Roasted Curried Chicken

Jan 23, 2012 by

I love curry. I think if I could curry everything, I probably would – just to try it. Ok well, not EVERYTHING. I’ve  curried Tofu a few times. That turned out super!

In Jamaica, it is traditional to stew curried chicken. And for the most part, that is how I’ve always prepared curried chicken. Its great. But I wanted to do it a bit differently. You know, just because. I figured it would be ok to roast chicken that has been seasoned with curry. Especially since I’ve found a new appreciation for roasting chicken. It’s so easy! And the skin is so crispy and yummy.

When stewing curried chicken, carrots and potatoes are the usual suspects in the dish, so I kept them. I couldn’t leave them out. Besides, they taste amazing when roasted!


Roasted Curried Chicken


Roasted Curried Chicken
Recipe Type: Main
Author: Lyn of The Lovely Pantry
Roasted Curried Chicken
  • 6 Chicken Thighs, skin on
  • 3 Cloves Garlic, cut into thirds
  • 2 Tsp low sodium All Purpose Seasoning
  • 2 Tsp Dried Thyme
  • 2 Tbsp Jamaican Curry Powder
  • Coconut Oil to brush chicken + grease the baking tray
  • 1 Large Carrot
  • 3 Small White Potatoes
  • Salt & Pepper
  1. Wash and pat dry each piece of chicken
  2. On a parchment lined surface, place each piece skin side down
  3. Brush with oil, then season with half of the seasoning (Salt, Pepper, Thyme, All-Purpose, Curry Powder)
  4. Flip over and do the same for the side with the skin
  5. Transfer chicken to a foil rimmed baking tray, lightly greased with coconut oil
  6. Put pieces of garlic between the chicken and set aside
  7. Cut the carrot and potatoes into 1 inch pieces
  8. In a small bowl, toss in about 1 tbsp coconut oil. Season with Salt, Pepper & Thyme
  9. Spread on another foil rimmed baking tray
  10. Place both trays in the oven and roast for about 45 minutes in a 450F oven
  11. If skin starts to burn, cover with foil until cooking is complete
  12. Toss carrots and potatoes half way through
  13. Serve with fluffy basmati rice


Prep time!

Seasoned Chicken on rimmed baking tray


Carrots & Potatoes, oiled and seasoned


I just love my oven. It works wonders!


Roasted Carrots & Potatoes


And here you have it. Serve with rice, or like me – just like this.

Roasted Curried Chicken & Roasted Carrots + Potatoes

Have a splendid week, my friends! ~Lyn

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Family Dining During The Holidays

Jan 4, 2012 by

For a holiday meal for my family, I generally don’t go overboard. There’s no need since there’s only 2 adults and 2 little picky eaters. Larger families may prepare turkey or ham or a whole chicken, but this does not work for my household at the moment. I did however, prepare some things for the first time. As always, I cook with faith, hoping that the meal will turn out great.

Success strikes again! I made Lamb Loin Chops – freestyle. Plus Buttermilk Chicken and my husbands favourite lasagna. I’m sharing the recipe for the Lamb today because it is so simple and the lamb chops were so elegant.


Rosemary Thyme Lamb Chops


Rosemary Thyme Lamb Chops
Recipe Type: entrée
Author: Lyn of The Lovely Pantry
Prep time: 5 mins
Cook time: 40 mins
Total time: 45 mins
Serves: 4
A simple recipe using Rosemary and Thyme as the main seasoning
  • 8 pieces Lamb Loin Chops
  • 2 Tsp Fresh Rosemary, chopped
  • 2 Tsp Dried Thyme
  • 2 Cloves Garlic, cut in half
  • Salt & Pepper to taste
  • 2 Tsp All Purpose Seasoning
  • Olive Oil for Searing
  • 1/4 Cup Low Sodium Chicken Broth
  1. Season Lamb on both sides with Salt, Pepper, Rosemary, Thyme and All Purpose Seasoning. Set aside for about 20 minutes.
  2. In a large dutch oven (or skillet), sautee garlic until oil is fragrant. Remove garlic and discard.
  3. Add lamb gently to the pot. Brown on both sides about 5 minutes per side.
  4. Reduce heat and add chicken broth.
  5. Cover and simmer for about 20-30 minutes until meat is soft and tender.



Rosemary Thyme Lamb Chops


The lamb smelled wonderful as I browned them. I’m not sure how often I’ll be cooking lamb, but these pieces were very tender and flavourful.

Rosemary Thyme Lamb


And here was our holiday family dinner. Just for us :-) Small. Simple. Made with love.


Rosemary Thyme Lamb, Lasagna, Rice & Peas, Buttermilk Chicken



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Steamed Salmon with Lemon and Thyme

Oct 24, 2011 by

I will forever consider myself to be a lifelong learner. If I’m not learning new things, I’m not growing. Ever since I discovered my love for cooking and healthy eating, my desire to learn new recipes, foods, and techniques has grown tremendously.

I am very fond of Salmon and  I’ve prepared it in various ways, but how long before I’ve exhausted all the methods that I know? Steaming fish seems simple enough if you have a steamer of some kind. But what if you don’t? How can Salmon be steamed with just a few items that you already have in your kitchen? I recently learned of a very simple technique where I enjoyed the entire process in its simplicity.

Salmon really is a beautiful fish.



The original recipe called for fresh Dill which I did not have at hand (surprise, surprise). Instead, I used some Thyme that I had drying which did the trick perfectly.



2 Salmon Fillets

1 Lemon, thinly sliced

Few Sprigs Thyme

1 Red (Or green, or yellow…) Sweet Pepper, thinly sliced

Salt & Pepper

1 Tsp All Purpose Seasoning



1 Large Skillet

1 Plate that fits into the skillet leaving some space around the diameter (an inch is good)

Aluminium foil rolled and formed into a ring



Place foil ring into the skillet with some water. The foil itself should not be submerged at all. Place the plate on top of the foil, pressing down gently, ensuring stability.



Line the plate with a few slices of lemon. I used 2 rows with 3 slices in each. Add the Salmon on top of the lemon. Add the thyme (or fresh herb of your choice) between the fillets. Season the salmon with salt, pepper, and any other desired seasoning. Go light. Salmon does not need to be over-seasoned.

Place a few slices of sweet pepper on top of the salmon so that they overlap.



Did I mention that Salmon is a beautiful fish?



Cover the skillet and bring to a boil. This should take about 10 minutes. Reduce the heat and simmer until the salmon is cooked though. This should take about 15 minutes more.



The salmon is cooked when it is no longer pink and flakes easily with a fork. The smell is wonderful. You probably won’t be able to wait too long before you have this. I suggest you have your plate ready!



I served the salmon with some string beans. I enjoyed it. I know that you will too. You can use this technique with any fish, and try using different seasoning. Cooking is a journey in experiments. Give this a try!


Steamed Salmon with Lemon & Thyme


I’d like to thank Everyday Food for sharing this technique and allowing me to share it with my readers.


Until next time, take care of you.




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