Quick simple meals, that's all we ask.  Really.  Our lives are busy enough without having to stop and make long drawn out dishes to sit and enjoy.  It's funny.  When it was just me, I used to make these types of meals all the time.  Infact, I would make several and freeze some of them to have for later.  I'm not sure why I stopped since they are quick and easy.  The entire meal is in one packet.  We also make these when we go camping (actually I cut everything up before we leave, toss the chicken in the seasoning mix and then wrap them when we get there).  If you take these camping and you don't think you will have them on the first night, dice up the chicken, toss it in the seasoning and then freeze the chicken in proportioned baggies. Toss them into your ice chest and they should be good to go in a day or so..  You can also make this with beef (cut up sirloin or hamburger meat) or fish.  Try a variety of different vegetables or instead of using potato, use sweet potato or yams.  Serve with fresh fruit and you have a complete meal.
Serves 3

  • 1 Lb Chicken
  • 2 cups diced Potato (Your Choice)
  • 1 cup diced Carrot (3 carrots)
  • 1 diced Tomato
  • 1 Lemon, Juiced
  • 1 1/2 TBSP minced Garlic
  • 1 TBSP minced Ginger
  • 4 TBSP butter, melted
  • 1 TBSP dried Onion
  • Salt and Pepper to taste

3 pieces of heavy duty Aluminum foil 12x18"  (if you don't have heavy duty then double a piece of regular)

Preheat oven to 375 F (190 C or Gas Mark 5)

Cut chicken into bite sized pieces
Wash potato (I do not peel mine but scrub the skin clean), cut into bite size pieces
Peel carrots and cut into bite size pieces
Wash and dice tomato
Juice Lemon

In a microwavable bowl, melt the butter
Add the garlic, ginger, juice from 1 lemon and onion

Place in a stacked order but lengthwise:
3/4 cup chicken
1/2 potato
1/4 cup carrots
1/4 cup lite tomatoes
1/4 cup of the seasoning mix
Salt and Pepper

To Wrap:

Fold up short sides
Roll in long sides
Do Not make it tight but leave room for steam

Place on Baking Sheet or on BBQ (not over direct flames)
Bake for 40 minutes
Be very careful opening packets and steam will release
I found these beauties in the organic section. The purple has a unique taste, but that could have just been me. I thoroughly enjoyed them!
I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Nutritional information obtained using Caloriecount.com
The first time that I had fritters they were actually made with fish and that is how I made them for years Sometime ago a friend asked why I didn't make them with chicken.  It made me stop in my tracks.  Chicken? Why hadn't I thought of that?  I had to basically run home and make them again with chicken.  Wow.  They are really good with chicken.  I love the fish fritters and I simply adore the chicken ones also.  I make them basically the same.  These are super good and can be used as either a main dish, as appetizers or for lunch. You can also make the mix up the night before and place into the refrigerator so that it is ready to go when you want to make them.
Keep in mind that it is the cheese that is making the crust around the fritters.  If you increase the amount of chicken, increase the amount of cheese also.  I also always do a test fritter when cooking to see if it sticks. If it sticks, add more cheese.  Make sure you can see the brown around the edges before you try and flip them otherwise they will fall apart.
Serve these with rice, salad and a fruit.
Hope you enjoy! 
Makes 15 fritters


  • 1 lb Chicken cut small
  • 1 Egg
  • 3 TBSP Mayo
  • 3/4 cup Mozzarella Cheese, shredded
  • 1 TBSP Lemon Juice
  • 1 TBSP Cornstarch
  • 2 TBSP GF AP Flour (with no gums or baking soda)
  • 3 Green Onions
  • 1-2 tsp Garlic minced
  • 1/2 tsp Salt
  • 1/2 tsp Pepper

Dice up the raw chicken.  The pieces should be no bigger than the size of a small coin.  
Add to bowl
Dice up the green onions and add to bowl
Add egg
Add the rest of the ingredients and mix well

