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Spatchcocked Garlic Parmesan Chicken

This Spatchcocked Garlic Parmesan Chicken recipe delivers a beautifully roasted whole chicken. Perfectly cooked, the meat is wonderfully juicy with golden skin covered in a delicious garlic parmesan sauce.

garlic parmesan sauce in skillet

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

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I love a good restaurant-quality meal, and this chicken is just that. Inspired by Boston Market's Garlic Parmesan chicken, this whole bird is topped with crispy breadcrumbs and smothered in a rich, cheesy garlic sauce. To reduce cooking time and ensure even roasting, I spatchcock the chicken by removing the backbone, allowing it to lie flat.

This is such a great way to make a roasted chicken, but if you're looking for a more classic recipe, you'll love this whole roasted chicken recipe or this spatchcock chicken roasted in the air fryer.

A Quick Look at the Ingredients

  • Whole chicken (approximately 5 lbs) – I use a whole bird and spatchcock it to reduce cooking time.
  • Olive oil – Helps the seasoning stick and gives the skin a nice crisp.
  • Garlic powder + fresh garlic – Double the garlic means double the flavor.
  • Paprika & onion powder – These add color and a little extra depth to the rub.
  • Salt & black pepper – Basics that bring it all together.
  • Italian breadcrumbs – For that crispy topping that reminds me of the Boston Market version.
  • Heavy cream – This makes the sauce rich and delicious. Feel free to sub with half-and-half.
  • Parmesan cheese – Freshly grated melts beautifully into the sauce for that cheesy finish.
  • Parsley - chopped and added as garnish
RFX Wireless Probe Starter Kit
RFX Wireless Probe Starter Kit

I use this wireless probe thermometer kit from ThermoWorks to track meat temperatures while they cook. It connects to my phone and sends alerts when the food is nearly done, so I never have to guess.

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How to make Garlic Parmesan Spatchcock Chicken

Step 1: Preheat your oven to 400°F. Combine ¼ cup olive oil, garlic powder, paprika, onion powder, and black pepper in a bowl. Stir until incorporated.

Step 2: Spatchcock the chicken by removing the backbone and any excess fat, cracking the breast bone, and flipping the chicken so it lies flat.

Step 3: Season all sides of the chicken with the olive oil mixture, ensuring the seasoning reaches under the skin.

Place the chicken in a cast-iron skillet or sheet pan, laying it on its back with the breast side up.

raw seasoned whole chicken in skillet with thermometer in thigh

Step 4: Bake in the preheated oven for 40-45 minutes, or until the thickest part of the thigh reaches 160°F and the skin is golden and crisp.

Step 5: When your chicken has about 10 minutes left, add two tablespoons of oil and breadcrumbs to a small bowl.

Remove the chicken from the oven and cover it with the breadcrumb mixture. Return the chicken to the oven and cook for the remaining 10 minutes, or until it is fully cooked.

roasted chicken in skillet

Step 6: Meanwhile, prepare your Garlic Parmesan sauce. Place heavy cream and garlic in a medium saucepan over medium heat. Bring the mixture to a low simmer and allow to simmer for about 1 minute, whisking occasionally.

Remove from heat and stir in Parmesan cheese.

garlic parmesan sauce in saucepan

Step 7: Pour the sauce over the chicken before serving. Cover with parsley for garnish. Serve and enjoy.

chicken covered in white sauce

How to spatchcock a chicken

If you get your chicken from a butcher, you can ask them to spatchcock it for you. It's pretty easy to do by yourself; you need a good pair of kitchen scissors.

  • Place the chicken breast-side down, with the legs towards you.
  • Using sturdy scissors, cut up along each side of the backbone to remove it, cutting through the rib bones as you go.
  • Cut off any excess fat. Use a sharp knife and cut a slit into the white cartilage in the middle of the breast. Turn the chicken over and pull the breast and wings upward while pushing down the middle of the breast, until it lies flat. This will make sure your meat is all one thickness.
step by step of chicken being cut and spatchcocked

What do you serve it with?

This chicken is a great main entree, and pairs great with classic sides like garlic mashed potatoes, sautéed spinach, or yellow rice.

    How to store

    If you have any leftovers, keep them in an airtight container. You can add the shredded chicken to salads, chilis, sandwiches, and stews. You can also use the carcass to make homemade chicken stock.

    chicken in pan that has been cut

    Tanya's Notes and Tips

    • Don’t skip the breadcrumb topping. It adds a delicious crunch that pairs so well with the creamy Parmesan sauce.
    • Let the chicken rest for at least 15 minutes before carving, allowing the juices to redistribute evenly.

    I hope you love this Garlic Parmesan Chicken as much as we do. Looking for more restaurant-quality chicken recipes? Try these out.

    If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

    garlic parmesan sauce in skillet
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    Garlic Parmesan Spatchcock Chicken

    This easy spatchcock chicken recipe is a quick and easy way to cook a whole chicken. Perfectly cooked, the meat is wonderfully juicy with perfectly crispy skin.
    Prep Time15 minutes
    Cook Time50 minutes
    Total Time1 hour 5 minutes
    Course: Main Course
    Cuisine: American
    Keyword: garlic parmesan chicken, spatchcock chicken, whole chicken in a skillet
    Servings: 6
    Calories: 547kcal
    Author: Tanya Harris

    Ingredients

    • 1 4-5 whole chicken the backbone removed and laid flat
    • ¼ cup olive oil + 2 Tbsp
    • 1 ½ teaspoons garlic powder
    • 1 teaspoon kosher salt
    • 1 teaspoon paprika
    • ½ teaspoon onion powder
    • ½ teaspoon black pepper
    • ¼ cup Italian breadcrumbs
    • ¾ cup heavy cream
    • 1 clove garlic crushed
    • ½ cup Parmesan cheese grated
    • Parsley chopped

    Instructions

    • Preheat your oven to 400 degrees Fahrenheit.
    • Combine ¼ cup olive oil, garlic powder, paprika, onion powder, and black pepper in a bowl. Stir until incorporated.
    • Season all sides of the chicken with olive oil mixture, making sure the seasoning gets under the skin.
    • Place chicken in a cast-iron skillet or sheet pan, laying the chicken on it’s back, breast side up. Bake in preheated oven for 40-45 minutes, until the chicken is golden brown.
    • When your chicken has about 10 minutes left, Add 2 tablespoon oil and breadcrumbs to a small bowl. Remove chicken from oven and cover with breadcrumb mixture. Return to the oven and cook for the remaining 10 minutes or until chicken is done.
    • Meanwhile, prepare your Garlic Parmesan sauce. Place heavy cream and garlic in a medium saucepan over medium heat. Bring the mixture to a low simmer and allow to simmer for about 1 minute, whisking occasionally. Pour the sauce over the chicken. Garnish with parsley. Serve and enjoy.

    Video

    Notes

    Let the chicken rest for at least 15 minutes before carving so that the juices redistribute.

    Nutrition

    Calories: 547kcal | Carbohydrates: 6g | Protein: 28g | Fat: 45g | Saturated Fat: 17g | Cholesterol: 155mg | Sodium: 305mg | Potassium: 307mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1024IU | Vitamin C: 2mg | Calcium: 148mg | Iron: 2mg

    This post was originally published July 16, 2020. It has been updated with helpful information and new photos.

    by 17 Comments

    Vibrant Purple Sweet Potato Pie

    Visually stunning and just as delicious, this Purple Sweet Potato Pie is creamy, spiced, and naturally stunning. Made with rich purple sweet potatoes, it's a beautiful twist on classic sweet potato pie.

    purple sweet potato pie cut up into slices

    You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

    Purple sweet potato pie, like the Southern Sweet Potato Pie recipe, is a sweet and creamy custard pie. This unique purple dish will be a fantastic addition to your Thanksgiving menu alongside the traditional pumpkin pie.

    My mother-in-law brought one of these purple beauties to a Thanksgiving dinner, and we were all in awe. Believe me, this is a show-stopper dessert that is as delicious as it is beautiful.

    Sweet potatoes are one of the most versatile root vegetables, equally at home in sweet and savory dishes. For dessert, I love baking them into Sweet Potato Bundt Cake and Jamaican Inspired Sweet Potato Pudding.

