Guest post from Michelle of The Willing Cook
Yeast is one of those ingredients that is becoming banned from more and more people’s diet lists, for various health reasons. I recently did some food allergy cooking for a friend who had about 50 items to which she was allergic, yeast being one of them.
I wanted to serve her a salad, but did not know what to do with the vinegar (yeast is often an ingredient in vinegar) found in most store-bought and homemade salad dressings (not to mention the other ingredients she had to avoid).
After doing some research, I came up with an Italian dressing recipe that turned out delicious.
I recently concocted the dressing again, this time as a marinade for our chicken. My husband’s response, “That’s the way marinade on chicken is supposed to taste. I couldn’t quit eating it.” It really was that good, very healthy, and simple to make.
Italian Lemon Chicken
(Makes a double batch, depending upon your family size. Multiply ingredients accordingly to freeze.)
**See ingredient substitution notes below recipe.**
- 4-6 pounds of chicken (Use whatever chicken you desire, whether chicken breasts (boneless or bone-in), chicken thighs, drumsticks, cut-up fryer, etc.)
- 1/3 cup lemon juice (about 1 large lemon)
- 1/4 cup water
- 1/2 cup grapeseed oil, canola oil, or olive oil (or a combination of oils)
- 1/2 teaspoon each of the following dried spices: garlic powder, basil, oregano, onion powder, kosher salt, black pepper, paprika
- Rinse chicken and remove any fat or skin (if desired); separate into two freezer bags (or baking dish if cooking right away).
- Whisk together the remaining ingredients to make the marinade.
- Pour 1/2 the marinade into each freezer bag; seal tightly and place in freezer.
- When ready to prepare the chicken to cook, remove bag from freezer and place in baking dish (to make sure there aren’t any holes in the bag) and place dish in the refrigerator to thaw for about 24 hours. Once thawed, allow to marinate as long as you can.
- Cooking: Use whatever cooking method you prefer. I baked my chicken in the oven on 325 degrees for about 1 hour, then turned up to 375 degrees for about 20-30 minutes to complete. This chicken would cook beautifully in the crockpot, as well as on the grill.
- Serve over steamed brown rice or homemade rice pilaf with a vegetable and enjoy the benefits of delicious and easy freezer cooking!
You can substitute apple cider vinegar for the lemon, if desired. I would caution you that it will change the flavor somewhat and the lemon flavor was only a slight hint. So, I recommend you leave the lemon in 🙂
Michelle is blessed to stay home with her three children (ages 10, 7, and 4), while her husband works to provide. When she’s not experimenting with allergy-friendly meals, she’s blogging about it at The Willing Cook. Through the Willing Cook, her hope is that you gain peace of mind in your kitchen (and your pocket book) and are able to serve those you love who suffer with food allergies.