Tag Archives: Chicken

Oven Roasted Beer Can Chicken

Chicken, Dinner Ideas February 15, 2026 Leave a comment

This recipe was popular in the 1980s. It involves setting a roasting chicken on an open can of beer and cooking it on a grill or in the oven. The outside of the chicken becomes crispy and salty, while the inside stays moist because of the steam. If you do not want to use beer, you can use other liquids to keep the chicken moist. Some options are ginger ale, lemon-lime soda, or broth or wine.

For wine or broth, fill a narrow-neck mason jar two-thirds full with your favorite wine or broth and set the chicken on top of the open mason jar. These liquids do not change the flavor of the chicken much but help keep it juicy and flavorful with crispy skin during cooking.

Ingredients

  • 4 lb. Chicken
  • 2 tablespoons minced flat leaf parsley
  • 2 tablespoons of fresh Rosemary, chopped
  • 4 cloves of garlic – grated or pressed
  • 1 teaspoon Kosher salt
  • ¼ teaspoon black pepper
  • 2 Tablespoons Olive Oil
  • 4 Tablespoons of cold butter sliced into thin pieces

Chicken Prep with Herbs

  1. Combine parsley, rosemary, garlic, salt, pepper and olive oil in a bowl.
  2. Gently slide your hand between the skin and meat being careful not to rip the skin.
  3. Rub about half of the herb mixture on meat, don’t forget the thighs.
  4. Slide ½ of the sliced butter inside the skin on top of the herb mixture.
  5. Rub the chicken skin with the rest of the butter and herb mixture, sprinkle with salt and pepper.

Process

  1. Wash the unopened beer can with hot soapy water, dry.
  2. Open can and pour half the beer into a glass for your pleasure.
  3. Puncture 2 more holes in the top of the beer can with a can opener.
  4. Place can on a pie plate if cooking in the oven.
  5. Lower bird onto the can – the can must be inside the cavity. Use legs and bottom of can as a tripod.
  6. Roast until an instant read thermometer reads 180°F. inserted in thigh.
  7. Carefully transfer chicken and beer can to a cutting board and let rest for 10 minutes.
  8. Carefully lift chicken off of the beer can (you may need two people for this, one holding the can and the other one lifting the chicken)
  9. Discard beer or other liquid from the can. Slice Chicken and enjoy.

Roasted Garlic Chicken

Dinner Ideas January 26, 2026 Leave a comment 





There are many reasons to love garlic chicken thighs, especially for their flavor. The crispy skin, juicy meat, and garlic sauce combine to create a rich, satisfying experience. Each bite offers a mix of textures, from the golden, seared exterior to the tender, flavorful interior. This recipe is reliable and versatile, suitable for a cozy home meal or a special gathering. It’s a dish that feels rustic yet impressive enough for a picnic or dinner party. For the best results, marinate the chicken for 24 to 36 hours before roasting. Dark meat cuts like chicken thighs and legs work best because they stay moist and tender during cooking. Overall, this garlic chicken recipe is a delicious, easy-to-make option that appeals to many tastes and occasions.





Marinade Ingredients





    

  • 1 cup of olive oil
    • 




  • 8 garlic cloves, flattened
    • 




  • ½ cup minced fresh parsley
    • 




  • 2 – 3 pounds of chicken thighs and legs, skin on and bone in
    • 






Process





    

  1. Prep chicken by cutting off any extra fat or extra skin, pat it completely dry before adding it to the marinade.
    2. 




  2. Peel garlic cloves and flatten them with a knife.
    3. 




  3. Chop fresh parsley finely.
    4. 




  4. Mix olive oil, garlic, and parsley and pour into a gallon plastic bag.
    5. 




  5. Add the chicken and marinate the meat for at least 4 hours, up to 36 hours.
    6. 




  6. Place in the refrigerator, flipping every few hours to ensure even coverage of the marinade.
    7. 






Sauce Ingredients





    

  • 6 garlic cloves, pressed or grated
    • 




  • 3 tablespoons chopped fresh rosemary or 1 tablespoon of dried, crumbled
    • 




  • 2-1/2 tablespoons chopped fresh thyme or 2 teaspoons of dried
    • 




  • 1 teaspoon of coarse Kosher salt
    • 




  • Ground Pepper
    • 






Process





    

  1. Preheat oven to 425°F. Line a raised edge sheet pan with aluminum foil for easy clean up.
    2. 




  2. Take the chicken out of the marinade, keeping any garlic or parsley stuck to it. Place the chicken skin side up on a shallow roasting pan or sheet pan with raised edges. Save one-third of the marinade in a large bowl for later use.
    3. 




