Kristen's Recipes

1 lb. bone in, skin on chicken thighs
1 lb. bone in, skin on chicken wings or drumsticks
10 carrots, chopped into ¼ inch thick sticks
1½ lbs. baby red potatoes, quartered
½ cup prepared basil pesto
1 T. olive oil
2 tsp. balsamic vinegar
2 cloves garlic, minced
Kosher salt and pepper, to taste

Preheat the oven to 400 degrees and line a large baking sheet with aluminum foil.
Spread the carrots, potatoes, and chicken out on the baking sheet. Generously sprinkle everything with Kosher salt and black pepper. It should look like a light snow has fallen on everything. In a mixing bowl, stir together the olive oil, balsamic, pesto, and garlic. Rub the mixture all over the chicken and veggies. Place in the oven and bake for 40-50 minutes, or until vegetables are tender and chicken registers at least 165 degrees.

Crisp-skinned and very juicy, this is a more sophisticated version of the crumb-coated, oven-fried chicken dishes of childhood. In addition to bread crumbs, the chicken is slathered with two kinds of mustard plus fresh thyme and minced garlic, which makes it deeply flavored, bright and complex. And because it calls for only one pan, clean up is minimal. While the recipe calls for bone-in drumsticks and/or thighs, if you prefer boneless white meat, feel free to substitute it, reducing the cooking time by 5 to 10 minutes. Serve this with potatoes – either sweet or white – and your favorite green vegetable or salad. It’s weeknight cooking at its finest.

3 tablespoons whole-grain mustard
2 teaspoons chopped thyme leaves
2 garlic cloves, minced
1 tablespoon unsalted butter, softened
2 teaspoons Dijon mustard
3 pounds bone-in chicken thighs or drumsticks (or a mixture), patted dry
2 teaspoons kosher salt
1 teaspoon black pepper
â…” cup plain dried bread crumbs
Olive oil, for drizzling

Heat oven to 425 degrees. In a small bowl, combine whole-grain mustard, thyme leaves, garlic cloves, butter and Dijon mustard. Season chicken with salt and pepper. Rub mustard butter mixture all over chicken (some might fall off but that’s O.K.). Place bread crumbs in a wide, shallow bowl, then coat the chicken evenly with bread crumbs. Transfer chicken to a baking sheet and drizzle with olive oil. Bake until chicken is golden and no longer pink, 35 to 40 minutes.

2 large boneless, skinless chicken breasts (mine were 10 ounces each – shoot for 4-6 ounces per serving)
1.5 ounces gouda cheese, thinly sliced
1/2 large apple, thinly sliced (I used Honeycrisp – any firm apple will work)
1 teaspoon olive oil for chicken
1 teaspoon fresh thyme, more as desired for garnish
1/2 teaspoon salt
1/2 fresh ground pepper
For Sweet Potatoes:
2 large sweet potatoes, peeled and diced
1 tablespoon olive oil
1/2 teaspoon smoked paprika
1 teaspoon fresh thyme leaves
1/2 teaspoon sea salt

Preheat the oven to 425 degrees Fahrenheit. Spray a large baking dish or sheet pan with nonstick cooking spray. Split each chicken breast across but not through and open like a book (be careful, you can easily cut yourself doing this!). This is also known as butterflying. On one side of the chicken, lay out 7-8 thin apple slices followed by 4-5 slices of cheese. Sprinkle with 1/2 teaspoon fresh thyme. Fold over and drizzle with 1/2 teaspoon olive oil. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place the chicken breast on sheet pan and top with another sprig of fresh thyme if desired. In a bowl, mix diced sweet potatoes with olive oil, smoked paprika, 1 teaspoon thyme leaves and sea salt until evenly coated. Arrange sweet potatoes in a single layer around chicken breasts. Bake for 20 minutes and then stir sweet potatoes. Continue to bake until the juices run clear from chicken and internal temperature of chicken registers at 165 degrees, about 10 additional minutes. Sweet potatoes should be fork tender.

