butter garlic roast chicken recipe

Easy butter-roasted chicken.

‘Roast chicken.’ The words just sort of take you to Grandma’s kitchen, don’t they? And yet, why do we make roast chicken so infrequently? It’s one of the simplest, most satisfying dishes, and you hardly even need a recipe for roasted chicken. Maybe it’s because we’ve been dissatisfied with chicken that’s been baked to a dry, tasteless mess. Or we think we’ll mess it up somehow.

Trust me: You can’t mess up this super easy roast chicken recipe. Super. Easy. This is one of my all-time favorite dinner recipes, for cold nights when I just don’t feel like fussing but want something yummy and soothing. It unfailingly yields a dish that’s juicy and flavorful.

You can make this for two people, or for a dinner party. Use whatever chicken pieces you prefer, or a whole cut-up chicken. Even better, you can add to it. Toss a big handful of fingerling potatoes or carrot coins in the roasting pan. Or big chunks of butternut squash. Pour a splash of chicken stock in the pan at the end if you want an easy pan sauce. Be sure to save any leftovers for chicken salad.

Add a simple side dish — like vegetables and couscous or (as shown above) barley and vegetable pilaf — and some good crusty bread, and dinner’s on the table.

easy butter-roasted chicken with garlic

(serves 4)

4 small bone-in chicken breast halves or thighs
2 tablespoons unsalted butter, melted
1 large head garlic, separated into cloves (unpeeled)
2 tablespoons honey
Kosher salt
Freshly cracked pepper
Splash of chicken broth (optional)

Preheat oven to 400°. Lay the chicken pieces in a shallow baking dish or rimmed baking sheet; season generously with salt and pepper. Pour the melted butter over the chicken; scatter the garlic cloves around the chicken. Roast for about 35–40 minutes, until chicken is nearly done (160° on a meat thermometer). (If you want a quick pan sauce for the chicken, add a splash of chicken broth to the pan about halfway through baking.) Drizzle honey over the chicken, return the pan to the oven and roast until the chicken is deeply golden brown, about 5–7 minutes more.

barley vegetable pilaf recipe

Barley pilaf with vegetables.

This simple pilaf is the perfect side dish for chicken done any way, or for grilled fish. You typically hear of pilaf made with rice, but I love this heartier version made with barley and studded with brightly colored vegetables.

I discovered this recipe recently in an issue of Bon Appétit magazine from 1995 that I’d pulled out of my basement library of old cooking magazines to procure another recipe. It’s so funny to read through old food magazines, to look at the photo styling and read about ingredients (like barley) that were new or fringe-y or hard to find years ago. The recipe’s headnote called barley “an ancient grain with newfound popularity”; these days, of course, you’ll find pearled barley in the bulk food section of any grocery, and its popularity is hardly newfound.

This barley pilaf recipe makes a ton (another quirk of old recipes: ginormous serving sizes!), so you’ll have plenty of leftovers. It’s great for lunch, or you could make a salad out of it by adding shredded cooked chicken. It’s also totally adaptable: I could see doing it with peas and asparagus in the springtime, or adding halved cherry tomatoes and chunks of goat cheese or Feta at the very end, and calling it a summer supper.

barley pilaf with red pepper and corn

(makes 6 generous servings)

1 tablespoon olive oil
1 large red bell pepper, diced
1 small onion, diced
1 1/2 cups pearled barley
3 1/2 cups vegetable or chicken broth
2 cups frozen corn
1/2 bunch green onions, sliced (include white and light green parts)
1/2 cup sliced fresh basil
1/2 cup chopped fresh parsley
Salt and freshly ground pepper to taste

In a large saucepan, warm the olive oil over medium-high heat until it shimmers; reduce heat to medium and add bell pepper and onion. Cook, stirring occasionally, for 5 minutes. Add the barley and stir to coat with oil; cook, stirring frequently, until it's toasted, about 2 minutes. Add the broth; bring to a boil, then cover and reduce heat to a simmer. Cook at a low simmer until the barley is tender and the liquid is absorbed, about 40 minutes. Uncover and stir in the corn; cook for 5 minutes. Add the green onions, basil and parsley and stir gently. Season well with salt and freshly ground pepper. Serve warm or at room temperature.

