These are my favorite Greek Chicken recipes you’ll want to add to your dinner plans.

Greek Chicken Kabobs

In this recipe, I alternated chicken with summer yellow zucchini. Feel free to switch the vegetables and for a twist try add fresh peach slices.

These only take about six minutes to grill. Serve over rice or cauliflower rice. RECIPE HERE

Greek Chicken Thighs on the Grill

Grilled Greek Chicken Thighs can be done either reverse sear (my choice) or direct grill. Reverse sear is longer, but worth it. RECIPE HERE

Ingredients for Greek Chickenb Marinade

This marinade is so good. I suggest you do use the honey at the end and don’t skip the dill. You will marinate chicken in half, and reserve the other half for the end.

• Extra Virgin Olive Oil
• Fresh Lemon Juice
• Fresh Oregano (dry if you don’t have)
• Fresh Thyme
• Fresh Garlic
• Fresh Dill (DON’T SKIP THE DILL)
• Honey (optional, put on in marinade that is used for serving).

Grilled Spatchcock Chicken with Greek Chicken Marinade

You can grill the chicken or roast in the oven. You can either prepare a whole chicken spatchcock style or buy it at already prepared (Bell and Evans sells spatchcock chicken at Whole Foods). If you prepare it yourself, you cut the backbone out with a sharp knife, press down and flatten the chicken. Rinse in cold water. Dry with paper towel before marinating. RECIPE HERE

Serve with this delicious Greek inspired cauliflower.

Summer Vegetable Recipes

• Grilled Zucchini
• Honey Baked Goat Cheese Salad
• Green Salad Blackberry Corn
• Grilled Corn and Tomato Salad
• Triple Crunch Cabbage Salad
• Olive Feta Salad

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Grilled Spatchcock Chicken, Greek Style

Greek Style herbs and honey marinated Spatchcocked Chicken on Grill

Course Entree

Cuisine Greek

Keyword Greek Chicken

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Marinade Time 3 hours hours

Servings 4 servings

Ingredients

• 1/2 cups olive oil
• 1 lemon zest and juice
• 1 tablespoons fresh oregano chopped
• 4 sprigs fresh thyme
• 2 garlic cloves minced
• 1 teaspoon salt
• 1 tablespoons fresh dill chopped
• 1/2 teaspoon black pepper
• 1 tablespoon honey (use at end)

Instructions

Marinade

• Whisk together olive oil, lemon juice, garlic, and all herbs except the fresh dill.
• Use 1/2 marinade to marinate chicken for up to one day or at least one hour. Reserve the other half for once chicken is cooked.

The post Greek Chicken Marinade with Recipes for the Grill appeared first on Spinach Tiger.

My immediate response was to smell it and take in the aromatics of thyme, sumac and sesame seeds. Everyone here already knows I think thyme is the universal perfect herb and I grow it year round. It can jump into almost any dish and into some desserts.

My appetite for good food is only surpassed by my appetite for food knowledge.

What is Za’atar?

Za’atar is a spice blend made from dried thyme, sumac, marjoram and toasted sesame seeds. It’s the sesame seeds that give that extra something something, and it’s a spice you can make at home. I now order it from Amazon as this brand was recommended to me. Za’atar means thyme in arabic. Thyme is also frequently used in Italian and French dishes.

Sumac is a small shrub with grown with red clusters that has a tangy lemony flavor. You can use lemon zest in its place if you’re going to use it as its made.

Some commercial brands may include roasted flour, so be sure to read the ingredient list when ordering. This is a gluten free and keto friendly brand.

Can I Make Za’atar at home?

Yes, you can. Here is a recipe.

• 3 tablespoons dried thyme
• 1 tablespoon toasted sesame seeds
• 1 tablespoon ground sumac
• 1 tablespoon marjoram and a little sea salt.

 How can I use Za’atar?

I love it sprinkled on meat, such as lamb and  chicken. However, you can add a little to your vinaigrette, a dip, roasted potatoes, roasted vegetables, flat breads and soups. Try it with olive oil and bread or with cheese. Za’atar loves lamb! I like to add in lemon slices like I did with this za’atar chicken.

I recently did my DNA test and it seems that somewhere in our ancestry, aside from Italian, we have some middle eastern and North African roots. So, it’s no wonder I love this food and also tend to cook a lot with fruit and nuts in my savory dishes.  You could easily throw some pomegranate seeds on this dish as often seen in many middle eastern dishes as it adds a little sweetness, texture and good health.

Where does Za’atar come from?

This is a spice blend from the middle east and Mediterranean.