Cover with plastic wrap and refrigerate 2-4 hours

In a fry pan add enough oil to cover the bottom of the pan, medium to high heat
Once the oil is hot:
Using a tablespoon or a scoop, place some of the mixture into the hot oil. I usually do a "test" of just one fritter in the pan.  If the fritter sticks when you are trying to flip, the mixture needs more cheese.  The cheese is forming the "crust" .  Once you start adding the other fritters remember don't overcrowd the pan
Cook until you can see the chicken is starting to cook through and the top cheese is melting
Flip and continue cooking
As you cook in batches, remove any that have broken away.  Replenish oil as you need it and let it get hot again.
Usually makes about 15 fritters.

Serve with dipping sauce.

I make:
Dipping Sauce

1/2 cup Sour Cream
1 TBSP Sriracha Sauce
Squeeze from one lime

I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Everybody's lives are busy these days and anything that makes it easier is a plus in my book.  I love my crockpot but there is something a little more satisfying to make meals in my Dutch Oven.  I went years and years without buying a Dutch Oven thinking why would I need one, I have my crock pot.  The problem I have with the crockpot is the meat boils and I am not overly fond of boiled meat unless it is for soup.  With the Dutch Oven you get the browned quality on the meat and it will not create as much moisture (though it will baste) than the crock pot.  You do have to keep an eye on the meat though incase it starts to dry out.  In both cases though you get to throw everything into one pot and forget it for a time.  What is better than the entire meal in one pot?  
If you haven't purchased a Dutch Oven yet, I really encourage you to do so.  There are some things you need to look out for, read this article from The Kitchen, here.   This is a great article that will run you through the what and what nots. The only thing they do not mention is make sure the handle on the lid will go up to 500 F.  Not all of them do.  For some reason Cuisinart made one that the lid could only go up to 400 F.  If you want to make breads than you need that 500 F.  
This meal can be made with a variety of vegetables.  If you are going to throw in spinach, do it in the last few minutes of cooking as it does not need much.  
Hope you enjoy!
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Serves 4


  • 2 large or 4 small Chicken Breasts
  • 4 small Baking Potatoes
  • 2 Large Ears of Corn
  • 1/2 lb Brussel Sprouts, cut in half
  • 2 Cloves Garlic (or 1 TBSP minced garlic)
  • Salt and Pepper to taste
  • 2 TBSP Fresh Dill
  • 2 TBSP Butter
  • Olive Oil

Preheat oven to 350 F (180 C or Gas Mark 4)

Place your Dutch Oven on a burner and heat to medium high heat with a swirl of olilve oil.  Place your chicken and garlic in the hot oil and lightly brown on both sides.  Turn off heat.
Clean the potatoes (scrub the skin) and poke a few holes with a fork. Place into the Dutch Oven
Husk and clean the corn and snap in half, Place into the Dutch Oven
Clean and trim the Brussel Sprouts, cut in half and place into the Dutch Oven
Break up the butter and spread over the top
Add Dill, Salt and Pepper to taste

Cover with lid and place in oven.  Cook for 1 hour

Serve with a side salad and fruit.

I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Nutritional information obtained using Caloriecount.com
I can remember the first time that I decided I would bake my own whole chicken.  What a disaster that was. It came out dry and tasting like old shoe leather.  More embarrassing, it was for a dinner party that I had decided to throw.  Granted I was only 21 at the time but I vowed never to let that happen again.  This was also long before the internet and finding all the information you at your fingertips.  I started experimenting with lemon and whole chicken back then.  To this day, it really is one of the best way to cook chicken in my opinion.  It makes for a tender and juicy chicken.  Also, baking it hot for those first 15 minutes helps to hold in the juices by crisping up the skin.  Sometimes I tie the legs together and sometimes not.  It all depends on how lazy I am.  
Now, in those first 15 minutes the skin will brown.  Don't worry about it.  In the last 15 minutes if you think it is getting too brown, you can cover it loosely with aluminum foil.  I don't baste this chicken but you can if you like.  I always cook it in a rack but when I was younger just threw it in a roasting pan and it still cooks up beautifully.
It actually is quite easy to cook, don't be intimidated by it.  You will love the taste of this chicken.  Enjoy!
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Serves 4-6