Favorite recipes for absolutely ridiculously cold days.

Turn on all the stove burners and fire up the oven, people. Gotta stay warm! Here’s a collection of my favorite comfort food recipes, perfect for this horrific cold snap we’re in. Cheers!

broccoli-rice bake recipe | writes4food.com

Broccoli and brown rice bake.

It’s cold, people! This is not news to you, of course. But the weather is making me want to stay indoors, fire up the oven and make something super comforting for dinner. Fortunately, comforting doesn’t have to equal calorie-laden. I recently revisited this favorite recipe for broccoli-rice bake that’s based on low-fat dairy and full of filling fiber and healthful vitamins. You could make this with whole-milk ricotta, yogurt and cheese, of course. But the lower-fat version doesn’t lose any flavor or richness at all. It’s just so, so good.

low-fat broccoli and brown rice bake

(serves 4)

2 cups total of any of the following: cooked wild, white or brown rice; farro or barley; orzo pasta
1 head of broccoli, tender stems and florets chopped into roughly 1/4-inch pieces
2 cloves garlic, minced
1/2 onion, cut into 1/4-inch dice
1 teaspoon seasoned salt (I use Jane's Crazy Mixed-up Salt)
1/2 cup part-skim or low-fat ricotta cheese
1/4 cup plain nonfat Greek yogurt
1 egg
1 tablespoon minced fresh basil
2/3 cup shredded lower-fat cheese of your choice
Salt and freshly ground pepper

Preheat oven to 350°; spray a 1.5-quart baking dish with nonstick spray. In a large lidded sauté pan, warm a generous tablespoon of olive oil over medium-high heat until it shimmers. Add onion and stir to coat with oil; reduce heat to medium and sauté until translucent and fragrant, about 8 minutes. Add garlic; sauté 1 minute. Add chopped broccoli stems and florets (if the pan seems to need a bit more oil, go ahead and add some), raise the heat to medium-high and stir-fry the broccoli for 2 to 3 minutes, until it just begins to brown slightly. Add 2 tablespoons of water to the pan and quickly cover; steam the broccoli until it's just tender, about 2 minutes. Taste the vegetables and add seasoned salt (I like Jane's) and pepper to taste.

In a small bowl, whisk together the ricotta, yogurt and egg until well-combined. In a large mixing bowl, combine cooked rice or orzo, cooked vegetables and basil. Add ricotta mixture and 1/2 of the cheese, and stir gently to combine. Transfer mixture to the prepared baking dish; top with remaining cheese, then cover the pan with a piece of foil that you've spritzed with a little baking spray. Bake for 30 minutes, then remove the foil and bake 20 more minutes, until the cheese begins to brown in spots.

better than store-bought spicy roasted carrot hummus recipe | writes4food.com

Spicy roasted carrot hummus.

Recently, I picked up a package of carrot hummus with sriracha instead of my usual Sabra roasted red pepper hummus. (My preferred brand when I’m too lazy to make my own red pepper hummus.) It was really tasty — but what I really liked was that it was made with Greek yogurt, so it’s a bit lower in fat and calories than regular prepared hummus.

I thought: I bet I can create a recipe for lower-fat spicy carrot hummus. And I did.

This is really nice — it has all the full flavor of hummus, but the nonfat Greek yogurt lightens the blend and trims the fat. (There’s just 1 tablespoon of tahini in the recipe, plus just a drizzle of oil on the roasted carrots.) The carrots and honey add a pleasant sweetness. You can add the chili garlic sauce to taste — bump it up a bit to add more heat, or use sriracha if that’s what you have on hand. With the yogurt and chickpeas, there’s a nice protein punch in this hummus recipe.

I’ve been enjoying hummus and pita chips (I really like Kashi’s 7-grain with sea salt pita crisps) with a bowl of roasted tomato-fennel soup for lunch, or as a little snack before I hit the gym after work. If you make hummus at home, try swapping nonfat Greek yogurt for a bit of the tahini or olive oil, and see what you think!

spicy roasted carrot hummus

makes about 2 cups

Preheat oven to 375° and line a small rimmed baking sheet with foil. Slice 2 large carrots into coins; on the baking sheet, toss the carrots with 1 teaspoon olive oil, 1/2 teaspoon cumin and a pinch of kosher salt. Roast until the carrots are very tender, about 35–45 minutes.

