2 Chicken Dinner Recipes on Fox 4 TODAY!

It’s been such a long time since I’ve been in the studio with my Fox 4 friends. I hope you will tune in today to see us cooking Two Chicken Dinners, on Thursday, December 19th at 9:40.

Two Chicken Dinners

We are at the absolute peak of the holiday rush so 2 chicken dinner recipes that are made in one dish and filled with fresh ingredients could not come at a better time. And when they are loaded with tons of flavor, it is all the better.

When family comes home for the holidays, there are many meals to prepare, That’s what I love about both of these dishes, they can be prepped ahead of time and be held in the refrigerator for a day or two until needed. Just pull out the dish and pop it in the oven and you’ll have a nutritious, delicious meal on the table.

I consider both of these chicken recipes to be One-Dish-Wonders. Dinners that are made in one dish make prep, serving, and clean up so much simpler. Give my Paprika Rubbed Chicken and my Herb Lemon Chicken a try, you and your family will be so glad you did!

Paprika Rubbed Chicken with Root Vegetable

1 4-pound roasting chicken

2 tablespoons butter, melted

2 tablespoons smoked paprika

1 teaspoon each, of turmeric, ground ginger, and garlic powder

6 cups of root vegetables chopped into 1–2-inch pieces I use, carrots, onions, and potatoes

Salt and pepper to taste

Preheat the oven to 450 degrees. Place prepared vegetables in the bottom of a glass baking dish and season with salt and pepper. Prepare the chicken by first patting it dry. Using a pastry brush, coat the surface of the chicken liberally with butter. Salt and pepper the chicken. Place the remaining seasonings in a small bowl and mix well. Rub the surface of the chicken with the seasonings and place the chicken on top of the vegetables. Roast the chicken for 1 hour and 15 minutes, reducing the oven temperature to 350 after 25 minutes. Check that the internal temperature of the chicken is 165 degrees before removing it from the oven. Allow to stand for 10 minutes before carving.

Fresh Herb and Lemon Roasted Chicken

4 boneless skinless chicken breasts

¼ cup olive oil

2 tablespoons Worcestershire sauce

The zest and juice of 2 large lemons

4 cloves garlic, crushed

1 teaspoon fresh thyme leaves

3 sprigs of fresh rosemary coarsely chopped

1-2 bulbs fennel, coarsely chopped

2-3 cups fresh green beans, if using frozen, thaw before preparation

Salt and pepper to taste

Preheat the oven to 350 degrees. Place chicken in a zip-top bag; add olive oil, Worcestershire, lemon, garlic, and herbs, and mix well. Set aside while preparing the vegetables or for about 45 minutes. Add vegetables to the bottom of a glass baking dish, and season vegetables with salt and pepper. Add chicken to the top of the vegetables and pour marinade over the dish. Season the chicken liberally with salt and pepper. Bake uncovered for 35-40 minutes or until chicken is done and vegetables are tender. Let the dish rest for 5 minutes before serving.

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Or Join me in the KITCHEN!

Upcoming Cooking Classes

Thursday, January 16th, 6:30-8:30 Dinner Parties are BACK- Have you heard? Dinner parties are back in fashion and what fun they are to host especially with fantastic recipes up your sleeve sure to wow your guests. This spectacular menu will set you up for a successful dinner party in your own home. In this fun and entertaining class, we will start with a toast of French sparkling wine and an amuse bouche of Fig and Goat Cheese Pinwheels, READ MORE

Thursday, February 6th, 6:30-9:00 Five Course French Dinner Party- Elevate your cooking skills to the next level in this exciting French Dinner Party cooking class featuring 5 outstanding courses all filled with the very best seasonal ingredients. We will delve into the art of fine dining in a casual relaxed atmosphere all while enjoying the fruits of our labor. We will start with Roasted Red Pepper and Tomato Soup with Cheesy Pillows, this velvety soup is harmonious READ MORE