  3. Stir the pressed garlic cloves, rosemary, and thyme into the reserved marinade.
    4. 




  4. Pour this mixture over the chicken in the roasting pan.
    5. 




  5. Season with salt and pepper and cook skin side up until cooked through for about 50 minutes.
    6. 
















			



	
Chicken Sausage & Bean Soup

	


					Dinner Ideas
		
					January 15, 2026
		
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During the chilly embrace of winter, few comforts compare to the warmth and aroma of a hot, steamy bowl of soup. As the cold air bites outside, a steaming soup offers not only nourishment but also a sense of coziness and relaxation. A bowl of steamy soup on a cold winter day is more than just food; it is a comforting experience that restores energy, lifts spirits, and provides a much-needed respite from the harshness of winter weather. Enjoy with a slice of crusty bread and salad.





Ingredients





    

  • 3 carrots
    • 




  • 1 medium onion
    • 




  • 8 ounces of kale
    • 




  • 1 can (15.5 oz) of cannellini beans, do not drain
    • 




  • 1-package Italian Chicken (or Turkey) Sausage
    • 




  • 1 32-ounce carton of either chicken broth or stock
    • 




  • 1 tablespoon of all-purpose flour
    • 




  • 1 tablespoon of softened butter
    • 






Process





    

  1. Trim, peel, and halve carrot lengthwise, thinly slice crosswise into half-moons. Set aside.
    2. 




  2. Remove and discard any large stems from kale. Finely chop into small pieces. Set aside.
    3. 




  3. Peel onion and dice into small pieces.
    4. 




  4. Heat a tablespoon of olive oil in a large pot over medium heat. Add onion and slowly cook until caramelized for about 10 minutes. Remove from pot. 
    5. 




  5. Turn heat up to medium-high and add sausage. If sausage comes in links, squeeze the meat out of the casing and discard the casing. Flatten the sausage into an even layer. Cook undisturbed until meat is brown on bottom, about 5 minutes.
    6. 




  6. Break up meat into pieces, then add cooked onion, carrot and kale. Add ½ teaspoon of salt and cook, stirring until carrot is slightly softened and the kale begins to wilt.
    7. 




  7. Stir in the 32-ounce carton of chicken broth and add the cannellini beans. Bring mixture to a boil and turn heat down so soup can simmer for 10 minutes to continue cooking the sausage and vegetables.
    8. 




  8. If you want to thicken the soup broth, make a Beurre Manié by mixing 1 tablespoon of softened butter and one tablespoon of flour. Incorporate the flour into the butter with your hands or in a bowl until the flour has completely disappeared.
    9. 




  9. Whisk into your soup until the Beurre Manié has been completely melted in.
    10. 
















			



	
Roasted Garlic Chicken Thighs

	


					Chicken, Dinner Ideas
		
					December 8, 2025
		
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Here is a terrific recipe for chicken thighs, great for a party or a special dinner.  Or use legs/thighs. Yes, you do have to love garlic, so be sure only to invite those who have an acquired taste for this tasty allium.





This recipe should be prepared the day before and as a note, the longer you marinate it – the taster it becomes.  It is best to marinade for at the very least, 6 hours up to 24 hours in advance.  Please use only fresh herbs and fresh garlic cloves with this recipe, or you will rob yourself of the intoxicating aroma and flavor of this dish.





INGREDIENTS





    

  • 3 – 4 pounds of skin on and bone in chicken thighs
    • 




  • 1 cup of olive oil 
    • 




  • 16 fresh garlic cloves
    • 




  • 2-tablespoons fresh rosemary, chopped
    • 




  • 2-tablespoons fresh thyme, chopped
    • 




  • 1/2 cup (or more) fresh parsley, chopped
    • 











MARINADE





    

  • About 1 cup of olive oil – more or less to cover the chicken pieces
    • 




  • 6 peeled and smashed garlic cloves – cut in half after you smash them
    • 




  • ½ cup of fresh minced flat leaf Italian parsley
    • 






PROCESS





    

  •  Wash, and trim extra skin and fat from chicken thighs, pat them dry.
    • 




  • Spread them flat in a baking dish large enough to hold all thighs
    • 




  • Combine olive oil, garlic cloves and parsley and pour over thighs
    • 




  • Cover baking dish with plastic wrap or lid and refrigerate for up to 24 hours, turning only once during that time.
    • 






After 6 – 24 hours





    