Transfer the carrots to a food processor with the metal blade. Add 1 can (drained) chickpeas, 1/2 cup nonfat Greek yogurt, 1 tablespoon tahini, 1 teaspoon honey, 1 teaspoon Asian chili garlic sauce, 1/4 teaspoon cumin and a generous pinch of kosher salt. Blend the mixture until it's very smooth, about 3–4 minutes.

Bryn at Jungle Jim Cooking School

Love pie? Hate making pie crust?

If you love pie (and seriously, who doesn’t?), then you should come to my upcoming class at The Cooking School at Jungle Jim’s in their Fairfield location.

I get it: Making homemade pie dough seems a little intimidating, what with all the butter and rolling and fancy decorations. This class is for those of you who’d rather not fuss with traditional pie dough.

I’ll be demonstrating three work-around ways with pastry — using purchased puff pastry dough, a no-roll pie crust and a super-easy free-form tart (no fuss required). Puff pastry croutons? Who knew!

On the Menu

  • Roasted Fennel with Proscuitto and Asiago Tartlets — impressive & easy to make
  • Romaine Salad with Roasted Cherry Tomatoes, Puff Pastry Croutons and Parmesan Peppercorn Dressing — leftover puff pastry makes unexpectedly delicious salad toppers
  • Zucchini-Bacon-Ricotta Pie in a No-Roll Cornmeal-Olive Oil Crust — a super-flavorful pie crust mixed right in the dish!
  • Easy Free-Form Apple Tart with a Buttery Crust — top this simple galette with a scoop of Vanilla Ice Cream

Plus, I’ll be sharing some fun in-the-kitchen tips to make the perfect salad, enjoy tomatoes in the dead of winter, use up those puff pastry scraps, and more. It’ll be a blast! (Plus, there’s wine.) Want to come? Scope out the class calendar at The Cooking School — and sign up to join us!

Best build-your-own party snack mix | writes4food.com

Rock your own homemade party snack mix.

Ah, yes. It’s Super Bowl time again. Which means I just had to share my very favorite football snack recipe: DIY homemade party snack mix.

The beauty of this recipe is its flexibility. While I love the classic “nuts ‘n’ bolts” snack mix (my mom still uses the recipe from the back of the Chex cereal box in the 1980s … lots of butter). But why not add other savory, crunchy bits to the mix? Why not cheddar fish crackers, or seasoned pretzels or Fritos?

So herewith, I give you permission to improvise your own party snack mix for the game. Love you some Corn Nuts? Throw ‘em in. Fiery Cheetos? Go for it. (Hey, it’s the Super Bowl; we can all agree to throw our usual tendencies toward healthful and local eating to the wind.) Game on!

ultimate build-your-own party snack mix

4 tablespoons butter, melted
2 tablespoons Worcestershire
1 tablespoon Dijon mustard
1/2 teaspoon seasoned salt (I use Jane's Crazy Mixed-up Salt)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Cayenne pepper to taste

Snacks (see notes below)
6 cups base snacks
1 1/2 cups nuts
4 cups flavored snacks

Base snacks
Unsalted: Wheat Chex, Rice Chex, Corn Chex, Cheerios, oyster crackers, plain popcorn
Salted: Bugles, Fritos, sesame sticks, salted pretzels, plain bagel chips, potato sticks

Dry-roasted peanuts, salted roasted peanuts, salted roasted mixed nuts, sunflower seeds, honey nuts, pumpkin seeds, salted roasted cashews, salted roasted almonds

Flavored snacks
Wasabi peas, mini cheese crackers, cheddar goldfish, Terra Sticks, Corn Nuts, sweet potato chips, flavored bagel chips, Bar Chips, Cheetos, Combos, cheese puffs, flavored pretzels, puffed veggie stix

Preheat oven to 225°. Line a large rimmed baking sheet with parchment paper or foil. In a large bowl, stir all the seasoning ingredients to blend; add 6 cups of base snacks and 1 1/2 cups of nuts and toss everything gently to combine thoroughly. Spread mixture on the prepared baking sheet and bake for 1 hour, stirring every 15 minutes. Remove pan from oven and spread 4 cups of flavored snacks on top of the base snacks. Let everything cool, then transfer back to the large bowl and toss gently to combine.