    On the savory side, they shine in Sweet Potato Salad or Air Fryer Sweet Potato Wedges.

    slice of purple sweet potato pie on a plate topped with whipped cream

    Ingredients for Purple Sweet Potato Pie

    Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

    • Purple sweet potatoes – The star of the recipe, giving the pie its naturally vibrant color and subtly sweet flavor. Stokes or Okinawan varieties work well. You’ll need about 2 cups of mashed potatoes after cooking.
    • Unsalted butter, softened – Adds richness and helps create a smooth, custardy texture.
    • Eggs, lightly beaten – Bind the filling and give it structure.
    • Brown sugar, packed – Sweetens the pie while adding a hint of molasses depth.
    • Coconut milk (canned, shaken well) – Provides creaminess and a subtle coconut flavor. Whole milk or evaporated milk can be substituted if preferred.
    • Vanilla extract – Enhances the overall flavor and warmth of the pie.
    • Spices - ground ginger, salt, ground cardamom, ground cinnamon
    • 9-inch pie crust, store-bought or homemade – The buttery base that holds the filling. A par-baked crust will help prevent sogginess.
    purple sweet potato pie ingredients

    Tools needed for this recipe

    • Baking sheet
    • Parchment paper
    • Food processor
    • Measuring cups & spoons
    • Pie pan

    How to make Purple Sweet Potato Pie

    Preheat the oven to 425 degrees Fahrenheit. Poke the purple sweet potatoes with a fork, and bake them on a sheet pan in the preheated oven until softened, about 40-45 minutes.

    purple sweet potatos on a baking sheet with parchment paper

    Remove the purple sweet potatoes from the oven and set them aside to cool. Once cooled, peel the sweet potatoes, discard skins, and place the cooked purple sweet potatoes in the bowl of a food processor.

    Reduce the oven temperature to 350 degrees Fahrenheit.

    Add butter, eggs, brown sugar, coconut milk, vanilla extract, ground ginger, table salt, cardamom, and cinnamon to the food processor. Process on low until the sweet potato mixture is smooth.

    sweet potato pie filling in a food processor

    Pour the sweet potato mixture into the pie crust. Bake in the preheated oven 350 degrees oven for  55 minutes to 1 hour, until the pie is set in the middle.

    purple sweet potato pie filling in a pie crust not baked

    Remove the pie from the oven and allow it to cool for at least 1 hour. Serve and enjoy.

    baked purple sweet potato pie

    What are purple sweet potatoes?

    Purple sweet potatoes are a root vegetable just like the orange-fleshed variety. Packed with anthocyanins, a pigment that gives purple sweet potatoes and other fruit and vegetables their vibrant colors.

    Not as commonly found as regular orange sweet potatoes, however. Stokes purple sweet potatoes are grown in central California but were originally cultivated in Stokes County, North Carolina.

    An Okinawa purple sweet potato has white skin with purple and white speckled flesh. Often called Hawaiian sweet potatoes, their flavor is mild and sweet but very dry and starchy.

    Molokai purple potatoes have a darker brown and purple skin with darker purple flesh. Also, a resident of Hawaii.

    slice of purple sweet potato pie on a plate topped with whipped cream

    How To Store Purple Sweet Potatoes

    Store purple sweet potatoes as you would regular potatoes, in a cool and dry place.

    Be sure to use your purple sweet potatoes within a week or two due to their shorter lifespan than a regular potato.

    Storing Purple Sweet Potato Pie

    • Room Temperature: Because this pie contains eggs and butter, enjoy it within 2 hours of serving.
    • Refrigerator: Cover leftovers and store in the fridge for up to 4 days—perfect for making ahead.
    • Freezer: For longer storage, wrap the cooled pie in plastic, then foil, and freeze for up to 1 month. Thaw overnight in the fridge before serving.

    Tanya's Top Tips

    • Prepare pie crust according to your recipe or package directions.
    • The cooked sweet potatoes will yield about 2 cups of mashed sweet potatoes. 
    • Sweet Potato Pie is best when it has cooled, so wait to serve it.
    • The best sweet potato pie is made at least a day ahead and chilled. Remove from the fridge at least 30 minutes before serving.

    Looking for more Pie recipes? Try these out:

     If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

    slice of purple sweet potato pie on a plate topped with whipped cream
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    4.64 from 11 votes

    Purple Sweet Potato Pie

    Visually stunning and just as delicious. This Purple Sweet Potato Pie is going to be a showstopper dessert this Thanksgiving.
    Prep Time40 minutes
    Cook Time1 hour
    Total Time1 hour 40 minutes
    Course: Dessert
    Cuisine: American
    Keyword: purple pie, purple sweet potato pie
    Servings: 8 servings
    Calories: 1268kcal
    Author: Tanya Harris

    Ingredients

    • 1 ½ pounds Purple sweet potatoes
    • 4 tablespoons Unsalted butter softened
    • 3 large Eggs lightly beaten
    • 1 cup Brown sugar packed
    • 1 cup Coconut milk Canned, shaken
    • 1 teaspoon Vanilla extract
    • ¾ teaspoon Ground ginger powder
    • ½ teaspoon Table salt
    • ½ teaspoon Ground cardamom
    • ½ teaspoon Ground cinnamon
    • 9 inch Pie crust storebought or homemade

    Instructions

    • Preheat the oven to 425°F. Poke the sweet potatoes with a fork, and bake them on a sheet pan in the preheated oven until softened, about 40-45 minutes.
    • Remove the sweet potatoes from the oven and set them aside to cool. Once cooled, peel the sweet potatoes and place them in the bowl of a food processor.
    • Reduce the oven temperature to 350°F.
    • Add butter, eggs, brown sugar, coconut milk, vanilla extract, ground ginger, table salt, cardamom, and cinnamon to the food processor. Process on low until the sweet potato mixture is smooth.
    • Pour the sweet potato mixture into the pie crust. Bake in the oven for 55 minutes to 1 hour, until the pie is set in the middle.
    • Remove the pie from the oven and allow it to cool for at least 1 hour. Serve and enjoy.

    Notes

    • Prepare pie crust according to your recipe or package directions.
    • The cooked sweet potatoes will yield about 2 cups of mashed sweet potatoes. 
    • Sweet Potato Pie is best when it has cooled, so wait to serve it.
    • The best sweet potato pie is made at least a day ahead and chilled. Remove from the fridge at least 30 minutes before serving.

    Nutrition

    Serving: 1g | Calories: 1268kcal | Carbohydrates: 138g | Protein: 17g | Fat: 72g | Saturated Fat: 28g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 30g | Trans Fat: 0.2g | Cholesterol: 85mg | Sodium: 959mg | Potassium: 350mg | Fiber: 6g | Sugar: 27g | Vitamin A: 279IU | Vitamin C: 0.3mg | Calcium: 85mg | Iron: 7mg

    This post was originally published on August 24, 2022. It's been updated with new information.

    by 53 Comments

    Air Fryer Hot Dogs (Juicy, Crispy, and Ready in 10 Minutes)

    I’ve made hot dogs every way you can imagine, but air frying is my favorite. In less than 10 minutes, you get that perfect snap, juicy inside, and toasted buns all in one easy step.

    hot dogs in buns in air fryer basket topped with ketchup and mustard

    You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

    I love a good hot dog, but not all hot dog cooking methods are the same. I’ve had them boiled, I’ve had them grilled, and I’ve even had them microwaved. Regardless of your preference, I promise you won’t want them any other way after you’ve Air Fried them.

    Why Make Hot Dogs in the Air Fryer?

    Air frying gives you hot dogs with a crispy outside and juicy inside in under 10 minutes. There’s no need to preheat; you can make one or a whole batch with the same cook time, and you can toast the buns right in the basket for an all-in-one meal.

      Ingredients Needed

      Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

      • Hot dogs - I prefer all-natural, 100% beef hot dogs. However, any type or brand will work, including turkey, chicken, pork, or plant-based options. I usually grab whatever's on sale.
      • Hot dog buns - Use your favorite style, from classic white to whole wheat, brioche, or gluten-free. Fresh buns work best, but slightly stale buns crisp up beautifully in the air fryer.
      ingredients for air fryer hot dogs on table

      How to cook hot dogs in an Air Fryer

      First, I like to cut small little slits in my hot dogs. This is not a required step at all. I like to do this to make hot dogs pretty and mimic a grill line. When my hubby makes the hot dogs in the Air Fryer, he does not do this, and it all works fine.

      close up photo of slits in hot dogs

      Then, place your hot dogs in the Air Fryer basket. There is no need to spray or anything; the hot dogs won’t stick to the basket and will release their natural hot dog oils, whatever that is.

      Close the Air Fryer basket and cook at 400 degrees Fahrenheit for 4-6 minutes.

      cooked hot dogs in air fryer basket

      Remove the hot dogs and place them in your hot dog buns. Return hot dogs to the air fryer and cook at 400 degrees Fahrenheit for two more minutes to get a nice crisp on your buns.

      hot dogs in buns in air fryer basket

      Remove and top them with your favorite toppings. Here’s a great list of hot dog toppings to try. You could also add my hot dog chili,  or you can keep it simple with ketchup, mustard, and sauerkraut, which is my favorite.

      air fryer hot dogs in air fryer basket covered in ketchup and mustard

      Frequently Asked Questions about these Air Fryer Hot Dogs

      Do I need to preheat my air fryer for hot dogs?