Does Za’atar Have Health Benefits?

Absolutely, as za’atar has been used for medicinal purposes, is packed with anti-oxidants and anti-inflammatory benefits.

Why is this Za’atar Chicken so Delicious?

The flavors work together well, but I also started with air-chilled chicken, which is by far the tastiest. Thyme is nearly a universally loved herb that wakes food up aromatically, yet gently. When I do baked chicken pieces, I find a green bell pepper adds a little something to chicken as does an onion. The lemon slices top it off with that extra zest.

Is Za’atar Chicken an Easy Dinner?

Yes, here’s is the dish everyone will love. It tastes like a lot more effort went into it, but it it’s about a five minute prep job, and is done in about 45 minutes in the oven. This is big fat healthy food at its easiest and tastiest. Make a huge pan of this as this is a very good dish left over.

Is Za’atar Chicken Keto Friendly, Paleo Friendly?

Za’atar chicken is a naturally keto and paleo friendly dish. I chose to add in turnips instead of potatoes to keep the carbs down. You can switch that up if you like.

Process for Za’atar Chicken

Za’atar chicken can be made with a mix of chicken pieces or all thighs or all breasts. I always cut the breasts in half. I like to place my chicken on top of my onion and green pepper and spread the za’atar all over the chicken which has been rubbed with olive oil. I added in turnips to keep the carbs low.

Za’atar chicken would also be amazing over orzo, couscous or any ancient grain. Crusty bread could sop up the za’atar flavored lemony olive oil.

I love baking this in my Le Creuset, but you can use any baking dish.

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I recently got THIS QUESTION regarding za’atar chicken. 

What if I don’t want to use za’atar but want to make this chicken. What other spices can I use?

I would recommend a smaller amount of oregano, rosemary or an Italian seasoning.

This is a dish you will make many times. Please let me know when you do and if you share on instagram use the hashtag #spinachtiger.

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Za’atar Chicken with Charred Lemon, Roasted Turnips (Keto)

Za’atar Chicken with peppers, onions, lemon and olive oil. Keto Friendly, Paleo, Whole 30 friendly.

Course Entree

Cuisine Mediterranean

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 6

Author Angela Roberts

Ingredients

• 2 pounds of chicken pieces
• 2 tablespoons olive oil
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1 large green bell pepper
• 1 large onion
• 2 turnips or potatoes cut into wedges
• 1/2 cup za'atar
• 1 lemon sliced thinly

Instructions

• Salt chicken pieces one day in advance if you have the time.
• Take chicken out one to two hours in advance of baking.
• I tend to leave the salt on the chicken. If you didn’t do this step, salt chicken.
• Trim bell pepper and seed. Cut bell pepper and onion into strips and slices.
• Place on bottom of pan. Drizzle olive oil over the pieces.
• Place the chicken on top of the vegetables, skin side up.
• Drizzle olive oil over the chicken pieces.
• Sprinkle za’atar over chicken generously.
• Place lemon slices on top.
• Add in turnips or potatoes in between chicken pieces, making sure they also are covered with olive oil, salt and pepper.
• Bake at 400 degrees for 45 minutes or until chicken has internal temperature of 165 degrees F.

The post Za’atar Chicken with Charred Lemon, Roasted Turnips (Keto) appeared first on Spinach Tiger.

We quickly looked up a few recipes and made garlic confit. They he and the boys ate nearly a loaf of sourdough bread with the softened garlic. You can call that a good day.

Since then, I thought of of a way to improve that first go around. But before I get into that let’s answer a few questions about garlic confit.

What is Garlic Confit?

Confit is cooked covered in fat. Duck confit is slowly cooked in duck fat. It was a method of preservation. Vegetables can be cooked confit style slowly cooked in olive oil.

Garlic confit is peeled, covered in olive oil and either cooked very slow and low on top of the stove or in the oven.

How Long Does Garlic Confit Last?

Although confit was originally discovered for preservation, I suggest making garlic confit in small batches and eating within a reasonable time.You can keep your garlic confit in the refrigerator for up to two weeks and frozen for up to 3 months.

How Do You Peel Garlic?

My method is simple. I put the garlic heads in a stainless bowl, cover it with another bowl and shake up and down. The skins will fall off. Please don’t buy pre-peeled garlic. Use fresh whole garlic heads for this recipe (or any recipe). Pre-peeled garlic goes rancid quickly.