1 Whole Chicken
6 Sprigs Rosemary
2 TBSP Fresh Dill
3 Garlic Cloves
Juice from 1 Lemon
1 lemon cut into rounds
3 TBSP Butter
Salt and Pepper to taste

Wash and pat dry your chicken (remove any gizzards they may have stuffed inside)
Take your hand and run it between the skin and the breast to loosen up the skin.
Mince up 1 clove of garlic , mince up the 1TBSP Dill and add it to 1 TBSP of room temperature butter, mix.
Take the butter mixture and spread it between the breast and the skin using your hand
Slice up a lemon into rounds
Wash and dry the rosemary
Stuff the lemon rounds between the skin and the breast
Stuff 2 sprigs of rosemary between the skin and the breast

Melt the other two tablespoons of butter and add the rest of the minced garlic, dill and the juice of the lemon
Close up the neck hole
Turn the bird so that the opening is up and pour some of the butter mixture into the cavity
Using your hand, gently spread it around. Be careful incase there is a broken rib.
Stuff the bird with the rest of rosemary, the squeezed lemon rinds 
Pour the rest of the butter mixture over the chicken

Preheat oven to 425 F (220 C or 7 Gas Mark)
Bake the Bird uncovered for 15 minutes
Reduce the temp to 375 F or 190 C (5 Gas Mark)  and bake for 45 minutes to 1 hour or until the juice in the leg runs clear and the temperature in the fattest part of the thigh (not touching bone) registers 170 F (76.5C)
Take out of the oven and tent with aluminum foil and let rest for 15 minutes

I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Since I have a son that is a very "narrow" eater, why I don't know, I'm always coming up with new ways to cook the limited meats that he will eat.  He was introduced to and ate anything when he was young.  As he has gotten older, his tastes have become more and more narrow.  Me, I will try anything and not just once. I need, at the core of my being to know whether or not I really like or dislike something.  The first time a food hits my tongue is not the be all end all of the  matter.  I need to savor it, experience the taste and let it roll around.  I've made a dish and at first thought, wow I really like this.  Then make it again and then a 3rd time and realize, Nope.  To be able to publish a recipe, I have to have the continuous "Ahhhhhh" I can eat this again and I can eat this as leftovers.  
Leftovers is another of the big tests, will it hold up or get better as a leftover.  This recipe is one I think actually gets better as a leftover.  It gets a little sweeter and a bit spicier.  My son likes it too (though not the outside of it as it's "too spicy") Little eye roll here for me.  This is not spicy or I don't think so, not at just one teaspoon chili flakes.  The amount of chili flakes is up to you.  Use less or use more at your discretion.  The other item to note, the tangerine slices and lemon slices are not for everyone to eat.  I really like the super tartness of the lemon slices and my tangerine slices were just lovely and mild.  
Let me know if you enjoyed this recipe
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Serves 4


  • 2 extra large chicken breasts or 4 smaller chicken breasts
  • 4 TBSP Butter
  • 2 Tangerines (washed well)
  • 2 Lemons (washed well)
  • 1 tsp Chile flakes
  • 1 TBSP Garlic, minced
  • 1 TBSP Honey
  • 1 TBSP Brown Sugar
  • 1 medium yellow onion
  • Pick:  2 Sweet Potatoes or 2 large potatoes or 2 large yams  or a combination and chunk them up.  
  • Salt and Pepper to taste