      Nope! One of the perks of this recipe is that you don’t have to preheat. Just pop the hot dogs in and start cooking. If you prefer an extra-crispy exterior, you can preheat for 2–3 minutes.

      Can I cook frozen hot dogs in the air fryer?

      Yes! Add about 2–3 extra minutes to the first cooking stage. Check them halfway through and separate if they’re stuck together.

      How many hot dogs can I cook at once?

      As many as fit in a single layer in your air fryer basket without overlapping. Most medium baskets hold 4–6 hot dogs.

      How do I reheat leftover hot dogs?

      Place them in the air fryer at 350°F for 2–3 minutes until heated through. If they’re already in buns, reduce the time slightly to prevent over-toasting.

      If you’re looking for more quick and easy Air Fryer recipes, try these out:

      I hope you love these air fryer hot dogs as much as we do. If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

      hot dogs in buns in air fryer basket topped with ketchup and mustard
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      4.95 from 18 votes

      10 Minute Air Fryer Hot Dogs Recipe

      These Air Fryer Hot Dogs are such a quick and easy meal and ready in less than 10 minutes. They are crispy on the outside and juicy on the inside.
      Prep Time2 minutes
      Cook Time8 minutes
      Total Time10 minutes
      Course: Main Course
      Cuisine: American
      Keyword: air fryer hot dogs
      Servings: 6 people
      Calories: 229kcal
      Author: Tanya Harris

      Ingredients

      • 1-6 Hot Dogs
      • 1-6 Hot Dog Buns

      Instructions

      • Place hot dogs in Air Fryer basket and cook on 400 degrees Fahrenheit for 4-6 minutes. Remove hot dogs and place in buns. Place back in Air Fryer and cook on 400 degrees Fahrenheit for 2 more minutes.
      • Remove and top with your favorite toppings. Enjoy 🙂

      Video

      Notes

      • This recipe works for traditional beef or the hot chicken, beef, and pork combination hot dogs.
      • Consider cutting small slits in your hot dogs for appearance. It is not a necessary step.
      • Test your hot dogs around the 4-minute mark to see if they are dark enough. Different Air Fryer wattages and sizes will cook hotdogs at different rates. 

      Nutrition

      Calories: 229kcal | Carbohydrates: 30g | Protein: 9g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 20mg | Sodium: 520mg | Potassium: 120mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 3mg

      This post was originally published on June 6, 2019. It has been updated with additional information and new photos.

      by 23 Comments

      Easy Oven Roasted Cabbage Steaks Recipe

      My oven-roasted cabbage steaks are tender in the middle, caramelized on the edges, and full of flavor. Best of all, they're ready in under an hour, making them the perfect side for busy weeknights.

      4 cabbage steaks on a dish

      You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

      Cabbage is a big deal in our house, because my husband and both kids love it. I've pressure-cooked it, made the Caribbean version of cabbage that has a little spice and other vegetables, and I've fried cabbage in plenty of butter. But one of my go-to ways to make it is to simply roast it.

      This low-carb side is as easy as it gets. I cut the cabbage into 1-inch rounds, brush them with oil, sprinkle on seasoning, and put them into a hot oven, flipping halfway. The flavor is amazing and it takes almost no effort.

      close up of a roasted cabbage steak

      Ingredients Needed for Cabbage Steaks

      Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

      • Small head of green cabbage - I prefer a firm, dense head for this recipe because it holds together well when sliced and roasted. I usually skip lighter cabbage, like Napa or Savoy, since the leaves are looser.
      • Olive oil - This will help give your cabbage the nice roasted color.
      • Seasoning - I use garlic powder, smoked paprika, kosher salt, and black pepper. You can also use your favorite seasoning blend, like all-purpose seasoning.
      cabbage steak ingredients
      Lodge 15.5"x10.5" Cast Iron Baking Pan, Black
      Lodge 15.5"x10.5" Cast Iron Baking Pan, Black

      I love to roast these cabbage steaks in this cast-iron baking pan. It helps give the cabbage a nice golden sear in the oven.

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        How to make roasted cabbage steaks

        Step 1: Preheat the oven to 400 degrees Fahrenheit.

        Slice cabbage into 1-inch thick pieces and place on a sheet pan.

        process of cutting cabbage steaks on a cutting board

        Step 2: Rub the cabbage slices with olive oil. Sprinkle sides with garlic powder, smoked paprika, kosher salt, and black pepper.

        6 seasoned cabbage steaks on a baking sheet

        Step 3: Place the pan in the preheated oven and roast the cabbage steaks for 30 minutes. After 30 minutes, flip them carefully. Continue roasting the steaks for an additional 10-15 minutes, until tender. Remove from the oven, serve, and enjoy.

        freshly baked cabbage steaks on a baking sheet

        How to cut cabbage for cabbage steaks

        Cutting cabbage is easier and safer with the right tools. A sharp, sturdy chef's knife will slice through even the densest cabbage without much effort. Just remember that cabbage can be slippery, so make sure it's dry before you cut it.

        Trim the root end of the cabbage to give it a flat base. Stand it upright on the cut side, then slice straight down into 1-inch thick "steaks."

        How to store leftover baked cabbage steaks

        Store cooled cabbage steaks in an airtight container in the refrigerator for up to 3 days.

        I don't recommend that you freeze cabbage steaks. The process of freezing ruins the texture of the cabbage.

        Reheating cabbage steaks: Place cabbage steaks on a baking sheet and bake at 350 degrees Fahrenheit until they reach the desired temperature. Alternatively, you can microwave them for a minute or two, depending on your microwave.

        freshly baked cabbage steaks on a baking sheet

        Preventing your cabbage steaks from falling apart

        Before taking the knife to your cabbages, peel away any loose leaves or leaves that are falling apart until you're left with a tight cabbage head.

        While you can get more cabbage steaks by cutting them into thinner pieces, the chances that your cabbage steaks are going to fall apart are higher.

        The ideal width is 1-inch thick slices, though the cooking time will be a bit longer, you'll end up with a sturdy but tender cabbage steak in the end.

        Delicious dishes to serve with roasted cabbage steaks

        These dishes are great for serving alongside these cabbage steaks.

        • Juicy Air Fryer Turkey Thighs - turkey and cabbage go together so well. While your cabbage is roasting in the oven, throw some turkey thighs in the oven.
        • Air Fryer Sweet Potato Wedges - a great vegetable that pairs well with cabbage.
        • Pinto Beans Recipe - This is our favorite way to enjoy pinto beans. Made with smoked turkey meat, these beans pair well with the roasted cabbage steaks.

        Tanya's Cabbage Steaks Notes

        • A small or medium cabbage works great with this dish. Use a sharp knife to cut the cabbage into steaks. 
        • Thicker cut cabbages will take longer to cook.
        • I’ve tested this recipe in the air fryer, but I always come back to the oven. You can roast more at once, get more even caramelization, and the texture is better from edge to center.

          I hope you love this cabbage steak recipe as much as we do. If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

          4 cabbage steaks on a dish
          Print Recipe
          4.50 from 18 votes

          Roasted Cabbage Steaks Recipe

          This easy roasted cabbage steak recipe is simple to make and so delicious. From oven to table in less than an hour! Tender and full of flavor.
          Prep Time10 minutes
          Cook Time45 minutes
          Total Time55 minutes
          Course: Side Dish
          Cuisine: American
          Keyword: cabbage steaks
          Servings: 6 servings
          Calories: 66kcal
          Author: Tanya Harris

          Equipment

          Ingredients

          • 1 Small head of cabbage 1 cut into 1-inch slices
          • 3 tablespoons Olive oil
          • 1 ½ teaspoons Garlic powder
          • 1 teaspoon Smoked paprika
          • ¾ teaspoon Kosher salt
          • ¼ teaspoon Black pepper

          Instructions

          • Preheat the oven to 400 degrees Fahrenheit.
          • Slice cabbage into 1-inch thick pieces and place on a sheet pan. Rub the cabbage pieces with oil. Sprinkle sides with garlic powder, smoked paprika, kosher salt, and black pepper.
          • Roast for 30 minutes. After 30 minutes, flip the cabbage steaks carefully. Continue roasting the steaks for an additional 10-15 minutes, until tender. Remove from the oven, serve, and enjoy.

          Notes

          • A small or medium cabbage works great with this dish. Use a sharp knife to cut the cabbage into steaks. 
          • Larger cabbages will take longer to cook.
          • For best carmelization, use a cast iron or dark sheet pan. 

          Nutrition

          Serving: 1g | Calories: 66kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 292mg | Potassium: 18mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 165IU | Vitamin C: 0.01mg | Calcium: 2mg | Iron: 0.2mg

          This post was originally published on September 27, 2022. It has been updated with new information.

          by 29 Comments

          Jamaican Jerk Chicken (Air Fryer, Oven, or Grill)

          Whenever I’m craving big, bold flavor, jerk chicken is one of the first things that comes to mind. It’s smoky, a little spicy, and so full of seasoning that every bite wakes up your taste buds. I love that I can make it in the air fryer when I’m short on time, or fire up the grill when I want that extra hint of smokiness.

