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Roasted Rack of Lamb with Garlic and Herb Crust

Roasted rack of lamb in oven is coated in garlic, herbs, and lemon for a juicy, flavorful dinner centerpiece - no marinade time needed, just roast and serve. This is the easiest way to get restaurant-quality lamb at home.

roasted rack of lamb on plate with lemon and cilantro.
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💡Recipe Overview

  • Prep and Cook Time: 15 minutes to prep and 25 minutes to bake
  • Cooking Method: Oven-baked
  • Dietary Info: Keto, Whole30, Paleo, GAPS, Ancestral diet
  • Tools Needed: roasting pan
  • Skill Level: Easy

What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

Reasons to Love this Rack of Lamb in Oven Recipe

Because sometimes chicken just won't cut it.

Your great-grandmother didn't serve boneless, skinless chicken breasts at Sunday dinner, so why should you?

Rack of lamb is tender, juicy (when cooked right), and downright show-stopping with way less effort than it looks.

You'll look like you spent all day in the kitchen (when really, you didn't).

This is the kind of recipe that once you taste it, you'll wonder why lamb isn't already on your regular meal rotation.

image of Prepare and Nourish owner

Ingredients for Roasted Rack of Lamb

roasted rack of lamb ingredients.
  • Rack of lamb - you'll want 3 pounds of lamb, about 2 racks, frenched. Ask your butcher for frenched racks (cleaned bones) for the best presentation and easy carving.
  • Olive oil - this helps the herb mixture to stick to the lamb and keeps it juicy as it roasts.
  • Aromatics - fresh garlic is best for bold flavor but all the fresh herbs, like parsley, thyme, and rosemary balance out the fat content. A touch of citrus in lemon zest and juice brightens the dish.
  • Seasonings - a simple blend of sea salt and black pepper is enough to bring out all the flavors.
graphic of fork and spoon connected in a plant.

Make it Ancestral

Lamb is almost always grass-fed since sheep naturally graze, making it one of the most nutrient-dense meats you can choose. Rich in protein, B12, zinc, and healthy fats, it's an elegant cut that stays tru to ancestral eating.

roasted rack of lamb on a plate with lemon and cilantro on the side.

How to Cook Rack of Lamb in Oven

The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.

roasted rack of lamb sauce mixture in glass bowl.

Step 1. Mix

In a small bowl, mix together olive oil with minced garlic, parsley, rosemary, thyme, lemon zest, and sea salt until a paste forms.

roasted rack of lamb coated in garlic, herbs and lemon on baking pan.

Step 2. Spread

Place the lamb in a baking pan, fat side up. Spread the herb garlic mixture generously over all over the lamb rack but keep the focus on top.

roasted rack of lamb on a baking pan.

Step 3. Roast

Roast the rack of lamb in the preheated oven for 20-25 minutes for medium-rare. Tent loosely with foil and rest for 10 minutes before slicing.

roasted rack of lamb on cutting board cut into slices next to a knife.

Step 4. Carve

Carve between the bones to create chops. Serve warm.

Helpful Tips

  1. Start with frenched racks - look for lamb racks that are "frenched" meaning the rib bones are cleaned of meat and fat for a more elegant presentation and easier slicing. Most butchers will do this for you if you ask.  
  2. Bring to room temperature - pull the lamb out of the fridge 30-60 minutes before roasting to ensure even cooking.
  3. Use a meat thermometer - for medium-rare, remove the lamb when the internal temp hits 125–130°F. It will continue to rise with residual heat. 
  4. Fat side up - Always roast with the fat side facing up so the fat bastes the meat as it cooks. 

Troubleshooting

  • Herb paste slides off? This happens and is totally okay but you do want to make sure the lamb is patted completely dry with paper towels before applying the olive oil herb mixture. 
roasted rack of lamb on a plate with lemon and cilantro.

Serving Suggestions

We love serving this roasted rack of lamb with any vegetable dish like garlic broccoli or oven roasted cabbage.

Side dish: Serve this over potatoes like chunky mashed potatoes with red skin or Yukon gold mashed potatoes.

Fresh salads: Don't forget to round out your meal with refreshing and vibrant salads. Romaine salad and arugula salad with goat cheese are great options.

Condiments: To bring in some probiotics and cut through those healthy lamb fats, offer raw sauerkraut or fermented carrots.

roasted rack of lamb on a plate with lemon and cilantro on the side.

Frequently Asked Questions

How do I store and reheat roasted rack of lamb?

Store leftover lamb in an airtight container for up to 3-4 days. These glass snap containers are perfect for leftovers. To reheat, warm gently in the oven at 300°F until heated through, or use a skillet on low heat to avoid drying it out.

Can I freeze oven roasted rack of lamb?

Yes, you can freeze cooked rack of lamb. Let it cool completely, then wrap tightly in parchment paper and foil and place in an airtight container. Freeze for up to 3 months. Thaw overnight in the fridge and gently reheat in the oven to avoid drying it out.

How long to cook rack of lamb in oven?

A rack of lamb in the oven cooks quickly - usually 20-30 minutes at 425°F depending on size and desired doneness. For medium-rare, pull it when the internal temperature reaches 125-130°F, medium at 135°F, and let it rest for 10 minutes before slicing. 

Looking for more lamb recipes? Here are some ideas:
Did you make this roasted rack of lamb? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

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roasted rack of lamb on a plate with lemon and cilantro on the side.
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Roasted Rack of Lamb with Garlic and Herb Crust

Roasted rack of lamb in oven is seasoned with fresh garlic, herbs, lemon, and olive oil - juicy, tender, and perfect for special yet simple dinner.
Prep Time15 minutes
Cook Time25 minutes
Resting Time10 minutes
Total Time50 minutes
Course: Dinner, Main Course
Cuisine: American
Keyword: how long to cook rack of lamb in oven, how to cook rack of lamb in oven, rack of lamb in oven, roasted rack of lamb
Servings: 6 servings
Calories: 710kcal
Author: Anya @ Prepare & Nourish

Ingredients

  • 3 pounds rack of lamb (2 racks) frenched
  • ¼ cup olive oil
  • 8 garlic cloves minced
  • ½ cup fresh parsley finely chopped
  • 6 sprigs fresh thyme leaves finely chopped (about 2 tablespoons)
  • 3 sprigs fresh rosemary finely chopped (about 1 tablespoon)
  • 1 lemon zested & juiced
  • 1 ½ teaspoon sea salt
  • ¼ teaspoon black pepper

Instructions

  • Preheat the oven to 450°F. Pat the lamb dry with paper towels.
  • In a small bowl, mix together olive oil with minced garlic, parsley, rosemary, thyme, lemon zest, and sea salt until a paste forms.
  • Place the lamb in a baking pan, fat side up. Spread the butter garlic mixture generously over all over the lamb rack but keep the focus on top.
  • Roast the rack of lamb in the preheated oven for 20-25 minutes for medium-rare. Tent loosely with foil and rest for 10 minutes before slicing.
  • Carve between the bones to create chops and serve warm with your favorite sides.

Notes

Storage: Store leftover lamb in an airtight container in the refrigerator for up to 3 days. To reheat without drying it out, wrap the chops loosely in parchment paper and then foil and warm them in a 275°F oven for 10–15 minutes or until just heated through. To freeze, slice the rack into individual chops, wrap each separately, and store in the freezer for up to 2 months. Thaw overnight in the fridge and reheat. 
Helpful Tips: 
  1. Start with frenched racks - look for lamb racks that are "frenched" meaning the rib bones are cleaned of meat and fat for a more elegant presentation and easier slicing. Most butchers will do this for you if you ask. 
  2. Bring to room temperature - pull the lamb out of the fridge 30-60 minutes before roasting to ensure even cooking. 
  3. Use a meat thermometer - for medium-rare, remove the lamb when the internal temp hits 125–130°F. It will continue to rise with residual heat. 
  4. Fat side up - Always roast with the fat side facing up so the fat bastes the meat as it cooks. 
Troubleshooting Tips: 
Herb paste slides off? This happens and is totally okay but you do want to make sure the lamb is patted completely dry with paper towels before applying the olive oil herb mixture. 