8 bone-in, skin-on chicken pieces (such as thighs, breasts, and drumsticks; about 3 pounds total)
2 cups marinated artichoke hearts, drained (about 12 ounces)
5 tablespoons olive oil
kosher salt and black pepper
1 small shallot, chopped
1 cup chopped fresh cilantro leaves
2 tablespoons capers, drained
2 tablespoons red wine vinegar
watercress and crusty bread, for serving

Heat oven to 450° F. Toss the chicken, artichoke hearts, 1 tablespoon of the oil, and ½ teaspoon each salt and pepper on a large rimmed baking sheet. Roast, skin-side up, on the top rack until an instant-read thermometer inserted into the thickest part (avoiding the bone) registers 165° F, 30 to 35 minutes. Meanwhile, combine the shallot, cilantro, capers, vinegar, the remaining 4 tablespoons of oil, and ¼ teaspoon each salt and pepper in a small bowl. Serve the chicken with the watercress and bread, topped with the dressing.

2 Sweet Potatoes (1 ½ lb. Total), peeled and cut lengthwise into 1” wedges
2 T. Canola Oil
1 tsp. Salt
1 tsp. Pepper
1 lb. Ground Turkey (Dark meat will be juicier)
½ C. diced Shallot
¼ C. chopped Fresh Basil
2 T. Balsamic Vinegar
1 T. EVOO
4 slices Fresh Mozzarella
1 small Tomato, sliced into ½” rounds for serving
Almost Pesto Sauce

Preheat oven to 450 with the racks in the upper and lower thirds. Line 2 sheet pans with foil or parchment paper. Place a wire rack on one of the pans. Place sweet potatoes on the rackless sheet pan, drizzle with canola soil, sprinkle with half the salt and pepper, and toss evenly to coat. Spread into a single layer and roast on the upper rack until soft and starting to brown, about 15 minutes. Meanwhile, combine turkey with shallot, basil, vinegar, EVOO, and salt and pepper in a bowl. Mix gently until combined; don’t overmix. Divide into 4 portions and shape each into a patty about ¾” thick. Place burgers on the wire rack and set aside. After the potatoes have roasted 15 minutes, lower oven temperature to 400 degrees. Flip potatoes with offset spatula, move them to lower rack, and place pan with turkey burgers on the upper rack. Roast, rotating the pans halfway through, until burgers are nearly cooked through (165 with instant read thermometer) and the fries are charred and crisp, 20-25 minutes. Remove both pans from the oven and set fries aside. Top each burger with a slice of cheese and return to oven. Roast until burgers are cooked through (at least 165 degrees) and the cheese is melted, an additional 5 minutes. Serve burgers topped with tomato sliced and pesto, fries on the side.

Almost Pesto: Place 1 C. packed basil leaves, 1 heaping cup parmesan cheese, ¼ cup EVOO and a teaspoon of freshly squeezed lemon juice into a food processor and whir until smooth. Add salt and pepper to taste.

1 large zucchini (10 ounces), sliced 1/8 inch thick on the diagonal
2 small tomatoes (6 ounces each), sliced 1/2 inch thick
1 large onion (10 ounces), sliced 1/8 inch thick
1/4 cCoarse salt
1 pound small potatoes, sliced 1/4 inch thick
3 bone-in, skin-on chicken breast halves (2 1/2 pounds total), ribs removed
up olive oil, divided

Preheat oven to 450 degrees. On a rimmed baking sheet, toss zucchini, tomatoes, and onion with 2 tablespoons oil. Season with salt and spread over half of sheet. Toss potatoes with remaining 2 tablespoons oil, and season. Spread over second half of pan. Roast until potatoes are beginning to brown, 25 minutes.
Remove from oven and flip vegetables. Add chicken to center of pan, brush skin with pan juices, and season. Roast until chicken is cooked through and skin is golden brown, 20 to 30 minutes more. Let chicken rest 10 minutes, then slice and serve.

