Pizza Topped Chicken

Ingredients:
1 chicken, skinned
1 large vidalia or Spanish onion, or 2 red onions
1 head garlic (~10 cloves)
2 plumb tomatoes
1 Tablespoon oregano
1 Teaspoon basil
1/4 cup olive oil
1/2 cup water
1 cup tomato sauce

Optional Ingredients:
spicy sausage (southwestern or Italian)
sun dried tomatoes, diced
olives, diced
sliced sausage
broccoli
spinach
roasted, hot, or chili peppers
Bruschetta Sauce instead of tomato sauce
Pesto sauce
mushrooms
...or anything else you've ever seen on top of pizza (except pineapple...yuck!)

Directions:
1. In bowl, combine tomato sauce, water, olive oil (you may vary the amounts to taste)
2. dice tomatoes, garlic, onion, add to bowl with liquids
3. measure spices, grind in palm, add to bowl with liquids
4. mix ingredients in bowl
5. spoon over chicken in 9"x 13" pan
6. cook 1 hour @350-375 F

Note:
If you add water or an entire large onion, you may not have room for broccoli, so you may want to divide into two pans

Easy Chinese Style Chicken

Ingredients:
1 Chicken, cut in 1/4's or 1/8th's
1 cup Teriyaki Sauce
1 cup Cashews
4 stalks celery
1 tsp garlic powder
1 head garlic
1 Vidalia onion
1 pepper

Directions:
1. Chop onion, garlic, pepper, celery
2. add vegetables, garlic powder, to Teriyaki sauce
3. pour over chicken, coating evenly
4. bake chicken at 350-375 for 60 minutes, uncovered

Notes:
1. you can add Crushed Pepper to taste, to make it spicy
2. you can add 1/3 to 1/2 cup Honey into the Teriyaki mixture to make it much sweeter, or drizzle 2-4 TBSP honey on top of chicken before putting it into the oven

Garlic Oregano Chicken

1/4 cup Olive oil (or water, or double lemon juice for low fat)
1/4 cup Lemon juice
6+ Cloves garlic; minced
1/4 ts Salt
1 TBS Oregano
1/2 ts Pepper

-Mix ingredients in a bowl. If you used fresh garlic,make sure to crush the minced
pieces after they are cut; this brings out more flavor
-The day before cooking, place chicken in large Ziploc bag, and pour liquid mixture
into the bag.
Seal tightly, and put a paper towel under it just in case.
-place bag o' chicken in fridge, turning a few times you cook/grill it
-grill for 30 mins, or cook at 375F for 30 mins
- if cooking, baste after 30 mins, then return to oven for an additional 30 mins
-baste when done, seal tightly with aluminum foil

Notes:
a. pour off the liquid before Shabbat, and make K'li Sh'lishi Gravy,
or broil for a few minutes to evaporate the liquid

Honey Mustard Chicken

Honey Mustard Chicken
1/2 cup honey
1/2 cup mustard (we use brown, but yellow could work in theory)
1 ts paprika
1 ts dried parsley
1/2 ts dried basil
salt and pepper to taste
1 pack of chicken (any cut)

-mix spices, honey & mustard in bowl
-skin chicken
-pour liquid mixture on chicken
-bake at 375F for 30 mins
-baste with liquid at bottom of pan
-return to oven for 30 mins, then baste again
-cover tightly with aluminum foil for storage/reheating

Notes:
a. For Shabbat Day, reduce liquids to 1/3 cup honey and 1/3 cup mustard; leave the seasonings the same. You'll still have to drain all the liquid before Shabbat, because you cannot reheat liquid that is not directly from the meat, but less is wasted. Or, you can broil the chicken for a few minutes to evaporate the liquid.

b. In order not to waste the gravy, save it in a container. On Shabbat day, make DaniyO's K'li Sh'lishi Gravy:

Shabbat Day Kli Sh'lishi Gravy
-pour a few oz water from the urn/kettle (k'li rishon) on the blech into a in a cup (k'li sheni), then pour from the cup into a bowl (k'li sh'lishi)
-Take gelled gravy from fridge, mix into k'li sh'lishi for Mutar L'Kol Day'ot Gravy
-if you make and serve this, make sure to explain the halachic permissibility to prevent your guests from thinking you're not Shomer Shabbat, posul l'edut etc. :)