Nutrition

Calories: 710kcal | Carbohydrates: 4g | Protein: 25g | Fat: 66g

Chunky Mashed Potatoes with Red Skin

Mashed red skinned potatoes are a no-fuss, flavorful side dish made with garlic, sour cream, and butter - and no peeling needed so you get nice chunky taters in every bite. The red skins add texture, nutrients, and save you time, making this the easiest mashed potato recipe you'll keep coming back to.

mashed potatoes in baking dish with metal spoon.
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💡Recipe Overview

  • Prep and Cook Time: 10 minutes to prep and 20 minutes to cook
  • Cooking Method: Stove-top
  • Skill Level: Easy

What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

Reasons to Love these Chunky Mashed Potatoes

I'm here to tell you - these mashed red-skinned potatoes are the side dish that'll make you forget about peeling forever.

Creamy but with a little texture (because nobody wants gluey mush), and just enough garlic to keep things interesting without starting a kitchen war.

If you want mashed potatoes that feel homemade without the hassle, this recipe's got your back.

image of Prepare and Nourish owner

Ingredients for Mashed Red Potatoes

red skin mashed potatoes ingredients in glass bowls.
  • Red potatoes - Choose small to medium ones with smooth skin and no green spots; their thin skin means no peeling and they hold their shape well when cooked.
  • Whole milk - Use whole for the creamiest texture; better yet, use raw and non-homogenized milk.
  • Sour cream - Go for full-fat for the richest flavor; check labels for brands without added thickeners if you prefer a cleaner ingredient list.
  • Butter - Unsalted butter allows you to control the salt; for more deeper, more golden flavor use raw grass-fed butter.
  • Garlic & Sea salt - Garlic adds a gentle, savory flavor while salt seasons the potatoes and enhances all the flavors.
mashed red potatoes in baking dish with spoon.

How to Make Mashed Red Skinned Potatoes

The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.

red skin potatoes cooked in pot.

Step 1. Add

Place the potatoes and garlic cloves in a large pot. Cover with cold water and add 1 tablespoon of salt. Bring to a boil and simmer for 15-20 minutes.

cooked red skin potatoes in pot.

Step 2. Drain

Drain the potatoes and return them to the pot (including the garlic). Let them sit uncovered for 1 minute or so to allow excess moisture to evaporate.

mashed potatoes in pot mixed with metal spoon.

Step 3. Mix

Mash with the back of a fork until coarse. Add butter, milk, sour cream, and sea salt.

mashed potatoes in metal pot.

Step 4. Mash

Mash with a potato masher or a hand mixer until creamy but still a little chunky.

Helpful Tips

  1. Avoid over-mashing - Over-mashing the potatoes can make them gluey. Stop when they're creamy but still have lots of texture (going for the chunky kind).
  2. Moisture control - Let the drained potatoes sit uncovered for a minute to allow any excess moisture to evaporate. This helps them stay fluffy. 
  3. Adjust consistency - Add more milk or butter in small increments if your potatoes seem too thick or dry.

Troubleshooting

  • Watery mashed potatoes? This is likely from too much moisture left in the potatoes after draining. Make sure to let them sit uncovered for a minute after draining.
mashed potatoes on a plate next to baking dish.

Serving Suggestions

These mashed red skinned potatoes pair beautifully with roasted chicken or a juicy pan fried pork chops for a classic, comforting meal. You can also serve them alongside sauteed green beans and a simple pan sauce for a lighter dinner.

Here are more ideas:

seasoned mashed potatoes with cilantro in baking dish.

Frequently Asked Questions

How do I store and reheat mashed potatoes with red skin?

Store leftover potatoes in an airtight container for up to 4 days. These glass snap containers are perfect for leftovers. To reheat, transfer them to a small saucepan and warm over low heat with a splash of milk, stirring occasionally until heated through.

Can I freeze red skinned garlic mashed potatoes?

Yes, you can freeze mashed red potatoes - just store them in an airtight, freezer-safe container for up to 2 months. When ready to eat, thaw overnight in the fridge and reheat gently on the stove with a splash of milk.

Can I peel the red potatoes?

You can, but leaving the skin on adds texture, nutrients, and saves prep time. 

Looking for more potato recipes? Here are some ideas:
Did you make this mashed potatoes with red skin? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

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seasoned mashed potatoes in baking dish.
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Mashed Red Skinned Potatoes

Mashed red potatoes are creamy, garlicky, and rustic - no peeling required for this quick, flavorful side dish.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: American
Keyword: chunky mashed potatoes, mashed potatoes with red skin, mashed red potatoes, mashed red skinned potatoes, red skinned garlic mashed potatoes
Servings: 6 servings
Calories: 205kcal
Author: Anya @ Prepare & Nourish

Ingredients

  • 2 pounds red potatoes scrubbed and cut into chunks (leave skin on)
  • 2 garlic cloves
  • ½ cup whole milk
  • ¼ cup sour cream
  • 4 tablespoons butter
  • 1 ½ teaspoon sea salt

Instructions

  • Place the potatos and garlic cloves in a large pot. Cover with cold water and add 1 tablespoon of salt. Bring to a boil and simmer for 15-20 minutes, until fork-tender.
  • Drain the potatoes and return them to the pot (including the garlic). Let them sit uncovered for 1 minute or so to allow excess moisture to evaporate to keep the mashed potatoes fluffy not watery.
  • Mash with the back of a fork until coarse. Add butter, milk, sour cream, and sea salt.
  • Mash with a potato masher or a hand mixer until creamy but still a little chunky. Add more milk if needed to loosen.

Notes

Storage: Store any leftover mashed potatoes in an airtight container in the fridge for up to 4 days. To reheat, place the potatoes in a pot over low heat with a splash of milk, stirring occasionally until heated through. To freeze, place the potatoes in an airtight, freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat. 
Helpful Tips:
  1. Avoid over-mashing - Over-mashing the potatoes can make them gluey. Stop when they're creamy but still have lots of texture (going for the chunky kind).
  2. Moisture control - Let the drained potatoes sit uncovered for a minute to allow any excess moisture to evaporate. This helps them stay fluffy. 
  3. Adjust consistency - Add more milk or butter in small increments if your potatoes seem too thick or dry. 
Troubleshooting Tips:
Watery mashed potatoes? This is likely from too much moisture left in the potatoes after draining. Make sure to let them sit uncovered for a minute after draining.

Nutrition

Calories: 205kcal | Carbohydrates: 26g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 28mg | Sodium: 679mg | Potassium: 737mg | Fiber: 3g | Sugar: 3g | Vitamin A: 337IU | Vitamin C: 13mg | Calcium: 54mg | Iron: 1mg

Chimichurri Chicken Thighs

Chimichurri chicken thighs are marinated in a vibrant cilantro chimichurri sauce, then cooked until the skin is crispy and the meat stays juicy. This simple recipe has incredible herby flavor in every bite. Perfect for easy, delicious weeknight meals!

chimichurri chicken thighs in cast iron skillet.
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💡Recipe Overview

  • Prep and Cook Time: 10 minutes to prep and 30 minutes to cook
  • Cooking Method: Stove-top and Oven-baked
  • Dietary Info: Keto, Whole30, Paleo, GAPS, Ancestral diet
  • Tools Needed: large cast iron skillet
  • Skill Level: Easy

What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

Reasons to Love this Chimichurri with Chicken

I started making this after one too many farmer's market trips left me with way too much cilantro. Homemade chimichurri is the perfect way to use it up, and slathering it all over crispy chicken thighs?

Absolutely the right move.

It's simple, flavorful, and makes me feel like I actually planned dinner - even when I didn't.