1 apple, diced large
2 stalks celery, diced medium
2 tablespoons olive oil, divided
1 teaspoon caraway seed
9 ounces crusty white bread, cut into 1-inch pieces (6 cups)
1 cup chicken broth
1 whole chicken (3 1/2 to 4 pounds), cut into 10 pieces
Salt and pepper
1/4 cup chopped fresh parsley

Preheat oven to 450 degrees, with rack in upper third. On a rimmed baking sheet, toss together apple, celery, 1 tablespoon oil (can use up to 2), and caraway seed. Add bread, arrange in an even layer, and bake 10 minutes. Pour broth on top and stir until absorbed. Rub chicken with remaining tablespoon oil and add to sheet. Season stuffing and chicken with salt and pepper. Bake until stuffing is golden brown and chicken is cooked through, 25 to 30 minutes. Sprinkle with parsley to serve.

3 lb. Boneless, Skinless Chicken Breast halves
6 Potatoes, cut into bite sized pieces
1 Onion, chopped
½ C. Catsup
6 T. Brown Sugar
¼ C. Worcestershire Sauce
¼ C. White Vinegar
¼ C. Butter
2 T. Lemon Juice
2 tsp. Dry Mustard
2 tsp. Salt
2 tsp. Paprika
2 tsp. Chili Powder
1 pinch Red Pepper Flakes

Preheat oven to 325 degrees F (165 degrees C). Arrange chicken breasts, potatoes, and onion in a large baking dish. Mix ketchup, brown sugar, Worcestershire sauce, vinegar, margarine, lemon juice, dry mustard, salt, paprika, chili powder, and red pepper flakes in a saucepan. Bring sauce to a boil, stirring constantly to dissolve brown sugar and salt. Pour the sauce over chicken and vegetables. Cover dish with aluminum foil. Bake in the preheated oven until chicken is no longer pink, the juices run clear, and the sauce has thickened, about 2 hours. An instant-read meat thermometer inserted into the center of a breast should read at least 160 degrees F (70 degrees C).

4 cloves garlic, minced
1/4 cup olive oil
3 tablespoons Worcestershire sauce
4 teaspoons chili powder
1 teaspoon sugar
3 tablespoons lime juice
1/2 teaspoon salt
1 pound chicken cutlets
4 bell peppers (any color), thinly sliced
1 yellow onion, thinly sliced
Tortillas and your family’s favorite fajita toppings for serving

Heat the broiler with one rack positioned about 4 inches away. In a small bowl, whisk together the first seven ingredients. Set aside 1/4 cup of the sauce, then place the rest, along with the chicken, in a large ziplock bag. Seal the bag and turn it to coat the chicken. Toss the peppers and onion with the reserved marinade on a rimmed baking sheet. Spread them out evenly. Place the marinated chicken on top. Broil, turning the chicken halfway through, until the chicken is no longer pink inside and the vegetables are charred, about 12 minutes. Slice the chicken into strips before serving with your favorite fajita toppings.

1 small Onion
½ lb. (8-10) small or Micro Potatoes
2 cloves Garlic, crushed, or chopped
10 oz. Grape Tomatoes
Salt & Pepper
¼ tsp. each Red Pepper Flakes and dried Oregano
½ tsp. fresh Thyme
1 T. Olive Oil
Nonstick Spray
2 Boneless, Skinless Chicken Breasts, about ¾ lb.
1 handful pitted Kalamata or Mixed Olives
2-3 oz. Feta Cheese, crumbled.