How to Make Garlic Confit in the Oven

• Peel garlic.
• Put in oven proof dish. I use an onion soup crock so I can pile up the garlic cloves and completely cover with olive oil.
• Add olive oil and some peppercorns.
• Add fresh thyme sprigs.
• Bake at 275 degrees F for 1 hour until the cloves turn soft and golden.
• Spread on bread and be in heaven.

How to Use Garlic Confit

• Spread on Sourdough Bread.
• Add to ground meat, like meatballs. The sweetness of garlic confit is better than adding raw garlic. I did this yesterday and so yum.
• Add to soups, stews, tomato sauce.
• Spread on steak
• Add to mashed potatoes.
• Add to cooked vegetables like eggplant spread or white beans dip.
• Spread on burger buns or hoagie buns.

Store in airtight jar in the refrigerator.

Don’t forget to try duck confit.

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Garlic Confit

Garlic Confit, baked in olive oil and thyme to spice up your favorite dishes.

Course Appetizer

Cuisine Italian

Keyword garlic, garlic confit

Prep Time 10 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Ingredients

• 3 garlic heads
• 4 thyme sprigs
• 1 cup olive oil more if needed
• 1 teaspoon peppercorns

Instructions

• Peel garlic cloves. An easy way is to place garlic in stainless steel bowl. Top with another stainless steel bowl and shake. The peels will come off.
  
• Place garlic cloves in oven proof bowl. I used a soup crock. Top with olive oil. Cover with foil.
  
• Bake at 400 degrees F. for about 1 hour, 15 minutes, until garlic is golden and softened.
  
• Store in jar in refrigerator for up to two weeks.
  

The post How to Make Garlic Confit in the Oven appeared first on Spinach Tiger.

What is Compound Butter?

Compound butter is butter mixed with ingredients to add flavor. Examples would be herbs, perfect for proteins or vegetables, or made sweet with ingredients such as honey, maple syrup, and fruit, perfect for breakfast and bread items.

How Do You Make Compound Butter?

• Make sure your butter is soft. I prefer unsalted.
• Chop fresh herbs very finely and mix in a little at a time to get the amount you like. A tablespoon of chopped herbs for 1/4 cup butter is a good ratio, but you might prefer more or less, depending on what the herb is.

How to Roll Compound Butter

Shape your butter into a roll on plastic wrap. Twist the ends, and freeze. Freezing makes it easier then to cut into pats of butter to use with your favorite foods.

What is the Best Compound Butter for Steak?

My favorite compound butter for steak is compound butter made with thyme. Thyme is my all around favorite herb. If you could only have one herb, thyme is the most versatile.

Thyme Compound Butter

Making Thyme Butter – Make sure you take the little green leaves off of the woody stem first.

Another good compound butter for steak is garlic or garlic parsley compound butter.

Garlic Compound Butter

Mince your garlic very fine before adding to butter.

• Garlic Compound Butter – One garlic clove per 1/2 cup butter is a good measurement, but more if you really want more. Add herbs such as parsley or thyme.

Recipes that Benefit from Compound Butter

• New York Strip Steak
• Roast Chicken (I just recently put a pat of herbed butter on a roast chicken during last ten minutes, and it was amazing)
• Whipped Cauliflower Mash
• Our Best Steak Recipes

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Compound Butter

Compound Butter with various herbs, perfect for steaks, veggies, etc.

Course condiment

Cuisine American

Keyword compound butter, herb butter

Prep Time 15 minutes minutes

Ingredients

• 1 cup grass fed butter divided
• 8 tablespoons various chopped herbs parsley, rosemary, thyme, etc.
• 2 garlic cloves, minced optional

Instructions

• Chop herbs finely. Keep separate, so you can have parsley butter, rosemary butter, etc. You can also add in some minced garlic if desired or just make garlic butter.
• Make sure butter is soft enough to stir herbs into. Use 2 tablespoons per 1/2 cup butter (1 stick).
• Once herbs are incorporated, roll into a piece of plastic wrap or parchment paper. Make a roll shape and place in freezer to keep for up to three months.
• Use frozen, and slice as needed. Keep frozen.

Garlic Butter

• Use 1 clove garlic per 1/2 cup butter.

The post Make Compound Butter for Steak, Chicken, Fish appeared first on Spinach Tiger.

Fresh dill, thyme and oregano are a more than perfect medley of herbs to drive flavor, but the secret is marinating for several hours. (Hold the dill for end finish).

How to Cook on the Grill Two Ways

Method 1: Reverse sear method. Light grill on high. Turn one burner of one side off. Place chicken on grill side that has no heat. Allow the chicken to reach 155 degrees F. Then place chicken skin side down on hot side until chicken reaches 165 F.