          Close up of a lime wedge with pieces of marinated chicken.

          You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

          Whenever I think of Jamaica, jerk chicken and jerk pork come to mind. It's that dish that always brings me back to the island. Jerk refers to the cooking method, which involves cooking the food over pimento wood and slow-cooking it over a fire, resulting in a nice smoky flavor.

          The spice that jerk is usually known for comes from the wet paste that marinates the food before smoking or grilling.

          With a really good wet rub and some time marinating, you can make some delicious jerk chicken in the air fryer, oven, or grill.

          If you love this recipe, be sure to try my jerk chicken wings and jerk chicken soup.

          A Quick Glance at the Ingredients

          Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

          • Chicken pieces - I use all pieces of the chicken, from the breast, legs, thighs, and wings. I will usually break down a whole chicken to get all the pieces I need for this recipe.
          • Jerk Paste - For this recipe, I use either a good store-bought marinade or my jerk marinade made from scratch. Just do what works best for you based on time and preference.
          Walkerswood Jamaican Jerk Seasoning Mixed Pack - 10 Oz Each Mild, Hot & Spicy
          Walkerswood Jamaican Jerk Seasoning Mixed Pack - 10 Oz Each Mild, Hot & Spicy

          This is my go-to store-bought marinade. It comes in mild or spicy. Created in Jamaica, Walkerswood gives you the authentic flavor of jerk.

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          How to make Jamaican Jerk Chicken

          Step 1: Rub chicken pieces with jerk wet paste, making sure to rub under the skin too. Then marinate for 4 hours up to overnight. Overnight is best.

          Two step by step photos to show how to marinate the chicken.

          Step 2: Cook according to instructions:

          Air Fryer

          Preheat the air fryer to 360 degrees Fahrenheit. Place chicken pieces in the air fryer basket, in a single layer, skin side down, and cook for 25-30 minutes, flipping halfway.

          The marinated chicken in an air fryer basket.
          The cooked Jamaican jerk chicken in the air fryer basket.

          Conventional Oven

          Preheat oven to 425 degrees Fahrenheit. Place chicken pieces on a baking sheet and bake for 45-50 minutes, flipping halfway.

          Grill

          Place chicken pieces on a grill that has been heated to medium using indirect heat and cook until the internal temperature reaches 165 degrees Fahrenheit. This can take up to an hour on a grill.

          Jamaican jerk chicken on a white plate.

          When the chicken is done cooking, use a sharp knife to chop it further. This is what gives you that authentic jerk experience, rather than serving big pieces.

          How long should you marinate the jerk chicken?

          Because there is minimal acidity in the marinade, which can break down the meat, this chicken can be marinated for a long time. The longer the better. Marinate it for at least 4 hours to allow the flavors to develop, and you can leave it overnight. Overnight is best.

          Storage Options

          This Jamaican Jerk Chicken will keep well in the fridge for up to 4 days.

          It can be reheated in the oven, covered with foil at 325°F for around 20 minutes until heated through. It can be reheated in the air fryer at 350°F for 4 to 5 minutes.

          What do you serve it with?

          This easy jerk chicken is great to serve with rice, veggies, salads, and potatoes. Even use it to make a tasty sandwich if you like! Try it with any of these delicious recipes:

          • Jamaican Instant Pot Rice and Peas - make this a real, Authentic Jamaican meal with rice and peas.
          • Yellow Rice - for those who love a good flavored, colorful dish.
          • Festival - One of the main side dishes served with Jerk Chicken is festival. It's a sweet bread that balances the spicy chicken perfectly.
          • Plantains - Ripe yellow plantain is fried to perfection and served alongside this chicken. I like to air fry mine out of convenience.
          Jamaican jerk chicken cut up on a plate ready to eat.

          Tanya's Top Recipe Notes and Tips

          • I like to use the Jamaican jerk wet paste from Walkerswood. This wet marinade tastes just like the jerk I would get in Jamaica. You can also use a homemade jerk wet rub or jerk dry rub.
          • Jerk is usually served dry without a sauce, but feel free to baste the chicken while cooking with Jerk BBQ sauce if you want a more saucy chicken. You can also serve the BBQ sauce as a dipping sauce on the side. That's what I do.
          • Jerk Chicken does not have to be extra spicy. For less spice, use a mild jerk marinade or leave out the peppers in the homemade marinade. You will still get fantastic flavor.

          More Chicken Recipes You Might Enjoy

          • Jamaican Curry Chicken - This delicious, flavorful curry uses dark meat and tastes absolutely amazing. It's perfect for when you want a saucy Jamaican chicken.
          • Brown Stew Chicken - A Classic Jamaican chicken dish. Sometimes served for breakfast, this chicken is marinated in flavorful spices and then stewed until done.

          I hope you love this Jerk chicken recipe as much as we do. If you have tried this or any other recipe on my blog, please rate it and let me know how it turned out in the comments below! Your feedback is invaluable and helps us grow. I appreciate your support!

          Jamaican jerk chicken on a white plate.
          Print Recipe
          4.90 from 19 votes

          Jamaican Jerk Chicken (Air Fryer, Oven, or Grill)

          Add some flavor to your dinner with this delicious Jamaican jerk chicken recipe. It takes minutes to prep and can be cooked in the air fryer, oven or grill for a delicious bite to suit any occasion.
          Prep Time5 minutes
          Cook Time30 minutes
          Marinating time4 hours
          Total Time35 minutes
          Course: Main Course
          Cuisine: Jamaican
          Keyword: air fryer jerk chicken, easy jerk chicken recipe, how to make jerk chicken
          Servings: 6 servings
          Calories: 299kcal
          Author: Tanya Harris

          Ingredients

          Instructions

          • Rub chicken pieces with paste, making sure to rub under the skin too.
          • Marinate for 4 hrs up or up to overnight.
          • Cook according to instructions:

          Air Fryer

          • Preheat air fryer to 360 degrees Farhenheit. Place chicken pieces in the air fryer basket, cook for for 25-30 minutes, flipping halfway.

          Conventional Oven

          • Preheat oven to 425 degrees Fahrenheit. Place chicken pieces on baking sheet and bake for 45-50 minutes, flipping halfway.

          Grill

          • Place chicken pieces on a grill that has been heated to medium using indirect heat and cook until internal temp reaches 165 degrees Fahrenheit. This can take up to an hour on a grill.
          • Once chicken is done cooking, use a sharp knife to further chop the chicken,

          Video

          Notes

          • I like to use the Jamaican jerk wet paste from Walkerswood. This wet marinade tastes just like the jerk you would get in Jamaica. You can also use a homemade jerk wet rub.
          • Jerk is usually served dry without a sauce but feel free to baste the chicken while cooking with jerk bbq sauce if you want a more saucy chicken. You can also serve the bbq sauce as a dipping sauce on the side.

          Nutrition

          Calories: 299kcal | Carbohydrates: 2g | Protein: 21g | Fat: 22g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 99mg | Potassium: 263mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2463IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg

          This post was originally published on May 11, 2021. It has been updated with helpful information.

          by 7 Comments

          Simple Roast Chicken Recipe with Juicy, Flavorful Meat

          Nothing beats the aroma of a perfectly cooked roast chicken filling your kitchen with golden, crackling, crispy skin and incredibly juicy meat. My foolproof roast chicken method delivers restaurant-quality results every single time.

          golden brown roast chicken on sheet pan

          You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

          pic of Tanya

          Growing up, my parents made roast chicken every week, and I carried that tradition into my own kitchen. After roasting countless chickens, I set out to find a better way to get ultra‑crispy skin, deep golden color, and juicy meat.

          After lots of trial and error (and plenty of cookbook research), I landed on this method: start the chicken at a higher temperature, then lower the heat to finish cooking. The high heat quickly renders the fat under the skin for incredible crispiness, while the lower temperature keeps the meat tender and prevents it from drying out.

          This weekly staple is so delicious and versatile that it’s a must in our meal plan. If you love using whole chickens in recipes, you’ll also enjoy the spatchcock version I make in my air fryer.

          SIMPLE ROAST CHICKEN AT A GLANCE

          • Prep Time: 10 minutes
          • Cook Time: 1 hour 5 minutes
          • Resting Time: 10 minutes
          • Total Time: 1 hour 25 minutes
          • Serves: 6 people
          • Best For: Sunday dinners, weeknight meals, meal prep

          A Quick Look at the Ingredients

          Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

          • A whole chicken: I recommend using a 4-5 pound chicken for the best results. This size fits perfectly in a standard roasting pan and cooks evenly.
          • Olive oil: Helps the seasonings stick and promotes that gorgeous golden skin. I prefer using oil or even mayo over butter because butter contains water, which can prevent the crispy skin we're after.
          • Seasonings: Kosher salt (essential for flavor and helps draw moisture from the skin for extra crispiness), black pepper, garlic powder, and onion powder.
          • Optional aromatics: Lemon, fresh herbs like thyme and rosemary. These add flavor and moisture to the chicken cavity, but I often skip them and season the cavity directly.
          ingredients for whole roasted chicken on table with labels
          RFX Wireless Probe Starter Kit
          RFX Wireless Probe Starter Kit

          I use this wireless probe thermometer kit from ThermoWorks to track meat temperatures while they cook. It connects to my phone and sends alerts when the food is nearly done, so I never have to guess.

