Oregano Lemon Chicken & Honey-Roasted Carrots

(originally made 4/2010)


When I saw this recipe, I copied it right away and thought it would be great to grill it.   Though it was a beautifully sunny day today, it was windy as heck and it kept blowing out the gas grill so I had to move to plan B.   :)    

Tim prefers crunchy baked chicken, so I let the breasts sit in the lemon mixture and then covered them with panko.   I love panko.  I'd probably eat a shoe if it was dredged in panko and baked.   Well, maybe not.    LOL     I baked them at 375 for about 25 mins.   I was pretty happy with the results of the experiment, though next time I'd toss the broiler on for a few mins at the end to brown up the top a little more.     Thanks to Dorothy for the wonderful recipe, I look forward to making it again soon! 

Needed a side dish, and I had a package of baby carrots sitting in the crisper.   I totally disregarded the recipe time/temp and cooked them alongside the chicken.   My carrots turned out a little underdone, but totally my fault for being lazy and not splitting the bigger ones in half, since I used baby carrots instead of sticks.    I also managed to grab Thyme instead of Parsley, last time I put them in the rack and must have swapped them.     Very simple, delicious recipe and even DH, who is not a fan of cooked carrots ate a few forkfuls.  Victory!    :)


* Exported from MasterCook *

                          Oregano-Lemon Chicken

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6                     bone-in chicken thighs (3 pounds)-- used boneless breasts
  3        tablespoons  lemon juice
  2        tablespoons  honey
  1         tablespoon  Crisco® Pure Olive Oil
  3                     garlic cloves -- minced
  2          teaspoons  dried oregano
Place the chicken in a greased 13-in. x 9-in. baking dish. Combine
the lemon juice, honey, oil, garlic and oregano; pour over chicken.
Bake, uncovered at 375° for 45 minutes or until a meat thermometer reads 180°, basting occasionally with pan juices.

Yield: 6 servings.
Nutrition Facts: 1 serving (1 each) equals 147 calories, 7 g fat (2 g saturated fat), 46 mg cholesterol, 39 mg sodium, 7 g carbohydrate, trace fiber, 13 g protein. 
Source: DorothyRMalibu, TOH

                     
* Exported from MasterCook *

                          Honey-Roasted Carrots

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1            package  carrot sticks (about 3 cups) -- used baby carrots
                        Cooking spray
     1/4      teaspoon  salt
     1/4      teaspoon  freshly ground black pepper
  1         tablespoon  butter -- melted
  1         tablespoon  brown sugar
  1         tablespoon  honey
  2          teaspoons  chopped fresh parsley-- used thyme

1. Preheat broiler.
2. Arrange carrot sticks on a jelly-roll pan coated with cooking spray. Coat carrots with cooking spray. Sprinkle evenly with salt and pepper, tossing to coat.
3. Broil 14 minutes or until carrots begin to brown, stirring once.
4. While carrots broil, combine butter, brown sugar, and honey in a small bowl. Pour butter mixture over carrots, tossing to coat. Broil 2 minutes or until carrots are browned and tender. Sprinkle with parsley.

Yield:  4 servings (serving size: 3/4 cup)
CALORIES 85 (33% from fat); FAT 3g (sat 1.8g,mono 0.8g,poly 0.2g); IRON 0.4mg; CHOLESTEROL 8mg; CALCIUM 33mg; CARBOHYDRATE 14.9g; SODIUM 226mg; PROTEIN 0.9g; FIBER 2.5g

Cooking Light Fresh Food Fast

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