Fresh Herbs and Spices
Save money on meals by choosing less expensive cuts of meat and adding flavor with fresh herbs and spices. Slow-roasted chicken thighs and drumsticks taste great sprinkled with rosemary and thyme, and sirloin cubes rolled in garlic and black pepper are tender and delicious when allowed to simmer all day in the slow cooker. Bulk up your recipes with extra vegetables to further cut costs and increase health benefits.
Save with this week’s Eating Healthy on a Budget recipe, featuring items from our current circular.
Herbed Orange Chicken with Roasted Green Beans
When roasting chicken, tuck herbs and seasonings under the skin rather sprinkling over. This gives more flavor to the meat and the seasonings aren’t lost when you remove the skin before eating.
|Makes 8, 8 ounce servings • Prep time: 15 minutes • Cook time: 50 minutes
- 4 lbs chicken leg quarters, drums or thighs
- 1 teaspoon dried thyme
- 2 teaspoons dried rosemary
- 1/2 teaspoon GIANT ground black pepper
- 1 small onion, quartered
- 1 navel orange, quartered
- 2 lbs green beans, trimmed
- 1 Tablespoon GIANT olive oil
- 1 teaspoon crushed garlic
Heat oven to 375° F. Place chicken pieces in a roasting pan. In a small bowl, combine the thyme, rosemary and pepper. Carefully loosen skin and rub herb mixture in space between meat and skin. Arrange the onions and oranges around the chicken. Roast about 45-50 minutes or until internal temperature reaches 165 degrees. While chicken is roasting, place the green beans on a large baking sheet. Drizzle with oil, sprinkle with garlic and toss to coat evenly. Roast about 15 minutes or until the beans are cooked through and lightly browned, stirring once. Using tongs, squeeze juice from the roasted orange quarters over the chicken. Garnish green beans with the roasted onions, if desired.
Nutrition information per serving: 240 calories, 10g fat, 2.5g saturated fat, 130mg cholesterol, 105mg sodium, 10g carbohydrate, 3g fiber, 5g sugars, 27g protein