Baked Chicken

Photo: Joseph De Leo

So yum!  This is Haylie Duff's Baked Chicken! It's from People Magazine, November 3, 2013.  If you can tolerate dairy and like goat cheese, try her recipe.  I made mine without the goat cheese.  Also, I didn't make the shallot cream sauce because I didn't have shallots but if I did, I would use 1/2 cup water and 1 cup bone broth.  Next time...

Ingredients:

• 6-10 organic, free-range chicken legs or thighs (or 4 boneless breasts), skinned - we use Rosie Organic Chicken we find at Sprouts.
• sea salt
• 1 tbsp fresh thyme, chopped
• 4oz package prosciutto, cut slices in 1/2 lengthwise

Directions:

1. Preheat oven to 350˚F.
2. Season chicken pieces with salt and thyme.
3. Wrap prosciutto slices evenly around chicken.
4. Bake in a lightly greased baking dish for about 20-30 min (depending on the size of your pieces) or until a meat thermometer inserted into the thickest part registers 165˚ and juices run clear.

While you're checking out Haylie's recipe, check out her blog, The Real Girl's Kitchen - so great!! 

Bacon Glazed Chicken

We only eat chicken once in a while.  To learn why, see my previous post, Roast Chicken with Carmelized Shallots, delish, by the way.

Jan's Sushi Bar

When I came across this recipe from Jan's Sushi Bar, I couldn't resist.  We do love bacon!

Ingredients:

• 1 whole organic, free-range chicken, cut up or about 8 of your favorite pieces, we use Rosie Organic Chicken
• 1/4 cup melted, high-quality bacon fat, we use Applegate Sunday Bacon
• 1/4 cup maple syrup
• 1 teaspoon cayenne
• salt and pepper, to taste

Directions:

• Preheat oven to 350˚F.
• Place rinsed, patted dry chicken pieces in a baking dish.  
• Mix together syrup, cayenne, salt, and pepper.  Sprinkle over all the chicken pieces.  
• Drizzle melted bacon fat over pieces and rub into skin.
• Bake for about 45-50 minutes or until internal temperature reaches 165˚F.
• Allow to stand 5 minutes before serving.