Don't forget to get a nice sear on that chicken skin. That's the best part!

image of Prepare and Nourish owner

Ingredients for Chimichurri Chicken Thighs

chimichurri ingredients in glass bowls,
  • Chicken thighs - For this recipe, I like using bone-in, skin-on chicken thighs because they stay juicy and the skin crisps up beautifully when seared. Mine are a little on the smaller side (thanks pastured chickens, lol) but when done right, they are just as tasty as the supermarket ones.
  • Chimichurri sauce - You can't go wrong with homemade cilantro chimichurri sauce. I like to use half for marinating and save the rest for drizzling over the finished chicken.
  • Seasonings - A little crushed red pepper adds a gentle kick (you can leave it out if you're sensitive to heat) and a touch of sea salt helps bring all those bold, herby flavors together.
graphic of fork and spoon connected in a plant.

Make it Ancestral

Pastured chickens often have leaner, firmer meat and less fat under the skin, so to keep thighs juicy, don't overcook - aim for 165-170°F internal temp - and rest well! Because their flavor can be more pronounced, the chimichurri marinade helps balance and tenderize without masking that natural taste.

chimichurri chicken thighs in cast iron skillet.

How to Make Chimichurri Chicken Thighs

The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.

chimichurri chicken thighs seasoning.

Step 1. Add

In a large bowl, combine half of the chimichurri sauce with crushed red pepper and sea salt.

seasoned chimichurri chicken thighs in glass bowl.

Step 2. Mix

Add chicken thighs and toss to coat. Let it sit for 30 minutes at room temperature or refrigerate for up to 24 hours.

chimichurri chicken thighs in cast iron skillet.

Step 3. Heat

Heat a cast-iron skillet over medium-high heat. Place the chicken skin-side down and sear for 6-8 minutes until golden and crispy.

cooked chicken thighs in cast iron skillet.

Step 4. Cook

Flip and cook 2-3 minutes on the other side. Transfer the chicken in the skillet to the oven. Bake for 15-20 minutes.

Helpful Tips

  1. Pat the chicken dry before marinating to make sure the skin crisps up when searing. 
  2. Don't disturb the chicken while it's on the skillet to get a nice sear. It should release easily when it's nice and brown. 
  3. Resting is key. Let the chicken rest after baking to help the juices redistribute for tender, juicy meat.

Troubleshooting

  • Skin not crisping? Make sure your skillet is fully heated before adding the chicken and avoid overcrowding - cook in batches if needed.

Product Highlight!

Large Cast Iron Skillet

My large cast-iron skillet is a workhorse. It gets the chicken skin perfectly crispy and goes straight from stove to oven. No kitchen should be without one!

Grab yours →
chimichurri chicken thighs on a plate with a fork.

Serving Suggestions

We love serving this chimichurri with chicken with any roasted vegetable like roasted carrots with garlic or roasted broccolini recipe.

Side dish: Offer a hearty side dish like Yukon gold mashed potatoes or Instant Pot buckwheat.

Fresh salads: Don't forget to round out your meal with refreshing and vibrant salads. Cucumber tomato salad and Mediterranean chopped salad are great options.

Condiments: I always like to include a serving of ferments like raw sauerkraut or fermented carrots.

chicken in cast iron skillet with chimichurri sauce.

Frequently Asked Questions

How do I store and reheat chimichurri chicken thighs?

Store leftover chicken in an airtight container for up to 4 days. These glass snap containers are perfect for leftovers. To reheat, transfer the chimichurri chicken to a skillet and warm over medium-low heat with a splash of broth or water to keep them from drying out. You can also reheat in a 325°F oven, covered, for about 10-15 minutes.

Can I freeze chicken chimichurri?

Yes! For longer storage, freeze tightly wrapped chicken for up to 3 months. Thaw in the fridge overnight before reheating.

Can I use boneless, skinless chicken thighs?

You can, but you'll miss out on the crispy skin and richer flavor. If using boneless thighs, reduce sear and bake time slightly to avoid drying them out. 

Looking for more poultry recipes? Here are some ideas:
Did you make this chimichurri chicken? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

chimichurri chicken thighs in cast iron skillet.
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Chimichurri Chicken Thighs

Chimichurri chicken is crispy, juicy, and packed with flavor - an easy way to add herby freshness to any meal.
Prep Time10 minutes
Cook Time30 minutes
Marinating Time30 minutes
Total Time1 hour 10 minutes
Course: Dinner, Main Course
Cuisine: American
Keyword: chimichurri chicken, chimichurri chicken thighs, chimichurri with chicken
Servings: 4 servings
Calories: 677kcal
Author: Anya @ Prepare & Nourish

Ingredients

  • 2 pounds bone-in, skin-on chicken thighs about 6 chicken thighs
  • 1 cup chimichurri sauce divided
  • ½ teaspoon crushed red pepper
  • 1 teaspoon sea salt

Instructions

  • In a large bowl, combine half of the chimichurri sauce with crushed red pepper and sea salt.
  • Add chicken thighs and toss to coat. Let it sit for 30 minutes at room temperature or refrigerate for up to 24 hours.
  • Preheat oven to 400°F. Heat a cast iron skillet over medium-high heat. Place the chicken skin-side down and sear for 6-8 minutes until golden and crispy.
  • Flip and cook 2-3 minutes on the other side. Transfer the chicken in the skillet to the oven. Bake for 15-20 minutes, or until the internal temperature reaches 165-170°F with an instant-read meat thermometer.
  • Cover and allow the chicken to rest for 10 minutes for residual cooking. Spoon extra chimichurri over the top before serving.

Notes

Storage: Store leftover chicken thighs in an airtight container in the refrigerator for up to 4 days. To reheat, place the chicken in a skillet over medium-low heat with a splash of water or broth to prevent it from drying out. You can also reheat in a 325°F oven, covered for about 10-15 minutes. To freeze, wrap the chicken tightly and transfer to a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator overnight and reheat. 
Helpful Tips:
  1. Pat the chicken dry before marinating to make sure the skin crisps up when searing. 
  2. Don't disturb the chicken while it's on the skillet to get a nice sear. It should release easily when it's nice and brown. 
  3. Resting is key. Let the chicken rest after baking to help the juices redistribute for tender, juicy meat. 
Troubleshooting Tips:
Skin not crisping? Make sure your skillet is fully heated before adding the chicken and avoid overcrowding - cook in batches if needed. 

Nutrition

Calories: 677kcal | Carbohydrates: 4g | Protein: 32g | Fat: 59g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 189mg | Sodium: 734mg | Potassium: 400mg | Fiber: 0.1g | Sugar: 0.02g | Vitamin A: 224IU | Vitamin C: 0.003mg | Calcium: 17mg | Iron: 1mg

Cilantro Chimichurri Sauce

Cilantro chimichurri sauce is zesty, garlicky, and full of flavor from fresh herbs, garlic, lime, and vinegar. It takes just 10 minutes to make, keeps well in the fridge, and instantly upgrades grilled meats, tacos, or roasted vegetables. A must-have condiment for easy meals.

cilantro chimichurri sauce in bowl.
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💡Recipe Overview

  • Prep and Cook Time: 10 minutes to prep
  • Dietary Info: Keto, Whole30, Paleo, GAPS, Ancestral diet
  • Tools Needed: sharp knife and jar
  • Skill Level: Easy

What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

Reasons to Love this Chimichurri Sauce with Cilantro

I first made this cilantro chimichurri sauce because, honestly, I got a little overexcited at the farmer's market and came home with enough cilantro to garnish an entire taco truck.

I couldn't let it go to waste, so I whipped up this herby, zesty sauce - and never looked back. Now, I'm putting it on everything from grilled chicken to scrambled eggs.

If you ever find yourself with a mountain of cilantro, trust me, this is the best way to use it up. Well, this and my fermented pico de Gallo.

image of Prepare and Nourish owner

Ingredients for Cilantro Chimichurri

cilantro chimichurri sauce ingredients in glass bowls.
  • Cilantro - you'll need a nice bunch (about 1 cup packed leaves)
  • Parsley - just a small handful to balance off the cilantro-ish flavor. I recommend using fresh parsley but if in a rush, here's a good dried parsley alternative to use.
  • Olive oil - I like to use extra virgin olive oil for its bold flavor (and quality) but you can use a milder version too.
  • White wine vinegar - red wine vinegar or apple cider vinegar both work well.
  • Lime - we'll be using both the zest and juice to really bring out that zesty flavor
  • Shallot
  • Garlic - always always go with fresh garlic cloves
  • Seasonings like crushed red pepper flakes (you can also use red chili pepper diced finely instead), sea salt, and dried oregano.
cilantro chimichurri sauce in bowl with a spoon.

