pepper

Easy Chicken

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After cleaning a whole chicken, thoroughly dry with paper towels. Inside and out. I know, it’s icky. You can do it. On occasion, you’ll find a bit of a quill left in the skin. It’s easiest to grasp them using a paper towel so you have enough traction to pull it out.

A lot of recipes will call for lemons or butter. We’re going to avoid those so the chicken can get nice and crispy! And who doesn’t love a recipe that calls for just three ingredients?

I like to let the chicken come to temperature and dry one more time. Add salt and dried thyme into the cavity and place the chicken in a pan. You don’t want the pan to be so large that your chicken is floating out in space. I like to use our trusty Dutch oven. Then truss the chicken. This just means you’re going to use a bit of baker’s or butcher’s twine to tie the chicken legs together to cover a portion of the breast, and it helps the chicken stay juicy.

After trussing the chicken, tuck the wings as close to the body as you can manage. You don’t want them to get too dry, either. Lightly sprinkle dried thyme over the chicken. Now, for the magic. With a heavy hand, salt the chicken with kosher salt. Add a second pass. That salt is going to be where your flavor comes in.

Bake at 450 for an hour. Double check the internal temperature of the breast meat- it needs to be at least 165. Let cool for ten minutes, carve, and serve. Tastes great with a whole grain mustard or Dijon for dipping. Pairs really well with blistered carrots with labneh.

Be sure to save the bones and scraps for chicken stock!

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*the link to the Dutch oven is an affiliate link; it doesn’t increase your price, but a portion of the proceeds come back to me.

Stuffed Bagel Bites

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In a medium bowl, combine 1 cup flour, 1 1/2 tsp. baking powder, 1/2 tsp. salt, and 1 cup Greek yogurt. Stir together until it forms a dough ball. If it’s a little too tacky, add in additional flour teaspoon by teaspoon.

Press golf-ball sizes of dough into flat disks and place the stuffing of your choice in the middle. I went with salami, cream cheese and hot peppers. Perhaps a bit of mozzarella and a pepperoni. Perhaps just cream cheese. You do you. Press the dough up and around your stuffing, forming a rough ball shape.

In a small bowl, whisk together one egg and one Tbs. of water. Brush over the tops of your dough balls. Sprinkle Trader Joe’s Everything But the Bagel seasoning over the top. If you’re going with sweet flavoring, perhaps just cinnamon and sugar over the top.

Bake on a greased cookie sheet at 350 for 23 minutes and 2 minutes with the oven set to broil. Or cook in an air fryer for 10 minutes at 400.

No, they’re not technically bagels, but this dough is far easier.

Did you love this recipe? To get this and others delivered by post each month, be sure to join the Osmakadamia Nut family for just $2 a month. Joining up is easy and helps fund culinary adventures such as these!