Need some weeknight inspiration? I’m always on the lookout for what I call wonderful weeknight chicken. That means, delicious enough for everyone to enjoy and still made in a flash. My kids all like chicken, it’s affordable and both quick and easy to prepare. I like these recipes because they appeal to different palates, have different presentations so it’s not the same old chicken dish and they are still made without a lot of effort or mess. Welcome to my world of wonderful weeknight chicken.

Chicken Caesar Skewers

Chicken Caesar SkewersServes 6

  • ½ cup mayonnaise
  • 1 garlic clove, minced
  • 1 tablespoon Dijon mustard
  • 1 tablespoon olive oil
  • 2 teaspoons Worcestershire sauce, non-fish variety
  • 2 pounds, boneless chicken thighs or breasts, cut into 1–inch pieces
  • Skewers, soaked in water for 30 minutes
  • Sauce, optional: Store bought pareve Caesar dressing

In a large bowl mix mayonnaise, garlic, Dijon, olive oil, and Worcestershire sauce. Add chicken, tossing to coat chicken well. Marinate for 20 minutes and up to 4 hours in the refrigerator. Thread chicken on skewers. Arrange in a single layer on a baking sheet.

Preheat oven to broil. Broil for 8 minutes. Serve with romaine lettuce, croutons, store-bought Caesar dressing.

Asian Chicken Meatballs

Asian Chicken Meatballs

Serves 5

  • 1 pound ground chicken
  • ½ cup breadcrumbs
  • ½ cup minced scallions
  • 3 tablespoons minced ginger
  • 1 egg
  • 2 cloves garlic, minced
  • 2 teaspoons toasted sesame oil
  • 2 teaspoon soy sauce
  • ¼ teaspoon Kosher salt
  • Sauce: Store bought Chili-Garlic, Duck, or Peanut Sauce

Preheat oven to 450 degrees.

In a large bowl, gently mix all ingredients together. With your hands, gently form into 1 ½-inch balls and arrange on a parchment lined baking sheet in one layer. Spray meatballs with non-stick cooking spray or brush with canola oil.

Bake for 13 minutes. Serve with store-bought Asian-Chili sauce or Peanut Sauce.

Super Simple Lemony Roast Chicken

Super Simple Lemony Roast ChickenServes 4

  • ½ loaf stale challah, torn into pieces
  • 4 shallots, quartered
  • 2 lemons, quartered
  • 6 cloves garlic, each cut in half
  • ¼ cup olive oil
  • 1 chicken, cut in 1/8’s
  • Kosher salt and pepper to taste
  • ¼ cup parsley, chopped

Preheat oven to 400 degrees.

On a baking sheet, toss bread, shallots, lemons, and garlic. Place chicken pieces on top. Drizzle everything with olive oil and generously sprinkle with salt, pepper and paprika.

Roast in oven for 50 minutes. Serve warm with pan juices and lemons squeezed on top.

Maple Dijon Chicken

Serves 8 servings

  • 2 chickens, cut in 1/8’s
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 2/3 cup pure maple syrup
  • 2/3 cup orange juice
  • 4 tablespoons Dijon mustard
  • 3 tablespoons olive oil
  • 1 1/2 teaspoons dried thyme or rosemary

Preheat oven to 400 degrees. Place chickens in two low-sided roasting pans. Sprinkle with salt and pepper.

In a small saucepan, whisk together maple syrup, orange juice, mustard, oil, and thyme or rosemary. Simmer over medium heat until slightly thickened, about 5 minutes. Pour evenly over chicken.

Roast chicken, basting occasionally, for about 50 minutes or until juices run clear, or an internal thermometer registers 170 degrees.

Serve with pan juices.

Crispy Herb Roasted Chicken

Crispy Herb Roasted Chicken Serves 4

  • 1 (3 -4 pound) whole chicken, or pieces
  • ¾ stick (6 tablespoons) margarine, room temperature (use Earthbalance margarine sticks which are compressed canola oil)
  • Zest and juice of 1 orange
  • 3 gloves garlic, minced
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 ½ teaspoons Kosher salt
  • ½ - 1 teaspoon ground black pepper
  • 2 - 3 tablesooons fresh herbs of your choice, basil, oregano, chives, tarragon, sage, dill, parsley, etc.)
  • 1 teaspoon Dijon mustard
  • 2 tablespoons honey

Place chicken in large roasting pan.

Preheat oven to 375 degrees.

In a small bowl, mix margarine, orange zest(reserve juice for later), garlic, onion powder, garlic powder, salt, pepper, herbs, and Dijon mustard until blended. With your fingers, gently separate skin from chicken, leaving the skin on the pieces/whole chicken but allowing space to coat the top of the chicken meat. Use half of the herb mixture and spread under the chicken skin, coating all the chicken. Use the other half on top of the chicken skin, coating all the skin with herb mixture. Drizzle the orange juice and honey over the chicken.

Cook for 1 hour to 1 hour and 15 minutes, or until chicken is golden brown and cooked through. Internal temperature should be 165 degrees. For chicken pieces, 1 hour should be enough.