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          Nonstick Carbon Steel Baking Pan & Raised Wire Rack
          Nonstick Carbon Steel Baking Pan & Raised Wire Rack

          A baking sheet with a raised wire rack helps with the airflow, allowing air to get under the chicken.

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          The time needed to cook chicken depends on several factors, including the size of your bird, your oven, and the temperature of your chicken when it goes in. Your best bet is to use a thermometer and insert it into the chicken before roasting. It removes all the guesswork and ensures your chicken is perfectly cooked.

          How to Make Perfect Whole Roasted Chicken

          Step 1: Preheat your oven to 475°F and set up a roasting pan or sheet pan with a wire rack. The rack elevates the chicken, allowing hot air to circulate underneath for even cooking.

          Step 2: Pat the chicken completely dry with paper towels, then rub olive oil all over the surface.

          Step 3: Season the chicken with kosher salt, black pepper, garlic powder, and onion powder, all over. If using aromatics, stuff the cavity with lemon halves, peeled garlic cloves, and fresh herb sprigs.

          raw whole chicken on cutting board, seasoned

          Step 4: Place the seasoned chicken breast-side up on your prepared rack. Insert the probe thermometer into the thickest part of the thigh.

          Step 5: Place the chicken in the oven and roast for 15 minutes at 475°F, then reduce the temperature to 350°F, and continue cooking for 40–50 minutes (total cook time: 55–65 minutes depending on bird size).

          a collage, on the left, raw chicken on sheet pan with rack. on the right, roasted whole chicken on rack after cooking

          Step 6: Check for doneness when the thermometer reads 175°F in the thigh, and juices run clear.

          Step 7: Let the chicken rest for 5-10 minutes before carving.

          close up for whole roasted chicken on sheet pan with rack

          How to Know when your Roasted Chicken is Done

          Using a reliable thermometer is crucial since different chicken sizes will have varying cook times. The most accurate way to ensure your chicken is perfectly cooked is to check that the internal temperature in the thickest part of the thigh reaches 175°F.

          At this temperature, the juices should run clear when you pierce the thigh with a knife. This slightly higher temperature ensures the dark meat is fully cooked while still keeping the breast meat juicy and tender.

          Tanya's Recipe Tips for Success

          • Size matters: Stick to the 4-5 pound range for optimal results. Smaller chickens may cook too quickly, while larger ones may not cook evenly.
          • To truss or not to truss: I don't bother trussing my chicken (tying the legs up) because it cooks just fine without it and saves time. One less step means getting dinner on the table faster.
          • If you don't have a roasting pan: Use a cast-iron skillet or heavy-bottomed Dutch oven instead.
          • Three things I never skip: Dry the chicken thoroughly with paper towels, season it generously all over, and always use a thermometer to check doneness.
          • Let it rest: Those 5-10 minutes of resting time allow the juices to redistribute, ensuring every bite is moist and flavorful.

          What to Serve It With

          This roasted chicken pairs well with a variety of sides. Serve it with vegetables like broccoli or carrots, sides like mashed potatoes, rice, and gravy. Even a simple side salad makes a great pairing.

          You can also roast vegetables along with your chicken in the tray. If doing so, add heartier, larger cut, root vegetables like potatoes, carrots, and onions at the beginning with the chicken, since they can handle the full cooking time and will soak up all those delicious drippings. For more delicate vegetables like broccoli or Brussels sprouts, add them during the last 20-30 minutes to prevent overcooking.

          a chicken drumstick on a black plate with salad on the side

          Storage and Leftovers

          Leftover roasted chicken is incredibly versatile and keeps well in the refrigerator for up to 4 days. Shred the meat for chicken salad, slice it for sandwiches, or dice it for soups and casseroles. The bones make excellent stock, too!

          To reheat, place pieces in a 350°F oven for about 10 minutes, or use the microwave for quick warming. The skin won't be as crispy when reheated, but the meat will still be delicious.

          More Chicken Recipes You'll Love

          I have so many chicken recipes on the site, but here are a few of my most popular:

          • Brown stew chicken - a Caribbean classic. My version cooks quickly and utilizes boneless chicken thighs to make the meal easier to cook.
          • Smothered chicken - A Down South staple, chicken is cooked on the stovetop and smothered in a delicious gravy.
          • Garlic Parmesan whole chicken - One of my favorite ways to enjoy a roast chicken is to cover it with a delicious cheese sauce. This recipe elevates your classic roast chicken.

          I hope you love this roast chicken recipe as much as we do. If you have tried this or any other recipe on my blog, please rate it and let me know how it turned out in the comments below! Your feedback is invaluable and helps us grow. I appreciate your support!

          golden brown roast chicken on sheet pan
          Print Recipe
          5 from 2 votes

          Simple Whole Roast Chicken Recipe

          Nothing beats the aroma of a perfectly cooked roast chicken filling your kitchen with golden, crackling, crispy skin and incredibly juicy meat. My foolproof roast chicken method delivers restaurant-quality results every single time.
          Prep Time10 minutes
          Cook Time1 hour 5 minutes
          Resting Time10 minutes
          Total Time1 hour 25 minutes
          Course: entree
          Cuisine: American
          Keyword: best roasted chicken recipe, roast chicken, whole roasted chicken recipe
          Servings: 6 people
          Calories: 580kcal
          Author: Tanya Harris

          Ingredients

          • 4-5 lb whole chicken giblets removed
          • 3 Tablespoons Olive oil
          • 1 Tablespoon kosher salt
          • 1½ teaspoons black pepper
          • 1½ teaspoons garlic powder
          • ½ teaspoon onion powder

          Optional aromatics for cavity

          • 1 lemon halved
          • 4 garlic cloves peeled and smashed
          • Fresh herb sprigs rosemary, thyme, or sage

          Instructions

          • Preheat oven to 475°F. Set up a roasting pan or sheet pan with a wire rack.
          • Pat the chicken completely dry with paper towels. Rub the olive oil all over the chicken, coating the entire surface.
          • Season the chicken evenly with kosher salt, black pepper, garlic powder, and onion powder, making sure to cover all sides. If using aromatics, stuff the cavity with lemon halves, garlic cloves, and herb sprigs.
          • Place the seasoned chicken breast-side up on the prepared wire rack.
          • Place it in the oven on the middle rack and roast it for 15 minutes at 475°F.
          • Reduce the oven temperature to 350°F and continue cooking for an additional 40-50 minutes, until the internal temperature reaches 175°F when measured in the thickest part of the thigh.
          • Remove from oven and let rest for 5-10 minutes before carving and serving.

          Notes

          • The size of your chicken will determine the exact cook time. Start checking smaller chickens around 50 minutes total cook time.
          • For extra crispy skin, pat the chicken dry again with paper towels before seasoning and let it air-dry in the refrigerator for 30 minutes if time allows.
          • If using a probe thermometer, place it into the thickest part of the thigh. The chicken is done when the juices run clear and the temperature at the thigh reaches 175°F.
          • Let the chicken rest before carving to allow juices to redistribute.

          Nutrition

          Calories: 580kcal | Carbohydrates: 5g | Protein: 41g | Fat: 43g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 21g | Trans Fat: 0.2g | Cholesterol: 163mg | Sodium: 1899mg | Potassium: 487mg | Fiber: 1g | Sugar: 1g | Vitamin A: 315IU | Vitamin C: 19mg | Calcium: 43mg | Iron: 2mg

          by 13 Comments

          Crispy Air Fryer Eggplant with Parmesan & Breadcrumbs

          Crispy on the outside, tender on the inside, this air fryer eggplant has become a go-to appetizer in my kitchen. It’s a lighter, less messy take on the traditional fried version, but just as satisfying.

          Crispy air fryer egg plant on a plate served with a marinara dip.

          You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

          Eggplant Parmesan is one of our go-to Italian meals, but honestly, I’m usually just after the crispy breaded eggplant slices, no noodles needed. I love dipping them straight into marinara sauce. With the air fryer, I can skip the frying and still get that same golden, crunchy texture without all the oil.

          This dish is simple to make with just a few basic ingredients; eggplant has never tasted so good! Coated in seasoned Italian breadcrumbs and parmesan cheese, they are a breeze to cook in the air fryer and come out crispy without the need for lots of oil.

