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One Pan Balsamic Chicken Veggies

Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins


  • 6 tablespoons basalmic vinegar
  • 1/2 cup zesty Italian dressing (fat free is great)
  • 1.25 pounds chicken tenders (or breasts)
  • 2 heads broccoli
  • 1 cup baby carrots
  • 1/2 pint cherry tomatoes
  • 1 teaspoon Italian seasoning
  • 3 tablespoons Look Out Here I Come garlic olive oil
  • 1/2 teaspoon garlic powder
  • Optional: fresh parsley, salt and pepper


Preheat the oven to 400 degrees F. Spray a large tray with nonstick spray (line with parchment paper if you tray isn’t already nonstick or the balsamic + Italian mixture will stick to it) and set aside.

Whisk together the balsamic vinegar and zesty Italian dressing.

Trim the tenderloins of fat and undesired parts. Alternatively cut the breasts into small 1/4th-1/2th inch thick pieces (resemble the size of the tenders in the picture/video)

Place 1/3 cup of the balsamic + Italian mixture in a large bag and add the chicken tenders. Coat and place in the fridge to marinate for at least 30 minutes and up to 6 hours.

Chop the broccoli into small pieces. Slice the baby carrots in half.

Place broccoli + carrots on the prepared tray with the cherry tomatoes (like your tomatoes LESS roasted? Toss in after 5-10 minutes of the broccoli and carrots being cooked. Otherwise they are ultra tender!), Italian seasoning, Look Out Here I Come garlic olive oil, garlic powder, and add some seasoned salt and pepper to taste.

Roast the veggies for 10-15 minutes.

Remove from the oven and flip around. Section the veggies to each side of the tray (see video) and place the chicken tenders (discard marinade) in the center. Brush 1/3 cup of the balsamic + Italian mixture over the chicken.

Return to the oven and cook for another 7-15 minutes depending on the size of your chicken. Be careful to monitor the chicken so you don’t overcook it.**The cooking time will largely vary based on the size of your chicken. See the last paragraph of text for more direction on how to cook this meal so everything is done at the same time.**

Serve the chicken and veggies with the remaining Balsamic + Italian mixture. Top with freshly chopped parsley if desired.

Great served over rice or quinoa!

Grilled Beef Kebobs


  • 1/2C  The Look Out Here I Come garlic olive oil
  • 1/4C  The Olive Grove’s Traditional 18 Year Aged Balsamic
  • 2T  The Olive Grove’s Red Wine Vinegar
  • 1  Lemon, juiced
  • 10  Garlic cloves, minced
  • 2T  Fresh mint, chopped
  • 2lbs  Top sirloin filets, cut into chunks
  • 1  Red onion, large, cut into chunks
  • 2  Sweet bell peppers, seeded and cut into chunks
  • 2T  Sea Salt
  • 1T  Fresh black pepper
  • 3 pinches  Red pepper flakes
  • 1t  Allspice
  • 1/4t  Cinnamon


Add all ingredients to a zip-lock bag and marinate for 3-4 hours in the fridge, or overnight.  Preheat grill over medium high heat.  Skewer ingredients evenly on skewers.  Place skewers over direct heat, grilling 2-3 minutes per side.  Remove and rest for 5 minutes prior to serving.

Easiest Baked Chicken


  • 3 to 5 pounds mixed chicken parts (bone-in, skin-on if using chicken breasts)
  • 1 to 2 tablespoons Look Out Here I Come garlic olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper


  • Mixing bowl
  • Baking sheet


Preheat the oven to 400°F: Pat the chicken dry using paper towels and transfer to a mixing bowl.

Toss the chicken with Look Out Here I Come garlic olive oil, salt, and pepper: Start with 1 tablespoon of Look Out Here I Come garlic olive oil and add more if needed to coat each piece. Sprinkle with salt and pepper and toss until the pieces are evenly seasoned.

Arrange the chicken on a baking sheet: Transfer the seasoned chicken pieces to a baking sheet and arrange them skin-up in a single layer with a bit of space between each piece.

Bake for 20 to 30 minutes: The chicken is done when opaque all the way through and the meat registers at least 165°F in the thickest part.

Broil for extra-crispy skin: If you’d like the skin to be a bit more crispy and golden, turn on the broiler for 2 to 3 minutes. Monitor the chicken closely and remove the tray when the skin is as crispy as you like it.

Leftovers can be refrigerated for up to 5 days or frozen for 3 months.