Melt 2 TBSP butter in an oven ready pan (like cast iron) on medium/ high heat
Add chicken breasts and quickly brown on both sides
Add chunked  potato, sweet potato, or yam (or a combination)
Add onion
Remove from heat

In a separate bowl**:

Juice of 1 lemon
Juice of 1 Tangerine
Add spices 
Add Honey and Brown sugar
Heat in the microwave to incorporate the honey and brown sugar (about 30 seconds on high)
*You can add 1/4 water also and then simmer the mixture on the stove for 30 minutes to thicken it a bit (I did and it was delicious, it adds a bit more of a glaze to the chicken)  
**You can also use this to marinade the chicken overnight or a few hours.

Pour over the chicken and potatoes
Slice the other lemon and tangerine thinly and place around under and on the chicken
Dice up 2 TBSP butter and arrange on and around chicken

Place into preheated oven 375 degrees F (190 C or 5 gas Mark) and bake for 40 minutes
at the 30 minute mark, baste the chicken with some of the drippings
Check your chicken for doneness
You can at this point put it under the broiler for 3-4 minutes to really caramelize the glaze but it is not necessary

Pair this with a salad and a steamed vegetable for a complete meal

I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Nutritional information obtained using CalorieCount.com. Calories based on 3/4 cup chicken and 3/4 cup sweet potatoes per person
Anyone who has read my recipes will quickly realize that I love lemon.  I love to cook with lemon, I love candy that is lemon, desserts that are lemon....I think you get the meaning.   I love lemon.  While my son is the complete opposite.  He is a plain jane when it comes to eating.  No sauces, no spices, just simply plain. However, what he doesn't know what bother him.  He loves this chicken.  It is moist and flavorful and my favorite, lemony.  For him I think he believes that it is the garlic he is tasting.  Should I snicker now or later. I prefer the simplicity of this meal but you can add other spices to it or garish it with raw vegetables before cooking.  Another method you might try is using fresh orange juice.  The one thing that I don't do because my son did notice it the first time I made this, I grated lemon peel on it.  Not that it needs it but it is still really good.  You can also add fresh basil or dried basil when you melt the butter.
Endless possibilities.  Hope you enjoy this one.
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Serves 2-4


2-4 Chicken Breasts
2 Lemons, Juiced
2 TBSP minced garlic
3 TBSP Butter 
Salt and Pepper to taste

2 cups cooked rice  

Preheat oven to 375 degrees F (190 C or 5 Gas Mark)

  • Juice the two lemons and add to a microwavable safe container, add butter and minced garlic.
  • Heat until butter is melted
  • Arrange Chicken breasts in your dish, single layer
  • Pour melted butter/lemon/garlic over chicken
  • I usually place the squeezed lemons into the s
  • Place into oven uncovered for 45 minutes

Optional:  Add 2 cups raw vegetables of your choice arranged around the chicken

In the meantime cook your rice
  • Instead of water you can use a 50/50 mix of water and chicken broth
  • Ratio of water to rice is 2:1  (4 cups water to 2 cups rice), bring to a boil and then simmer cover until all the water is gone
  • I use a rice cooker.  Ratio is still the same but you do not have to worry about cooking time

Remove chicken from oven when golden brown.  Check for doneness with a meat thermometer.  Chicken should be cooked to 165 degrees F (~75 (73.888) C)
Let rest 5 minutes

Your can make a "gravy" out of the drippings.  Just mix 1 TBSP cornstarch with 2 TBSP of the drippings. Then slowly mix this with the rest of the drippings over a low heat until it starts to thicken, top over the chicken when serving.

