Chicken Pot Pie is pure comfort food! This recipe has some shortcuts to make it easier. Enjoy! Chicken Pot Pie 3 cups rotisserie chicken, pulled or chopped 3 tablespoon unsalted butter3 tablespoons all-purpose flour2 and 1/2 cups (30% less sodium) chicken … Continue reading
Delight your family with a spooky treat this Halloween. Dip graham cracker sticks and apple slices into this S’mores flavored peanut butter cream cheese ball shaped and decorated like a spooky skull! S’mores Ball Spooky Skull8 ounces full fat cream … Continue reading
Crusty Garlic Parmesan Bread is the easiest bread to make. People love the crunch. I’ve listed the ingredients without measurements because you just sprinkle everything on top then bake in the oven until the bread is lightly browned and crisp. … Continue reading
marydukecooks.com Apple Cider Doughnut Bread Apple Cider Doughnut Bread has all the flavor of apple cider doughnuts without the hassle of frying. Adapted from Bon Appetit, this moist bread with its doughnut cinnamon sugar crunch is a winner! Enjoy! Apple … Continue reading
My dad, D.M. Chambers, loved his charcoal grill. One year when I was in middle school my mom gave dad a new grill for Father’s Day. All the pieces came in a big box. He and I spent an afternoon … Continue reading
Tajin classic seasoning really enhances the flavor of fish. I use it as the main ingredient in a rub for fish tacos. Tajin is not spicy even though it is made from chili powder. It has a lime kick from … Continue reading
Every winter a group of our dear friends cruise the Caribbean looking for sunshine, sandy beaches and fun! One of our favorite cookies to eat on Royal Caribbean Cruise ships is their Royal Ranger Coconut Cookies. The cookies are so … Continue reading
I’m trying to eat healthier this year. Trying to add more whole grains and fresh vegetables to my diet. (I hate to admit this but I’m a French fries addict!) My mom keeps asking me why I’m changing my diet. … Continue reading
Lemon Herb Roasted Chicken Breasts
2 skin on, bone in, split chicken breasts
1/4 cup fresh lemon juice
1 tablespoon plus 2 teaspoons vegetable oil, divided
2 (3-inch) sprigs fresh rosemary, needles cut in 1/4-inch pieces
1 tablespoon fresh thyme leaves
1 garlic clove, minced
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground pepper
8 lemon slices
Place chicken breasts in a 1 gallon zip-top bag. Pull back skin from top of breast. Sprinkle rosemary over meat of breast and lay 3 lemon slices on each breast. Pull skin over lemon slices. Mix lemon juice, vegetable oil, garlic, salt and pepper in a small mason jar and shake to combine. Pour marinade over chicken Remove air and seal bag. Refrigerate 6 to 12 hours; turning chicken over half way through.
Preheat oven to 400ºF. Remove chicken from zip-top bag and place on a rimmed baking sheet bone side down. Bake 45 minutes or until a thermometer registers 165ºF. Remove from oven and let rest for 10 minutes to redistribute juices. Makes 2 large chicken breasts. Enjoy Friends!
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