenly coated with flour mixture. Blend in melted margarine/butter blend and vanilla. 
4. Beat egg whites with remaining 1/4 cup sugar until stiff but not dry. Stir 1/4 (?) cup into fruit/flour mixture to lighten the batter; fold in remaining egg whites until thoroughly blended.
5. Turn into preheated pan and bake for 1 hour (or until cake tester inserted in center comes out clean).
6. Cool in pan or metal rack for 5 minutes, then turn cake out onto rack, right side up. Cover with a clean cloth and allow to cool completely. Spoon 2 to 3 tablespoons additional rum over top of cake then wrap well in plastic wrap and refrigerate 3 to 4 days before cutting. When ready to serve, slice with a thin, sharp knife. Makes 32 1/4-inch slices with 123 calories per slice. 

This recipe was very difficult to read; some measurements are missing and questions appear in the text where print was illegible.

Lemon-Herbed Baked Chicken Breast

Ingredients

• 1 lemon, thickly sliced
• 1 chicken breast or leg quarter, bone in
• 1 tablespoon butter or margarine, softened
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried basil
• 1/2 teaspoon oregano
• 1/2 teaspoon dried parsley

Instructions

1. Preheat oven to 375 degrees; line a small baking pan with foil and lightly grease. Place lemon slices on greased foil. Place chicken on top of lemon slices. Combine butter, garlic and herbs spread evenly over the top of the chicken breast. Bake 30 to 35 minutes, or until chicken is golden brown. Makes 1 serving. 

Chicken with Wild Rice Dressing

Ingredients

• 2 cans (13 3/4 (?) ounces each) chicken broth
• 1 bay leaf
• 1 cup wild rice*
• 1/2 cup chopped celery
• 1/2 cup chopped onion (1 medium-size onion)
• 1/2 cup chopped carrot
• 1 pound medium-size mushrooms, sliced
• 1/4 cup (1/2 stick) butter
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• ? to ? teaspoon poultry seasoning
• 1 broiler-fryer (3 pounds)

Instructions

1. Bring chicken broth to boiling in medium-size saucepan. Add bay leaf and wild rice. Lower heat. Cover and simmer 30 minutes or until rice has absorbed the broth. 
2. Preheat oven to moderate (375°). 
3. Sauté the celery, onion, carrot and mushrooms in butter in medium-size skillet over medium heat just until tender, about 5 minutes. Add salt, pepper and poultry seasoning. Mix well with the wild rice.
4. Stuff chicken loosely with dressing. Extra dressing can be baked in small baking dish during the last 30 minutes of roasting time. Cover cavity of chicken with aluminum foil. 
5. Roast in preheated moderate oven (375°) for 1 1/4 hours or until leg moves easily in joint and meat is no longer pink near bone. 

Editor's Note: To reduce the amount of sodium in the dressing, we removed bacon from the original recipe. 

* Note: Wild rice can be found in the rice section of your supermarket, or for mail-order sources in Minnesota where the rice is grown, see page 151.

Lemon-Thyme Roasted Chicken with Browned Potatoes

Potato wedges roast right along with chicken halves, which are seasoned with thyme and basted with lemon butter. 

Roast at 400° for 1 hour.

Makes 4 servings at 89¢ each. 

Ingredients

• 2 boiler-fryers (about 2 pounds each), split
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 1 teaspoon leaf thyme, crumbled
• 1 pound baking potatoes (2 to 3)
• 2 tablespoons vegetable oil
• 1 teaspoon paprika
• 1/4 cup (1/2 stick) butter
• 2 tablespoons lemon juice

Instructions

1. Preheat oven to hot (400°). Line a jelly-roll pan or shallow roasting pan with aluminum foil; brush lightly with oil. 
2. Rub chicken halves with salt, pepper and thyme; arrange on one side of pan, keeping some free space for potatoes.
3. Wash potatoes, but do not pare. Cute in half lengthwise, then each half into three wedges. Combine oil and paprika in a shallow dish; coat potato wedges in mixture; place, cut side up, on baking pan.
4. Roast in a hot oven (400°) for 1 hour. Melt butter in a small skillet; add lemon juice. Brush lemon butter over chicken the last 30 minutes of roasting.
5. Arrange chicken halves and potatoes on a large serving platter. Garnish with lemon slices, watercress or parsley, and tomatoes, if you wish.

