Everything-in-your-spice-rack chicken recipe can use up your spices in no time.
Did you receive a spice rack as a gift with several bottles of spices and dried herbs that you don't know what to do with them?
Or, did you buy spices here and there because the recipes called for them? As a result, you got tons of leftover and try to find a way to get rid of them.
I don’t have fresh herbs on hand all the time. ‘Cos I don’t use them often enough. Next thing I want is to see them belong to the garbage can. But I love dried herbs and spices. I got many bottles of them in my spice rack. This is the dish that I use
almost all of them.
You do NOT have to have all the spices or dried herbs listed below. If you only have 3 to 5 of them, this dish will still come out delicious. Also, with fewer spices and/or dried herbs, you need to increase the quantity from three-quarter of a
teaspoon to a teaspoon for each.
I have several friends made this everything-in-your-spice-rack chicken recipe at home. All of them said, "That's the best chicken I ever had." I can guarantee that you will love this chicken and cook it again and again all the time.
Prep Time: 10 Minutes Cook Time: 90 Minutes Serving: 4
4.5 - 5 pounds Bone-In; Skin-On Chicken Quarters (padded dry)
1 pound Baby Carrots/Crinkle Cut Frozen (Thawed) Carrots
1 ½ teaspoon Salt
½ teaspoon Black Pepper
1 teaspoon Garlic Powder
½ teaspoon Onion Powder
½ teaspoon Dried Thyme
½ teaspoon Dried Rosemary
½ teaspoon Dried Oregano
½ teaspoon Ground Sage
1 teaspoon Dried Parsley Flakes
½ teaspoon Dried Basil
1 Dried Bay Leaf
1 pinch Crushed Red Pepper Flakes
¼ cup Extra Virgin Olive Oil
I use the garlic powder instead of fresh garlic so that it will avoid the burned garlic
If you have a convection oven, I will encourage you to use it and cut down the cooking time into half. Some ovens call that function as "speed bake".
You can use the same marinade to cook your favorite vegetables, fish and toss with short pasta.
When dark meat is on sales, double the quantity of all the ingredients and seasonings. You can feed a crowd for $10. Not bad, huh?
These 2 dishes may need to cook simultaneously. But get the pot of water for the pasta going first. While waiting, you can start working on the broccoli.
Serve This With:
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