How to Make Chimichurri

The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.

cilantro chimichurri sauce mixture in glass bowl.

Step 1. Add

In a small mixing bowl, add olive oil, white wine vinegar, zest and juice of 1 lime, minced shallot, garlic, red pepper flakes, salt, and oregano. Allow to sit for 5 minutes.

cilantro chimichurri sauce mixed in glass bowl with spoon.

Step 2. Mix

Whisk together. Then stir in the finely minced cilantro and parsley. Season to taste.

Helpful Tips

  1. Start with dry herbs - after washing the cilantro and parsley, spin dry in the salad spinner and air dry thoroughly to prevent watery chimichurri. 
  2. Mellow the sharpness by letting the vinegar, lime, shallow, and garlic sit for 5 minutes before adding herbs. 
  3. Chop herbs by hand or pulse in the food processor for best texture. Avoid pureeing it into a paste. Chimichurri should be loose and herby, not creamy. 
  4. Oil solidifies in the fridge—just let the chimichurri sit at room temp for 15–20 minutes and give it a good stir before serving.

Troubleshooting

  • Oil separated? Give it a thorough stir or shake before serving. Chimichurri naturally separates but comes back together easily. 
chimichurri chicken thighs in cast iron skillet.

Serving Suggestions

We love serving this chimichurri sauce with cilantro with any grilled or roasted meats like whole roasted chicken or air fryer lamb loin chops.

It's a great addition to anything that needs a boost of moisture and bright, herby flavor.

cilantro chimichurri sauce in bowl with metal spoon.

Frequently Asked Questions

How do I store and reheat cilantro chimichurri?

Store cilantro chimichurri in an airtight jar in the refrigerator for up to 1 week. The flavors improve after the first day, so it's great for making ahead.

Can I freeze chimichurri?

Yes! For longer storage, freeze in ice cube trays, then transfer to a sealed bag for up to 3 months. To use from frozen, thaw in the refrigerator overnight or at room temperature for about 30 minutes - no reheating needed and they thaw quickly!

Can I use a blender instead of a food processor?

I recommend skipping the blender for cilantro chimichurri recipe as it can puree the herbs into a paste. A food processor or chopping by hand keeps the texture loose and herby. 

Looking for more tasty condiments? Here are some ideas:
Did you make this chimichurri with cilantro and parsley? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

cilantro chimichurri sauce in bowl.
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Chimichurri Sauce with Cilantro

Chimichurri sauce with cilantro is zesty, garlicky, and herby - perfect for grilled meats, veggies, or tacos. Quick to make and freezer friendly.
Prep Time10 minutes
Total Time10 minutes
Course: Condiment
Cuisine: American
Keyword: chimichurri sauce with cilantro, chimichurri with cilantro and parsley, cilantro chimichurri recipe, cilantro chimichurri sauce
Servings: 4 servings
Calories: 377kcal
Author: Anya @ Prepare & Nourish

Ingredients

  • ¾ cup extra virgin olive oil
  • 2 tablespoons white wine vinegar
  • 1 lime, zested and juiced
  • 1 small shallot minced
  • 4 garlic cloves minced
  • ½ teaspoon crushed red pepper flakes
  • 1 teaspoon sea salt
  • 1 teaspoon oregano
  • 1 bunch fresh cilantro about 1 cup packed leaves
  • ¼ bunch fresh parsley about ¼ cup packed leaves

Instructions

  • In a small mixing bowl, whisk together the ¾ cup extra virgin olive oil, 2 tablespoons white wine vinegar, 1 lime, zested and juiced, minced 1 small shallot, minced 4 garlic cloves, ½ teaspoon crushed red pepper flakes, 1 teaspoon sea salt, and 1 teaspoon oregano. Allow to sit for 5 minutes to help mellow out the shallots and garlic.
  • Stir in finely minced 1 bunch fresh cilantro and ¼ bunch fresh parsley. Alternatively, you could combine the ingredients in a food processor and pulse a few times until uniform. Season to taste.

Notes

Recipe makes approximately 1 cup of cilantro chimichurri sauce with ¼ cup serving size. 
Storage: Store cilantro chimichurri in an airtight jar in the refrigerator for up to 1 week. The flavors improve after the first day, so it's great for making ahead. For longer storage, freeze in ice cube trays, then transfer to a sealed bag for up to 3 months. To use from frozen, thaw in the refrigerator overnight or at room temperature for about 30 minutes - no reheating needed and they thaw quickly!
Helpful Tips:
  1. Start with dry herbs - after washing the cilantro and parsley, spin dry in the salad spinner and air dry thoroughly to prevent watery chimichurri. 
  2. Mellow the sharpness by letting the vinegar, lime, shallow, and garlic sit for 5 minutes before adding herbs. 
  3. Chop herbs by hand or pulse in the food processor for best texture. Avoid pureeing it into a paste. Chimichurri should be loose and herby, not creamy. 
  4. Oil solidifies in the fridge—just let the chimichurri sit at room temp for 15–20 minutes and give it a good stir before serving.
Troubleshooting Tips:
Oil separated? Give it a thorough stir or shake before serving. Chimichurri naturally separates but comes back together easily. 

Nutrition

Calories: 377kcal | Carbohydrates: 5g | Protein: 1g | Fat: 41g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 30g | Sodium: 592mg | Potassium: 95mg | Fiber: 1g | Sugar: 1g | Vitamin A: 527IU | Vitamin C: 12mg | Calcium: 30mg | Iron: 1mg

Porcupine Meatballs in Cream Sauce

These porcupine meatballs in cream sauce are tender, juicy meatballs made with ground chicken and rice, then baked and simmered in a rich cream sauce. They’re quick to prep, packed with comforting flavor, and perfect served over mashed potatoes, pasta, or rice for a cozy, filling dinner.

porcupine meatballs with cream sauce in cast iron skillet with wooden spoon.
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💡Recipe Overview

  • Prep and Cook Time: 10 minutes to prep and 35 minutes cooking time
  • Cooking Method: Oven-baked, Stove-top
  • Tools Needed: sheet pan, skillet

What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

Reasons to Love these Porcupine Meatballs in Cream Sauce

First, let's clear something up - no actual porcupines were harmed in the making of this dinner.

These meatballs get their name from the little rice "spikes" that poke out as they bake, giving them that funny (and kind of cute?) porcupine look.

But heads up: that only happens if you use long grain white rice. Short grain stays hidden, so you'll get all the flavor but none of the porcupine flaire. Still tasty, just a little less spiky.

Traditionally, porcupine meatballs are made with a tomato-based sauce, but I put my own spin on it and went full comfort mode with a rich, garlicky cream sauce instead. And honestly? I think it's better than the original.

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Ingredients Needed

This is just a quick preview at the ingredients and steps - keep scrolling for the full printable recipe below.

porcupine meatballs ingredients in glass bowls.

For the Meatballs:

  • Ground chicken - Any other ground meat works but I prefer chicken because it's tender and has good flavor.
  • White rice - Uncooked long-grain white rice
  • Yellow onion - grated or finely chopped
  • Egg - whisked
  • Seasonings like Italian seasoning, garlic powder, onion powder, sea salt, and black pepper

For the Cream Sauce:

  • Butter - Salted or unsalted, doesn't matter. If using salted, hold back the salt a bit so it's not overly salted.
  • Garlic - a few garlic cloves (fresh is best!)
  • Thyme sprigs - I love fresh but dried thyme works too
  • Cream cheese - room temperature, plain or savory flavored like chives and garlic
  • Chicken broth - homemade is always ideal - make your own using my whole chicken broth recipe or chicken feet broth.
  • Heavy cream - to thin out the sauce a bit. Half and half works great too.
  • Dijon mustard
  • Sea salt

Make it Ancestral

Swap the ground chicken for an ancestral blend that includes organ meats like liver and heart. It's a simple way to boost nutrient-density without changing the flavor much - especially with that creamy sauce going in.

porcupine meatballs in cream sauce with wooden spoon.

