Herb Roasted Chicken

Happy Monday! I hope you all had a wonderful weekend! The hubs and I enjoyed a wonderful dinner at Spice on Friday night and enjoyed awesome Pork Chops and Sweet and Sour Duck. You know I keep telling myself I should learn to replicate the stuff I love to eat at restaurants at home… but sometimes it’s just nice to have someone else do the cooking for you :)

I took some time to update the look of my site. I think the white background is a little less “busy” and much better for pictures. What do you think?

Anyhow, I realize that I never shared the recipe for the Herb Roasted Chicken recipe that accompanied my Bacon Brussel Sprouts. OH MY! Chicken is boring I know, but this was so simple to make yet delicious. I have to remember to make this more often for weeknight meals.

Here we go, lovelies!

Herb Roasted Chicken

  • 4 pieces of chicken thighs
  • 1 pack of mixed wild mushrooms (or whatever mushrooms you have)
  • sprigs of rosemary
  • 1 small onion, sliced thinly
  • 3 cloves garlic, sliced thinly
  • 1/4 cup chicken broth

Start with EVOO + garlic + onion in a large pan over medium-high heat. Cook until fragrance. Toss in the mixed wild mushrooms and rosemary, and let it sweat for 3 minutes or so.

Salt and pepper the chicken, then sear until golden brown on both sides (about 3 minutes on each side). Pour chicken broth over. Finish cooking in 350 degree oven for about 25 minutes.

TA DA! I finished with fresh ground black pepper.

and yes, as you already know, i served mine with Bacon Brussel Sprouts :) YUMMY!!

Until next time, have a wonderful week everyone!



A Korean Feast: Part 2 of 3 – Bean Sprouts Side Dish

Kongnamul Muchim [Soybean Sprout Side Dish]

Hello lovelies! Sorry for being away for a while without any notice! I had a fantastical Labor Day weekend (and I still have today off! wahoo!) on a friend’s family farm in Virginia to celebrate their fairytale wedding… more on that on tomorrow’s Wedding Wednesday!

To continue our Korean Feast, I will share a recipe for the soybean sprout side dish. This goes well with the pork belly I blogged last week.

  • 1 package / 1 Lbs. Soybean Sprouts
  • 2 cloves garlic, minced finely
  • 1 Tbsp Soy Sauce
  • 1 Tbsp Sesame Oil
  • 1 tsp Sesame Seeds
  • A pinch of sugar
  • Green Onion (chopped finely, optional)
  • Red Pepper Flakes (to taste, optional)

Rinse soybean sprouts and boil for about 8-10 minutes. Drain.

In a large bowl, mix garlic, soy sauce, sesame oil, sesame seeds, and a pinch of sugar. If you’re using green onion & red pepper flakes, you can add this to the mixture as well.

Toss the soybean sprouts in, and you’re DONE!

So simple, right? I sometimes serve this sauce with baby bok choy or tofu. What a versatile sauce!

Kimchi Stew recipe to come next time…

Did you miss the earlier parts of my Korean Feast? Check them out:

Korean Feast: Sneak Peek

Part 1: Samgyeopsal (Pork Belly) + Ssam Jang (Soybean Paste Dipping Sauce) + Pajori (Green Onion Salad)