Salamida’s Lemon Garlicious on Roast Chicken

I received some of that yummy Salamida marinade– the Lemon Garlicious marinade– from the folks at Salamida. They asked me to try out some of their spices and marinades and mention them on my blogs. Wooo! I love to grill with Salamida products during the summer… but we got two feet of snow, so I don’t think I’m pulling out the grill anytime soon. Some folks still have to pack up their winter pop displays! But I really really wanted to try the marinade, so I marinaded my roaster chicken.

I slathered the chicken with onions and elephant garlic cloves. And I tucked in a few potatoes for good measure.

I baked in a slow oven (300 degrees) for about four hours. Mmmm the house smelled good.

The chicken was incredibly tender; it practically melted in our mouths. The potatoes were SUPERB. I like the light garlic taste of the marinade, but wasn’t too fond of the lemon. I don’t like lemon, in general. This was light enough to make the chicken very luscious, though.

I wrote about the Upstate New York phenomenon that is Salamida marinades here. We love the marinades; I go bananas for the original Spiedie marinade. If you place an order, use the discount code SAUCE3 at Spiedie.com, you will get 15% off your order. The coupon code is good until April 1st. This is the best marinade EVER. It’s not all that expensive, and you can order online, which is nice.

A Great Chicken Strips Recipe

I’m horribly inept with chicken. I can bake it (which no one likes but me), I can roast it (all like that), or make Chicken Florentine. Other than that, I have NO IDEA what to do with the meat! It’s kind of how I feel about plasma tvs — what on earth do you DO with it?? (I have no TV reception). Thing is, I dislike casseroles and soups, it’s such a dry meat so it’s hard to do just right… so I’m always starving for chicken recipes.

Here’s one I spotted at a fellow blog— ooooo this looks so good, so easy, and so unique! I love the Rice Krispies idea!!

Oven Baked Chicken Strips
You will need:

2 boneless chicken breasts
½ cup oats
½ cup rice krispies
½ cup bread crumbs
½ inch piece of fresh ginger
1 cup flour
3 eggs (beaten)
1 tsp dried oregano
1 tsp paprika
olive oil

You can go to her blog for the cooking directions (I didn’t want to steal the *entire* recipe). If you like it, be sure to leave a comment at her blog. It looks so good, I hope to try it this week.

Basic Baked Chicken for a Wintry Day

We saw snow fly for the second day in a row. Flurries were pretty intense for about 5 minutes. It was as lovely, but the first couple of snows are always lovely. After that, it’s either “ho hum,” or “OH NO!”

Anyway, a chilly, damp day like this is a perfect day for baking chicken. Chicken permeates the damp air and gives us something to look forward to. Plus, the day just FEELS warmer with the smell of baking poultry in the air. When I don’t feel like cooking, but I want some winter’s day comfort food, here’s what I do: Line a heavy duty pan with aluminum foil (to help cut some of the greasy cleanup– remember, it’s a lazy day today). Place chicken pieces in the pan, skin side up. Yes, this is a fatty recipe! I did say it was comfort food. You won’t be needing any hgh supplement to grow here, not with this eating.

So place your chicken skin side up. I usually buy VERY cheap chicken on sale, and freeze it for days like these. I don’t thaw it out very much before cooking, either– I simply allo the chicken to cook all day long.

Slice one large onion and place the slices on top of the chicken. Grab some basil, oregano, parsley, and paprika, and sprinkle generously over everything.

Now, wrap up the pan with more aluminum foil. Place in an oven set at 400 degree F for about 2 hours. After that, remove the foil, turn down the heat to 350, and bake for another 2 hours. At the cooking halfway time when I remove the foil, I usually throw in a dozen potatoes for baking.

The house smells so good. Yummmmm. I usually serve this dish with some green veggies. And that’s it! It’s a marvelous meal, and the kids seem to love it.

Next Page »