Elegant Stuffed Quarters

Ingredients

• 3 tablespoons butter or margarine
• 2 medium zucchini (1 pound), shredded
• 3 slices white bread
• 1 egg
• 1/2 cup shredded Swiss cheese (2 ounces)
• 1/8 teaspoon pepper
• salt
• 1 2 1/2 to 3-pound boiler-fryer, cut into quarters
• Pan-Fried Potatoes (below)
• Sautéed Cherry Tomatoes (below)
• 2 tablespoons honey

Instructions

ABOUT 1 1/2 HOURS BEFORE SERVING

1. Prepare stuffing: In 2-quart saucepan over medium heat, melt butter; add zucchini and cook until tender, about 2 minutes, stirring frequently. Remove from heat. Into saucepan, tear bread into small pieces; stir in egg, cheese, pepper, and 1/2 teaspoon salt. 
2. Preheat oven to 400°F. Carefully loosen skin on each chicken quarter by pushing fingers between skin and meat to form a pocket; spoon some stuffing into each pocket. Place chicken in 13" by 9" baking baking pan; bake 50 minutes or until fork-tender. 
3. Meanwhile, prepare Pan-Fried Potatoes and Sautéed Cherry Tomatoes; keep warm.
4. To serve, remove chicken to warm platter; brush with honey and sprinkle lightly with salt. Serve with potatoes and cherry tomatoes. Make 4 servings.

PAN-FRIED POTATOES: In 12-inch skillet over medium heat, melt 3 tablespoons butter or margarine; add 4 medium potatoes, cut into 1/4-inch-thick slices. Cook 20 minutes or until tender, turning occasionally. Sprinkle with 1 teaspoon salt.

SAUTÉED CHERRY TOMATOES: In 3-quart saucepan over high heat, melt 2 tablespoons butter or margarine; add 1 pint cherry tomatoes. Cook just until tomatoes are heated through and skins start to [last few words missing].

Lemony Chicken Cutlets

Ingredients

• 3 whole large chicken breasts 
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• butter or margarine
• 1 cup water
• 1 chicken-flavor bouillon cube or envelope
• 2 small lemons

Instructions

ABOUT 45 MINUTES BEFORE SERVING:

1. On cutting board, cut each chicken breast in half. Working with one half at a time, place it skin-side up. With tip of sharp knife, starting parallel and close to large end of rib bone, cut and scrape meat away from bone and rib cage, gently pulling back meat in one piece as you cut. Remove bones and white tendon. With meat mallet or dull edge of French knife, pound chicken-breast halves to 1/8-inch thickness. 
2. On waxed paper, mix flour, salt and pepper; use to coat chicken. Reserve remaining flour mixture. 
3. In 12-inch skillet over medium-high heat, in 3 tablespoons hot butter or margarine, cook 3 chicken pieces at a time, until lightly browned on both sides, adding more butter or margarine if necessary. Remove chicken pieces to plate.
4. Reduce heat to low. Into drippings in skillet, stir reserved flour mixture; add water, bouillon and juice of half lemon, stirring to loosen brown bits. Return chicken to skillet. Thinly slice remaining lemons; top chicken with lemon slices. Cover; simmer 5 minutes or until chicken is fork-tender. Arrange chicken and lemon slices on warm platter. Makes 6 servings.

Sassy ??? Chicken

This elegant entrée features boned chicken breasts stuffed with spinach, onion, herbs, ricotta, then rolled up and baked. Serve with cold, dry white wine, crusty bread. Supreme!

Ingredients

• 1 medium onion, chopped
• 3 tablespoons butter
• 1 10-ounce package frozen chopped spinach, thawed and squeezed dry
• 1 pound ricotta cheese
• 1 egg, lightly beaten
• 1/4 cup parsley, chopped 
• 1 tablespoon mixed fresh oregano, basil, and chervil, finely chopped (optional)
• Freshly ground pepper
• Freshly ground nutmeg
• 4 whole chicken breasts, skinned, boned, and halved
• Paprika
• 1 lemon, thinly sliced
• Fresh spinach leaves

Instructions

1. Preheat oven to 350°F. Sauté onion in 1 tablespoon butter over medium heat until soft, about 10 minutes. Combine with other ingredients except chicken, paprika, and remaining butter, and mix well. Pound each breast lightly to flatten. Trim away excess fat. Place approximately 2 tablespoons spinach-cheese filling on each breast and roll up. Fasten with string or a toothpick. Place in one layer in baking pan. Dust with paprika and dot with the rest of the butter. Bake 30 to 35 minutes or until golden brown. Garnish with lemon slices, and serve on a bed of spinach leaves.

