Double Roasted Chicken Trick | That Sounds So Good
Two birds is better than one (everyone knows that).
There are a million roast chicken recipes out there, but what most of them don’t tell you is that one
chicken isn’t enough. A sole bird will feed three, maybe four people, and it is therefore always worth
it to roast two at a time. With a hot oven and a basic seasoning mix, you will have juicy, burnished
chickens in an hour. You don’t need any special equipment, it doesn’t take more time, and having
leftover chicken is a gift.
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Salad Bar | Healthy Salads Recipe | Fresh Greens | Italian | Chinese
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Chapters:
0:00 - Salad Bar
0:08 - Goat's Cheese Salad
1:45 - Gingered Broccoli with Orange
3:16 - Red & Green Salad
5:04 - Cured Ham & Rocket Salad
I. Goat's Cheese Salad
Ready in 10 minutes
Serves 4 people
No cooking required
Ingredients:
Goat’s Cheese Crostini:
- 4 x 1cm Slices sourdough or Altamura Bread
- 90g soft goat’s cheese
- 6 sun-dried tomatoes in oil, drained and cut into large pieces
- A pinch of dried wild oregano
Salad:
- 100g Cos lettuce, slices into strips
- 60g baby spinach
- 4 baby plum tomatoes, halved
- 8 cucumber slices
- A handful of green beans, blanched for 2 minutes in boiling water
- 250g can butter beans, drained and rinsed
- 6 Peppadew peppers, quartered
- 4 tbsp Balsamic Onions (Onions in Virgin Olive Oil and Balsamic Vinegar)
- 120g Peeled Grilled Peppers, Sliced into strips
- 120ml Creamy herb dressing
Preparation:
Preheat the oven to 220C/425F/Gas Mark 7.
To make the crostini, spread the bread with the goat’s cheese. Top with sun-dried tomatoes and a pinch of oregano. Place on a baking tray and cook for 5-6 minutes. Remove from the oven and cut into pieces.
Mix all the other salad ingredients in a large bowl with the dressing. Arrange the salad on serving plates and top with the hot crostini.
II. Gingered Broccoli with Orange
Thinly sliced broccoli florets are lightly stir-fried and served in a ginger and orange sauce.
Ingredients:
- 750 g/1/2 lb broccoli
- 2 thin slices ginger root
- 2 garlic cloves
- 1 orange
- 2 tsp cornflour (cornstarch)
- 1 tbsp light soy sauce
- 1/2 tsp sugar
- 2 tbsp vegetable oil
Method:
1. Divide the broccoli into small florets. Peel the stems, using a vegetable peeler, and then cut the stems into thin slices. Cut the ginger root into matchsticks and slice the garlic.
2. Peel 2 long strips of zest from the orange and cut into thin strips. Place the strips in a bowl, cover with cold water and set aside. Squeeze the juice from the orange and mix with the cornflour (cornstarch), soy sauce, sugar and 4 tablespoons water.
3. Heat the oil in a wok or large frying pan (skillet). Add the sliced broccoli stems and stir-fry for 2 minutes. Add the ginger root, garlic and broccoli florets, and stir-fry for a further 3 minutes.
4. Stir in the orange sauce mixture and cook, stirring constantly, until the sauce has thickened and coated the broccoli.
5. Drain the reserved orange rind and stir in before serving.
III. Red and Green Salad
Sweet and tangy with a hint of fresh mint, this stunning salad makes a good accompaniment for roast lamb, grilled lamb chops and cutlets or barbecued kebabs. It also goes well with cheese.
Ingredients:
- 150 g (5 oz) sugarsnap peas or mangetouts
- salt and freshly ground black pepper
- 60 g (2 oz) red chard
- 60 g (2 oz) radicchio
Dressing:
- grated rind and juice of 1/2 lemon
- 2 tablespoons extra virgin olive oil
- 1 tablespoon chopped fresh mint
- 2 teaspoons clear honey
Method:
1. Top and tail the peas and simmer in salted boiling water until just tender but still al dente, about 2 minutes. Drain into a colander and rinse under the cold tap until completely cold. Pat dry, then cut crossways into halves or thirds, depending on their size.
2. Tear the chard and radicchio leaves in bite-size pieces into a large bowl. Add the peas and toss with your hands until the vegetables are evenly combined.
3. Make the dressing. In a small jug, whisk the lemon rind and juice with the oil, mint, honey and salt and pepper to taste. Pour the dressing over the peas and leaves and toss to mix.
To Serve: Turn into a salad bowl and serve immediately.
IV. Insalata di Prosciutto e Rucola
(Cured Ham and Rocket Salad)
Ready in 10 minutes
Serves 4 people
No cooking required
Ingredients:
- 60g (4 good handfuls) rocket leaves
- 2 tbsp Italian extra virgin olive oil
- 12 slices Speck or prosciutto crudo
- 4 large firm chestnut mushrooms, finely sliced
- Grana Padano or Parmesan cheese
- 1 lemon, cut into 4 wedges
- Freshly ground sea salt and black pepper
Method:
Dress the rocket leaves with the oil in a mixing bowl. Season with freshly ground black pepper and just a pinch of salt.
Arrange the ham slices on a platter or 4 individual serving plates. Cover with the rocket leaves. Top with a layer of slices raw mushrooms.
Grate as much cheese as you like over the salad. Finish with a squeeze of lemon before serving.
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Wilted Spinach and Radicchio Salad - This Week's Feast - Ep.3
For the recipe go to This week I'm making a Wilted Spinach and Radicchio Salad with some of the contents of my Abundant Harvest Organics box. Don't worry, this isn't a summertime feeling salad. It's rich and hearty and full of fall goodness.
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Like this food idea? Check out other delicious videos:
Bacon and Egg Burgers
Caramelized Leeks and Brussels Sprouts with Balsamic Glazed Chicken
Stuffed French Toast
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Find RECIPES AND MORE at my Blog!
Like this one? Check out these other delicious videos:
Bacon and Egg Burgers
Wilted Spinach and Radicchio Salad
Caramelized Leeks and Brussels Sprouts with Balsamic Glazed Chicken
Stuffed French Toast
Find me on all the social media thingys
Recipe Char-grilled chicken and roasted beetroot salad
Recipe - Char-grilled chicken and roasted beetroot salad
INGREDIENTS:
●Ingredients (serves 4)
●1 bunch baby beetroot, washed, small leaves trimmed and reserved
●1/4 cup (60ml) extra virgin olive oil
●4 (about 800g) chicken breast fillets
●1 baby radicchio treviso, leaves separated, torn
●100g baby mizuna leaves (see note)
●1/2 cup (75g) toasted hazelnuts, coarsely chopped
●2 tbs sherry vinegar
●2 tsp wholegrain mustard
●100g soft goat's cheese, crumbled