For the version you see above, I used 5 cups Cheerios, 1 cup Fritos (broken into bite-size pieces), 1 1/2 cups dry-roasted peanuts and, for the flavored snacks, 2 cups Snyder's Sea Salt and Cracked Pepper Pretzel Pieces and 2 cups Pepperidge Farm Cheddar Goldfish.

couscous with roasted vegetables recipe | writes4food.com

Couscous and roasted vegetables.

Do you have favorite recipes that you make, then forget about, and then discover again? That’s this recipe for couscous with roasted vegetables. I went on a kick and made it regularly a few years ago, and then promptly forgot about it … until I recently opened Ina Garten’s classic “Barefoot in Paris” (from which it’s adapted). “Oh, yeah, I LOVE that dish!” And it was on the menu the next night.

Rob and I had big bowls of this hearty, healthful couscous-and-veggie concoction as our main dish that night, with a small green salad and a piece of crusty sourdough. For the next several days, I enjoyed leftovers for lunch. Warm, room temp, right out of the fridge — doesn’t matter. It’s always good.

This couscous and vegetable recipe would be a great side for grilled or roasted chicken or fish. You can also tinker with the vegetables: Red bell pepper would make a great addition or substitution, as would sweet potato, red onion, mushrooms or eggplant. Make sure to cut the vegetables into same-sized pieces for even cooking.

Again with this recipe, I’m tinkering with the format — in paragraph style rather than a list of ingredients and instructions. Let me know what you think!


makes 4 generous side-dish servings

Preheat the oven to 375°. Line two rimmed baking sheets with foil. Cut the following vegetables into roughly 3/4-inch pieces: 1 small butternut squash, 1 large onion, 1 medium zucchini and 2 large carrots. Divide the vegetables between the baking sheets, and toss them with a splash of olive oil; season with kosher salt, freshly ground pepper and 1 teaspoon cumin. Roast for about 30 minutes or until the vegetables are tender but not soft (test with the tip of a paring knife). When the vegetables are done, transfer them to a large bowl; add 1 big handful parsley, chopped.

In a small saucepan, combine 1 cup chicken stock and a pinch of saffron threads, plus a pinch of salt and freshly ground pepper. Bring to a boil; stir in 3/4 cup couscous. Cover the pan and turn off the heat; let sit for about 5 minutes until the broth is absorbed. Fluff the couscous with a fork. Add the couscous to bowl of vegetables and toss gently to combine. Season to taste with salt and freshly ground pepper.

tomato fennel soup

Roasted tomato and fennel soup.

Following last week’s recipe for homemade vegetable stock, I wanted to share a soup recipe that you can make with your homemade veggie stock.

This recipe for tomato and fennel soup has two sources of inspiration: 1) a recipe for Two-Tomato Soup with Fennel from the November issue of Food and Wine (with an accompanying photo by my friend and collaborator Evi Abeler — yay!!). And 2) my general love of the flavor combination of tomato and anise-y fennel or tarragon, like in this recipe for spiced sun-gold tomato sauce.

The F&W recipe seemed a little fussy, preparation-wise. So I’ve taken the basic flavor combination and the key technique (caramelizing part of the tomatoes with sugar), and simplified the recipe. Like all soups, this one gets better with time; the bowl I had for lunch the next day was fantastic, and the day after, even better. The recipe makes a ton of soup, so I stashed half of it in a quart container in the freezer.

Note No. 1: The recipe calls for a large can of whole peeled tomatoes, coarsely chopped. I like using kitchen scissors as a mess-free way to chop tomatoes — just stick the scissors (make sure they’re clean, of course) into the tomatoes and cut away. Do not be a chucklehead and do this directly in the can, as I did, lest you wind up, as I did, with a nasty gash on the knuckle from the sharp lid. Instead, just dump the tomatoes and juices into a bowl and use scissors to cut them into chunks.