Method 2: Cook on direct low/medium heat, turning frequently.

There was a time that I used to be a bit skittish for cooking bone in chicken on the grill, fearful of scorching the outside and not cooking the inside. This is why I keep the temperature on the lower side and turn frequently, until the internal temperature reaches 165 degrees F.

Once the chicken is off the grill immediately pour over the rest of the marinade with the dill and then drizzle honey. If the skin is properly grilled crispy, you don’t need to worry about making the chicken soggy. It will be amazing.

Marinade for Greek Chicken on the Grill

• Olive Oil
• Lemon Juice and Zest
• Garlic Cloves
• Thyme
• Oregano
• Dill
• Salt, Pepper
• Honey (at the end)

You will love this marinade. You can mix up the herbs. If you don’t have oregano, use extra fresh thyme. I do highly recommend not skipping out on the dill, though. It adds a unique layer in the flavor profile. The drizzle of honey at the end is optional, but I hope you try it.

More Chicken Recipes

Good Sides for Greek Chicken Thighs on the Grill

These are some great sides that pair perfectly with Greek Chicken.

• Greek Roasted Cauliflower
• Green Salad with Lemon Dressing, Feta
• Corn on the Grill Seven Ways
• Lemon Dijon Roasted Purple Potatoes
• Summer Caprese Salad

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Grilled Chicken Thighs

Greek Style herbs and honey marinated Chicken on Grill

Course Entree

Cuisine Greek

Keyword Greek Chicken

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Marinade Time 3 hours hours

Servings 4 servings

Ingredients

• 4 Chicken Thighs
• 1 tablespoon honey (use at end)

Marinade

• 1/2 cups olive oil
• 1 lemon zest and juice
• 1 tablespoons fresh oregano chopped
• 4 sprigs fresh thyme
• 2 garlic cloves minced
• 1 teaspoon salt
• 1 tablespoons fresh dill chopped
• 1/2 teaspoon black pepper

Instructions

Marinade

• Whisk together olive oil, lemon juice, garlic, and all herbs except the fresh dill.
• Use 1/2 marinade to marinate chicken for up to one day or at least one hour. Reserve the other half for once chicken is cooked.

Grill Chicken

• Take chicken out of refrigerator an hour before grilling.
• Light the grill hot.
• When ready to grill, wipe off marinade of chicken, turn off half of the grill and place chicken thighs side up on the side with no heat.
• Close lid, roast for about 30-40 minutes until internal temperature reaches 155 degrees F., 68 C.
• Place chicken breast side down on hot side of grill for about ten minutes until internal temperature reaches 165 degrees F. or 75 C.
• Once chicken is placed on serving dish, add dill, honey to remaining marinade and pour over chicken.
• Allow chicken to rest 10 minutes prior to eating.

Quicker Grill Methold

• You can place the chicken thighs on medium heat directly turning frequently, until the chicken reaches 165 degrees or 75 C. This will take about 30 minutes.

The post Greek Chicken Thighs on the Grill appeared first on Spinach Tiger.

The first time I had whole roasted Greek style chicken was at an East Nashville restaurant, Greko Street Food. Although I used the main recipe from Food Network, I added a little honey inspired by the Greko Street Food version.

Greek Spatchcock Chicken with Fresh Herbs

The recipe called for fresh dill to my surprise. I had fresh dill, fresh oregano and fresh thyme on my deck and decided to use all three. The dill was quite a surprise as I have never used dill in a chicken recipe before. The dill is added to the marinade that is reserved to be poured over the chicken at the end. The honey is added to the marinade in the end and is, of course, optional if you want to leave out sweetener.

Spatchcocked chicken is the perfect chicken to put on the grill, and I’ll tell you why.

First of all, I  like chicken on the bone, as it’s much more tasty,  but I am not that good at grilling it. A spatchcocked chicken makes it so much easier, especially after a Greek style marinade.

This chicken was so tender, so flavorful and one of my favorite chicken recipes of the year. I’ll be making this again and again, and I  think you will too.

Grilled Spatchcock Chicken Greek Style in the Oven

If you don’t have access to a grill, roast it breast side up at 450 degrees F. Marinate the same way as above, wipe marinade off. Use reserved marinade to pour over once out of the oven. If you do roast in the oven, add some potatoes to the pan.

