Marvelous Recipes

Crispy-skinned chicken legs with a spicy kick–and they are super easy-to-make!

1/4 cup vegetable oil
1/2 cup all-purpose baking mix
1 tablespoon paprika
2 teaspoons Creole seasoning
1 teaspoon seasoned salt
1/2 teaspoon garlic powder
1/4 teaspoon Italian seasoning
1/8 teaspoon black pepper
10 chicken drumsticks

1. Preheat oven to 450 degrees F. Pour the vegetable oil evenly over the bottom of a 15x10x1-inch baking pan.

2. In a large bowl, combine all of the remaining ingredients except the chicken drumsticks; mix well and pour into a paper or resealable plastic bag.

3. Add the chicken drumsticks to the bag a few at a time; shake to coat well. Arrange in a single layer on the prepared baking pan.

4. Bake, turning once, 30 minutes or until juices run clear when chicken is pierced with the tip of a knife. Transfer to a serving dish. Makes 4 to 5 servings.

Emily

Another delicious slow cooker recipe your family is sure to enjoy. It’s one of our favourites!

1 (10-3/4 ounce) can condensed cream of mushroom soup
1/2 cup water
4-1/2 to 5 pound turkey breast, thawed
1 teaspoon poultry seasoning
1 tablespoon chopped fresh parsley*

1. Stir the soup and water in a 6-quart slow cooker. Rinse the turkey with cold water and pat dry; rub with the poultry seasoning and place in slow cooker. Sprinkle with the parsley.

2. Cover and cook on Low for 8 to 9 hours. Insert meat thermometer into thickest part of meat, not touching bone, and cook until thermometer reads 170 degrees F. Let stand for 10 minutes before slicing. Serve with mashed potatoes and your favourite vegetables. Makes 8 servings.

*You may substitute 1 teaspoon of dry parsley flakes for the fresh parsley, if desired.

Emily

I love how simple and easy this yummy chicken recipe is to make in my slow cooker. I just put it together and forget it until time for dinner.

2 (10-3/4 ounce) cans condensed cream of chicken soup
1-1/2 cups water
4 large carrots, thickly sliced
1 (6 ounce) package seasoned long-grain and wild rice mix
8 boneless, skinless chicken breast halves

1. Stir together in a 3-1/2-quart slow cooker, the soup, water, carrots, rice and seasoning packet; add the chicken and turn to coat with the soup mixture.

2. Cover and cook on Low for 7 to 8 hours or until the chicken is cooked through. Makes 8 servings.

Emily

Delicious, juicy, herb-seasoned chicken with colorful roasted vegetables is sure to be a winner at your family dinner table.

2 tablespoons butter
1 teaspoon dried sage
1 clove garlic, crushed
1/8 teaspoon black pepper
1 whole chicken (about 3.5 pounds)
1 teaspoon dried rosemary
1 medium onion, peeled
2 cups chicken broth
6 ounces new potatoes, parboiled
3 bell peppers, de-seeded and cut into quarters
2 medium zucchini, cut into chunks
1 red onion, sliced
1 tablespoon olive oil
flat-leaf parsley sprigs, for garnish

1. Preheat oven to 375 degrees F. In a small bowl, combine the butter, sage, garlic and pepper. Carefully loosen the skin from the chicken breast, being careful not to tear.

2. Spread 1/2 the butter-herb mixture under the skin; rub the remaining mixture on the top. Sprinkle with the rosemary. Place whole onion in the chicken cavity and tie the legs together using kitchen string.

3. Place the chicken on a rack in a roasting pan; pour broth into pan. Cover pan with foil and roast for 1 hour. Uncover and cook 40 minutes longer or until juices run clear when meat is pierced. Transfer chicken to serving dish; let stand 15 minutes before serving.

4. Meanwhile, place the parboiled potatoes, zucchini, peppers and onion slices on a separate baking pan; drizzle with the olive oil and bake 35 to 40 minutes until cooked and crisp around the edges. Arrange around the chicken; garnish with parsley sprigs. Makes 6 servings.

