Dijon and Duck Sauce Glazed Baked Chicken

1 Chicken Cut into 1/8ths + 2 Chicken Thighs 

Salt 

Freshly ground pepper 

1 Cup Duck Sauce 

2 T Honey 

2 T Dijon Mustard

Preheat oven to 350°F (180°C). 

Rinse and clean chicken; pat dry, and transfer to a baking dish. 

Season well with salt and pepper; set aside. 

Bring duck sauce, honey, and mustard to a boil in a small saucepan over medium heat. 

Reduce heat to medium-low; simmer until thickened and reduced by half, about 15 minutes. 

Spoon mixture over chicken, spreading evenly. 

Bake chicken covered, and baste with the sauce from bottom of dish after an hour and a half. 

Uncover the pan and cook for an additional half hour, or until skin is golden brown.

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Rosemary Garlic Roasted Chicken

• 1 Whole 5lb Chicken
• Salt
• 6 Cloves of Garlic, Crushed
• 1 Cup Olive Oil
• 3 T Dried Rosemary

1. Preheat oven to 350°F.
2. Cut off excess fat and innards, rinse, and pat the whole chicken dry.
3. Tie the legs together and place in a roasting pan, breasts down.
4. Mix the garlic, oil and rosemary together in a bowl.
5. Salt the entire chicken, top and bottom.
6. Pour the oil mixture on the top of the chicken and rub it evenly on all sides.
7. Place in preheated oven, covered for 1.5 hours.
8. Uncover the pan, and roast open, for an additional 45 minutes to an hour.

Every ingredient in this can be upped or lowered depending on your taste. More garlic, less rosemary, depending which flavor you prefer - adjust. You can add in potatoes to call it a meal. Cooking time and method can be adjusted as well. Kid friendly.

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Falafel Breaded Chicken Clusters

3 Whole Chicken Breasts, Thinned, and Cubed

3 Cups Falafel Mix

2 1/2 Cups of Water

Oil for Frying

Mix up 2 of the 3 cups of the mix with the water, and let it stand for 10 minutes. The remaining cup, place in a shallow bowl for coating. 

Heat up the oil on a medium flame, fill it up a 1/4 inch high.

Place the chicken cubes in the dry mixture first, the wet mixture, and the dry again. Coat fully. 

Drop into the skillet one by one, with room in between.

Fry on the opposite side when the bottom is toasted, and the cube moves easily.

Strain in a metal colander on top of an empty pot.

Repeat process until all the cubes are done. 

Throw out the remaining batter.

Serve with pita, hummus, and Isreali salad.

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Roasted Potatoes

•  
• 3 Potatoes, Peeled, Cubed
• 2 Sweet Potatoes, Peeled, Cubed
• 3 T Olive Oil
• 1 Tsp Salt
• 1/2 Tsp Black Pepper
• 1 Tsp Dried Rosemary

Preheat the oven to 450°F (250°C.) 

Peel and cube the potatoes. Dry potatoes thoroughly with paper towels. 
Place the ingredients in a plastic bag or bowl and coat evenly. 
Spread the potatoes out in a single layer, on a large cookie sheet. 
Mix halfway through the baking process, and bake for 35 minutes, or until crispy.
Serve hot

 

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