Chicken with roasted vegetables


1/2 cup butternut squash diced small
1/2 cup sweet potato diced small
1/2 cup carrots diced small
1 onions diced small
1 whole chicken
1 tbsp salt
1 tbsp pepper
1 tbsp garlic powder
1 tbsp paprika
1 tbsp cumin
1 tbsp Italian seasoning
2 tbsp olive oil

Preheat the oven to 400. Arrange the vegetables on the bottom of on oven proof dish. In a small bowl, mix the spices and the oil. Place the chicken on top of the vegetable. Sprinkle everything with the spice mixture. Bake uncovered for about 1 hour, until the chicken is golden brown.

Cornish Hen with brown riceĀ 

One Cornish hen 1 cup of cooked brown rice 

1 cup of fresh mushrooms sliced

1 tsp of honey 

Salt & pepper

1/3 cup of fresh cilantro chopped 

Juice from 1 lemon 

Olive oil

Preheat the oven to 400. Sprinkle salt and pepper all over the Cornish hen. Stuff with brown rice. Arrange the mushrooms around. Drizzle some olive oil and lemon juice over the cornish hen and 1 tsp of honey. Garnish with fresh cilantro on top. 

Bake uncovered for 45 minutes to an hour. 

All fresh ingredients avaiblable at Seasons Kosher! 

Orange Rosemary Chicken

Sometimes I am out of ideas what to cook. Yes it happens. So I open my fridge and my pantry and stare at all the items inside. I imagine mixing up some ingredients and creating new flavors. Because I always like to make new dishes, and specially when it comes to chicken. Last night I realized I had those delicious oranges sitting in my fridge and fresh rosemary. So I quickly imagined this delicious roasted chicken with orange flavor. I quickly prepared the marinade and put it in the fridge overnight!

2 oranges sliced

1/4 cup of olive oil

1/4 cup of soy sauce 

1 onions sliced thinly 

2 cloves of garlic grated 



1 tbsp of honey 

Fresh rosemary

In a small bowl, mix all the ingredients. Arrange the chicken in a large pan, place the onions, garlic, rosemary and oranges around. Pour the marinade and refrigerate overnight. 

Preheat the oven to 375 and bake for 1 hour up to an hour and half until the chicken skin becomes nicely brown. 

Moroccan chicken with olives and saffron

1 chicken cut in 8 pieces

3 large onions thinly sliced 

3 garlic cloves grated 

1/2 cup of fresh chopped cilantro

1 can of pitted green olives 



Few threads of saffron

1 tsp of ginger

1 tsp of curcuma

1 tsp of pepper

3 tbsp of olive oil

1/4 cup of boiling water 

In a large bowl, mix all the spices: salt, pepper, saffron, curcuma, ginger and 1 tbsp of olive oil. Add the grated garlic and half of the chopped cilantro. Mix very well and pour slowly the bowling water. Rinse and dry the chicken and add to the marinade. Cover and set aside for about an hour. 

In a large pot, heat up the olive oil and brown the chicken on both sides for about 10 to 15 minutes. Reserve the marinade. Remove the chicken from the pan and sautee the onions. Return the chicken to the pan, pour the marinade over, add the remaining cilantro and the olives. Cover and cook for 30-35minutes.