More Chicken Recipes from Spinach Tiger

• One Hour Roast Chicken
• How to Bake Chicken Legs
• Parmesan Mayonnaise Chicken
• Za’atar Baked Chicken
• Chicken

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Grilled Spatchcock Chicken, Greek Style

Greek Style herbs and honey marinated Spatchcocked Chicken on Grill

Course Entree

Cuisine Greek

Keyword Greek Chicken, Spatchcocked Chicken

Prep Time 10 minutes minutes

Servings 4 servings

Ingredients

• 1 Spatchcocked Chicken

Marinade

• 1 cups olive oil
• 2 lemons zest and juice
• 2 tablespoons fresh oregano chopped
• 4 sprigs fresh thyme
• 3 garlic cloves minced
• 1 1/2 teaspoons salt
• 2 tablespoons fresh dill chopped
• 1/2 teaspoon black pepper

Instructions

Prepare Chicken

• To spatchcock chicken, cut out the backbone (discard, use for soups) and press down on breast/thigh to flatten. Turn chicken over, cut out the back, leaving breasts, thighs, legs.

Marinade

• Whisk together olive oil, lemon juice, garlic, and all herbs except the fresh dill.
• Use 1/2 marinade to marinate chicken for up to one day or at least one hour. Reserve the other half for once chicken is cooked.

Grill Chicken

• Take chicken out of refrigerator an hour before grilling.
• Light the grill hot.
• When ready to grill, wipe off marinade of chicken, turn off half of the grill and place chicken breast side up on the side with no heat.
• Close lid, roast for about 50 minutes until internal temperature reaches 155 degrees F., 68 C.
• Place chicken breast side down on hot side of grill for about ten minutes until internal temperature reaches 165 degrees F. or 75 C.
• Once chicken is placed on serving dish, add dill, honey, to remaining marinade and pour over chicken.
• Allow chicken to rest 10 minutes prior to carving.

The post Grilled Spatchcock Chicken Greek Style appeared first on Spinach Tiger.

I have followed Karen’s recipes for years and she’s one amazing modern comfort food cook, and I wish she lived next door!

The skin is crispy. The flavor is delicious, driven by fresh garlic, wine, herbs and butter. I substituted a tablespoon of my xanthan gel instead of flour to keep this low-carb.

Usually I roast my chicken thighs in the oven, but I really love this technique.

Ingredients for Stove Top Chicken Thighs

• bone-in, skin on chicken thighs (skin is important)
• salt
• rice or all purpose flour (I chose to leave out)
• extra virgin olive oil
• garlic cloves
• dry white wine
• shallots
• chicken broth
• Dijon mustard
• fresh thyme
• black pepper
• Equipment: Stainless Steel frying pan

Chicken thighs will get crispy if you dry them off. I usually salt my chicken a day in advance to tenderize. The chicken is removed from the the refrigerator 30-60 minutes in advance to take the chill off. Then use a paper towel to dry off the chicken to get that crispiness.

Fat, Salt and Acid

The key to tasty is a combination of fat, salt and acid. Fat can be butter or oil. Acid is something like wine, tomato, vinegar, lemon juice.

Use a good dry white wine. Karen uses pinot grigio. Whatever you do, do not use something called “cooking wine.” If that’s all you have leave it out. That is full of sodium and nasty tasting. Use lemon juice instead to replace the acid.

Always use a quality wine in cooking.

Sides for Stove Top Chicken Thighs

• Cauliflower Risotto
• Roasted Broccoli
• Cauliflower Mash
• Shaved Brussels Sprouts Salad
• Tuscan Kale Salad
• Roasted Golden Beets

I have lots and lots of idea for this comforting dish. If you want low-carb, I have over 75 low-carb veggie dishes.

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Stove Top Chicken Thighs

Made with lemon, garlic, butter, stove top chicken thighs are a great easy dinner. Adapted from Karen Tedesco, Family Style Food Cookbook.

Course Entree

Cuisine French

Keyword chicken thighs

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Salted Chicken Time 2 hours hours

Servings 36

Ingredients

• 4-6 chicken thighs
• salt
• 2 tablespoons olive oil
• 4 garlic cloves peeled
• 1/2 cup dry white wine
• 2 shallots peeled, diced
• 1/2 cup chicken broth
• 1 tablespoon dijon mustard
• 3 sprigs fresh thyme
• black pepper

Instructions

• Salt chicken all over. Loosely cover with plastic. Refrigerate up to 3 days or at least a few hours if time permits.
• Take chicken out one hour prior to cooking to take chill off.
• Pat dry. If you are not avoiding grains, pat dry with flour. I didn't use the flour.
• Using a stainless frying pan or a cast iron pan, get pan hot. Pan needs to be large enough to give room to chicken thighs so they fry and not steam. You may need to do this in batches.
• Once pan is hot, add oil. Lower heat, place chicken in pan and and cook without moving (if you move chicken, skin will stick). Fry for ten minutes until you can easily turn over. Once you turn over, cook another 2-3 minutes.
• Remove chicken to a plate. Use a stainless pan for adding wine, not cast iron. You can scrap any bits into the new pan.
• Add wine, diced shallots, mustard and stir. Heat for five minutes. Add garlic cloves.
• Add chicken thighs back in and braise for 25 minutes skin side up, no lid. Add in thyme sprigs.
• Season with salt and pepper.

