Posts Tagged ‘chicken dinner’

Kick’n Chicken-Best Roasted Chicken!

Many of guests have said that this was the BEST roasted chicken they have ever had!!

The BEST part is how EASY this is!

Fire up your outdoor grill for best results and let it get pretty hot. Between 400 and 500 degrees works well.


1   Roasting chicken 5 to 7 lbs. or so

Olive oil

Weber’s Kick’n Chicken Seasoning:

Roasting seasoning

Best Roasting seasoning


Garlic powder

I also have a grinder with Rosemary and garlic so I sprinkle with that too

Just brush or pour a little olive oil over the chicken top and bottom

then sprinkle the seasonings on as desired. The Kick’n Chicken

seasoning is a bit spicy so act accordingly!

Place the seasoned whole chicken into a pan that you don’t care about getting

seasoned (dark colored) from cooking on the grill. Be sure to use a pan that is oven safe.

Glass or metal work best. I wouldn’t recommend using the foil disposables as they probably

won’t do well in the extreme heat.

Close the grill lid and leave it for at least 2 hours. Check on it now and then to make sure

it’s not getting too burned.

Once it is done the outside will be very crispy and the inside will be super moist and very tasty!


The “Everybody’s Favorite Salad” goes very well with Kick’n Chicken!

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Chicken Pot Pie

This Chicken Pot Pie Recipe was an adaptation of a recipe I found on the site.

Of course I changed it around a bit and added some things as usual. The result was the BEST chicken Pot Pie I’ve ever had!

Best Chicken Pot Pie

Delicious Chicken Pot Pie!


1 pound skinless, boneless chicken breast halves-cubed (or just use leftover roasted chicken which is what I used)

2 large carrots

1/2 package frozen petite peas  (use fresh if available)

1/2 package frozen petite corn  (use fresh if available)

1 medium russet potato (peeled and cut into cubes)

1 medium sweet potato or yam (peeled and cut into cubes)

1/3 cup butter

1/3 cup chopped onion

1 stalk diced celery

1/3 cup all-purpose King Arthur Flour

Salt & pepper to taste

1/4 tsp. celery seed

1/2 tsp. dried thyme leaves (or fresh if available)

1  3/4 cups chicken stock (you can use water and 1 boullion cube)

2/3 cups milk (substitute with lactose free or almond milk if needed)

2 (10 inch) unbaked pie crusts – see recipe below

Preheat oven to 375 degrees

Put carrots and potatoes in a pot and cover with water. Bring to a boil and cook for about 3 mins. then turn off and add frozen peas and corn.

Melt butter in medium saucepan and add onions and celery and saute until translucent

Add: salt & pepper, celery, celery salt and thyme leaves.

Add: Flour

Then slowly add chicken stock and milk until thickened. Turn off heat.

Add cubed chicken to this mixture.

Then add vegetables and pour into unbaked pie shell.

Cover with top crust and poke holes in top to let steam out while baking.

Pie crust recipe:

Click Here for pie crust recipe

*Note: You will need to DOUBLE the pie crust recipe to make 2 crusts for the Chicken Pot Pie

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