Preheat oven to 450. Slice onion and quarter or half the potatoes, depending on size. You want the potatoes to all be about the same size so that they cook evenly. Combine onion, garlic, tomatoes and potatoes in a large bowl and sprinkle with salt, pepper and other herbs and seasonings. Toss with a tablespoon of olive oil. Spray sheet pan with nonstick spray and spread potato mixture in an even layer. Bake for 15 minutes. Meanwhile, pat chicken dry and season with salt and pepper. Chop chicken breasts into 4-6 equal pieces to help them cook more quickly. After 15 minutes, remove sheet pan and shake it up to slip potatoes. Layer chicken and olives over the potatoes, the crumble on the feta cheese. Reduce oven to 350 and bake an additional 15-20 minutes, until chicken and potatoes are cooked through

8 teaspoons brown sugar, divided
8 bone-in, skin-on chicken thighs
16 ounces baby red potatoes, halved
16 ounces baby peeled carrots
2 tablespoons olive oil
1 (1-ounce) package Ranch Seasoning and Salad Dressing Mix
3 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves
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Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Using your fingers, work the brown sugar, about 1 teaspoon per thigh, onto both sides of the chicken. Place chicken, potatoes and carrots in a single layer onto the prepared baking sheet. Drizzle with olive oil and sprinkle with Ranch Seasoning and garlic; season with salt and pepper, to taste. Place into oven and roast until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes. Then broil for 2-3 minutes, or until caramelized and slightly charred. Serve immediately, garnished with parsley, if desired.

4 (6 oz) boneless skinless chicken breast halves
3/4 cup Italian seasoned Panko bread crumbs
1/4 cup finely grated Parmesan cheese
Salt and freshly ground black pepper
1 large egg
2 T. olive oil, divided
2/3 cup marinara sauce (from a jar of store bought)
2/3 cup shredded mozzarella cheese
1 1/4 lbs zucchini chopped in half through the length then sliced into 1/2-inch thick pieces
1/2 tsp. garlic powder
Chopped fresh basil, for serving (optional)

Preheat oven to 450 degrees. Spray a rimmed cookie sheet with non-stick cooking spray.
Pour Panko bread crumbs and parmesan into a gallon size resealable bag. Season with salt and pepper if desired. Shake bag then drizzle 1 T. olive oil over bread crumb mixture. Seal bag and shake while pressing against mixture to evenly moisten crumbs. In a shallow dish whisk egg until well blended. Working with one chicken breast at a time, dredge chicken in egg then immediately transfer to bread crumb mixture and press both sides in crumbs to adhere well. Transfer to middle of baking dish then repeat with remaining chicken breasts. Bake chicken in oven 15 minutes. During last few minutes of chicken baking, place zucchini in a gallon size resealable bag, pour in olive oil and add garlic powder. Season wtih salt and pepper to taste. Seal bag and shake to evenly coat. Remove chicken from oven, rotate chicken to opposite side. Add zucchini around chicken in an even layer. Return to oven and bake 10 minutes longer or until chicken registers 165 degrees in center on an instant read thermometer (mine were 170 after the 10 minutes so unless your chicken breasts are super thick you shouldn’t need much more time). Remove from oven and spread marinara sauce down middle of chicken breasts, sprinkle with mozzarella. Move oven rack near broiler element and heat oven to broil. Broil until cheese has melted about 1 – 2 minutes (keep a close eye on it so cheese doesn’t burn). Sprinkle with basil and serve immediately.

Olive oil cooking spray
11/2 cups panko breadcrumbs
2 teaspoons garlic powder
2 teaspoons dried oregano
2 tablespoons sweet or smoked paprika
1 teaspoon kosher salt
1/2 cup all-purpose flour
1/2 teaspoon freshly ground black pepper
2 large eggs
4 to 6 boneless, skinless chicken breasts or cutlets, each about ½ inch thick (about 1½ pounds total)
1 jar (24 ounces) good-quality marinara sauce
6 to 8 slices provolone cheese
1/4 cup shredded Parmesan cheese