The post Stovetop Chicken Thighs with Wine appeared first on Spinach Tiger.

Brining is really easy and the secret to lean pork like pork loin and pork chops. When I served this at a dinner party the two things I heard were how tender and how flavorful this pork loin roast was.

How to Season Pork Loin Roast

My favorite way to season pork loin roast is a mix of herbs, garlic and lemon zest. I cut into the pork making slits, so I could push my herb mixture in.

• Rosemary
• Thyme
• Sage
• Parsley
• Garlic
• Lemon Zest
• Salt, Pepper
• White Wine
• Chicken Broth

What Temperature is Pork Loin Roast Done

I used an oven probe and took the pork loin out at 150 degrees F. or 65 C. If the top doesn’t seemed browned enough, put it under the broiler for five minutes.

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Pork Loin Roast

How to Brine and Season a Pork loin roast for tenderness and flavor.

Course Entree

Cuisine Italian

Keyword pork loin

Prep Time 15 minutes minutes

Cook Time 24 minutes minutes

Brine Time 45 minutes minutes

Servings 8 servings

Ingredients

• 2 pound pork loin roast
• 3 garlic cloves
• 3 tablespoons fresh rosemary chopped
• 2 tablespoons fresh thyme chopped
• 2 tablespoons fresh sage chopped
• 1 lemon for zest
• salt
• black pepper
• 1 cup chicken broth or water
• 1 cup white wine

Brine

• 3 cups water
• 1/2 cup sugar
• 1/2 cup salt
• various herbs optional

Instructions

Brine

• Place pork in bowl long enough to fit all brining ingredients. You might have to add more water to fully submerge pork.
• Brine for 30 minutes, no more than 45.

Pork Loin

• Once brined, dry with paper towels.
• Preheat oven to 450 degrees F, 230 C.
• Make 6 to 8 slits in the pork to push the herbs into
• Make sure you chop herbs all together with garlic and lemon zest.
• Season pork with salt and pepper.
• Rub herb mixture all over, pushing herbs into the slits.
• Roast for twenty minutes; turn down heat to 325 F., 160 C.
• Add wine. Bake approximately 30 more minutes, basting frequently. Add more water if pan juices threaten to burn.
• Roast until internal temperature reaches 150 F, 65 C. Take out and rest for 10 minutes before slicing.
• Put pan on top of stove to heat juices. Add water or broth and cook down until you have a flavorful juice.
• Slice across the grain. Serve with the juice.

The post How to Brine and Season Pork Loin Roast appeared first on Spinach Tiger.

Mustard Breaded Oven Fried Pork Chops

This is a very unique post and one that warms my heart, because I get to talk a little more in depth about the woman known here as Retro Rose.

How We Said Thank You to Retro Rose with Mustard Breaded Pork Chops

I surprised Retro Rose by inviting her to dinner and placing her at the head of the table.  I invited her best friend, Eleanor, and made sure she would bring her violin.

The twins made her a crown out of cardboard, and I made one of her favorite dishes. Pork Chops. Retro Rose (who’s real name is Roseann) loves pork chops. She puts pork in every Italian dish she makes, often throwing a pork chop into her sauce (for the flavor).

I created an oven fried, mustard breaded pork chop with rosemary, thyme and sage to honor her Italian heritage and her love for comfort food.

At the time this was written, Retro Rose was 80 years old, which still blows my mind, because she zipped around with more energy and enthusiasm for life than many women in their 60’s. She walked a mile a day with her dogs, both rescues.

In Italy, they say the Sicilians Have the Warmest Hearts

She was often asked to pick up the elderly to drive them to church.  In Italy they say, the Sicilians have the warmest hearts and the hottest tempers. Yes on both counts, although she’s slightly mellowed with age.

She get what she wants at the apartment complex where she lives, because she feeds the maintenance men, who also stop by to vacuum, empty the trash and sometimes help her clean her closets. They know she always has a pot of something on the stove, and it’s not uncommon for her to send dinner home with them for their families.