  • Remove chicken from marinade and scrape off excess olive oil and place chicken in a shallow, foil lined, rimmed  cookie  sheet. 
    • 




  • With a slotted spoon, scoop up garlic and parsley from marinade and spread on top of chicken.
    • 




  • Reserve 1/3 cup of olive oil from marinade.
    • 




  • Preheat oven to 400F. 
    • 






In a bowl combine





    

  • 8 more garlic cloves, minced or grated
    • 




  •  1/3 cup reserved olive oil
    • 




  •   2 tablespoons fresh rosemary chopped
    • 




  •   2 tablespoons fresh thyme leaves
    • 






    

  1. Pour this mixture on top of chicken in pan.
    2. 




  2. Bake at 400F.  for 45 minutes – do not turn chicken during baking.
    3. 




  3. *Note: do not crowd chicken pieces in roasting pan – this will steam the chicken rather than roasting it.
    4. 






Enjoy










			



	
Herb Crusted Chicken Breast

	


					Dinner Ideas
		
					November 11, 2025
		
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herbed chickenNot sure what to call this dish, so I researched other recipes that claim they are “oven cooked herb chicken” but most of them incorporate flour or breadcrumbs, and a stick of butter and/or olive oil. They didn’t seem all that healthy too me and took too much time in the oven. I decided to stick with my tried and true herb crusted chicken breast, coated with my own fresh herbs that I cut from my garden, from start to finish it took all of 15 minutes to prepare and cook. Yes, my chicken breast is “sautéed” in coconut oil I feel it is so much healthier than the alternative. This recipe is for an individual 7oz chicken breast, if you have two chicken breasts to add to the pan, you should probably increase the cooking time by one minute on each side or until done. My recipe does not use flour, breadcrumbs or an colossal amount of grease, oil or butter to cook with and it only takes 8 minutes to cook, so I consider this “fast food” for dinner.


Ingredients


    

  • 7oz chicken boneless, skinless
    • 

  • ¼ cup of chopped fresh herbs, I used a combination of: parsley, sage, oregano, rosemary
    • 

  • ¼ tsp kosher salt
    • 

  • 2 tsp of coconut oil
    • 

  • 1 tsp of butter
    • 



Directions


    

  1. Place chicken breast inside a plastic quart bag or between two pieces of plastic wrap and using a meat mallet begin to gently pound the chicken on both sides until all the same width
    2. 

  2. Take half of the chopped herbs and spread on one side of chicken breast, sprinkle with salt and gently pound the herbs into that side of the chicken breast
    3. 

  3. Turn chicken over and spread remaining herbs and salt on other side of breast and pound into the chicken breast.
    4. 

  4. Melt coconut oil and butter in a heavy pan or non-stick pan over medium high heat, when oil is hot place the chicken in the oil and cook uncovered for 4 minutes each side.
    5. 

  5. 

    Turn the heat down to medium if it looks like it is browning too fast. When the chicken is ready to flip to the other side after 4 minutes, be careful not to splash yourself. Cook the second side for 4 more minutes. Slice the chicken breast to be sure the meat is white (cooked) before serving.
    

    *Note: Melted oil must be hot before adding the chicken breast or it will absorb the oil as it is cooking. Hot oil will sear the meat as it hits the pan.
    6. 



Pounded chicken breast cooks relatively fast, prepare your salad and vegetables while it is cooking.










			



	
Parmesan Chicken Breast (easy)

	


					Chicken, Dinner Ideas
		
					January 8, 2013
		
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Parmesan Chicken Breasts


Ingredients Chicken Parmesan


    

      

    • 1/4 cup Parmesan cheese, grated
      • 

    • 2 tablespoons dried Italian seasoned breadcrumbs
      • 

    • 1/8 teaspoon paprika
      • 

    • 1 teaspoon dried parsley (optional)
      • 

    • 1/2 teaspoon garlic powder
      • 

    • 1/4 teaspoon fresh ground pepper
      • 

    • 1/2 teaspoon sea salt
      • 

    • 4 boneless skinless chicken breasts ( about 1 pound)
      • 

    



Directions


    

  1. Preheat oven to 400 degrees.
    2. 

  2. In resealable plastic bag, combine cheese, crumbs and all seasonings; shake well.
    3. 

  3. Place one chicken breast in bag of cheese mixture, shake to coat all sides, repeat with remaining chicken.
    4. 

  4. Spray cooking sheet with non-stick cooking spray (Pam)  and arrange chicken in a single layer
    5. 

  5. Bake until chicken is cooked through, 20-25 minutes.
    6.