Preheat oven to 400°F with a rack in the upper third. Generously mist a sheet pan with cooking spray. Stir together the panko, garlic powder, oregano, paprika, and ½ teaspoon of the salt in a large bowl to combine. In another large bowl, whisk together the flour, the remaining ½ teaspoon salt, and the pepper. In a third shallow bowl, whisk together the eggs. Dip each chicken cutlet first in the flour mixture, shaking off any excess, then in the eggs, and finally in the panko mixture, patting to coat thoroughly on both sides. Place the breaded chicken cutlets on the prepared pan. Mist the chicken with cooking spray to lightly coat.
Bake the chicken until the panko has browned and the cutlets are almost entirely cooked through (they’ll no longer feel squishy when you poke them), about 15 minutes. Remove the pan from the oven. Top each chicken cutlet with about ½ cup marinara sauce (use up the jar) and the provolone and Parmesan, and return to the oven. Bake until the cheese is melted and bubbly, an additional 10 minutes. Serve hot.

1 whole chicken, butchered (leg quarters and half breasts should cook about the same time)
2 cans chickpeas, drained and rinsed
2 baby leeks, sliced
3-4 tablespoons olive oil
1 teaspoon chili powder, for chicken
1 teaspoon paprika, for chickpeas
1 teaspoon dried oregano, for chickpeas
Salt and pepper
Fresh arugula, for serving

Yogurt sauce:
1 cup Greek yogurt
1 lemon, juice only
1 tablespoon olive oil
Pinch salt and pepper

Heat oven to 375. Line sheet pan with parchment or foil. Toss chicken with olive oil, chili powder, salt and pepper and lay on sheet. Place in oven and allow to roast for 15 minutes. Meanwhile, mix your yogurt sauce ingredients and place in fridge to chill. Prep chickpeas by tossing with olive oil, salt, pepper, paprika and dried oregano. Add chickpeas to your pan after the first 15 minutes, and cook an additional 20 minutes. Chop your leeks into thin half moons and add them to the sheet pan and cook another 5-10 minutes, until chicken is cooked through. To serve, top fresh arugula with your chickpeas, place chicken on the side and serve with the yogurt.

Peanut sauce is like the chocolate sauce of dinnertime. I’m pretty sure I’d eat my shoe if it were covered in enough of it. This satay-inspired dish pairs my beloved peanut sauce with thinly sliced chicken and baby broccoli charred under the broiler. The whole dish cooks in about 10 minutes but results in juicy chicken, tender Broccolini, and a thick and bubbly sauce. It’s addicting. Keep it away from your shoes. I’ve seen packaged thin-cut chicken breasts or cutlets at some grocery stores, but you can easily make your own by slicing a regular chicken breast in half horizontally to create two thin-cut pieces.

Olive oil cooking spray (optional)
1 tablespoon packed dark brown sugar
1/4 cup plus 2 tablespoons creamy peanut butter (commercial or natural)
1 tablespoon toasted sesame oil
1/4 cup low-sodium soy sauce
1 tablespoon Sriracha sauce
1 tablespoon rice vinegar
1/4 cup warm water
1 tablespoon freshly squeezed lime juice
2 bunches Broccolini (1 pound total)
4 to 6 thin-cut boneless, skinless chicken breasts or cutlets (1 to 1 1/2 pounds total)

Preheat the oven to broil, and place a rack 4 inches from the heat. Line a sheet pan with foil or mist it with cooking spray. Whisk together the brown sugar, peanut butter, sesame oil, soy sauce, Sriracha, vinegar, water and lime juice in a medium-size bowl until smooth. Set aside 1/4 cup of the peanut sauce for serving. Rub the Broccolini and chicken with the remaining peanut sauce to thickly coat, and arrange them in a tight single layer on the prepared pan. Broil, keeping a close eye on the pan to prevent burning, and flipping the chicken halfway through, until the chicken is just cooked through, the Broccolini is well-charred, and the sauce is bubbly and deeply browned, 10 to 12 minutes.