Plate over the rice

I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Nutritional information obtained using CalorieCount.com. Information is for chicken only based on 1 serving of 1 cup cooked chicken breast.
Well one holiday has passed and we have another coming up.  So much food. So much weight gain, maybe not everyone but there is always just so much food.  So, so much.  There are leftovers for days and days.  The thing is, most years we do not cook a Turkey at Thanksgiving.  Oh stop yelling.  No one in the family likes it all that much.  Normally we do a Ham and my stepmom takes the bone home to make refried beans or soup.  This year was a bit different as sadly we did not get the family together.  The gathering was just 3 of us, mom, son and myself but that didn't stop me from making a full Thanksgiving dinner.  The difference though is I roasted a large chicken instead and yep still stuffed it.  It was mighty tasty.  Those a thin lemon slices under the skin and basted with lemon and butter.  It was really incredible good.  
Almost every time I cook a chicken though, I boil the bones with some of the meat still on it for soup stock. I know, you are thinking "What a pain". No not really.  Throw it into a soup stock pot with enough water to cover it and an inch above it, throw in some spices and raw vegi's and let it slow boil for a few hours, strain and done.  Freeze the stock and now you have it when a recipe calls for it.  Easy peasy lemon squeezy!
1 Chicken or Turkey Carcass
1/2-1  Yellow Onion quartered
3 Celery Stalks
2 Carrots chopped
2 Bay Leaves
4 Garlic cloves rough chopped
1/2 TBSP Salt
1/2 TBSP Pepper

Optional:  1 TBSP Chicken Bouillon (intensives the flavor)

Add enough water to the soup pot to cover the carcass plus about an inch.  Add everything to the pot and set it at a slow boil.  Then reduce to a fast simmer.  Let it cook for two hours, during the two hours add more water back up to the original mark.  Let it simmer down about an 1" to an 1 1/2" (25-38 mm).  Turn it off and strain out all the solids.  Let it cool for about 45 minutes  at room temperature and then place in the refrigerator overnight. The fat will solidify at the top.  Scrap it off. The broth will be very jelly like, remember to stir it after you scrap off the fat. At this point, I label freezer bags with the date and name and place 1 cup of the broth in each baggy*.  I then freeze them until needed, they will last about 3 months in the freezer. I was able to get 6 cups of broth from this batch.

That is really all you have to do.  Don't over salt it or over pepper it as that will happen when you make your recipe with it.

*If you want clear broth, you can pass it through cheese cloth several times to remove all solids before you freeze it.

Once it is cold the fat will rise to the top and solidify. You can just spoon it off. The broth will be very jelly like.
I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Oh man, woke this morning with a sore throat and that feeling in the back of your nose that says "Oh just wait, in about an hour, this is gonna be totally clogged".  Great, just great.  I should have known since my son came down with it a week ago and others have been falling around me like crazy.  Damn.  I hate having a summer cold.  Yes, I say summer because it's still in the 90's here. Oh boy the next couple of days are going to be sooooo much fun, sweating, sweltering and snotting. Life does go on and cooking, cleaning and raising a kid doesn't stop for anyone.  With that in mind, I thought what is better then chicken soup when you're sick.  Nothing.  I keep cooked chicken in my freezer at all times. Every time we have chicken, I always buy a whole cooked chicken, I strip it and freeze some of the meat.  When needed I just take it out and leave it in the baggie to thaw.  Yea me.  This is a day when I need just that.  Since I have been doing the One Bowl Wonders, this I thought would be perfect for that.  Now, all I have in the cupboard are gluten free spaghetti noodles but those should work just fine.  I prefer them anyway.  Now  when I make Chicken Soup, I make it like my favorite Mexican style restaurant.  That means avocado, radish, onion, tomato, cilantro and lime.  You do not need to add all these but it is so much better with it.
Serves: 1


Noodles of your choice, if using loose noodles then 1/2 cup, if using spaghetti noodles then what would be equivalent to 1/2 cup, you don't need a lot.  I used a Gluten Free Spaghetti noodle
2 cups Water plus 2 cups
2 Chicken Flavored Bouillon cubes
1/2 cup Cooked Chicken
2 TBSP Green Onions, Diced
Salt and Pepper to taste