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Coconut Rolls & Garlic Shrimp with Chives

Coconut Rolls

Ingredients

• 1/2 cup butter
• 1 cup sugar
• 2 eggs
• 1/2 cup milk
• 1 teaspoon vanilla
• 1 1/2 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup grated coconut

Instructions

1. Cream the butter and sugar. Beat in eggs slowly. Mix together the flour, salt, baking powder. Add the flour and milk alternately. Beat the batter smooth. Add coconut and vanilla. Turn into pan. Bake at 350° for 50 - 70 minutes.

Garlic Shrimp with Chives 

Ingredients

1. 1 1/2 Tbsp. The Herbal Garden Fresh Chives, sliced fine
2. 24 large shrimp (15 to 20 per pound), deveined, shells removed
3. Kosher salt to taste
4. Red chili flakes, crushed
5. 2 Tbsp. olive oil
6. 1/2 cup unsalted butter, cut into cubes, chilled
7. 6 cloves garlic, finely chopped
8. 1/4 cup of white wine
9. Zest and juice of 1 large lemon, finely grated

Instructions

1. Lightly season shrimp with salt and chili flakes. Heat the oil in nonstick, heavy-bottomed skillet over medium-high heat. Cook the shrimp about 1 minute on each side or until cooked through. The shrimp will probably have to be cooked in 2 batches. Keep shrimp warm. Add half the butter to the skillet then add the garlic and cook until golden. Add wine, lemon juice, zest and reduce stock by half. Reduce heat and whisk in remaining cold butter, chives and shrimp. Toss and serve with lemon wedges. 

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Le Pain Cookbook Recipes

Le Pain Cookbook Recipes

Beet Caviar, Caper, & Wild Salmon Tartine

Serves 4

Ingredients

For the beet caviar:

• 3 cups (13 oz/400 g) diced cooked beets (beetroot)
• 3 tbsp extra virgin olive oil
• 2 tbsp white wine vinegar
• about 1 tbsp Dijon mustard
• 1/2 garlic clove, chopped
• about 1 tsp sea salt

For the wild salmon:

• 12 oz (350 g) frozen wild Alaskan salmon fillet, skin removed
• 2 tbsp finely chopped shallot
• 2 tbsp wild mountain capers in sea salt, chopped
• 2 tbsp extra virgin olive oil
• about 1 tbsp Dijon mustard
• juice of 1/2 lemon
• 4 drops of Tabasco sauce
• 1/2 tbsp chopped flat leaf parsley
• black pepper

To serve:

• 4 slices of Sourdough Bread (see page 16)
• slices of lemon

Instructions:

1. Preheat the oven to 400°F (200°C/gas mark 6).
2. Start by making the beet (beetroot) caviar. Place all the ingredients into a food processor or use a handheld blender to blend to a smooth purée. Transfer to a bowl, cover and refrigerate until ready to serve. 
3. Place the frozen salmon on a lightly oiled baking sheet and bake in the oven for 18 - 20 minutes or until cooked through. In this recipe, the salmon should have a grainy texture, so we cook it longer than strictly necessary in order to ???. Remove from the oven and set aside to cool. 
4. In a bowl, mix the remaining salmon ingredients using ???. Flake the salmon into the bowl and mix gently. 
5. To serve, roll the beet caviar into small balls. Spread the salmon mixture over the bread slices, then nestle the ??? caviar balls among the salmon. Serve immediately with lemon slices.

Brioche

Makes 12 individual brioches

(60 g/2 oz each)

Ingredients

• 350 g (12 1/2 oz) strong white bread flour
• 40 g (1 1/3 oz) whole (full fat) milk (or water)
• 170 g (6 oz) egg (about 3 large eggs)
• 40 g (1 1/3 oz) granulated sugar
• 8 g (1/4 oz) fine sea salt
• 8 g (1/4 oz) active dry (fast-action dried) yeast
• 105 g (3 3/4 oz) cold unsalted butter, diced (If your butter is too warm, it will melt instead of being incorporated into the dough)

For the egg wash (glaze):

• 60 g (2 oz) egg (about 1 large egg)
• 20 g (3/4 oz) granulated sugar
• 4 g (1/7 oz) fine sea salt