Emily

A delicious mouthwatering marinade containing a trio of herbs, gives these golden chicken breasts a unique and tantalizing flavor.

1 lemon
2 tablespoons olive oil
1 clove garlic, crushed
1 tablespoon chopped fresh parsley + extra sprigs for garnish
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
1/4 teaspoon salt
1/4 teaspoon black pepper
4 boneless, skinless chicken breasts (about 6 ounces each)

1. Using a peeler, remove strips of zest from half of the lemon; trim into fine strips with a small knife. Grate the other half of the lemon to make 1 tablespoon of zest. Squeeze the juice from the lemon into a small bowl.

2. In a large bowl, combine the lemon zest, lemon juice, olive oil, garlic, parsley, thyme, marjoram, salt and pepper. Add the chicken breasts and toss to coat well; cover and chill in refrigerator for 30 minutes or overnight.

3. Preheat the grill, griddle or broiler. Place chicken on grill; reserve the marinade. Cook until chicken is cooked through, about 10 minutes on each side brushing with marinade 2 to 3 times during cooking. Sprinkle with reserved lemon strips; garnish with parsley sprigs and serve immediately. Makes 4 servings.

Emily

Crispy rice cereal, Parmesan cheese and ranch dressing mix give this chicken recipe a tasty crunch. You will love how quick-and-easy it is to prepare!

2 cups crispy rice cereal
1/2 cup grated Parmesan cheese
1 (1 ounce) envelope ranch salad dressing mix
2 egg whites
8 skinless, boneless chicken thighs*

1. Preheat oven to 350 degrees F. Spray a large baking sheet with nonstick cooking spray. In a large bowl, combine the rice cereal, Parmesan cheese and ranch dressing mix.

2. Beat egg whites in a medium bowl; dip each chicken thigh in the egg whites and then in the cereal mixture to coat evenly.

3. Arrange the coated chicken pieces on the prepared baking sheet; bake for 20 to 25 minutes or until golden brown and juices run clear when chicken is pierced with a knife. Makes 4 servings.

*You may substitute 4 boneless, skinless chicken breasts halves, if desired.

Emily

Welcome your family home for dinner with slow-cooked tender chicken, hearty white beans, flavorful carrots and celery with just the right touch of rosemary.

6 skinless, boneless chicken breast halves
1 tablespoon cooking oil
2 (15-1/2 ounces each) cans great northern beans
1 cup sliced fresh carrots
1/2 cup sliced celery
2/3 cup Italian salad dressing
2 teaspoons dried rosemary, crushed
1/2 teaspoon black pepper

1. Brown the chicken breast halves in the oil in a large skillet over medium heat on both sides. In a 5-quart slow cooker, combine the beans, carrots and celery; top with the chicken.

2. In a small bowl, combine the salad dressing, rosemary and pepper; pour over the chicken. Cover and cook on Low for 3 to 4 hours or until the chicken juices run clear. Makes 6 servings.

Emily

My family loves homemade chicken pot pie so when I’m short on time, I use this simple but delicious recipe.

1 (10-3/4 ounces) can cream of potato soup
3/4 cup milk
1/8 to 1/4 teaspoon black pepper
1 cup frozen mixed vegetables, thawed
2 (4.5 ounces each) cans chunk chicken breast, drained *
1 cup Bisquick baking mix
1 egg

1. Heat oven to 400 degrees F. In a medium bowl, stir together the soup, 1/4 cup of the milk, pepper, mixed vegetables and chicken chunks; pour into a 9-inch pie plate.

2. In a small bowl, combine the baking mix, egg and remaining milk until well blended; spoon over the chicken mixture.

3. Bake for 30 minutes or until hot and topping is golden brown. Makes 4 servings.

* I pre-cook boneless, skinless chicken breasts, cut them into chunks and freeze them in 1 cup portion sizes to use in recipes. When I make this pot pie recipe, I simply thaw 2 portions and use in place of the canned chicken chunks.

Emily