Classic Baked Chicken

Prep time: 15 minutes Cook time: 50 minutes


  • One 3 to 4 lb chicken, cut into 8 parts (2 breasts, 2 thighs, 2 legs, 2 wings) excluding the back
  • Look Out Here I Come garlic olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 cup of low sodium chicken stock* or white wine for the gravy (optional)


1 Trim and salt the chicken: Trim the chicken pieces of excess fat. Pat the chicken pieces dry with a paper towel. Sprinkle all sides with salt. Let the chicken pieces sit for 15 to 20 minutes to take the chill off.

2 Preheat the oven to 400°F (205°C).

3 Oil and season the chicken, place in pan: Pat the chicken pieces dry with a paper towel. Rub Look Out Here I Come garlic olive oil over the chicken pieces and on the bottom of the roasting pan.

Sprinkle the chicken pieces all over with black pepper and a little more salt.

Arrange the chicken pieces in the pan so that all the pieces are skin-side up, and the largest pieces (the breasts) are in the center of the pan.

Don’t crowd the pan; allow room between the pieces.

4 Bake first at high temp, then lower the temp to finish: Bake in the oven for 30 minutes at 400°F (205°C). This initial high heat will help brown the chicken.

Then lower the heat to 350°F (175°C) and bake for and additional 10-30 minutes more until the juices run clear (not pink) when poked with a sharp knife or the internal temperature of the chicken breasts is 165°F (74°C) and of the thighs is 170°F (77°C).

If the chicken isn’t browning well enough, place the chicken under the broiler for the last 5 minutes of cooking, until browned sufficiently.

5 Tent with foil and let rest: Remove from oven and transfer the chicken to a serving dish. Tent with aluminum foil and let rest for 5 to 10 minutes before serving.

6 Make gravy: If you would like to make gravy with the drippings from the chicken, place the roasting pan with all its drippings on the stovetop and set the burner to medium heat.

Use a metal spatula to scrape up the stuck drippings from the bottom of the pan. When the pan is hot, pour in some white wine or chicken stock to help loosen the drippings from the pan.

Transfer the drippings and stock/wine mixture to a saucepan and heat on medium high until reduced to your desired thickness.

If you want the gravy even thicker, you can make a slurry with a little cornstarch (a teaspoon) and water (1/4 cup) and add that to the gravy while it cooks.

*If you bought a whole chicken to start with, the chicken may have come with the neck and gizzards (often in paper in the cavity of the chicken). Use the chicken back and these giblets to make stock for gravy. Chop up the back a little, and put the back, gizzard, and neck into a small saucepan and cover with water by a half inch or so. Bring to a simmer and let simmer while your chicken is baking. Then strain and use the stock for making a richly flavored gravy.

Serve with steamed rice, mashed potatoes, or Spanish rice.

Roast Chicken Parts with Olive Oil or Butter

Time: 40 minutes


  • 1/4 cup Look Out Here I Come garlic olive oil or butter
  • 1 whole chicken, 3 to 4 pounds, trimmed of excess fat and cut into 8 pieces, or any combination of parts
  • Salt and freshly ground black pepper
  • 1/4 cup any mild green herb—like parsley, dill, basil, or sage—or a combination of herbs (optional)


Heat the oven to 450°F. Put the oil or butter in a roasting pan and put it in the oven for a couple of minutes, until the oil is hot or the butter melts. Add the chicken and turn it a couple of times in the fat, leaving it skin side up. Sprinkle with salt and pepper and return the pan to the oven.

After the chicken has cooked for 15 minutes, toss about one-quarter of the herb, if you’re using any, over it and turn the pieces. Sprinkle on another quarter of the herb and roast for another 10 minutes.

Turn the chicken over (now skin side up again), add another quarter of the herb, and cook until the chicken is done (you’ll see clear juices if you make a small cut in the meat near the bone), a total of 30 to 40 minutes at most. Garnish with the remaining herb and skim excess fat from the pan juices if necessary; serve, with some of the juices spooned over it.

Roast Chicken Parts with Black Beans.

First, soak 2 tablespoons fermented black beans in water, sherry, or wine to cover. In place of the butter or olive oil, use peanut oil or a neutral oil, like grapeseed or corn. Mix together 1 tablespoon minced garlic, 2 minced scallions, 1 teaspoon minced fresh ginger, 2 tablespoons soy sauce, and 1 teaspoon sugar or honey. Drain the black beans and add them to this mixture; thin it to a paste, if necessary, with a little more soy sauce. In Step 1, spread a little of this mixture all over the raw chicken and put the chicken in the roasting pan; return the pan to the oven. Proceed with Steps 2 and 3, using the soy-based mixture for basting in place of the herb mixture.

