Parchment Roasted Chicken

I am so excited to share my “new” method of roasting chicken! My “old” method is detailed step by step in my cookbook and goes something like this –

“Take two large chicken breasts – bone in, skin on – and place on a large baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Place in preheated 425 degree oven for 30 minutes or until internal temperature reads 170 degrees F. Allow to cool and then remove skin and discard the bones, carefully. Use meat accordingly.”

However, I heard from so many of you who said the process was just too difficult, too messy, etc. Several people wrote to me saying the combination of the olive oil and the heat from inside the oven created a lot of smoke, which would set off their smoke alarms – not to mention make a mess on the inside of their ovens.

So, I told myself I would find a better way and I really think I have! After a lot of research I found that you can actually use boneless, skinless chicken breasts – therefore not having the hassle of removing the skin and discarding the bones – and roast them underneath parchment paper – therefore not having the splatter mess of the olive oil!

I have tried this method several times and I have to say, it is easier than my previous method! I will include this note and recipe in an upcoming column piece as well as another project I have been working on for awhile. The chicken roasted this way is juicy and succulent and makes perfect chicken salad! Highly recommend that you try my “Parchment Roasted Chicken”! And – if you want, throw in some lemons and herbs to this recipe and take the flavors of your chicken up a notch! I have even made this chicken and served alongside fresh vegetables for a delicious and healthy meal.

Parchment Roasted Chicken

Preheat oven to 400 degrees F. Take a 9×13-inch baking pan and grease well with butter. Take out a large sheet of parchment paper and grease well with butter one side. Place two large boneless skinless chicken breasts into the prepared pan and pat dry with paper towels. Sprinkle generously with salt and pepper. Place the buttered side of the parchment paper down on top of the chicken breasts and push down slightly to adhere contact with the chicken. Tuck the parchment around the chicken breasts lightly. Place in preheated oven for 30 minutes or until internal temperature reads 170 degrees F. Remove and allow to cool slightly. Use meat accordingly.

Can also sprinkle with chicken seasoning and place sliced lemons inside under the parchment before roasting.




Oven Roasted Vegetables

Contrary to popular belief, I DO eat my vegetables.

When I do – I prefer them roasted…

This recipe is really versatile. Use any vegetable and even experiment with flavored olive oils and grated cheeses. These are so simple and delicious!

Oven Roasted Vegetables Blaise the Baker

Oven Roasted Vegetables

Desired vegetables (potatoes, carrots, onions)
3 tablespoons olive oil
1 1/2 teaspoons salt
1 teaspoon black pepper

Preheat your oven to 425 degrees F.

Prepare and cut your vegetables to where they are about the same size. Lay them out on your baking sheet, drizzle on the olive oil, salt and black pepper. Mix everything together with clean hands, and spread out into an even layer.

Place in preheated oven for about 30 minutes.

Remove and allow to cool slightly before serving.



Roasted Brussel Sprouts with Balsamic Vinegar

I have been in the habit lately of roasting vegetables. They are so delicious and so much better than steaming, frying or boiling them. The oven almost caramelizes their flavor and really deepens the taste… if you have not tried roasting vegetables in the oven – I highly recommend it!

I have tried roasting several things – whole roasted cauliflower (here –, kale (here –, potatoes, carrots, squash, etc.

Tonight I had another favorite – brussel sprouts. Now – before you turn your nose up at these, believe me when I say – they are delicious! Caramelized from the oven a little and then drizzled with balsamic vinegar at the end – oh my… so good! Try them!!!

Roasted Brussel Sprouts Blaise the Baker

Roasted Brussel Sprouts with Balsamic Vinegar

1 – 1 1/2 pounds of brussel sprouts
1 1/2 teaspoon salt
1 1/2 teaspoon black pepper
1 tablespoon balsamic vinegar

Start by preheating the oven to 400 degrees F.

Prepare the brussel sprouts by cutting off the end tips, and then cutting the sprout in half, length wise. Place them on a large baking sheet. Be sure to throw on the loose leafs also – they are AMAZING when roasted.

Drizzle on the olive oil and sprinkle on the salt and pepper.

Place in preheated oven for 30-40 minutes. After 30 minutes, check on desired doneness.

Remove from the oven, and drizzle on the balsamic vinegar.

Toss and serve hot.



Parmesan Whole Roasted Cauliflower

I am really beginning to LOVE roasted vegetables. Almost any vegetable you can think of can be tossed with a little olive oil, salt and pepper – and roasted in a 425 degree oven for 30 minutes.

Take this basic recipe, and accommodate it to your needs, and you have a hundred new recipes at your disposal. Know what is even better than roasted vegetables?! Using them to make roasted vegetable SOUP the next day – but that is another posting for another time…

Let us focus on cauliflower for a moment. I HATE cauliflower… so I did some research on it and started experimenting…

What I found – was that cauliflower can be made to be DELICIOUS! Try this recipe and tell me what YOU think! 

Parmesan Whole Roasted Cauliflower Blaise the Baker

Parmesan Whole Roasted Cauliflower

1 head of cauliflower
3 tablespoons olive oil
2 tablespoons spicy yellow mustard
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon grated Parmesan cheese

Start by preheating your oven to 425 degrees F.

Line a baking sheet with aluminum foil.

Prep the cauliflower by removing the bottom leaves and stems. Cut the bottom part of the cauliflower off so that it’s “flat” on the bottom – that way it will set firmly on the baking sheet.

In a medium sized bowl, mix together the olive oil, spicy yellow mustard, salt and black pepper.

Brush this mixture evenly all over the head of cauliflower.

Place in preheated oven for 60 – 70 minutes.

Once removed from the oven, sprinkle the grated Parmesan cheese evenly all over the head and serve hot.

This is delicious cut into wedges, squeezed with lemon and eaten hot.