Melanie’s Top 3 Chicken Herb Recipes

fat burning food

Chicken Herb Recipes

They say that the best way to someone’s heart is through their stomach. So there’s no better way to show you just what an incredible difference your home herb garden will make in your life, energy and health than if I show you a fresh herb recipe or two (or three). These are simple and healthy, but the flavor is five star. With the simple herbs and growing techniques in my free course these recipes become truly remarkable. I guarantee my system will have you growing herbs that will get people talking.

Let’s start with simple chicken herb recipes.

Recipe 1. Melanie’s Baked Herb Chicken

¼ cup unsalted butter or margarine
¼ cup whole wheat all purpose flour
1 tbsp dried thyme or 3 tbsp of fresh thyme * dry herbs conversion tip: One tsp of dry herbs equals One tbsp of fresh herbs
1 tbsp of garlic salt
½ tsp of coarse ground pepper

  • Melt butter or margarine in the microwave for 1 minute and combine in mixing bowl with the flour, thyme, garlic salt, and pepper.
  • Mix together into a smooth paste
  • Place fresh full chicken on baking or roasting pan
  • Using the back of a wooden spoon or spatula, spead your butter herb paste over the entire outside of chicken
  • For 2-3 pound bird, place in oven at 350 degrees and cook for approximately 1 hour 15 minutes. *Because oven temperatures vary so much I like to use a digital meat thermometer. In this case, remove chicken when core bird temperature reaches 185 degrees.

The chicken will have the most delicious light crust covering the outside.

Recipe 2. Melanie’s Mediterranean Chicken Stir Fry

Cut 2 or 3 boneless chicken breasts or boneless chicken thighs into 2 inch strips and put aside
Cut 5 or 6 pitted black olives into slices and put aside

  • Pour 3 or 4 tablespoons of extra virgin olive oil into a room temperature frying pan or wok
  • Add 1 tsp thyme, 1 tsp basil, and 1 tsp oregano and ½ tsp curry powder to the oil
  • Stir the herbs and spices and oil and place on low-medium heat.
  • Add the sliced black olives to the hot pan or wok and sautee for 3 minutes
  • Add the sliced chicken and stir fry and turn occasionally for 6 to 8 minutes or until chicken is white throughout upon cutting
  • Serve over whole grain rice with a vegetable.

Did I say I would give you three Chicken Herb Recipes? Ok, I did. Here’s a really good one that is really simple but looks like something a chef prepared for you. If you grow the type of incrdeible herbs that I know you can with my herbs and growing secrets, you won’t believe how these recipes will taste.

Recipe 3. Melanie’s Herb and Spinach Stuffed Chicken Thighs

Six rinsed boneless chicken thighs
5 well minced mushrooms (any kind you like)
5 pitted black olives
¼ cup of feta cheese
1/8 cup extra virgin olive oil or sometimes I use sesame oil
1 tbsp of oregano (see dry herbs conversion to fresh herbs quantities at top of page)
1 tbsp of thyme
1 tbsp curry powder
1tbsp black pepper
1 tsp cayenne pepper (use this only if you like spicy food)
1 well minced garlic clove
1 cup of well minced baby spinach

  • Blend extra virgin olive oil, curry powder, oregano, thyme, pepper, cayenne pepper, and garlic (minced) into mixing bowl and stir until blended and the herbs are saturated.
  • Transfer mixture into a glazed ceramic or a glass baking dish. Spread the mixture so it coats the entire bottom of baking dish.
  • Take the chicken thighs and roll each one of them out flat on a separate plate.
  • Take one chicken thigh at a time and drag it through the oil, herbs and spice mixture in baking dish making sure to do this to both sides. Lay the thighs flat in the baking dish.
  • To make the stuffing you’ll be using, take your minced spinach, feta cheese (make sure it’s crumbled into small pieces), mushrooms, black olives, into separate bowl and toss them until they are well mixed.
  • Grab a handful of the spinach, feta, mushrooms and black olives stuffing and put a good amount on each of your chicken thighs.
  • Roll up each thigh so that it surrounds your stuffing. You can use tooth picks or butcher’s string to hold the thighs closed if they don’t behave)
  • Place the baking dish and stuffed thighs into a 375 degree oven. Bake for 30 or 40 minutes. Because ovens vary, make sure to check that the chicken is white all the way through. If you are using a meat thermometer, the chicken is done at 180 – 185 degrees Farenheit.
  • Serve with a salad or rice and vegetable.

These three chicken herb recipes, are good even with store bought herbs. But the difference is truly astounding with your own fresh herbs. I can’t even stress this enough. It’s that jaw dropping. It’s also hard to estimate just how healthy food like this is using fresh herbs. Herbs have powerful and mysterious properties and there are profound herbal health benefits being discovered seemingly every month.

Do You Have Chicken Herb Recipes You’d Like to Share With Us?

If there’s one thing that we all love, it’s hearing from our readers. And I know our visitors love to see feedback from other visitors to the site. If you would like to share your experiences with herb gardening, and how you are using your herbs, or let us know how it’s going with my free mini-course or eBook, just click the Contact Us link at the bottom of every page. We’d love to publish you right here at HerbsAndGrowingSecrets.com

Talk soon!

Melanie.