Chicken

Chicken is one of the most common proteins out there. Not only is it full of protein, it is also full of vitamins and minerals that support bone health, brain function, and promotes a healthy heart. Our chicken is sourced from a few local farmers, all located in PA!

Baked Mississippi Chicken Thighs

Ingredients

  • 1 tablespoon olive oil

  • 8 chicken thighs

  • salt and pepper

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon onion powder

  • 1 (16-ounce) jar pepperoncini peppers, drained

  • 8 tablespoons Ranch dressing, / 1 large packet

  • 1 tablespoon chopped fresh dill

Directions

  1. Preheat oven to 325 degrees.

  2. Heat the olive oil over medium-high heat in a large nonstick skillet.

  3. Season the chicken with salt and pepper and the garlic powder and onion powder.

  4. Place the chicken thighs in the skillet and cook until the skin is browned on both sides.

  5. Transfer chicken to a baking dish. Scatter the pepperoncini peppers around the chicken.

  6. Top each chicken thigh with a tablespoon of Ranch dressing. Sprinkle the dill on top.

  7. Cover with foil and bake for 45 minutes.

  8. Uncover and bake another 25 minutes.

Baked Lemmon Pepper Chicken

Ingredients

  • 3 tablespoons unsalted butter, plus more for coating the pan

  • 1 tablespoon salt-free lemon pepper seasoning blend

  • 1 teaspoon kosher salt

  • 4 boneless, skinless chicken breasts (about 2 pounds total)

  • 1small lemon

  • 2 tablespoons

    coarsely chopped fresh parsley leaves

Directions

  1. Arrange a rack in the middle of the oven and heat the oven to 425°F. Lightly coat a 9x13-inch baking dish with butter.

  2. Melt 3 tablespoons unsalted butter in a small saucepan over medium-low heat or in a small bowl in the microwave. Add 1 tablespoon salt-free lemon pepper seasoning and 1 teaspoon kosher salt and stir until combined.

  3. Pat 4 boneless, skinless chicken breasts dry with paper towels. Place the chicken in the prepared baking dish, spaced slightly apart. Brush the chicken all over with all of the butter mixture.

  4. Thinly slice 1 lemon and scatter the slices around the chicken. Bake until the chicken is golden-brown, cooked through, and registers 165°F on an instant-read thermometer, 25 to 35 minutes. Meanwhile, coarsely chop enough parsley leaves to get 2 tablespoons. Serve the chicken garnished with the parsley.

Directions

  1. Preheat oven to 400 degrees.

  2. To a small mixing bowl add the melted butter, garlic, lemon zest, 1/2 teaspoon fresh thyme, and a generous pinch of salt and freshly cracked pepper.

  3. Place the celery and carrots in a cast iron and skillet. Use a paper towel to pat the chicken dry and then place the chicken on top of the veggies, breast side up.

  4. Rub the melted butter mixture under the skin of the chicken as well as inside the cavity of the chicken, being sure to use all of the butter.

  5. Stuff the chicken cavity with the head of garlic, pieces of yellow onion, lemon, and fresh thyme. If you like, use a bit of kitchen twine to tie the drumsticks.

  6. Drizzle the olive oil over the skin of the chicken and then use a basting brush to ensure that the skin is well coated with oil. Liberally season the chicken with salt and fresh cracked black pepper.

  7. Place the chicken in the oven, on the middle rack, and roast for 1 hour and 15-30 minutes, basting every 30 minutes, or until the internal temperature, at the thickest part, reaches 165 degrees.

  8. Remove the chicken from the oven and let rest for 10-15 minutes in the skillet.

  9. Carve the chicken and serve with the pan drippings or reserve the pan drippings to make homemade chicken gravy

Ingredients

  • 1 large carrot, halved lengthwise and cut into thirds

  • 1 stalk celery, cut into large thirds

  • 1 – 2-4 pound whole chicken, giblets removed and patted dry

  • 1/4 cup unsalted butter, melted

  • 3 cloves garlic, finely minced

  • 1/2 teaspoon fresh thyme

  • 1/2 teaspoon grated lemon zest

  • 3 tablespoons olive oil

  • salt - measure with your heart

  • freshly cracked black pepper

For the Cavity

  • 1 head garlic, top sliced off

  • 1/2 yellow onion, cut into 2 large pieces

  • 1 lemon, cut in half

  • 4–6 sprigs fresh thyme

Whole Baked Chicken