Chicken in a roast pan

1. Clean and make shallow cuts on chicken leg quarters. You can go only as far as the ingredients let you, so try to get good quality meat from your local butcher.
2. Marinate them with salt, crushed pepper, Shan Tandoori masala (or crushed spices of your choice), beaten yogurt with green chili, ginger and garlic paste.
3. In a roast pan, line the bottom with aluminium foil, add cubed red potatoes (no need to peel skin),  baby carrots, and quartered red onions (dry any excess water with paper towels). Sprinkle salt, pepper, coriander seeds and olive oil. Mix well and spread evenly for uniform cooking. Add thyme or herbs of your choice.
   
   
   
   
4. Add the meat rack and place the chicken. Cover the whole set up with a foil tent or lid. Bake at 350 F for 45 mins to an hour. Brush some butter or oil on the chicken halfway through and turn it upside down. Broil for  the last 10 mins if you like.

The meat drippings will enhance the flavors of the vegetables. The onions should be caramelized but not burned. Serve with a salad or greens. No-hassle Sunday lunch.

Pan seared chicken with vegetables

1. Boil chicken leg quarters and potatoes in a pressure cooker. (Alternately, you may brine the chicken overnight.) Drain, remove skin.
2. Heat olive oil in a pan, add onions, minced garlic and chilies. Rub chicken with freshly squeezed lemon juice and crushed spices like coriander, black pepper and cinnamon.  Fry in the pan till browned on both sides. Add the potatoes, some baby carrots and chopped parsley. Spinach and brussel sprouts may be added too.
3. You may use some of the chicken stock you had when you boiled the chicken. Add crunchy fried onions for extra flavor.

Chicken roast with basil pesto

I used Cornish hen for this recipe, you can use any pieces, preferably with skin on, since we'll brown it later.

Thaw first, if frozen. Then clean the bird, pat dry,  loosen the skin and add spices like garlic salt, black pepper, lime juice, olive oil/butter, rosemary , and basil pesto inside the skin and over it. Roast uncovered in a roasting pan for 1 hour at 400 F in conventional oven, turning once when done half way through. Broil the last 10 mins to brown the skin. Bast occasionally with the drippings. Serve with grains and vegetables of your choice. Baked beets with a dash of lemon , baby carrots with pickled cabbage, or steamed string beans may make a healthy, tasty side. You can use the leftovers to make salad, sandwiches, wraps, or Chicken, Mushroom, and Wild Rice Casserole

You can make whole tandoori chicken by marinating the bird overnight in Tandoori powder, ginger garlic paste, cardamom , chili garlic powder, Dash garlic and herbs, pepper, yogurt.

And serve with avocado-romaine lettuce-pine nuts- shaved turkey-raisin/dry rainier cherries salad.

For crisper salads, place paper towels in the bottom of the salad bowl before filling with salad. Excess moisture will be soaked and this will help keep the salad crisp and fresh longer.