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Orange Cream Gelatin Dessert

Orange Cream Gelatin Dessert is an easy dessert that you can make from a few items in the pantry and freezer at any time of the year. It works well for Thanksgiving, Christmas, Mother's Day, bridal or baby showers, etc. It is sweet and rich, yet somehow also seems light and refreshing. It is a rather nostalgic dessert as it reminds me a little of an orange push-up ice cream treat from my childhood. Plus, it is a molded gelatin dessert, which always reminds me of the past. As with other gelatin and fruit dishes, someone might call this a "Jello salad" in the United States. However, this recipe uses an entire quart of orange sherbert in addition to gelatin, so I can not bring myself … Continue Reading about Orange Cream Gelatin Dessert

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Herb Roasted Chicken Breasts

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Can you get crisp, moist, flavorful, and tender roasted chicken breasts without marinating or brining them? In short, yes.  The easiest way is by using chicken breasts with the bone in and the skin on.

I think the real key is making sure the oven temperature is high enough to brown and crisp the skin at the start of roasting, but low enough not too cook the skin too fast.

 

Recipe: Herb Roasted Chicken Breasts

Ingredients

  1. Split chicken breasts
  2. Season Salt
  3. Fresh Sage leaves (1 – 2 per piece of chicken)
  4. Herbs de Provence (or rosemary, thyme and marjoram)
  5. Olive Oil

Instructions

  1. Preheat oven to 425 degrees F.
  2. Cover a baking sheet with aluminum foil (for easier cleanup).
  3. Rinse pieces and chicken and pat dry.
  4. Using your finger and/or small knife, separate skin from meat of chicken enough to create almost a pocket. Do NOT release all of the skin.
  5. Place on baking sheet.
  6. Place 1 or 2 leaves between the skin and meat layers.
  7. Season to taste with season or regular salt between the layers then all over the outside of the chicken pieces.
  8. Liberally drizzle top of each piece with olive oil.
  9. Season with herbs on top and side of each piece, to taste.
  10. Roast for 15 minutes at 425 degrees then lower to 375 degrees until done.
  11. Check with meat or instant read thermometer inserted in thickest part of chicken (away from bone). Checking on the side of the breast seems to lose the least amount of juices.
  12. Remove from oven when juices run clear and the internal temp reaches at least 165 degrees F. Actual roast time will depend on size of pieces. In general, start checking after about 40 minutes of total roasting time.

Copyright © 2012.
Recipe by Paula, A Simple Home Cook.

This recipe works with any cut of chicken or even a whole chicken. If using dark meat pieces,  be sure to adjust cooking time to a little longer per pound.

 

Comments

    • Oops! Thanks for catching my error. I think sometimes my fingers have a mind of their own when I type. Of course, it doesn’t explain why I did not catch it when I read it though:) It is now correct.