2 Radishes, diced
1/4 Avocado
1/4 cup Cilantro
1/4 cup Tomatos, diced

Pour the water into your microwave safe bowl and heat for 3 minutes.  Remove Carefully.
Break the noodles in half (if using spaghetti) and push them down using the back of a spoon.
Heat for 2 minutes*
Heat for 2 minute*
Stir to break up noodles
Heat for 1 1/2 minutes 
Heat 1 minute but watch so that it doesn't foam over
Check your noodles  (mine were done)
Drain water and leave in strainer
Heat 2 cup of water for 3 minutes
Meantime break up the Bouillon cubes
When the water is hot, put in the bouillon and stir until dissolved
Add all your ingredients

*Trying to cook the noodles with out stopping will cause the water to boil out into your microwave, you need to heat in the 1 and 2 minute intervals.
I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
I know that I've said that I don't like chicken but there are times that it is a simple must have.  It's not that I don't like chicken, it's simply that I would never, ever, ever order it when out at a restaurant or fast food or just about any place outside the house.  We however do eat it at least once a week, whether we want to or not.  I decided that I would get it out of the way early this week and have it on Sunday.  Since I just purchased a brand spanking new BBQ, the other one died in a fit of exasperation, I wanted to slap a meal on it.  We BBQ'd steaks yesterday so why not some chicken legs and thighs today.  Here's the thing, I really, really don't like the breast meat, no I don't know why.  My son however only likes to eat the breast meat yet he has never and I mean never tried any other part of the chicken.  Since I am on a kick to get him to expand outside his narrow eating behavior, I was a mean mom and didn't buy any breasts.  He did shoot me the stink eye when he saw the meat out thawing but had the grace not to say anything.  I call it "grace" but it was more he just didn't know how to voice his objection without sounding like a spoiled brat.  I'm gonna count that as a win for mom.  Booraw.

This sauce was enough for the what you see above.  Go ahead and double or triple as you see fit.


1/2 cup Ketchup (I use the kind with sugar and not cornsyrup, not sure if that makes a difference)
1-2 TBSP Sriracha Sauce (depending on how spicy you like it)
1 TBSP Brown Sugar
1/4 cup Syrup (maple, I used the fake stuff)
1 TBSP White Vinegar
1 TSP  Yellow Mustard


You can use any rub you like.  I just used:

1 tsp Salt
1 tsp Pepper
1/4 tsp Bacon Salt (yes you read that right)
1/2 tsp Chile Con Limon

First off, I don't sauce until the chicken is just about done.  Then I sauce the side that is up and do not turn it over just yet.  I wait at least 10 minutes with the lid closed.  I want the sauce to get hot and start to stick to the chicken.  Then I turn it over and sauce the other side, wait 10 minutes.  Then turn sauce again and wait just a few minutes, turn sauce and done.  I do put a rub on chicken about 2 hours before hand.  You can see it under the sauce in the picture above.  It's not a lot of rub, this is "rub o'lite".  Just enough to cook the chicken by.  My flame, as mine is gas, was at a medium low.  The temp on the outside read 350 degrees F.  Do not turn over or keep moving it around.  Just place it and let it cook.  It should take at least 20 minutes or more per side to cook at this lower temp but it also won't burn.  

Very light on the rub. Also, the chicken should be about room temp when you throw it on the grill.
This was the best chicken that I have made on the BBQ.  I had forgotten about this recipe until going through my list from last summer.  If I had thought ahead, I would have made coleslaw with it but plumb forgot when the food shopping was a thing.  The corn made it home though which was a good thing.
Look at this thing of beauty, oh so good.
I hope you like this recipe, if you try it leave me a comment.  Even if you don't try it, leave me a comment!

