Recipe Page: Bagged Herbs

Herbed Roast Chicken

Duration: 1 hour 40 minutes

Delicious roast chicken with a tasty range of herbs.

Utensils

  • Roasting pan
  • Kitchen twine (optional)

Ingredients

  • 1 whole chicken (about 4 pounds)
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 lemon, sliced
  • Handful of mixed bagged herbs (such as parsley, thyme, and rosemary)
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Rinse the chicken inside and out, then pat dry with paper towels.
  3. In a small bowl, mix olive oil, minced garlic, salt, and pepper.
  4. Rub the olive oil mixture all over the chicken, including under the skin.
  5. Stuff the cavity of the chicken with lemon slices and a handful of mixed bagged herbs.
  6. Tie the legs together with kitchen twine, if desired.
  7. Place the chicken in a roasting pan and roast in the preheated oven for 1 to 1 1/2 hours, or until the juices run clear when pierced between the leg and thigh.
  8. Remove the chicken from the oven and let it rest for 10-15 minutes before carving.

Herbed Potato Salad

Duration: 25 minutes

Delicious herby potatoes.

Utensils

  • Large mixing bowl
  • Small bowl
  • Whisk

Ingredients

  • 2 pounds baby potatoes, halved
  • 1/4 cup mayonnaise
  • 2 tablespoons plain Greek yogurt
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • Handful of mixed bagged herbs (such as chives, dill, and parsley), chopped
  • Salt and pepper to taste
  • Optional add-ins: diced celery, chopped red onion, crispy bacon bits

Instructions

  1. Place the halved baby potatoes in a pot of salted water.
  2. Bring to a boil and cook until tender, about 10-15 minutes.
  3. While the potatoes are cooking, prepare the dressing. In a small bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, apple cider vinegar, chopped bagged herbs, salt, and pepper.
  4. Drain the cooked potatoes and let them cool slightly.
  5. In a large mixing bowl, combine the cooked potatoes and dressing. Gently toss until the potatoes are evenly coated.
  6. If desired, add optional add-ins like diced celery, chopped red onion, or crispy bacon bits.
  7. Taste and adjust seasoning if needed.
  8. Chill the potato salad in the refrigerator for at least 1 hour before serving.
  9. Serve cold as a refreshing side dish or picnic staple.

Herbed Quinoa Salad

Duration: 20 minutes

A tasty and light quinoa salad.

Utensils

  • Medium saucepan
  • Large mixing bowl

Ingredients

  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth or water
  • 1 cucumber, diced
  • 1 bell pepper, diced
  • Handful of mixed bagged herbs (such as basil, mint, and cilantro), chopped
  • Juice of 1 lemon
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper to taste
  • Optional add-ins: cherry tomatoes, diced avocado, toasted pine nuts

Instructions

  1. In a medium saucepan, combine quinoa and vegetable broth or water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until quinoa is cooked and liquid is absorbed.
  2. Fluff the cooked quinoa with a fork and let it cool slightly.
  3. In a large mixing bowl, combine the cooked quinoa, diced cucumber, diced bell pepper, chopped bagged herbs, lemon juice, extra virgin olive oil, salt, and pepper.
  4. If desired, add optional add-ins like cherry tomatoes, diced avocado, or toasted pine nuts.
  5. Toss the salad until all ingredients are evenly distributed.
  6. Taste and adjust seasoning if needed.
  7. Chill the quinoa salad in the refrigerator for at least 30 minutes before serving.
  8. Serve cold as a nutritious and flavorful vegan main or side dish.