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Organic Food: Favorite Chicken Recipes

Organic Healthy Recipes

Use organic chickens in your barbeque chicken recipes, roast chicken recipes and more. Organic healthy recipes are easy to cook (and to adapt from non-organic) and provide better flavor and nutrition. Leave the chemicals, antibiotics, and other additives out of your food; buy, cook and eat organics.

Chicken is one of our family's favorite meats and it can be prepared in organic healthy recipes. Chicken also cooks relatively quickly (depending on the preparation and recipe), is often a lower calorie alternative to red meats, and is easy to find as an organic product.

Chicken Recipes

My youngest daughter doesn't eat any red meat, so organic chicken and organic turkey, amongst a lot of organic vegetables, are often on our menu for dinner.

We'll mark recipes as easy, intermediate and a challenge - this is to indicate degrees of difficulty in preparation. My children are adults now - but still go to university and live at home. We all take turns cooking, shopping and cleaning up after meals. We all have different levels of cooking skill and food tastes.

Hopefully the recipes we share with you will soon become your favorites too!

Over time, we'll be updating this page with our favorite chicken recipes - if you would like to add yours, please use the page at Healthy Food Trends to add your own recipes (we're looking for some of your favorite barbeque chicken recipes to test and share), provide use with feedback on recipes you find on this page, or to add other comments.

Organic Curry Chicken


This is one of our family's favorite chicken recipes.

Serves 4


  • 4 chicken breasts, skinned and boned
  • 2 small to medium onions, peeled and diced
  • 2 bell peppers (preferably one green, and one red or yellow or orange) - washed and chopped roughly
  • 3 garlic cloves (up to 5 if you prefer a strong garlic flavor) - diced or crushed
  • 2 cans of chopped or diced tomatoes (large cans)
  • 1/2 teaspoon dried thyme
  • 1 to 2 tablespoons of curry powder (depends on how much curry flavor you like)
  • 4 oz currents or raisins
  • Prepare and serve with 4 cups of cooked long grain rice

How to Assemble (this is easy):

Turn oven on to 350 degrees (F)

Chop bell peppers into chunks (not too small)

Dice the onion

Dice or crush the garlic

Cut the chicken into large chunks

Using a large baking dish, open the canned tomatoes, pour into the baking dish, add the diced onion, the crushed garlic and the thyme and curry powder. Add the uncooked chicken chunks. Stir to blend together.

Bake for 35 to 40 minutes or until chicken is cooked through. Altitude can effect cooking time - try not to over cook.

Serve with organic green vegetables (steamed or raw)

Organic Herb Roasted Chicken


Serves 4


  • Two 4-lb. (2-kg) organic roast chickens
  • Salt and pepper
  • 1/2 cup (125 mL) organic unsalted butter, softened
  • 1 head organic garlic, unpeeled, halved
  • 2 dried, organic bay leaves
  • 2 sprigs organic thyme
  • 1 organic lemon, sliced, ends discarded
  • 5 organic carrots, halved lengthwise
  • 2 stalks organic celery, halved lengthwise
  • 2 organic onions, sliced in circular chunks to the same thickness as the celery and carrots

How to Assemble and Roast:

Preheat oven to 325 F (160 C).

Rinse chickens inside and out; pat dry with paper towel. Season the chicken cavities with salt and pepper. Butter outside of chickens and lightly season outside with salt and pepper.

Stuff the inside of the chicken with the garlic, bay leaves, thyme and lemon slices.

Loosen the skin under the breasts and legs and rub the meat with butter (for a stronger lemon flavor: add grated lemon rind to softened butter and mix thoroughly), being careful not to tear the skin.

Tie each chicken to keep the legs and wings close to the body of the bird and to keep the herbs inside the cavity.

In a shallow roasting pan, lay the chickens on a bed of carrots, celery, and onions.

Bake for about 1 hour. Turn the birds (a quarter turn) every 15 minutes until golden brown all over. Remove the roasting pan from the oven after one hour and let the chickens rest for about 5 minutes.

Prepare a chicken deglazed-gravy or 'jus': first remove fat from the roasting pan. Place pan on the stovetop over medium-high heat. Deglaze by pouring in about 1/2 cup (125 mL) cold water and lifting up the bits of chicken and vegetables in the bottom of the pan with a wooden spoon. Reduce the heat to medium-low and cook until the sauce has reduced to desired consistency. Strain; keep warm.

Serve half a chicken per person, with a drizzle of jus, and with roast potatoes and roasted vegetables (done in a separate pan).

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Disclaimer: The content of this page is an opinion and is not meant to be medical advice. We do not make any therapeutic claims for herbal supplements. This site is designed for educational purposes only and is not engaged in providing medical advice or professional services. Please consult with your doctor, health care practioner or professional service provider for specific problems or advice. Many recipes have been tested however some are submissions: no guarantee is given that the ingredients or directions provided are correct and complete.

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