How to Make Porcupine Meatballs

ingredients for porcupine meatballs in glass bowl before mixed.

Step 1. Add

In a large bowl, add the ground meat, uncooked rice, chopped onion, egg, Italian seasoning, garlic powder, onion powder, sea salt, and black pepper.

meat mixture of porcupine meatballs in glass bowl.

Step 2. Combine

Mix until everything is evenly combined.

porcupine meatballs on parchment before baking.

Step 3. Roll

Using your hands, form the mixture into meatballs, about 1-inch in size. Place them on a single layer on a parchment-paper lined baking sheet.

baked porcupine meatballs on parchment paper.

Step 4. Bake

Bake the meatballs in the preheated oven for about 20-25 minutes, or until they are cooked through and lightly browned.

minced garlic and butter in cast iron skillet.

Step 5. Saute

While the meatballs are baking, melt butter in a large deep skillet over medium heat. Add the minced garlic and thyme leaves, and sauté for about 1 minute, until fragrant.

cream sauce in cast iron skillet with a whisk.

Step 6. Whisk

Lower the heat to medium-low and add the cream cheese to the saucepan, whisking until it melts and combines with the butter. Gradually add the broth and heavy cream, whisking continuously until smooth and creamy.

cream sauce in cast iron skillet.

Step 7. Simmer

Stir in the Dijon mustard and salt. Let the sauce simmer on low heat for about 5-10 minutes, allowing it to thicken and develop flavor.

porcupine meatballs with cream sauce in cast iron skillet.

Step 8. Add

Once the meatballs are done baking, remove them from the oven and add them to the cream sauce in the saucepan. Stir to coat and simmer for an additional few minutes.

Helpful Tips

  1. Don't overwork the meat - Make sure to mix the meatball ingredients evenly, but don't overwork the meat to keep them tender.
  2. Thin the sauce - If the cream sauce becomes too thick while simmering, add more chicken broth or cream to reach your desired consistency.
  3. Check internal temperature - Check the meatballs with a meat thermometer to ensure they reach 160°F for safe eating.
  4. Easy clean-up - Use parchment paper to prevent the meatballs from sticking to the baking sheet and make clean-up easier.

Troubleshooting

  • Meatballs aren't holding their shape? Make sure you're using enough egg to bind them, or refrigerate the mixture for 10-15 minutes before forming the meatballs.
  • Meatballs too dry? They may have been overbaked. Make sure to keep an eye on them while baking and check the internal temperature.
💭Meal Prep Suggestion!
This recipe is so easy to meal prep. Double the meatball mixture, form the meatballs, and freeze them raw on a parchment-lined tray. Once solid, transfer them to a zip-top freezer bag. When needed, pull out as many as you need, bake straing from frozen (just add a few extra minute) and smother them in whatever sauce you have.
porcupine meatballs in cream sauce with wooden spoon.

Serving Suggestions

This porcupine meatballs recipe is super versatile, so you've got options:

Mashed potatoes: Classic and cozy. That creamy sauce was basically made for soaking into fluffy spuds. Yukon gold mashed potatoes will forever be my favorite but mashed red potatoes (recipe coming soon) work too.

Rice: Yes, there's rice in the meatballs, but doubling down is never a bad idea. Especially, when it's bone broth rice (double the nutrition!).

Butter pasta: Egg noodles or FMF (short for fresh milled flour) homemade pasta is a total dream! Quick, simple, and so satisfying.

Roasted vegetables: Think butter cabbage, roasted carrots with garlic, or roasted red cabbage steaks.

porcupine meatballs with cream sauce in cast iron skillet.

Frequently Asked Questions

How do I store and reheat porcupine meatballs?

Store leftover porcupine meatballs in an airtight container for up to 4 days. These glass snap containers are perfect for leftovers. To reheat, transfer the meatballs to a small saucepan along with the cream sauce and add a splash or broth and warm over medium-high heat, stirring often.

Can I use brown rice instead of white rice?

Brown rice takes longer to cook and may not soften enough inside the meatballs. For best results, stick with uncooked white rice. 

Looking for more protein-heavy recipes? Here are some ideas:
Did you make this porcupine meatballs recipe? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

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porcupine meatballs in cast iron skillet with sauce.
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Porcupine Meatballs in Cream Sauce

These porcupine meatballs are juicy meatballs baked in a creamy sauce, perfect over mashed potatoes, rice, or pasta for a hearty meal.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Dinner, Main Course
Cuisine: American
Keyword: porcupine meatballs, porcupine meatballs recipe
Servings: 4 servings
Calories: 531kcal
Author: Anya @ Prepare & Nourish

Ingredients

Meatballs

Cream Sauce

  • 2 tablespoons butter
  • 2 garlic cloves minced
  • 4 sprigs fresh thyme
  • 4 ounces cream cheese plain or savory flavored, softened
  • ½ cup chicken broth
  • ½ cup heavy cream
  • 1 tablespoon Dijon mustard
  • ½ teaspoon sea salt or to taste

Instructions

Meatballs

  • Preheat oven to 375°F. Line a baking sheet with parchment paper or lightly grease it with cooking spray.
  • In a large bowl, combine the 1 pound ground chicken, ½ cup white rice, uncooked, chopped or grated ½ yellow onion, 1 egg, 1 teaspoon Italian seasoning, 1 teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon sea salt, and ¼ teaspoon black pepper. Mix until everything is evenly combined.
  • Using your hands, form the mixture into meatballs, about 1-inch in size. Place them on a single layer on the prepare baking sheet.
  • Bake the meatballs in the preheated oven for about 20-25 minutes, or until they are cooked through and lightly browned. You can check the internal temperature with an instant read meat thermometer and cook until it reaches 160°F.

Cream Sauce

  • While the meatballs are baking, melt 2 tablespoons butter in a large deep skillet over medium heat. Add minced 2 garlic cloves and 4 sprigs fresh thyme leaves and saute for about 1 minute until fragrant, being careful not to burn the garlic.
  • Lower the heat to medium-low and add the 4 ounces cream cheese to the saucepan, whisking until it melts and combines with the butter. Gradually add the ½ cup chicken broth and ½ cup heavy cream, whisking continuously until smooth and creamy.
  • Stir in the 1 tablespoon Dijon mustard and ½ teaspoon sea salt. Let the sauce simmer on low heat for about 5-10 minutes, allowing it to thicken and develop flavor. Add more broth or cream if the sauce becomes too thick.
  • Once the meatballs are done baking, remove them from the oven and add them to the cream sauce in the saucepan and toss to coat. Simmer for an additional 5 minutes to combine.
  • Garnish with fresh herbs and serve immediately.

Notes

Storage: Place the meatballs along with the sauce in an airtight container in the fridge for up to 3 days. To reheat, warm the meatballs and cream sauce in a skillet over low heat, adding a splash of broth or cream if needed to loosen the sauce. To freeze, transfer the cooked meatballs and sauce into a freezer-safe container, ensuring it's sealed tightly. Freeze for up to 3 months. Thaw overnight in the fridge and reheat, stirring occasionally to prevent the sauce from separating.
Helpful Tips:
  1. Don't overwork the meat - Make sure to mix the meatball ingredients evenly, but don't overwork the meat to keep them tender.
  2. Thin the sauce - If the cream sauce becomes too thick while simmering, add more chicken broth or cream to reach your desired consistency.
  3. Check internal temperature - Check the meatballs with a meat thermometer to ensure they reach 160°F for safe eating.
  4. Easy clean-up - Use parchment paper to prevent the meatballs from sticking to the baking sheet and make clean-up easier.
Troubleshooting Tips: 
Meatballs aren't holding their shape? Make sure you're using enough egg to bind them, or refrigerate the mixture for 10-15 minutes before forming the meatballs.
Meatballs too dry? They may have been overbaked. Make sure to keep an eye on them while baking and check the internal temperature.