          Be sure to try my Air Fryer Fried Mushrooms and Crispy Air Fryer Bacon too!

          A Quick Glance at the Ingredients

          Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

          • Eggplant - I typically use standard globe eggplant for this recipe. It’s easy to find and has the perfect size for slicing into rounds. Look for one that’s firm, shiny, and feels heavy for its size. Avoid eggplants with soft spots or wrinkled skin.
          • For the Breading Station - eggs, milk, Italian-style breadcrumbs, parmesan cheese
          • Oil for spraying the eggplant
          Ingredients to make the recipe.
          Evo Oil Sprayer Glass, Non-Aerosol for Cooking Oils
          Evo Oil Sprayer Glass, Non-Aerosol for Cooking Oils

          I love this oil sprayer for getting a light, even coating without overdoing it. It's ideal for air frying.

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          How to make crispy air fryer eggplant slices

          Step 1: Gather your ingredients. Place eggplant rounds on a wire rack in a single layer and sprinkle kosher salt on all sides. Let it sit for 30-40 minutes to release any excess moisture.

          Slices of eggplant on a wire rack.

          Step 2: Rinse the salt off the eggplant and dry it with a towel. Preheat the air fryer basket to 370 degrees Fahrenheit.

          Add the eggs and milk to one bowl and whisk to combine. In another bowl, add Italian breadcrumbs and Parmesan cheese and mix to combine.

          Dip the eggplant rounds in the egg mix, then coat them with the breadcrumb mix.

          Eggplant rounds being coated in the egg and breadcrumbs.

          Step 3: Spray the preheated air fryer basket with a little bit of oil and then add eggplant slices to the basket in a single layer. Note that all your eggplant slices may not fit in the basket, and you may need to cook these in batches.

          Close the air fryer basket and cook eggplant slices at 370 degrees Fahrenheit for 12-14 minutes, flipping and spraying with oil halfway through.

          The breaded eggplant slices in the air fryer basket.

          Step 4: Remove eggplant slices and lightly sprinkle with kosher salt to taste. Cook the remaining eggplant slices the same way. Serve and enjoy.

          The cooked eggplant slices in the air fryer basket.

          Can you make them ahead of time?

          These crispy eggplant rounds are best served immediately after cooking, when they are nice and crispy. You can get ahead of things by salting and breading them earlier in the day, then keeping them covered in the fridge until you are ready to cook and serve.

          How to Store and Reheat

          Leftover eggplant slices can be stored in an airtight container in the fridge for up to 4 days. To reheat, pop them back into the air fryer at 350°F for 3 to 5 minutes until hot and crispy again. I don’t recommend microwaving, as it tends to make the breading soggy.

          Why do you need to salt the eggplant?

          It's essential to salt the eggplant slices before you bread and air fry them. Salting them helps to draw out the moisture so that they crisp up. If you skip this step, the eggplant will steam as it cooks instead of crisping up.

          What do you serve them with?

          Once cooked, I like to sprinkle this crispy air fryer eggplant with a bit of salt and fresh parsley. They are great enjoyed by themselves, but work wonderfully with a dipping sauce like marinara or ranch.

          Cooked crispy eggplant in an air fryer basket.

          Tanya's Recipe Notes and Tips

          • If you want your eggplant slices extra crispy, use panko breadcrumbs for extra crispiness.
          • Cook the eggplant slices in a single even layer so that they get crispy all over and the breading stays intact.
          • These eggplant slices are great for making eggplant parmesan. In the alternative, you can serve them with marinara on the side and dip them in the sauce.
          • These are very crispy once done, but will lose the crispiness the longer they sit out.

          More Easy Air Fryer Recipes To Try

          If you loved this crispy eggplant, here are more reader-favorite air fryer recipes to explore next

          • Air Fryer Carrots - This is one of my most popular air fryer recipes. You can enjoy them either sweet or savory.
          • Air Fryer Fried Pickles - another great appetizer. I prefer this over deep-frying the pickles.
          • Air Fryer Plantain - This fruit, typically deep-fried until tender, is excellent in the air fryer.

          I hope you love this air-fried eggplant as much as we do. If you have tried this or any other recipe on my blog, please rate it and let me know how it turned out in the comments below! Your feedback is invaluable and helps us grow. I appreciate your support!

          Cooked crispy eggplant in an air fryer basket.
          Print Recipe
          5 from 11 votes

          Crispy Air Fryer Eggplant Recipe

          Simple and easy to make, and so delicious, this crispy air fryer eggplant recipe makes for one crowd pleasing appetizer. Eggplant is sliced into rounds and coated with breadcrumbs for a crispy and healthier bite.
          Prep Time10 minutes
          Cook Time12 minutes
          Resting time30 minutes
          Total Time52 minutes
          Course: Appetizer
          Cuisine: American
          Keyword: air fried eggplant, breaded eggplant slices, how to cook eggplant in the air fryer
          Servings: 4 servings
          Calories: 286kcal
          Author: Tanya Harris

          Equipment

          Ingredients

          • 1 medium sized eggplant about 1lb, sliced into ¼ inch rounds
          • 4 teaspoons kosher salt for salting eggplant
          • 2 large eggs lightly beaten
          • ¼ cup milk
          • 1.5 cups Italian Breadcrumbs
          • ⅓ cup grated parmesan cheese
          • Oil for spraying olive, canola, or avocado
          • Salt to taste

          Instructions

          • Place eggplant rounds on a wire rack in a single layer and sprinkle kosher salts on all sides. Let sit for 30-40 minutes to release any excess moisture.
          • Rinse the salt off the eggplant and dry with a towel.
          • Preheat the air fryer basket to 370 degrees Fahrenheit.
          • Add eggs and milk in one bowl and whisk to combine. In another bowl, add Italian breadcrumbs and parmesan cheese and mix to combine.
          • Dip the eggplant rounds in the egg mix, then the breadcrumb mix to coat.
          • Spray the preheated air fryer basket with a little bit of oil and then add eggplant slices in the basket in a single layer. Note that all your eggplant slices may not fit in the basket and you may need to cook these in batches. Close the air fryer basket and cook eggplant slices on 370 degrees Fahrenheit for 12-14 minutes, flipping and spraying halfway through. Remove eggplant slices and lightly sprinkle with salt to taste.
          • Cook the remaining eggplant slices the same way.

          Video

          Notes

          • Use panko breadcrumbs for extra crispiness.
          • Cook the eggplant slices in a single even layer so that they get crispy all over and the breading stays intact.
          • These eggplant slices are great for making eggplant parmesan. In the alternative, you can serve them with marinara on the side and dip them in the sauce.
          • These are very crispy once done but will lose the crispiness the longer they sit out.

          Nutrition

          Calories: 286kcal | Carbohydrates: 39g | Protein: 14g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 3101mg | Potassium: 428mg | Fiber: 6g | Sugar: 8g | Vitamin A: 329IU | Vitamin C: 4mg | Calcium: 216mg | Iron: 3mg

          This post was originally published on September 7, 2021. It has been updated with new information.

          by 4 Comments

          Caribbean Green Seasoning Recipe - Easy Homemade Marinade

          Caribbean Green Seasoning is a fresh, flavorful herb blend that is used for marinating meats, fish, or stirred into stews, and is widely used among the Caribbean islands. This fresh herb paste brings instant island flavor to your table. 

          green seasoning in glass jar with herbs surrounding it

          You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

          The Caribbean is known for its delicious, bright, and flavorful combinations. The use of fresh herbs, bold peppers, and lots of spice tends to stand out. When I think of authentic green seasoning, I think of Trinidad and Tobago, where this seasoning as I know it originated. Many Caribbean recipes call for a spoonful or two of this herbaceous mix to deepen the flavor.

          In Trinidad, this blend is sometimes called “green seasoning” or simply “seasoning,” and it often features culantro, also known locally as chadon beni, an intensely aromatic herb similar to cilantro but with a stronger, more pungent flavor.

          The formula for green seasoning is to have herbs, a pepper or two, and some lime, vinegar, or water to blend the seasoning with. Once made, it’s either stored in the refrigerator or frozen for later and added to many delicious recipes throughout the week. 

          Traditionally, this seasoning is used as a marinade for meats, fish, and vegetables. I like to use it as a marinade as well as a finishing herb.

          green seasoning in glass jar with herbs surrounding it

          A Quick Look at The Ingredients

          • Cilantro or culantro, or a mix - I can't always find culantro in stores, so I usually use just cilantro.
          • Aromatics - Green Onions, fresh thyme, yellow onion, celery stalks, garlic cloves, red or green pepper, hot pepper
          • Liquids and Seasoning - Lime juice, vinegar, or water, salt
          Breville Paradice 9 Cup Food Processor and Dicer
          Breville Paradice 9 Cup Food Processor and Dicer

          I often reach for this food processor when prepping herbs, vegetables, or sauces. It’s compact, efficient, and powerful enough to handle everything from leafy greens to tougher ingredients—making it a reliable tool for everyday cooking.