She was the “young” one at her church, where the elders call her to help with the seniors. At age 79 she had a job  watching a woman with alzheimer’s and she was still often called upon to “senior sit” those who struggled with dementia.

Retro Rose Loved Dinner Parties

I invited my closest friends to help celebrate her, because a delivered dinner to her door step would not do. Retro Rose is social and she loves dinner parties.

After dinner, Eleanor played the violin, including Amazing Grace, and we actually sang around the table. This is not something we usually do, but it made the evening very special for Retro Rose who videotaped it and put it on Facebook because after all, she’s modern. She’s new to Facebook and I can’t even tell you how many times I’ve had to say to her, “that’s not how this works, that’s not how any of this works.” But we all laugh and have a good time.

By the way, she was over the moon for these mustard breaded pork chops and wanted my recipe.
Retro Rose, this is for you. xoxo

The Cooking Process for Mustard Breaded Oven Fried Pork Chops

I made two kinds of pork chops, boneless (for the kids) and bone-in. Both are amazing and work well in this recipe. You may need to cook the bone-in longer, and I would recommend a longer marinating process.

Mustard breaded oven fried pork chops are easy to make.

This is an easy recipe. Mix mustard with garlic and herbs and rub onto the pork chops. You can refrigerate this up to six hours. I usually rub the chops for at least twenty minutes. Preheat a cast iron pan or baking stone and press the panko crumbs into the meat. If you want to make this low carb, use Pork Panko, which I highly recommend.

I paired the mustard breaded oven-fried pork chops with a brussels sprouts, apple, pancetta salad with corn bread croutons. This is all you need for a perfect meal, especially when you want to say thank you.

Retro Rose has a few dishes here that would also be amazing and are the most requested dishes at any of my parties or her church functions. You have to try her baked beans with bacon and sausage or her stove top candied sweet potatoes. If you live here in Nashville, all you need do is ask for one of these dishes and she’s at the grocery store lickity split.

So tell me, who in your life deserves a thank you with a home-cooked pork dish like mustard breaded oven fried pork chops?

More Pork Recipes from Spinach Tiger

Rosemary Pork Chops with Apples & Caramelized Onions

Pork Ribs

Rib Eye Pork Chops with Blueberry Compote

Porchetta, the Best Roast Pork

Italian Pulled Pork

Carnitas

Veal Pork Bolognese

Dutch Oven Carnitas

Veal Pork Bolognese

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Mustard Breaded Pork Chops

Mustard Breaded Pork Chops, fried in the oven, tender and flavorful.

Course Entree

Cuisine American

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 4

Author Angela Roberts

Ingredients

• 4 brined pork chops boneless New York Chops or bone-in See Brining)
• 3 tablespoons dijon mustard
• 1 large clove garlic minced
• 1 tablespoon olive oil
• 2 tablespoons fresh thyme
• 1 cup panko bread crumbs or Pork Panko (for low carb)
• Sea Salt
• Black Pepper

Brining

• 3 cups water
• 3 tablespoons sugar
• 3 tablespoons salt

Instructions

• Pre-heat oven to 450
• Chop thyme and combine with garlic.
• Mix mustard and olive oil. Add thyme and garlic.
• Rub on salted chops, and refrigerate up to six hours.
• Right before heating, pat on panko bread crumbs on top of mustard mixture.
• Preheat cast iron pan or baking stone.
• Cook pork chops to an internal temperature between 145°F (medium rare) and 160°F (medium), about 4-5 minutes per side followed by a three-minute rest. Adjust according to your preference, keeping in mind chops will continue to cook, while resting.

Brining

• Place chops in water with sugar and salt no longer than 20 minutes.

Notes

You can use pork panko (amazon) for grain free, low carb recipe. 

You can use boneless or bone-in pork chops.
This recipe works with all sizes, but adjust cooking time accordingly.

The post Mustard Breaded Oven Fried Pork Chops and a Retro Rose Tribute appeared first on Spinach Tiger.

Here at Spinach Tiger we know how to make a good roast chicken, and we can make it to your taste.

Today, we’re going Italian style with the herbs that tend to go on a good roasted pork like the one I learned to make in Tuscany.

I was looking at googling trends and many people are searching how to roast a chicken in the oven, what temperature to roast a chicken in the oven and how long to roast a chicken in the oven. I use the Zuni Cafe method and I’ve made a video.

I understand this. The simplest recipes are often shrouded in the most mystery, so today let me simplify once and for the art of roasting a chicken in the oven with consistent success.

Let me answer some of your most frequent questions on roasting a chicken in the oven.

How long does it take to roast a chicken?