Nutrition

Calories: 531kcal | Carbohydrates: 25g | Protein: 26g | Fat: 37g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 216mg | Sodium: 960mg | Potassium: 764mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1113IU | Vitamin C: 3mg | Calcium: 92mg | Iron: 2mg

Greek Yogurt Blue Cheese Dressing

This Greek Yogurt Blue Cheese Dressing is creamy, tangy, and made with simple ingredients - Greek yogurt, mayo, blue cheese, and lemon. It's the perfect dressing for salads, veggies, or dipping. With easy-to-find ingredients and minimal prep time, you'll have this dippable blue cheese dressing in no time.

blue cheese dressing in a white ramekin dish with sweet potato fries.
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💡Recipe Overview

  • Prep and Cook Time: 5 minutes to make
  • Cooking Method: No-cook
  • Dietary Info: Keto, Ancestral diet
  • Tools Needed: small bowl
  • Skill Level: Easy

What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

Reasons to Love this Greek Yogurt Blue Cheese Dressing

Homemade blue cheese dressing sounds fancy, but it's one of the easiest things to make. I've been making this recipe for years and it's so crazy stupid simple...it almost feels like cheating. If you can stir a spoon, you can make this - and your salads (and wings) will thank you.

It has just 5 basic ingredients and a bowl. If you've got yogurt, mayo, and a decent chunk of blue cheese, you're basically half-way there. Once you taste this, there's no going back to storebought versions.

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Ingredients for Homemade Blue Cheese Dressing

ingredients for blue cheese dressing.

The dressing comes down to simple, quality ingredients. Use full-fat Greek yogurt for creaminess and real mayonnaise for that classic texture. I always use my homemade avocado oil mayo. Grab a good, crumbly blue cheese - not the dry pre-packaged stuff. Lemon juice and apple cider vinegar add tang, while garlic gives it a kick. Finally, salt and black pepper tie it all together. If you want to thin it out to a pourable consistency, a splash of milk or water does the trick.

How to Make Blue Cheese Dressing

The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.

blue cheese crumbles in a small glass dish.

Step 1.

In a small bowl, mash the blue cheese with a fork to break it down a bit. Reserve a few crumbles to top the dressing later.

step 2 of how to make blue cheese dressing.

Step 2. Instructions

In a large bowl, combine all ingredients including Greek yogurt, mayo, blue cheese crumbles, lemon juice, apple cider vinger, garlic, and salt and pepper. Stir to combine.

Helpful Tips

  1. Mash the blue cheese thoroughly with a fork to break it down to your desired chunkiness to help mix better with the creamy base. 
  2. Adjust the consistency of the dressing by adding milk or water gradually until it reaches your preferred thickness. A little goes a long way.
  3. Let the dressing sit for at least 30 minutes in the fridge before serving to let the flavors meld together. 

Troubleshooting

  • Dressing separated during storage? It's natural for some separation to occur - just give the dressing a good stir before serving to recombine everything. 
blue cheese dressing with fries in dish.

Serving Suggestions

Salad: Obvious, yes, but this shines on a wedge salad or this buffalo chicken salad with crunchy lettuce and crispy bacon.

Dips: Dunk your buffalo chicken wings, veggie sticks, or even sweet potato fries.

Burgers & Wraps: Slather it on a burger, sandwich, or in a wrap - especially with grilled meat or roasted veggies.

blue cheese dressing with crumbles and sweet potato fries.

Frequently Asked Questions

How do I store Greek yogurt blue cheese dressing?

Store in an airtight container in the fridge for up to 5 days. It will thicken as it sits, so feel free to stir in a little water or milk to loosen it up before serving. For best results, always keep it chilled, and give it a good mix before using.

Can I freeze blue cheese dressing?

No - dairy and mayo don't freeze well. It will separate into a sad, grainy mess. Homemade blue cheese dressing is best made fresh when you need it. 

Looking for more dressings? Here are some ideas:
Did you make this homemade blue cheese dressing? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

blue cheese dressing in a white dish with fries above.
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5 from 1 vote

Greek Yogurt Blue Cheese Dressing

Greek yogurt blue cheese dressing is creamy, tangy, and made with simple ingredients like yogurt, mayo, and blue cheese.
Prep Time5 minutes
Total Time5 minutes
Course: Condiment
Cuisine: American
Keyword: greek yogurt blue cheese dressing
Servings: 4 servings
Calories: 173kcal
Author: Anya @ Prepare & Nourish

Ingredients

  • ½ cup plain Greek yogurt
  • ¼ cup mayonnaise
  • ½ cup crumbled blue cheese plus more for garnish
  • 2 tablespoons lemon juice
  • ½ tablespoon apple cider vinegar
  • 1 garlic clove minced
  • salt and pepper to taste
  • milk or water to thin out consistency optional

Instructions

  • In a small bowl, mash the blue cheese with a fork to break it down a bit.
  • In a large bowl, combine the ½ cup plain Greek yogurt, ¼ cup mayonnaise, ½ cup crumbled blue cheese, 2 tablespoons lemon juice, ½ tablespoon apple cider vinegar, 1 garlic clove, and salt and pepper to taste. Stir until well combined. Stir in a little milk or water until it reaches the desired consistency.

Notes

Recipe makes approximately 1 cup of Greek yogurt blue cheese dressing with ¼ cup serving size. 
Storage: Store in an airtight container in the fridge for up to 5 days. It will thicken as it sits, so feel free to stir in a little water or milk to loosen it up before serving. For best results, always keep it chilled, and give it a good mix before using. 
Helpful Tips: 
  1. Mash the blue cheese thoroughly with a fork to break it down to your desired chunkiness to help mix better with the creamy base. 
  2. Adjust the consistency of the dressing by adding milk or water gradually until it reaches your preferred thickness. A little goes a long way. 
  3. Let the dressing sit for at least 30 minutes in the fridge before serving to let the flavors meld together. 
Troubleshooting Tips:
Dressing separated during storage? It's natural for some separation to occur - just give the dressing a good stir before serving to recombine everything. 

Nutrition

Calories: 173kcal | Carbohydrates: 2g | Protein: 6g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 20mg | Sodium: 292mg | Potassium: 93mg | Fiber: 0.04g | Sugar: 1g | Vitamin A: 139IU | Vitamin C: 3mg | Calcium: 120mg | Iron: 0.1mg

Easy Chicken Gravy Recipe

This easy chicken gravy recipe requires only 4 simple ingredients and gives you the option to use pan drippings or butter. It will be perfectly smooth, flavorful, and the perfect addition to any meal!

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💡Recipe Overview

  • Prep and Cook Time: 5 minutes to prep and 10 minutes to cook
  • Cooking Method: Stove-top
  • Dietary Info: Ancestral diet and gluten-free with swaps
  • Tools Needed: saucepan or skillet
  • Skill Level: Easy

What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

My Favorite Gravy Hack

Want to know a little secret?

I always make a double batch of this recipe of chicken gravy. It takes barely any extra effort, and future me is always so thankful.

It’s just as good with or without pan drippings. As long as my fridge has Instant Pot chicken bone broth, I know I can whip up a batch. Times 2 or 4.

I tuck some away in the fridge for the week (it keeps for about 4 days) and freeze the rest for those nights when dinner just needs something extra.

Reheat it gently on the stove with a splash of broth if it thickens up - and just like that, you’ve got cozy, comforting magic ready to pour over anything. You're welcome. 😉

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Ingredients for Chicken Gravy Recipe

Ingredients for chicken gravy: chicken broth, butter, and flour in a clear bowl; seasonings in a saucer.

This gravy’s only got a few players, so let's make them count. Pan drippings from the oven-roasted chicken? Gold. Don’t toss that flavor jackpot - use it. But if you're doing this without the roasted chicken, butter and lots of broth will work too. Flour thickens things up, and good chicken broth brings the cozy flavor—go for homemade chicken bone broth. I always love a hearty pinch of fresh herbs at the end to make it look fancy and salt and black pepper to balance the flavor out.