4 boneless, skinless thin-cut chicken breasts or cutlets (about 1 pound total)
½ teaspoon salt
2 jars (6 ounces each) marinated artichoke hearts, drained and quartered, ½ cup marinade reserved
3 cups sliced mushrooms (roughly ¾ inch-thick slices)
3 scallions (whites and light green parts only), sliced into ½ inch-thick rounds
½ cup white wine
¼ cup heavy cream
Grated zest of 1 lemon
½ teaspoon herbes de Provence
¼ teaspoon freshly ground black pepper

Preheat the oven to broil, with a rack 4 inches from the heat. Line a sheet pan with aluminum foil. Place the chicken pieces on the prepared pan, spaced evenly apart, and sprinkle them with ¼ teaspoon of the salt. Arrange the artichoke hearts and mushrooms around the chicken, filling in the empty spaces and overlapping them occasionally. Sprinkle the sliced scallions atop it all. In a small bowl or 2-cup measuring cup, whisk together the reserved artichoke marinade, wine, cream, lemon zest, herbes de Provence, the remaining ¼ teaspoon salt, and the pepper. Carefully pour this sauce over the chicken and vegetables, making sure the entire pan is covered with liquid. Broil the chicken, rotating the pan once during cooking, until the chicken is cooked through and lightly browned on top, 10 to 15 minutes. Serve hot.

8 boneless, skinless chicken breast cutlets (about 2 pounds total)
1 1/4 teaspoons freshly ground black pepper, divided
12 small fresh sage leaves, divided
8 thin slices prosciutto (about 6 ounces)
1 pound baby new potatoes, sliced in half lengthwise, quartered if large
1 garlic clove, finely chopped
3 tablespoons olive oil, divided
3/4 teaspoon kosher salt, divided
3 oil-packed anchovy fillets, drained, finely chopped
1 tablespoon red wine vinegar
2 teaspoons honey
1 bunch curly kale (about 8 ounces), ribs and stems removed, coarsely chopped

Position racks in upper and lower thirds of oven and preheat to 425°F. Arrange chicken cutlets in a single layer on rimmed baking sheet and season with 1/2 tsp. pepper. Place 1 sage leaf on top of each cutlet, then wrap each in 1 slice of prosciutto, starting from the top and wrapping in a single layer, making sure cutlet stays flat. Finely chop remaining 4 sage leaves and toss with potatoes, garlic, 1 T. oil, 1/2 tsp. salt, and 1/2 tsp. pepper on second rimmed baking sheet. Cook chicken in upper third of oven and potatoes in lower third until prosciutto is crisp and an instant-read thermometer inserted into the thickest part of chicken registers 165°F, 12-14 minutes. Meanwhile, whisk anchovies, vinegar, honey, and remaining 2 T. oil, 1/4 tsp. salt, and 1/4 tsp. pepper in a large bowl; add kale and toss to coat. Remove both baking sheets from oven; let chicken rest. Spread kale evenly over potatoes and return to upper third of oven. Roast until potatoes are tender and kale is browned at edges, about 5 minutes more. Divide chicken among 4 plates. Serve potatoes and kale alongside.

1 pound chicken breasts – sliced thinly
1 red pepper – sliced
1 green pepper – sliced
1 yellow pepper – sliced
1 onion – halved and cut in slices
¼ cup olive oil
2 teaspoons chili powder
1 teaspoon cumin
½ teaspoon garlic powder
Pinch of chili flakes
1 teaspoon salt
½ teaspoon ground pepper

Preheat oven to 400. In small bowl combine oil, chili powder, cumin, chili flakes, garlic, salt and pepper. Toss chicken, veggies and oil mixture together on a large sheet pan with one inch edge. Spread out evenly. Bake for 25-30 minutes until chicken is cooked and the veggies are soft with a crispy edge. Serve with tortillas, sour cream, avocado and all your favorite fajita fixins!