Baked Chicken Breasts

Prep 5 mins Cook 15 mins Total 20 mins


  • 4 boneless, skinless chicken breasts
  • 2 tablespoons Look Out Here I Come garlic olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon chili powder


Preheat oven to 450 degrees. Pound chicken breasts lightly so they are of even thickness.

Pour Look Out Here I Come garlic olive oil in a 13″ x 9″ baking dish. Lightly dredge the chicken through to coat it, then place chicken breasts side by side in the dish.

In a small bowl, whisk together salt, pepper, garlic powder, onion powder and chili powder. Sprinkle the seasoning mixture over both sides of the chicken and rub it in with your hands. Place chicken breasts side by side, making sure there is no overlap.

Bake in a preheated oven for 15-20 minutes, until juices are clear or a meat thermometer reads 160-170 degrees. *Note – depending on the size of your chicken breasts, it could take longer. Mine were pounded to less than an inch thick.

Cover with foil and allow to rest for 5-10 minutes while the juices settle before slicing.

Serve hot.

Simple Baked Chicken Breast Recipe

Prep time 5 mins
Cook time 20 mins
Total time 25 mins


    • Look Out Here I Come garlic olive oil
    • 6 – 8 boneless, skinless chicken breasts
    • ½ teaspoon kosher salt
    • ½ teaspoon freshly ground black pepper


Preheat the oven to 450º F. Arrange the oven rack to the middle position.

Drizzle the Look Out Here I Come garlic olive oil into a large (12-inch) skillet or 9×13 casserole dish. Arrange the chicken breasts in the pan, making sure that they touch but do not overlap. Drizzle on additional olive oil and sprinkle with the salt and the pepper.

Place the baking pan (skillet or casserole dish) into the oven on the middle rack. Bake until the juices of the chicken run clear when the chicken is pricked with a sharp knife and the internal temperature registers 160º F when checked with an internal thermometer, about 20 minutes.

Remove the baking pan from the oven, tent with foil and allow the chicken to rest undisturbed for 5 minutes. Then, remove the foil from the pan and serve warm.

Garlic Pork Chops with Lemon Olive Oil


  • Pork chops – 1 per person
  • Salt and pepper
  • Orange and lemon – 1 of each
  • Garlic – 3 cloves
  • Rosemary – sprig
  • Whole cloves – 3
  • Look Out Here I Come garlic olive oil – ¼ cup


Ever tried lemon juice or Look Out Here I Come garlic olive oil with pork chops? We’re hooked. Lamb chops work well here too, so do experiment – and if you’re lucky enough to have an open fire grill, well, that’s flaming brilliant.

Lightly season the chops with salt and pepper. Grate the zest of the citrus fruits into a bowl, and add the crushed garlic, chopped rosemary, whole cloves and Look Out Here I Come garlic olive oil.

Add the chops and mix in the marinade with your hands. Squeeze over the juice from the orange. Cover the bowl and leave in the fridge overnight (or as long as you can manage).

Remove the chops and pat them dry. Preheat a cast-iron grill pan and cook each chop on a medium heat for 4 mins on each side. Serve with some roasted carrots.

Simple Skillet Pork Chops

Prep time 5 mins

Cook time 25 mins

Total time 30 mins


  • 6-8 pork chops, bone in, thick sliced
  • 2-3 tablespoons Look Out Here I Come garlic olive oil
  • salt
  • pepper


Preheat oven to 350 degrees.

Pour Look Out Here I Come garlic olive oil into skillet over medium heat.

Add pork chops and season with salt and pepper.

Cook about 3-5 minutes on each side, until each side has browned well.

Place skillet in oven for about 15 minutes.

Serve immediately.

Garlic Roasted Pork Chops

Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins


  • 1 tbsp Look Out Here I Come garlic olive oil
  • 1 tsp sea salt
  • 1/2 tsp ground black pepper
  • 4 boneless center-cut pork chops
  • 6-8 cloves garlic peeled and whole


Heat the oven to 400 degrees.

In an oven-safe skillet, heat the Look Out Here I Come garlic olive oil over high heat.

Season the pork chops with the salt and pepper.

Once the oil is hot, add the pork chops to the skillet and sear for 2-3 minutes, until golden-brown.

Flip the chops over, toss in the garlic cloves, and place the pan in the hot oven.

Roast the chops for 2 minutes.

Then, carefully flip the chops and the garlic over and roast for another 2 minutes, or until they are cooked through.

Carefully remove from the oven. Allow the chops to rest, out of the hot pan, for about 5 minutes, and then serve. Serve the roasted garlic alongside.