If you want to make this chicken gravy recipe with an ancestral slant, use fresh milled flour. It'll be more heartier but still so delicious!

Gravy in a pan with a spoon in it.

How to Make Chicken Gravy

The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.

Step 1. Prepare

If using pan drippings from roasted chicken, transfer them to a small bowl and skim off the excess fat. Melt the fat from the pan drippings, or use all butter if no drippings are available.

Step 2. Whisk

Whisk in flour and continue whisking until the mixture forms a smooth paste and develops a slightly toasty aroma.

Step 3. Combine

Whisk in the remaining pan drippings and ½ cup of chicken broth until smooth. Pour in remaining broth and bring the mixture to a low simmer. As it simmers, it should thicken and take on a glossy appearance.

Step 4. Season

Season with salt and black pepper to taste, then stir in some fresh herbs.

Helpful Tips

  1. Skim off as much fat as possible from the pan drippings to prevent the gravy from becoming too greasy. 
  2. If you don't have pan drippings, use butter to create a roux for your gravy. Melt 3 tablespoons of butter and whisk in the flour. Cook the mixture for a minute or two until it forms a smooth paste. Gradually add the broth and proceed with the recipe. 
  3. Make this gluten-free by whisking together 3 tablespoons of tapioca flour with 3 tablespoons of chicken broth until it forms a smooth slurry. This will help prevent clumps when adding the thickener to the pan. Add the slurry to butter or pan drippings and whisk to combine until the tapioca flour is dissolved and clump-free.
  4. Simmer the gravy on medium or low heat to allow the flavors to blend and the consistency to thicken properly. 

Troubleshooting

  • Gravy split? It likely means the fat and liquid didn't emulsify properly. To fix it, whisk in a small amount of chicken broth over low heat until it comes back together. You can also try adding a slurry of flour and water to help rebind the fat and liquid. 
Mashed potatoes with gravy on a white plate, with a fork beside it.

Serving Suggestions

Chicken gravy is a rich, savory sauce that adds the perfect finishing touch to just about any meal. It's incredibly versatile - I often make a quick batch for weeknight dinners, and it also shines as a comforting side for more special occasions or dinner parties.

Here are some ideas:

Mashed Potatoes: Try it over Yukon gold mashed potatoes or chunky red-skinned mashed potatoes for a nice finishing touch.

Hearty Grains: Don't limit gravy to mashed potatoes only, serve it over cooked millet, Instant Pot buckwheat, or bone broth rice.

Roast Meats: Spoon it generously over oven-roasted whole chicken or even chicken cooked from whole chicken broth. It also makes a milder gravy to slow cooker duck and spatchcock turkey recipe.

Frequently Asked Questions

How do I store and reheat chicken gravy?

Store any leftover chicken gravy in an airtight container in the fridge for up to 3-4 days. When reheating, warm it gently over low heat on the stove, stirring frequently to avoid any lumps. If the gravy thickens too much after refrigerating, add a little extra chicken broth or water to loosen it up. These glass snap containers are perfect for leftovers.

Can I freeze chicken gravy?

Yes, it freezes great. To freeze, pour the cooled gravy into a freezer-safe container and store for up to 3 months. Thaw overnight in the fridge and reheat as needed, adding more broth if necessary to achieve the right consistency.

How can I fix a gravy that is too thin?

Simmer it a little longer to reduce and thicken. You can also make a quick slurry by whisking 1 teaspoon of arrowroot or cornstarch with cold water and stirring it into the gravy and giving it a few minutes to cook. 

Looking for more savory condiments? Here are some ideas:
Did you make this chicken gravy recipe? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

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chicken gravy with parsley in white gravy boat.
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Easy Chicken Gravy Recipe

This easy chicken gravy recipe uses just 4 ingredients and includes instructions with or without pan drippings for a velvety smooth finish.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Healthy Basics, Sides
Cuisine: American
Keyword: chicken gravy, chicken gravy recipe, how to make gravy, recipe of chicken gravy
Servings: 6 servings
Calories: 293kcal
Author: Anya @ Prepare & Nourish

Ingredients

  • 1 cup pan drippings from whole roasted chicken see notes if no pan drippings
  • ¼ cup flour
  • 1 cup chicken broth
  • salt and black pepper to taste
  • 1 teaspoon fresh herbs

Instructions

  • If using pan drippings from roasted chicken, pour the 1 cup pan drippings from whole roasted chicken into a small bowl. Skim off excess fat from the drippings.
  • Melt about 3 tablespoons of the fat from the pan drippings or 3 tablespoons of butter if no pan drippings. When fully melted, whisk in the ¼ cup flour. Whisk until the flour and butter turn into a smooth paste and smells a little toasty.
  • Pour in the remaining pan drippings and 1 cup chicken broth and bring the gravy to a low simmer. As it simmers, it should thicken and become glossy.
  • Season with salt and black pepper to taste. And stir in 1 teaspoon fresh herbs.

Notes

To standardize the nutritional information, butter is used as the base in the nutrition facts calculation.
Storage: Store any leftover chicken gravy in an airtight container in the fridge for up to 3-4 days. When reheating, warm it gently over low heat on the stove, stirring frequently to avoid any lumps. If the gravy thickens too much after refrigerating, add a little extra chicken broth or water to loosen it up. To freeze, pour the cooled gravy into a freezer-safe container and store for up to 3 months. Thaw overnight in the fridge and reheat as needed, adding more broth if necessary to achieve the right consistency.
Helpful Tips:
  1. Skim off as much fat as possible from the pan drippings to prevent the gravy from becoming too greasy. 
  2. If you don't have pan drippings, use butter to create a roux for your gravy. Melt 3 tablespoons of butter and whisk in the flour. Cook the mixture for a minute or two until it forms a smooth paste. Gradually add the broth and proceed with the recipe. 
  3. Make this gluten-free by whisking together 3 tablespoons of tapioca flour with 3 tablespoons of chicken broth until it forms a smooth slurry. This will help prevent clumps when adding the thickener to the pan. Add the slurry to butter or pan drippings and whisk to combine until the tapioca flour is dissolved and clump-free.
  4. Simmer the gravy on medium or low heat to allow the flavors to blend and the consistency to thicken properly. 
Troubleshooting Tips:
Gravy split? It likely means the fat and liquid didn't emulsify properly. To fix it, whisk in a small amount of chicken broth over low heat until it comes back together. You can also try adding a slurry of flour and water to help rebind the fat and liquid. 

Nutrition

Calories: 293kcal | Carbohydrates: 4g | Protein: 1g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 389mg | Potassium: 22mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 948IU | Vitamin C: 0.02mg | Calcium: 11mg | Iron: 0.3mg

Juicy Oven Roasted Whole Chicken

Oven roasted whole chicken is the perfect main dish for any occasion. With garlic, lemon, and fresh herbs, you get juicy meat and crispy skin. It goes great with any side or salad, making it a versatile and satisfying meal.

oven roasted chicken in a cast iron skillet on a round board with herbs.
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💡Recipe Overview

  • Prep and Cook Time: 15 minutes to prep and 60 minutes to roast
  • Cooking Method: Oven-baked
  • Dietary Info: Keto, Whole30, Paleo, GAPS, Ancestral diet
  • Tools Needed: cast iron skillet
  • Skill Level: moderate

What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

Juicy Chicken That Keeps on Giving

Everyone needs a juicy, whole roasted chicken recipe in their back pocket. It's the culinary equivalent of a "get out of jail free" card.

You’ll have endless meals at your fingertips: one night, it’s crispy skin, juicy meat for dinner (by the way, did you see this chicken skin chips recipe? - irresistible!).

The next, it’s chicken salad, tacos, or soup.

It’s the chicken that keeps on giving - thanks to all that garlic, lemon, and herbs stuffed inside, making it juicy in all the right ways. You’ll savor every last bite, wondering why you didn’t roast two. Trust me, this is one of those “I’m never not making this again” recipes.