Instructions

1. Place all the ingredients except the butter in a large mixing bowl or in a mixer fitted with a paddle attachment. Knead or mix on low speed for 2 - 4 minutes, until the dough has come together. Knead or mix on medium - high speed for 2 - 4 minutes, until the dough is slightly smooth and elastic. 
2. Continue to knead or return the mixer to low speed and begin adding the butter, 1 teaspoon at a time, kneading or mixing well between each addition, until the butter is fully incorporated (this will take 10 minutes by hand and 5 - 10 minutes in a mixer.) Remove the dough and lightly oil the bowl before replacing the dough. Cover loosely with plastic wrap or a damp dish towel and set aside to rise (prove) at room temperature for 30 minutes, then refrigerate for 4 - 24 hours before use. Cooling the dough makes it easier to handle. 
3. When ready to use, turn the dough out onto a lightly floured surface. Divide into 12 equal pieces. Fold the edges of a piece of dough into the center, creating a seam, and turn the dough over so it is seam side down. Start pulling the surface of the dough taut and tucking the edges underneath, and continue until the dough forms a smooth, tight dome. Cover loosely and set aside to rest at room temperature for 20 minutes. 
4. Re-shape the dough, as before. Flour or grease a 12-cup (hole) muffin pan and place each brioche into a cup. Cover loosely and set aside to rise at room temperature for 30 - 45 minutes. 
5. Preheat the oven to 375°F (190°C/gas mark 5). In a small bowl, whisk together the ingredients for the egg wash, then use to brush the top of each brioche, being careful not to let it pool around the sides or it will prevent the dough from rising. Bake for 16 - 20 minutes, until dark golden brown. Transfer to a wire rack to cool completely. 

Chia Seed & Banana Muffins

Makes about 15 muffins

Ingredients

• 4 small ripe bananas (10 oz/275 g peeled weight), mashed
• 1 cup (8 oz/250 g) soy yogurt
• 2/3 cup (5 oz/150 g) canola (rapeseed) or soy oil
• 3/4 cup (6 fl oz/175 ml) agave syrup
• 3 eggs
• 1/2 tsp table salt
• 1 tsp vanilla sugar or liquid vanilla extract
• 1 2/3 cups (7 oz/200 g) all-purpose (plain) flour
• 1 tbsp baking powder
• 1 2/3 cups (7 oz/200 g) chia seeds

For the topping:

• chia seeds
• 1 banana, sliced on the diagonal

Instructions

1. Preheat the oven to 350°F (180°C/gas mark 4). Line a muffin pan with 12-15 paper muffin liners or cases.
2. Put the banana, yogurt, oil, agave syrup, eggs, salt, and vanilla sugar into a bowl and mix to a smooth purée using a fork. 
3. Add the flour and baking powder and stir until just combined - be careful not to overmix or the muffins won't be as light and airy. (You can also use a stand mixer with a paddle attachment: put the bananas into the bowl first and paddle briefly to eliminate any lumps, add the liquids and sugar and process for 30 seconds, then add the flour and baking powder and process for another 15 seconds.) Stir the chia seeds into the mixture using a spatula and let stand for 20 minutes. 
4. Pour the batter into the muffin pan, filling each liner to the top, then top with chia seeds or slices of banana. Bake in the oven for 30 minutes, until risen and golden. Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Figjam

Makes 1 1/4 cups (14 oz/400 g)

Ingredients

• 1 1/2 cups (10 oz/300 g) dried figs, cut in quarters
• 1 oz/25 g dried or 2 oz/30 g fresh or frozen blueberries
• 1 cup (7 oz/200 g) superfine (caster) sugar
• 1 3/4 cups (13 fl oz/400 ml) water
• juice of 1 lemon

Instructions

1. Start by sterilizing the jam jars. Preheat the oven to 250°F (120°C/gas mark 1/2). Wash the jars and their lids in hot, soapy water, rinse thoroughly and place in the oven for 10 minutes while you prepare the jam. 
2. Meanwhile, place all the ingredients in a saucepan with a heavy bottom. Bring to a boil over medium heat, then reduce the heat and simmer for 10 - 15 minutes, or until the jam has thickened to a sticky consistency, stirring continuously to break up the fruit and dissolve the sugar. 
3. Remove the pan from the heat. Using a hand-held blender, blend the jam until the skins have broken down and the jam is smooth. 
4. Pour the jam into the warm sterilized jars and seal with the lids.
5. Store the jam in the refrigerator and use within a month.

