This month’s Recipe ReDux theme is Cookbooks, and I knew right away that this was the one I wanted to use. One of the best Christmas gifts I can remember receiving was when my mother made my sister and I a cookbook of basic family recipes. At 24 and 22, my sister and I were only beginning to learn our way around the kitchen. Even though I’d just gone through my food science lab class over the summer, which included knife skills among other baptism-by-fire activities, I had basically zero confidence in my cooking skills beyond how to peel an onion. Having some tried-and-true family favorites in one place was a life-saver.  

Page 16 shares some delicious, easy chicken recipes. Roasted chicken pieces is about as simple as it gets. You can use assorted cut pieces or stick with just one type. I’m partial to boneless, skinless thighs, as they’re flavorful and forgiving to cook with. They’re also cheaper, which makes a difference when it comes to purchasing organic poultry. When compared to boneless, skinless breasts, they’re only slightly higher in calories (about 120 calories compared to 90 per serving) and still provide the same amount of protein. Though they are slightly higher in fat, because the texture and flavor is so satisfying, you can get away with eating less.

One thing I especially love about this recipe is how versatile it is. You can use whatever spices sound good to you. Though my mom’s recipe calls for either Goya Adobo or a mix of salt, pepper, and garlic powder, I went with a mix of Herbes de Provence and some kelp salt a friend brought me from Iceland.

This recipe is a great one to add to your weekend meal prep routine because you can make enough to use in meals through the week. I hope you enjoy this!

Easy Roast Chicken Pieces

Ingredients:

• 2-3 lbs piece of chicken (ex: assorted cut pieces or boneless, skinless chicken thighs or breasts)
• Salt, pepper, and garlic powder (or other seasoning) to taste
• oil or cooking spray to grease baking sheet (if needed)

Directions:

1. Preheat oven to 375 degrees F. Grease or spray a foil-lined baking sheet or use a Silpat mat.
2. Wash and dry chicken. Sprinkle liberally with seasoning.
3. Cook chicken at 375 degrees F about 45-50 minutes or until pieces are light brown. Denser pieces are done when you cut into them and there is no pink and juices run clear.

Not feeling up to turning on the oven? Boneless chicken is also perfect in the slow cookers. Add whatever seasonings you like along with some liquid, cook on low 4 or 5 hours, and then shred the meat when it’s done. Here’s my fool-proof slow cooker pulled chicken recipe.

What are some traditional recipes in your family? 

I had so many to choose from, it was hard to pick just one. Spaghetti and meatballs was a runner-up, but I totally just posted my mom’s marinara sauce a few months ago!

The Recipe ReDux is a monthly recipe challenge founded by registered dietitians that aims to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover.

This has been another installment of the Running with Spoons Thinking Out Loud link party, where randomness is the name of the game. Thanks to Amanda for hosting.

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