Food for Friends

Here's the recipe… make sure you read the whole thing first!
Browsing Main Courses

Roasted Chicken With Herbs


This is a great winter recipe, but you can change the veggies depending on the season. Another easy to change recipe if you are feeding many people.

Preheat oven to 400 F.


  • 6 chicken pieces, skin on (any combination of drumsticks, thighs, breasts that you like)
  • 2 peeled potatoes cut into 1 inch cubes
  • 2 peeled carrots cut into 1 inch rounds
  • 1 onion cut into 1 inch cubes
  • 4 or 5 cloves of garlic, whole, peeled
  • Salt & Pepper
  • 2 sprigs of rosemary (plucked from the stems and coarsely chopped)
  • Olive oil


In a large baking dish (rectangular pyrex or a broiler pan) scatter all the veggies, including the garlic. Place the chicken pieces on top (skin side up), sprinkle generously with olive oil, salt, pepper and rosemary. With your hands mix and rub the olive oil and condiments well into the veggies and chicken.

Place pan into the center rack of the oven and let cook until the veggies are soft and the chicken skins turn golden brown.

Serve with a simple green salad.


You can easily down-size or up-size this recipe by adding/subtracting chicken and veggies. I have found in the past that potatoes are extremely popular, so add extra…

Some other vegetables that work are: rutabagas, parsnips, sweet potatoes, corn cut into 1.5 inch rounds, peeled beets, we like lots of garlic so I often add more cloves in there, broccoli in large chunks (although it tends to char a little bit some times), etc… use your imagination.

Fresh thyme can also work, but I have found that rosemary (fresh or dried) is a lot yummier. Don’t skimp on the pepper either.

A nice addition is a simple gravy made with the Gravy Base recipe, if you don’t have time to make one from scratch, just use a packaged one.

Newer Entries »

Here are the recipes finally. This is something I have been wanting to do for a long time and never got around to it. Some of you know that I love cooking and experimenting in the kitchen. There is a certain alchemy that has to happen in order to have the ingredients turn into delicious creations. There is no real secret behind it, just lots of fresh ingredients, time and patience to try things out and some creativity.

Not everything I make turns out perfect on the first try. Most of the time, even when I follow recipes carefully, there are some adjustments that have to be made in order to make it exactly the way I like it. In some cases recipes have failed miserably and a last-minute plan B has been tackled, and in other cases I had to toss the first batch of something and repeat the steps until it works out.

I hope these recipes bring a lot of magic to your meals, just as they have brought magic to mine. They have all been thoroughly tested and I will never post something I have not made myself. Some adjustments may have to be made for dietary preferences or limitations. Feel free to email me or drop me a note if you have any questions.