One Hour, with a caveat. You will need to take your chicken out of the refrigerator for two hours. I’ve gone as long as three in my air-conditioned home. This way it roasts evenly and gets done inside. There’s nothing worse than drying out the white meat while trying to get the innermost part of the thigh done enough to be safe.

How will I know when the roast chicken is done?

The chicken is done at 165 ° F. Using an instant read thermometer, insert into the inner most part of the thigh without touching the bone. The juices should run clear.

How do I prevent my chicken breast from being dry?

Take the time to dry brine. If you have three days, salt chicken, cover loosely. At least salt the chicken while its warming up on the counter. Do not over-roast.

How do I roast the chicken? What pan, do I use. Should I truss, baste, add butter, oil, etc.

I always use a cast iron pan that is a little larger than my chicken so I can squeeze in potatoes and carrots. However, a  will work in a pinch and give you a lot of room for vegetables. It might not brown the chicken on the bottom as easily.

I rarely any butter or oil because the fat in the chicken skin is all the chicken needs and will crisp up, which might be harder to do when adding more fat.

Stuff herbs, lemons, garlic, etc inside the cavity to add further flavor.

There is no need to truss the chicken. Just flop it into the pan.

Separate the chicken skin before roasting, in order to get some salt into the chicken and add in herbs like sage and thyme between the skin. I save the rosemary for the inside cavity and to sprinkle on in the last 10 minutes.

Rest the chicken for 15 minutes before carving.

These are very simple thing that any novice can do. You can turn the roast chicken into your signature dish and put it on your weekly rotation because you should be able to get two meals out of it. If you have a large family, roast two at the same time.

My Italian Roast Chicken Recipe uses Sage, Rosemary and Thyme.

I love these herbs and you can grow them most of the year. We always have fresh rosemary and thyme, but if you don’t have access, you can use a blend. I like this Italian spice blend, but you may have your favorite.

Here’s a funny part. I always separate the skin from the chicken and don’t laugh, but I use this tool which is made for peanut butter and jelly. It’s long and works without tearing at the skin.

Be creative when you roast a chicken in the oven.

I have another version of  an Italian roast chicken recipe. One time I put a chicken cacciatore twist on it just because I had that craving. This was a sheet pan dinner with tomatoes, potatoes and olives.

If you want Italian style chicken cut up into pieces you might like this recipe where I added a green pepper for extra flavor.

Roasted Potatoes and Lemony Kale Salad are perfect accompaniments to Italian Roast Chicken Recipe.

These Dijon Garlic Roasted Ootatoes would be the perfect side dish for the Italian Roast Chicken.

I always serve a salad when I roast a chicken in the oven. This Chopped Kale with Toasted Almonds and Lemon would go nicely with this particular Italian roast chicken recipe.

So tell me, do you do whole Italian roasted chicken? What do you like for your sides?

More Roast Chicken Recipes from Spinach Tiger

You may also like:

Cast Iron Roasted Chicken Thighs with Roasted Tomatoes

My Favorite Healthy Chicken Thighs Recipes

Print

One Hour Italian Roast Chicken Recipe

Italian Roast Chicken using fresh or dried herbs

Course Entree

Cuisine Italian

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 4

Author Angela Roberts

Ingredients

• 1 3-4 pound roasting chicken air-chilled is best
• Italian Spice Blend or fresh herbs as below
• Fresh rosemary fresh sage, fresh thyme,
• Ground fennel seed optional

Instructions

• Three days in advance (can be less) clean chicken, salt inside and outside. Loosen skin between breast and as much as leg and thigh you can without ripping skin.
• Wrap loosely in plastic wrap or plastic bag. Refrigerate.
• Take chicken out two hours before roasting.
• Chop herbs finely. You can insert some fresh herbs in between skin if you like. Insert some rosemary inside cavity. Use a spatula or butter knife and loosen the skin from flesh to insert the herbs
• If using dried herbs, wait until the last 10 minutes of roasting, after you have turned the chicken over.
• Preheat oven to 450.
• Put chicken in heated pan, breast side down. You will be turning chicken over, however I've tried various ways and you can choose to sit chicken in pan breast side up and choose not to turn over. I like the underneath done a bit, so I start breast side down.
• Turn chicken over after 25 minutes, at which time chicken should easily yield. If not cook a little longer.
• Chicken is done when the thermometer inserted into thickest part of thigh without touching bone is 165 degrees F.
• Chicken should be golden brown. Allow to cool for 10-15 minutes before carving.

The post One Hour Italian Roast Chicken Recipe appeared first on Spinach Tiger.