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          How to Make Green Seasoning

          Step 1: First, gather all your ingredients and wash all your herbs. I also like to roughly chop my peppers, celery, and onions before adding them to a food processor.

          fresh herbs washed and prepped

          Step 2: Add all the ingredients to a food processor and process until smooth.

          If you like your green seasoning a little chunky, just pulse to your desired consistency. For a wetter more pureed seasoning, process until well blended. I like to keep mine a little chunky so I can also use it as a herb salsa.

          green seasoning ingredients in a food processor
          ingredients for green seasoning in a food processor
          overhead photo of green seasoning in food processor

          Step 3: Use the seasoning as a marinade for your favorite fish, meat, or vegetables.

          green seasonong in white plate with herbs surrounding it

          How to use green seasoning as a marinade?

          This seasoning is usually used as a marinade. I suggest using about 2 Tablespoons for every pound of meat. Add the seasoning to meat, fish, or vegetables and rub it all over. Cover and allow it to marinate in the refrigerator until ready to cook.

          I also like to add about 1 Tablespoon of oil to the seasoning when using it as a marinade.

          How to store green seasoning?

          Green seasoning should be refrigerated. It will last in the fridge for about a week. It can also be frozen and will last in the freezer for up to 3 months.

          To freeze, place green seasoning into small ice cube trays and freeze until solid. Once solid, place in a freezer-friendly bag.

          I love using these small trays for freezing herbs or oils in 2 Tablespoon portions.

          Souper Cubes 2 Tbsp. Silicone Freezer Molds
          Souper Cubes 2 Tbsp. Silicone Freezer Molds
          I like using Souper Cubes 2-Tablespoon Trays to freeze green seasoning in perfectly portioned amounts. They're silicone, easy to pop out, and make it super convenient to grab just what you need for marinating or cooking.
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          Tanya's Notes

          • This will last in the fridge for up to a week. You can also freeze small portions of it. It will last in your freezer for up to 3 months. 
          • Use about 1 Tablespoon green seasoning for 1 lb of meat. 
          • I suggest adding a little oil to meat or fish when using it as a marinade. The oil helps the seasoning coat the protein more evenly and enhances flavor absorption during cooking.
          • For a wetter, more pureed seasoning, process until well blended. I like to keep mine a little chunky so I can also use it as a herb salsa.

          If you have made this green seasoning, I'd love to hear your feedback in a comment below. And if you are looking for other seasonings/sauce recipes, try these out:

          green seasoning in glass jar with herbs surrounding it
          Print Recipe
          5 from 3 votes

          Caribbean Green Seasoning Recipe

          Green Seasoning is a delicious herb blend that is used for marinating meats, fish, or stirred into stews and is used widely among the Caribbean islands. 
          Prep Time5 minutes
          Total Time5 minutes
          Course: Seasoning
          Cuisine: Caribbean
          Keyword: green seasoning
          Servings: 8
          Author: Tanya Harris

          Ingredients

          • 1 bunch of cilantro leaves and stems, about 3oz
          • ½ bunch Italian parsley about 2 oz
          • 8 whole pimento seeds crushed
          • 1 scotch bonett pepper or habanero pepper seeds and stem removed
          • 1 celery stalk leaves included, and roughly chopped
          • 1 bunch thyme leaves removed from stems
          • ½ red bell pepper roughly chopped
          • ¾ cup lime juice from about 5 limes
          • 1 inch ginger peeled and chopped
          • 8 whole peeled garlic cloves
          • 6 green onions stems removed and roughly chopped
          • 1 teaspoon salt or to taste

          Instructions

          • Add ingredients to a food processor. Pulse until finely chopped or pureed.
          • Use as a marinade for your favorite meats, vegetables, and fish. You may also use it as a fresh topping.

          Video

          Notes

          • While traditional Caribbean green seasoning often uses culantro (also known as chadon beni), I use cilantro in this version since it’s easier to find in most grocery stores. The flavor is milder, but still brings that bright, herbaceous base to the seasoning.
          • This seasoning will last in the fridge for up to a week. You can also freeze small portions of it. It will last in your freezer for up to 3 months. 
          • Use about 1 Tablespoon green seasoning for 1 lb of meat. 

          This post was originally published on January 26, 2022. It has been updated with additional helpful information.

          by 4 Comments

          Southern Stewed Okra and Tomatoes (One-Pot Side)

          This Southern stewed okra and tomatoes is a classic one-pot side dish that’s packed with flavor. Made with fresh or frozen okra, canned tomatoes, and a few pantry staples, it comes together in under 30 minutes with minimal prep.

          stewed okra and tomatoes with spoon in black bowl and fresh okra pods on the side of the dish

          You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

          Stewed okra and tomatoes is one of my favorite summer sides. It's packed with vegetables, full of flavor, and super easy to make.

          I fell in love with okra once I moved to the Carolinas, and it became a staple in many of the Southern dishes I tried. I like to eat it okra roasted, or even pickled. But once I tried it with tomatoes, corn, and some simple seasonings, it became one of my go-to Southern vegetable sides.

          I like to serve it alongside dinner recipes, like baked chicken, rice, and cornbread.

          A Quick Glance at the Ingredients

          • Okra – I use fresh okra when it’s in season, but frozen works just as well. Just slice it up and toss it right in—no need to thaw.
          • Corn – Frozen corn keeps it simple, but fresh kernels are delicious if you have them. Canned will work too—drain it first. You can also use fresh corn from the cob; cut the kernels off.
          • Canned Diced Tomatoes – Use a regular 14.5 oz can with juices. Fire-roasted tomatoes add a nice smoky flavor if you want a twist. Leave this undrained.
          • Yellow Onion & Garlic – These build the aromatic base of the dish. Don’t skip them!
          • Vegetable Broth – Adds depth and helps everything simmer together. Chicken broth works too if you don’t need it to be vegetarian.
          • Worcestershire Sauce & Hot Sauce – These boost the umami and give the stew a little kick. Use your favorite hot sauce and adjust to taste.
          • Red Pepper Flakes & Bay Leaves – For a hint of heat and an earthy background note.
          • Salt and Pepper - always a good addition.
          ingredients with labels for stewed okra
          STAUB Cast Iron Dutch Oven 4-qt Round Cocotte
          STAUB Cast Iron Dutch Oven 4-qt Round Cocotte

          This Staub Dutch oven is my go-to for stews like this. It heats evenly, holds moisture beautifully, and looks gorgeous going from stove to table. It’s a bit of an investment—but one you’ll use for years.

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          How To Make Stewed Okra and Tomatoes

          Step 1: Gather and prep your ingredients.

          Heat canola oil in a large pot over medium-low heat. Add onions and garlic and cook until softened and translucent, for about 10 minutes. 

            Step 2: Add the remaining ingredients and simmer, partially covered, for 15 minutes, stirring occasionally.

              okra and tomato ingredients in pot with bay leaves on top

              Step 3: Stir occasionally as the stew simmers. Once the okra is tender and the flavors have melded, remove from the heat and serve warm. Enjoy!

              stewed okra and tomatoes in a large pot

              Make this Stew Your Own

              This stew is pretty perfect as it is, but it's easy to make your own!

              • Instead of canola, cook some bacon in the pot before adding the onions and garlic. This will give the stew a wonderful smoky flavor.
              • If you like things spicy, add in a little extra hot sauce, or omit it altogether if you are sensitive to spicy foods.
              • I used frozen corn for ease and convenience, but fresh corn works wonderfully well. If you are in a pinch, canned corn is a good option. I suggest draining canned corn first.

              What is okra?

              Okra is also known as 'gumbo' or 'ladies' fingers'; it has a mild taste that is often compared to eggplant or green beans. When cooked in this stew, it becomes wonderfully tender. It's a great source of vitamins, minerals, antioxidants, and fiber.

              How to store this okra and tomato stew

              This stew can be made ahead and stored in an airtight container in the refrigerator for up to 3 days. The flavors deepen over time, making leftovers even better. Reheat gently on the stovetop before serving.

              stewed okra and tomatoes in black bowl with plates in background and drink in background

              Tanya Top Tips

              • Cook the stew in a heavy-bottomed pan or Dutch oven. It will help to distribute the heat more evenly, and you won't get hot spots that can scorch the bottom of the stew.
              • Cut the okra into similarly sized pieces so that it cooks evenly.
              • Okra has a naturally slick texture, but cooking it partially covered and avoiding over-stirring and over-cooking helps keep it tender, not slimy.