Goat Cheese & Asparagus Frittata

Serves 2

Ingredients

• 6 asparagus spears (or 3 baby zucchini/courgettes, cut in half lengthwise)
• 4 eggs
• 4 tbsp light cream (single cream) or half-and-half
• 4 large cherry tomatoes, halved
• 1 tbsp thinly sliced tarragon leaves
• 1/2 tsp sea salt
• 1/2 tsp black pepper
• 1 tbsp extra virgin olive oil
• 1 garlic clove, thinly sliced
• 1 tsp thyme leaves
• 2 1/2 oz (65 g) firm crottin de chèvre (goat cheese), cut into 1/4 inch (4-5 mm) slices

Instructions

1. Preheat the oven to 425°F (220°C/gas mark 7). Snap off the ends of the asparagus spears to remove the tough, woody part. Whisk the eggs and cream together in a bowl, then stir in the tomatoes, tarragon, salt and pepper. 
2. Heat the olive oil in an ovenproof baking dish, skillet or frying pan for which you have a lid, then add the asparagus, garlic and half the thyme. Cover and sauté over medium heat for 3 minutes, until softened, then remove from the heat.
3. Pour the egg and cream mixture over the asparagus, lay the goat cheese slices on top, then sprinkle with the remaining thyme. Transfer the frittata to the oven and bake for 8 - 10 minutes, until the cheese has melted and the frittata is golden brown. Serve hot. 

Chili Sin Carne

Serves 4

Ingredients

• 2 tbsp extra virgin olive oil
• 1 carrot, peeled and thinly sliced
• 2 celery sticks, thinly sliced
• 2 garlic cloves, chopped
• 1 sprig of thyme
• 1 bay leaf
• 1 tsp smoked paprika
• 1 tbsp cumin
• 1 tsp sea salt
• 7 oz (200 g) firm tofu, diced
• 1 tbsp brown or barley miso
• 1 3/4 cups (14 oz/400 g) canned peeled plum tomatoes
• 1 cup (7 oz/200 g) drained, canned red kidney beans
• 1/2 cup (3 1/2 oz/100 g) drained, canned white kidney beans
• 1/2 cup (3 1/2 oz/100 g) drained, canned chickpeas
• 2/3 cup (3 1/2 oz/100 g) drained, canned corn kernels (sweet corn)

For the accompaniments:

• 1 celery stick, finely sliced
• 1/2 red onion, chopped
• 1/2 cup (3 1/2 oz/100 g) crème fraîche
• 1/2 jalapeño pepper, sliced
• 2 tbsp chopped cilantro (coriander)\
• 1 ripe avocado, peeled and diced
• 1 lime, cut into small pieces

Instructions

1. Heat the olive oil in a saucepan, add the carrot, celery, garlic, herbs, spices and salt and sweat over medium heat for 5 minutes or until the vegetables are softened. Add the tofu and miso. Break up the plum tomatoes, then add them to the pan. Reduce the heat to low, cover and simmer for 10 minutes, stirring occasionally. 
2. Mix all the canned beans, chickpeas and corn in a bowl, then add them to the pan. Simmer for another 5 minutes or until the sauce is thick and slightly reduced. 
3. Meanwhile, make the accompaniments by preparing 3 bowls of the following mixtures: red onion and celery; crème fraîche, jalapeño, and cilantro (coriander); avocado and lime. 
4. Divide the chili sin carne between 4 bowls and serve the accompaniments alongside.

Three Vegan Dips

Serves 4

Ingredients

For the green pea spread: 

• 1 cup (5 oz/150 g) frozen baby green peas (petits pois), defrosted
• 2 tbsp cashew butter
• 1 tsp fresh savory leaves
• 1 tsp chopped sage leaves
• 1/4 garlic clove, chopped
• 1 pinch of salt
• 1/2 tsp black pepper

For the hummus: 

• 1 2/3 cups (13 oz/400 g) canned chickpeas, drained (reserve the liquid) 
• 4 tbsp tahini
• 1/4 garlic clove
• 2-3 tbsp lemon juice
• 1 1/2 tbsp mineral water
• 1 pinch of sea salt
• 1 pinch of freshly ground black pepper

To serve: 

• Herbed Soybean Spread (see page 70)
• Rice cakes

Instructions

1. For the green pea spread, put all the ingredients into a blender. Blend in short bursts until you have a thin purée. Refrigerate until needed. 
2. For the hummus, put all the ingredients into a blender. Blend in short bursts until you have a thin purée that is easy to spread. Refrigerate until needed. 
3. Serve the spreads with gluten-free accompaniments, such as rice cakes or vegetable crudités.

