Tag Archives: Herbs


We know Thanksgiving is this week and most of us been prepping for it. After prepping, long lines in grocery stores, traffic and relatives coming in. You don’t feel like cooking. But we still got to eat. Unless you decide to not eat until Thanksgiving, which I don’t recommend! So try this easy flavorful oven roast. Thank me later. 😉


Roasted Chicken and Veggies


  • 4 chicken thigh
  • 4 chicken drums
  • 5 red potatoes, quartered
  • 1 zucchini, sliced and halved
  • 1 onion, sliced
  • 1 bag baby carrots
  • 1 carton of sliced baby bella mushroom
  • 5 cloves garlic, smashed
  • 2 sprigs rosemary
  • 4 sprigs thyme
  • 4tbsp balsamic vinegar
  • salt and pepper


  1. Preheat your oven to 425 degrees.
  2. Grease your dish and place veggies in. Season with salt and pepper, also add your balsamic and herbs.
  3. Give everything a good mix. Season your chicken with salt and pepper and place on top of veggies.
  4. Roast for 1 hour or until chicken is cooked through and veggies are tender. Pop under broiler to brown and crisp up skin. Serve over a bed of rice and be sure to pour the juices over everything!

Herb Usage Pt. 1

Flavoring is essential to cooking. Wasting any sort of food is a no no. So what to do with leftover herbs or nearly wilting herbs? Make a herb butter, duh! I got tired of wasting good herbs so I came up with a solution to freeze some herb butters. It’s easy to make and comes in handy when flavoring foods. Also your not wasting good herbs, you’re preserving them.

You simply use a ice cube tray, some olive oil and herbs. Chop up your herbs, place them in the ice cube tray pour over olive oil and freeze it! That’s it. You can get creative by mixing herbs and add seasonings for more flavor. You can also freeze these with water or a chicken/beef broth. Get creative with your flavors.

I’m going to share another use for herbs next week! Perfect for this hot weather.