              More Easy Vegetable Recipes

              stewed okra and tomatoes with spoon in black bowl and fresh okra pods on the side of the dish
              Print Recipe
              4.72 from 7 votes

              Stewed Okra and Tomatoes

              A classic Southern side dish made with okra, tomatoes, and bold seasoning. Quick, easy, and full of down-home flavor in just one pot.
              Prep Time5 minutes
              Cook Time25 minutes
              Total Time30 minutes
              Course: Side Dish
              Cuisine: American
              Keyword: okra and tomato stew, okra side dish, vegetable stew
              Servings: 4 servings
              Calories: 154kcal
              Author: Tanya Harris

              Ingredients

              • 2 tablespoons canola oil
              • 1 yellow onion chopped
              • 4 garlic cloves chopped
              • 16 oz okra fresh or frozen
              • ½ cup frozen corn kernels
              • 14.5 oz canned diced tomatoes undrained
              • 2 teaspoons Worcestershire sauce
              • ¾ cup vegetable broth
              • ¼ teaspoon red pepper flakes
              • 2 bay leaves
              • 1 teaspoon hot sauce
              • salt and pepper to taste

              Instructions

              • Heat canola oil in a large pot over medium heat. Add onions and garlic and cook until softened and translucent, for about 10 minutes.
              • Add the remaining ingredients. Bring to a gentle simmer and cook, partially covered, for 15 minutes, stirring occasionally, until the okra is tender and the stew has thickened slightly.

              Notes

              • Fresh or frozen okra works great in this recipe. No need to thaw frozen okra—just toss it in!
              • If you prefer a thicker stew with less moisture, leave the lid slightly ajar while simmering to let steam escape.

              Nutrition

              Calories: 154kcal | Carbohydrates: 21g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Sodium: 433mg | Potassium: 637mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1063IU | Vitamin C: 40mg | Calcium: 140mg | Iron: 2mg

              This post was originally published on June 9, 2020. It has been updated with helpful information and new photos.

              by 15 Comments

              Homemade Refrigerator Pickles (Only 10-Minute Prep)

              My Easy Refrigerator Pickles are the perfect pickles to try if you haven’t made homemade pickles before. The preparation time is minimal; there’s no need to heat anything in a pot.

              glass mason jar filled with cucumber and sweet onion refrigerator pickles

              You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

              I love making my own easy homemade pickles, and everyone loves them when I prep them for our cookouts. I like making a batch when we have pulled pork or shredded BBQ chicken. They add the perfect acidity to many dishes.

              These pickles require minimal preparation, but you will need to chill them in the fridge for the best results.

              I make these pickles with onion and cucumber. This method can also be used to make different types of pickles. I recommend you give my Quick Pickled Onions recipe a try, too.

              A Glance at the Ingredients

              Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

              • Vinegar – I use equal quantities of hot water and white vinegar to make the pickling brine.
              • Sugar – granulated sugar is added to the pickling brine for the perfect balance of sweet and sour.
              • Kosher Salt – I add salt to balance the sweet and sour flavors in this pickle.
              • Black Pepper - I also like to add fresh cracked black pepper to season the pickle.
              • Cucumbers - I use three medium-sized pickling cucumbers, such as Kirby pickles, thinly sliced on a mandoline.
              • Onion - half a sweet onion is added along with the cucumber.
              refrigerator pickles recipe ingredients
              OXO Good Grips Handheld Mandoline Slicer for Kitchen, Adjustable Vegetable Slicer
              OXO Good Grips Handheld Mandoline Slicer for Kitchen, Adjustable Vegetable Slicer

              My favorite mandolin. Hold the handle in one hand, and slice with the other.

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              How to make Refrigerator Pickles

              Step 1: Put hot water, white vinegar, sugar, salt, and pepper in a heat-proof jar. Close the jar and shake until the sugar and salt dissolve. I use a 32-ounce mason jar.

              a mason jar filled with pickling liquid

              Step 2: Add thinly sliced cucumbers and sweet onion to the jar, pushing the cucumbers and onions down into the brine.

              Ensure that the brine covers all the vegetables.

              top down image of a glass jar filled with cucumber and onion pickles

              Step 3: Cover and refrigerate for at least 8 hours before serving.

              Remove pickles and onions from the brine with a fork or slotted spoon to serve.

              mason jar filled with pickles and a fork filled with cucumber and onion pickle

              Tanya's Top Tips

              These tips will help you make the best refrigerator pickles you've ever tried.

              • I suggest using a mandolin to slice the cucumber and onion thinly. However, take care when using a mandolin to avoid cutting yourself and your fingers.
              • If you don’t have a mandolin, a sharp kitchen knife will work well, too.
              • Always ensure that the pickling liquid covers the cucumber and onion to prevent them from spoiling.
              • Always store refrigerator pickles in the refrigerator.
              • These pickles are on the sweeter side, just like how I like them. For a tart pickle, cut the sugar to about ¼ cup.
              mandolin and thinly sliced cucumber and sweet onion set on a wooden board

              Flavor variations

              • You can replace white vinegar with white wine, apple cider, or sherry vinegar.
              • Swap sweet onions for white or red onions or shallots.
              • For an extra flavor boost, add spices like peppercorns, coriander, red pepper flakes, fennel, or mustard seeds to the pickling vinegar.
              • Add a few sprigs of fresh herbs, such as dill, tarragon, or parsley.
              • If you like pickles, use the same process to pickle other vegetables. Try thinly sliced onions, red chili peppers or jalapenos, carrots, radishes, or zucchini.

              Serving suggestions

              These easy pickles go with just about any savory dish. I like to eat them alongside my Southern favorites, like Fried Chicken. I also love them over seasoned fish, like my Whole Oven-Roasted Fish.

              They’ll add a great zing to your hot dogs, burgers, salads, and sandwiches, too. Try these recipes: Oven-Baked Hot Dogs, Air Fryer Turkey Burgers, Korean Sloppy Joes, and Garlic Butter Cheese Steak Sandwiches.

              a white bowl filled with thinly sliced cucumber and sweet onion pickles

              How long will Refrigerator Pickles last?

              Store the pickles in an airtight jar or container, fully submerged in the pickling brine. Keep the container in the refrigerator for up to 3-4 weeks for optimal freshness and flavor.

              Mason jar filled with cucumber and sweet onion refrigerator pickles

              FAQs

              What is the difference between refrigerator pickles and regular pickles?

              You must store refrigerator pickles in vinegar and in the refrigerator to prevent them from spoiling. Regular pickles are pasteurized, allowing them to be stored on shelves for extended periods without refrigeration until opened.

              What vinegar is best for pickling?

              You can use any vinegar for refrigerator pickling; it all depends on the flavors you prefer. I’ve used white vinegar as I like its intense, sharp taste. However, you can also use red wine, white wine, apple cider, or sherry vinegar.

              What's another name for refrigerator pickles?

              They're also known as icebox pickles.

              If you have tried these Refrigerator Pickles, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!

              glass mason jar filled with cucumber and sweet onion refrigerator pickles
              Print Recipe
              5 from 6 votes

              Homemade Refrigerator Pickles Recipe

              My Easy Refrigerator Pickles are the perfect pickles to try out if you haven't made homemade pickles before. The preparation time is minimal, there's no need to heat anything in a pot.
              Prep Time5 minutes
              Refrigeration Time8 hours
              Total Time8 hours 5 minutes
              Course: Condiment
              Cuisine: American
              Keyword: best homemade refrigerator pickles, best refrigerator pickles, easy homemade pickles, easy refrigerator pickles, quick & easy refrigerator pickles, refrigerator pickles, refrigerator pickles with onion
              Servings: 12
              Calories: 65kcal
              Author: Tanya Harris

              Equipment

              Ingredients

              • ¾ cup hot water
              • ¾ cup white vinegar
              • ¾ cup granulated sugar
              • 1 tablespoon kosher salt
              • 1 ½ teaspoons fresh cracked black pepper
              • 3 medium-sized pickling cucumbers like Kirby pickles, thinly sliced
              • ½ medium sweet onion thinly sliced

              Instructions

              • Add hot water, white vinegar, granulated sugar, kosher salt, and black pepper into a heat-proof jar and cover and shake to combine until the sugar and salt are dissolved. I use a 32-ounce mason jar.
              • Add the cucumbers and sweet onion to the jar, pushing the cucumbers and onions down into the liquid. Make sure all the vegetables are covered with liquid.
              • Cover and store in the fridge for at least 8 hours before serving.
              • To serve, remove pickles and onions with a fork or slotted spoon from the brine.

              Notes

              • These pickles will last in an airtight container in the refrigerator for 3-4 weeks.
              • For this recipe, I suggest using a heat-safe jar. 

              Nutrition

              Calories: 65kcal | Carbohydrates: 15g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.003g | Sodium: 585mg | Potassium: 122mg | Fiber: 1g | Sugar: 14g | Vitamin A: 56IU | Vitamin C: 3mg | Calcium: 16mg | Iron: 0.2mg

              This post was originally published on April 17, 2023. It has been updated with additional helpful information.