Note No. 2: I’m experimenting with writing recipes in paragraph form, rather than as a list of ingredients and measurements, followed by instructions. I’m seeing this style — which is, in fact, very old-fashioned — in some cookbooks and magazines. My hunch is that the paragraph style is easier to read on a computer screen or tablet. Let me know what you think!

roasted tomato and fennel soup

makes about 8 cups

Preheat broiler. Cover a rimmed baking sheet with foil; on the baking sheet, toss 2 pints cherry tomatoes with 1 tablespoon olive oil and 1 tablespoon granulated sugar. Broil  10 minutes or until the tomatoes are charred and the sugar is caramelized. Remove from the oven.

In a big soup pot, heat 3 tablespoons olive oil until it shimmers. Add 3 fennel bulbs, thinly sliced, 3 shallots, thinly sliced and 6 cloves garlic, sliced. Season the vegetables with salt. Cook for 10 minutes, stirring several times, until the vegetables are soft. Add 1 28-ounce can whole peeled tomatoes, coarsely chopped, 3 sprigs fresh thyme and 3 sprigs fresh tarragon, salt and a generous pinch of red pepper flakes. Fill the empty tomato can with water or vegetable stock (or a combination) Bring the mixture to a boil, then reduce heat and simmer 40 minutes, until the fennel is very tender. Let the mixture cool slightly, then add the roasted tomatoes to the pot.

Working in batches, puree the vegetable mixture in a blender to your desired consistency. Season to taste with salt and pepper. Serve in bowls with a fennel fronds and shaved Parmesan cheese.

making homemade vegetable stock | writes4food.com

How to make homemade vegetable stock.

Here’s the thing (two things, actually): It’s cold. And we’re all looking to eat more healthfully after being so indulgent during the holidays. Which makes homemade soup the perfect meal right now.

Delicious as it is, soup can also fall into the not-so-healthful category if we load it up with fat and salt. But a big pot of homemade vegetable soup can be super flavorful and satisfying. It all starts with good stock. Here’s a trick to making great homemade (low fat!) vegetable stock, which I learned from my fellow food writer Karen Gibson (find her at SoupAddict.com). Karen writes the gardening column for Edible Ohio Valley magazine, and last fall she wrote about non-canning ways to preserve the bounty of end-of-season garden produce.

She shared this technique for making homemade veggie stock: Keep a gallon-size zip-top bag in the freezer at all times. Fill it with vegetable trimmings as you accumulate them (see the recipe for a list of veggies for stock), and with produce that’s past its prime and lurking in the back of the fridge. When the bag is chock-full, defrost the contents, dump them in a big pot, cover them with water, add a few spices—and boom! Easy homemade vegetable stock that’s lower in fat, salt and calories than the store-bought version. (Pro tip: Save the rinds from Parmesan cheese in a freezer bag, and add a piece to the pot when you’re making sauce or stock. Instant umami.)

Since we published that column in Edible Ohio Valley, I’ve continuously maintained a stash of vegetable trimmings in my freezer. I currently have 2 gallons of vegetable stock, frozen and ready to use. Here’s the basic technique for making easy homemade vegetable broth.

homemade vegetable stock

makes 6–8 cups

1 gallon-size bag (packed full) of vegetable trimmings, including:

  • fennel stalks, core, fronds
  • carrot tops and stems
  • corncobs
  • fresh herb stems (parsley, basil, thyme)
  • onions (peels included)
  • celery stalks, roots and leaves
  • tomato cores/peels
  • broccoli stems
  • mushroom stems

6–8 cups water, or to cover
10 whole black peppercorns
1–2 bay leaves, fresh or dried
pinch red pepper flakes
1-inch piece Parmesan rind (optional)

Place the vegetables (it's OK if they're still partially frozen) in a large stock pot. Add water to cover by 1 inch. Add peppercorns, bay leaves, red pepper flakes and Parmesan rind, if using. Bring the liquid to a boil, skim off any scum that surfaces, then reduce heat and simmer for at least 2 hours, up to 3. Let the pot cool to room temperature (the vegetables will continue to "steep" as the stock cools), then strain into a large bowl, pressing down on the solids to extract the most flavor. Wait to season the stock until you use it, then add salt to taste. Use the stock within a day or two, or transfer it back to your gallon zip-top bag and freeze for up to 12 months.