Lemon Garlic Chicken

Lemon Garlic Chicken

Recently my husband was preparing for his pt test for work so he was really watching what he ate. I was doing the best I could to prep all of his meals and calculate his macros for him. I was getting tired of the same old recipes so I picked up a clean eating cook book from Barnes & Noble.

One of the first recipes we tried from this book was the Lemon Garlic Chicken. My husband was literally picking the bones clean. I’ve made it several other times and added in more seasonings to accommodate my husband’s over seasoning tastes.

These are all of the seasonings that I use for what I know call my husband’s favorite chicken.

Lemon Garlic Chicken

1 whole chicken (about 4-5 lbs.)
1 tsp salt
1 tbsp lemon pepper
2 tsp herbes de Provence
1 tbsp adobo seasoning
1 tbsp garlic powder
1/4 c lemon juice
2 garlic heads, peeled and tops removed
2 lemons, halved

Preheat oven to 425°. In a small bowl, combine salt, lemon pepper, herbes de Provence, adobo seasoning, and garlic powder. Loosen the skin from the chicken. Rub the seasoning mixture under and on top of the skin.

Place the chicken breast side up on a roasting pan and pour lemon juice over the top. Arrange the lemon halves and garlic around the chicken in the pan.

Roast the chicken for about 90 minutes, basting the chicken half way through. Remove the chicken from the pan and let rest for 15 minutes before carving.

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French Onion Chicken Noodle Casserole

Tasty Tuesday Blog Series

I don’t know about you, but I love easy and budget friendly casseroles. I found this particular recipe on Pinterest, of course! It comes from Plain Chicken and you can see the original recipe here. I found this recipe when I was looking for different dinners to use my leftover chicken in. As I said in my Chicken and Dumplings recipe, I love to cook a large batch of boneless, skinless chicken breasts at one time. I’ll then shred the cooked chicken in my food processor and divide it into Ziploc bags. This helps me cut down my time in the kitchen tremendously.

French Onion Chicken Noodle Casserole

This was very delicious and full of flavor, but it is a bit on the rich side. I suppose that should be expected since it has a whole jar of French Onion dip. With that said though, my son did eat two plates of this. My daughter is going through a picky phase so she only ate the French Fried Onions, which was very surprising to me. And I still have about 3/4 of the dish leftover for lunch and possibly another dinner.

French Onion Chicken Noodle Casserole

If you try this recipe or have any chicken recipes that you would like to share, I would love to hear from you in the comments below!

French Onion Chicken Noodle Casserole


4 c. cooked chicken, shredded
2 cans cream of chicken soup
1 16-oz. can French Onion Dip
1 c. shredded cheddar cheese
1 12-oz. bag egg noodles
1 c. French Fried Onions, crushed


Preheat oven to 350°. Lightly grease a 9×13 inch casserole dish.

Cook egg noodles according to package directions, drain. Set aside.

In large bowl, combine shredded chicken, cream of chicken soup, French Onion dip, and shredded cheese. Once thoroughly combined, add in cooked egg noodles.

Pour noodle mixture into prepared casserole dish and top with crushed French Fried Onions.

Baked, uncovered, for 25-30 minutes, or until heated through. Let stand 5-10 minutes before serving.

Chicken and Dumplings

Savory Saturdays Blog Series

It has been a very long time since I’ve been able to share a new recipe with you. I’ve either been entirely too busy to cook, or I’ve been plain ole uninspired. I’m not sure why I have such a love/hate relationship with my kitchen right now, but I’m going to try to force myself to overcome it. We shall see how this one goes over! The other night I decided to whip up a small pot of chicken and dumplings. You see, not only am I trying to force myself to cook more, but I’m trying to cook more from scratch as well. It tastes better and quite frankly, it’s a lot cheaper. (Oh by the way, I have to give a shout out to my friend for my new Blog Series logos!! They’re perfect! You should definitely go check her out at Simple Kara!)

Easy Chicken and Dumplings

A lot of the different recipes I have on hand called for canned biscuits for the dumplings. While I’ve had that before and enjoyed it, I don’t always keep canned biscuits on hand. I do however always have baking supplies for breads, cakes, cookies, etc. So I finally took bits and pieces from about 3-4 different recipes and made it work for what I was looking for.

Easiest Way to Shred Chicken

Another kitchen tip that I live by is prepping extra meat for the next few nights. I got this 3 lb of boneless, skinless chicken breasts at Kroger. It was on sale for $5.99 and I had a $2 off coupon. Talk about a good deal! I like to boil the entire bag of chicken breasts and then throw them in my food processor to shred them up. You can also use a stand mixer with a hook attachment if you have that. I went a little crazy the other night and shred my chicken up a little too much. But it’ll still work in my casseroles.

Prep Chicken Ahead for Multiple Dinners

I used a few handfuls of the chicken and put the rest in Ziploc bags. I put one if the fridge to use in the next night or so, and put the rest in the freezer. These will help me on those nights when I’m tired and really struggling to get dinner on the table. I hope you give this recipe a try and I would love to hear about some of your time savers in the kitchen.
Simple Homemade Dumplings

2-3 chicken breasts
32 oz. chicken broth
1 10.5 oz cream of chicken soup
2 c. all-purpose flour
1 tbsp. baking powder
3/4 tsp. salt
3 tbsp butter
1 c. milk
Salt and Pepper, to taste

Boil the chicken breasts in a large pot of water until fork-tender, about 35-40 minutes. Drain and shred chicken, set aside.

In another medium pot, bring the chicken broth to a low boil. Stir in cream of chicken soup and add salt and pepper to your taste. Let simmer about 5  minutes.

Meanwhile, in small saucepan bring butter and milk to a slow simmer. In small bowl, combine flour, baking powder, and salt. Slowly add milk mixture to dry ingredients. Stir with fork or knead with hands until the mixture just comes together. Divide the dough into 18-20 dumplings.

Add the chicken back to the broth mixture. Gently place your dumplings on top of chicken, cover, and simmer 10-15 minutes. The dumplings are done when they are firm and a toothpick inserted inside comes out clean. Serve immediately.