Remember, enjoy life.
It's the one you have,
I love one pot meals.  It makes life so much easier, quicker and therefore happier.  I find that between looking for a new job which is my priority, taking on-line classes, making new recipes, making the videos and all the other myriad other things that call for attention during the day, a simple but fresh meal is a life line of sorts.  It has become very cathartic to come into the kitchen with fresh vegi's and herbs and throw together new recipes.  I love the tastes that I have discovered for my self and look forward to new ones. That does not mean however that I want to slave over a hot stove even on cold days.  I like to make things I hope others will try.  I know that fresh herbs can be quite intimidating sometimes but give it a try at least. You can use the dry herbs, they work just as well but in my mind the taste is slightly diminished, but that is just me probably.  Most of the herbs are cheap.  The bunches of Rosemary above and the Thyme were just $1.99 each.  I always have garlic in the house usually just laying on the counter.  The Leeks were only $.069 per pound and the bag of Spinach just $1.99.  Can't go wrong with those prices, though now I'm going to have to come up with a few more recipes for the Rosemary and Thyme before they go bad.  How would an omelet taste with fresh thyme I wonder?  Hmmmmmm, I'm seeing something here.  There may be a new breakfast omelet on the way.  Let me think about that for a few moments.  How about a new salad dressing with fresh rosemary and thyme and, oh I know, lemon over maybe a beet salad.  Ok, I have some ideas on the way.  Try this recipe, I think you are going to enjoy the hell out of it.  Also, the dripping at the end make the best gravy that I have ever had.  No kidding.  Didn't have to add even salt or pepper to the gravy.

Dutchoven  5-6 quart
I used:  1 breast, 2 legs and 2 thighs
Fresh Rosemary several sprigs
Fresh Thyme, several sprigs
Fresh Garlic, 3-4 cloves, minced
1-2 bags Spinach, this will depend on how many you are feeding.  One bag will serve 3 people
1 cup Cherry tomatoes
2-4 Leeks, cleaned and chopped (if you are feeding more than 3 people, increase the Leeks to 4)
1/2 cup chicken broth
1/2-3/4 stick butter
Salt and Pepper to taste

1/2 cup heavy cream or whole milk
3-4 tsp cornstarch

Preheat oven to 350 degrees F.

Rinse and pat dry the chicken, I left the skin on except for the breast just because it came with no skin.  Put the dutchoven on top of the stove and turn it on medium high.  Add about 2 TBSP butter.
When the butter melts add the minced garlic, 1-2 sprigs of thyme and 1 sprig of rosemary and the chicken. Cook for 2-3 minutes per side just to brown, leave chicken in the dutchoven and remove from burner.
Add tomatoes, chopped Leaks, 2 sprigs of rosemary, 1 sprig of thyme and a handful of the spinach leafs. Cut up the rest of the butter and place on top.  Pour in around the sides the chicken broth.  Salt and pepper. Place the lid on the dutch oven
Place in the oven for 45 minutes.  Remove from oven, add rest of spinach and cover and bake another 10 minutes.

Take out, remove all to a plate except the broth, add 1/4 heavy cream with 2 tsp of cornstarch whisked in. Whisk into broth over a low heat, continue to gently whisk until it thickens.  If it does not thicken, do the same with the other 1/4 cup cream and more cornstarch.  Add about 1/2 to 1 tsp more butter.  You've come this far with the butter, go all the way!

Remember to remove the sprigs before you serve, no one wants to eat a branch no matter how small!
Add the butter, 1-2 sprigs of Thyme and a Sprig of Rosemary, the minced garlic and lay the chicken on top to brown. Usually 2-3 minutes per side is enough.
I also whipped up some mashed potatoes since I knew this makes a stunning gravy.  I did find that I should have put two bags of the spinach in.  There were only 3 of us eating and the Leeks and Spinach are all gone but I still have two pieces of chicken left.  The serving down below was typical.
The flavors in this recipe are simple outrageous.  Your tongue and belly are going to love you, though you may need a bit of a work out afterwards.  

I hope you enjoyed this recipe.

Remember, enjoy life.

It's the one you have,