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Lemony Chicken Stir-Fry (Food and Wine)

Lemony Chicken Stir-Fry

Source: Food and Wine.

Total time: 30 min
Serves: 4

Bright and lemony, this superfast chicken stir-fry makes an excellent weeknight dinner.

Ingredients

• 2 tablespoons extra-virgin olive oil 
• 1/2 onion, finely chopped 
• 3 garlic cloves, minced 
• 2 pounds skinless, boneless chicken breasts or trimmed thighs, cut into 3/4-inch pieces 
• 1 tablespoon soy sauce, plus more for seasoning 
• 1/4 teaspoon toasted sesame oil 
• Kosher salt 
• Freshly ground pepper 
• 1 tablespoon plus 1 teaspoon finely grated lemon zest 
• 2 tablespoons fresh lemon juice 
• 1 scallion, thinly sliced 
• Steamed rice, for serving 

Instructions

1. In a large skillet, heat the olive oil. Add the onion and cook over moderate heat, stirring, until softened, 4 minutes. Add the garlic and cook for 1 minute. Add the chicken and cook over moderately high heat, stirring occasionally, until browned all over, 3 minutes. Stir in the soy sauce and sesame oil, season with salt and pepper and stir-fry until the chicken is cooked through, 3 minutes longer. Remove from the heat and stir in the lemon zest and lemon juice. Season with salt, pepper and soy sauce. Transfer the chicken to a platter, top with the sliced scallion and serve with rice.

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Paige's Dijon Chicken

Paige's Dijon Chicken

Ingredients

• 2 large chicken breasts, cut in quarters
• dijon mustard 
• olive oil 
• maple syrup
• rosemary 
• garlic, minced
• mustard seeds
• organic low sodium chicken or vegetable broth 

Instructions

1. Mix 4 tablespoons of Dijon with olive oil and a tablespoon of maple syrup and a few mustard seeds.
2. Rub quarter of mixture over chicken and add garlic.
3. Sprinkle with rosemary 
4. Heat a tablespoon of olive oil in pan... Make sure it is really hot. Place chicken breasts in pan to brown (about 4 mins each side). Cover pan when browning. 
5. Transfer to casserole dish and top with rest of mixture. Cover and bake for 20 mins.

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"Engagement" Chicken (Glamour)

"Engagement" Chicken

Source: Glamour.

Serves: 2 to 4

Ingredients

• 1 whole chicken (approximately 4 pounds) 
• 1/2 cup fresh lemon juice, plus 3 whole lemons—including 1 sliced for garnish 
• 1 tablespoon kosher or coarse sea salt 
• 1/2 teaspoon freshly ground pepper 
• Fresh herbs for garnish (4 rosemary sprigs, 4 sage sprigs, 8 thyme sprigs, and 1 bunch flat-leaf parsley) 

Instructions

1. Position an oven rack in the upper third of the oven and preheat the oven to 400°F. Remove the giblets from the chicken, wash the chicken inside and out with cold water, then let the chicken drain, cavity down, in a colander for 2 minutes.
2. Pat the chicken dry with paper towels. Place the chicken breast-side down in a medium roasting pan fitted with a rack and pour the lemon juice all over the chicken, both inside and out. Season the chicken all over with salt and pepper inside and out.
3. Prick 2 whole lemons three times each in three different places with a fork and place them deep inside the cavity. Chicken cavity size may vary, so if one lemon is partly sticking out, that’s fine. (Tip: If the lemons are stiff, roll them on the countertop with your palm before pricking to get the juices flowing.)
4. Put the chicken in the oven, lower the oven temperature to 350°F, and roast, uncovered, for 15 minutes.
5. Remove the roasting pan from the oven. Using tongs or two wooden spoons, turn the chicken breast- side up. Insert a meat thermometer in the thigh, and return the chicken to the oven and roast for about 1 hour to 1 hour and 15 minutes or until the meat thermometer reads 180°F and the juices run clear when the thigh is pricked with a fork. Continue roasting if necessary. Keep in mind that cooking times in different ovens vary; roasting a chicken at 350°F takes approximately 18-20 minutes per pound, plus an additional 15 minutes.
6. Let the chicken rest for 10 minutes before carving. And here’s the secret: Pour the juices from the roasting pan on top of the sliced chicken— this is the “marry me juice.” Garnish with fresh herbs and lemon slices.

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