I had two thoughts the other day; wouldn’t barbecue sauce be better made from scratch and why is barbecue chicken always grilled? So, I set out to debunk the rules with a recipe for slow roasted barbecue chicken. To my surprise, it was one of the easiest recipes I’ve ever made. Barbecue sauce from scratch doesn’t require much attention at all and the ingredients are mostly pantry staples. I like to marinate the chicken overnight in the homemade sauce in a disposable baking dish. The next day it goes from fridge to oven to trash (the dish, that is) with no mess or clean-up. But, the best part is falling off-the-bone juicy chicken with a crispy charred exterior and a new no-fuss weeknight dinner recipe.
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If you happen to be reading this and you’re a mom, then scallion pesto crusted chicken is for you. In fact, it’s so easy anyone can make it. Hint: anyone except mom on Mother’s Day. Pesto, on more than a few occasions has literally saved dinner in this kitchen mainly because it’s made in a food processor in all of 30 seconds flat. Slather it on chicken and bake for dinner in no time. Hear that kids?
Its kind of fun living in New Jersey and being snowed in all winter long. Shoveling snow burns lots of calories so you can bake brownies and drink extra wine and cook comfort food. Even if you’re not suffering through this east coast winter, you can’t go wrong making good old-fashioned chicken pot pie. This version gets a lift with Parmesan cheese baked right into the crust, a natural compliment to the hearty chicken and veggies lying beneath. Chicken pot pie from scratch is a process but SHC walks you through in three easy steps with results that’ll keep you comfy all winter long.
No peek chicken is a one-dish dinner that you can throw together in 10 minutes…then bake for several hours. The secret? No peeking. Keeping the oven closed produces tender, falling apart chicken that is worth the wait. Cooking “low and slow” is a win-win for even the pickiest little eaters. The ingredients of a few cans of soup (no kidding!) are what keeps the chicken juicy even for several hours in the oven. It’s also a great dinner recipe for team dinners, sleepovers, Sunday night supper and yummy leftovers.
Before there was chicken broth in a box (which lasts forever) or chicken tenders that really don’t look like chicken at all or cooked chicken in shrink-wrap (which almost lasts forever), there was plain old chicken. It’s hard to believe that back in the olden days a string of dinners started with one whole chicken. Home cooks are not the wasteful sort, so roast that chicken and save the carcass for the easiest, tastiest and thriftiest homemade mom’s chicken noodle soup ever.
When it comes to a good old-fashioned garlic roast chicken, there really is no other option other than making it rustic. That is quit simply allowing the chicken to do the work with very little intervention. The chicken’s natural fat acts as a baster while the cavity is perfect for aromatics. Nudging whole cloves of garlic under the bird is nothing short of genius. The end result is an all-natural delectable garlic spread, perfect for slathering onto every delicious bite.