And don't forget to use the leftover chicken meat in recipes like this chicken and potato salad, chicken Caesar pasta salad, and okroshka recipe.

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Ingredients for Oven Roasted Whole Chicken

ingredients to make oven roated chicken with veggies, chicken, and herbs.

This recipe keeps it simple but flavorful. A quality whole chicken (pasture-raised from a local farmer is best here), seasoned with just sea salt and black pepper. Stuff it with garlic, lemon, and fresh herbs like rosemary and thyme. Not only does this infuse incredible flavor with zero effort but it also keeps that white meat juicy. Toss in onion wedges and pour in a bit of chicken broth to keep things extra flavorful and tender and create those dreamy pan drippings. Fewer ingredients, bigger flavor.

Substitutions and Variations

  • Out of lemons? - Try orange or grapefruit wedges for a similar citrusy lift.
  • No fresh herbs? Use 1-2 teaspoons of dried herbs like thyme, oregano, or Italian seasoning.
  • Want extra flavor? - Rub the chicken with butter before roasting and add a sprinkle of paprika or garlic powder to the skin.
graphic of fork and spoon connected in a plant.

Make it Ancestral

If you really want to keep this as nutrient-dense and ancestral as possible, it's important that you start with quality chicken - pasture raised! You're not just roasting it for one meal; the carcass becomes nourishing broth later. I always recommend knowing your local farmer's or Wild Pastures for clean meat raised the way nature intended. Better chicken = better meals = better broth.

oven roasted chicken cut into pieces in cast iron skillet with serving utensils.

How to Make Oven Roasted Chicken Recipe

The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.

Whole chicken in a white platter with black pepper

Step 1. Season

Pat the chicken fryer with paper towels. Generously season the chicken inside and out with sea salt and black pepper.

yellow onions with garlic head in a cast iron skillet.

Step 2. Prep

Add sliced onions and ½ of crosswise cut garlic head to the bottom of the cast iron skillet or baking dish.

oven roasted chicken on a white plate seasoned with salt and black pepper.

Step 3. Stuff

Stuff the cavity of the bird with remaining garlic, quartered lemons, and herbs. Truss the chicken's legs together using a kitchen twine.

whole chicken fryers on onions in a cast iron skillet.

Step 4. Roast

Once trussed, place the chicken breast side up in the skillet. Roast the chicken in a preheated oven until cooked through.

basting chicken with a spoon.

Step 5. Baste

After removing the chicken from the oven, baste it with its own juices from the pan, as well as the juices released from the onions and lemon.

chicken covered with aluminum foil on board.

Step 6. Cover

Cover it tightly with aluminum foil (use parchment paper to create a barrier between chicken and foil) and let it rest well before carving.

Helpful Tips

  1. Dry the skin thoroughly with paper towels before seasoning - this is key to getting that golden, crispy skin. 
  2. Trussing the legs keeps the aromatics tucked in and helps the chicken cook evenly and retain moisture. 
  3. Drizzle a bit of oil over the chicken about halfway through roasting to keep the skin crisp and evenly golden. 
  4. Resting the chicken is non-negotiable - wait 30 minutes before carving to lock in the juices and ensure clean slices. 

Troubleshooting

  • Chicken not cooked through? All ovens run differently—always go by temperature, not just time. Use a thermometer to check doneness—insert into the thickest part of the thigh without touching bone; it should read 160-165°F. I pull it out at 160°F and the temp will rise to 165°F at rest. 

Product Highlight!

Large Cast Iron Skillet

This skillet is perfect for roasting whole chicken thanks to its excellent heat retention and even cooking. Bonus: it goes from oven to table beautifully and makes the crispiest skin.

Grab yours →
💭Meal Prep Suggestion!
Roast the chicken on a weekend, then shred and store the meat for easy meals all week - think salads (like this chicken Caesar pasta salad), wraps, or soups. Don’t forget to save the carcass for Instant Pot chicken bone broth, giving you double duty from one cook session.
oven roasted chicken on white plate with broccolini.

Serving Suggestions

This oven-roasted whole chicken is incredibly versatile and can be dressed up for a special dinner or kept simple for a fuss-free weeknight meal. Pair it with sides that soak up all those delicious pan juices or complement the crisp skin and tender meat with.

Here are some tasty serving ideas:

Potatoes: Serve this with Yukon gold mashed potatoes or chunky mashed potatoes with red skin.

Roasted veggies: Pair roasted whole chicken with roasted broccolini or air fryer butternut squash.

Fresh salads: Don't forget something light and crisp like romaine salad or house salad.

Condiments: A meal isn't complete without a serving of fermented foods. Try fermented carrots, pickled green tomatoes, or fermented cherry tomatoes for some probiotic action.

oven roasted chicken in a cast iron skillet on a round board.

Frequently Asked Questions

How do I store and reheat roasted chicken?

After roasting, remove all meat from the carcass and store it in an airtight container in the fridge for up to 4 days. Save the carcass to make broth or freeze it for later use. To reheat the chicken, place it in a skillet with a splash of broth, cover loosely with a lid, and reheat on medium heat until heated through. These glass snap containers are perfect for leftovers.

Can I freeze whole roasted chicken?

Yes, this chicken freezes well. To freeze, portion the carved or shredded meat with pan juices or broth in freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight before using and reheat per instructions.

What do I do if my juices run dry during roasting?

If the pan gets too dry, simply add a splash of chicken broth or white wine to the pan. This will help keep the chicken moist, and you can baste the bird with the liquid to keep that crispy skin intact.

Looking for more poultry recipes? Here are some ideas:
Did you make this oven roasted chicken recipe? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

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oven roasted chicken in a cast iron skillet with serving utensils.
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Oven Roasted Whole Chicken

Oven roasted whole chicken with garlic, lemon, and herbs is juicy on the inside and crispy on the outside - perfect with any side.
Prep Time15 minutes
Cook Time1 hour 15 minutes
Resting Time30 minutes
Total Time2 hours
Course: Dinner, Main Course
Cuisine: American
Keyword: juicy roasted chicken, oven roasted chicken recipe, oven roasted whole chicken, whole roasted chicken
Servings: 6 servings
Calories: 289kcal
Author: Anya @ Prepare & Nourish

Ingredients

  • 1 whole chicken about 4-5 pounds, giblets removed and patted dry
  • 1 tablespoon sea salt
  • ½ teaspoon black pepper
  • 1 cup chicken broth
  • 1 large yellow onion peeled and cut into large wedges
  • 1 garlic head cut in halve horizontally
  • 1 lemon quartered
  • 1 bunch herbs (such as thyme, rosemary, and oregano)

Instructions

  • Preheat the oven to 425°F. Pat the 1 whole chicken dry with paper towels. Generously season the chicken inside and out with 1 tablespoon sea salt and ½ teaspoon black pepper.
  • Add sliced 1 large yellow onion and half of crosswise-cut 1 garlic head to the bottom of the cast iron skillet or baking dish. Pour in the 1 cup chicken broth or white wine to help with the basting and create some moisture.
  • Stuff the cavity of the bird with remaining garlic, quartered 1 lemon, and 1 bunch herbs (such as thyme, rosemary, and oregano). Truss the chicken's legs together using a kitchen twine. This helps the juices stay inside.
  • Once trussed, place the chicken breast-side up in the skillet or baking dish with the onions and the liquid. Roast the chicken in the preheated oven for 60-75 minutes, or until the internal temperature reaches 165°F at the thickest part of the thigh with an instant-read meat thermometer.
  • After removing the chicken from the oven, baste it with its own juices from the pan, as well as the juices released from the onions and lemon. This will help keep the chicken moist.
  • Cover it tightly with aluminum foil (use parchment paper to create a barrier between chicken and foil) and let it rest for about 30 minutes before carving. Use the pan drippings to make a chicken gravy if desired.

Notes

Storage: After roasting, remove all meat from the carcass and store it in an airtight container in the fridge for up to 4 days. Save the carcass to make broth or freeze it for later use. To reheat the chicken, place it in a skillet with a splash of broth, cover loosely with a lid and reheat on medium heat until heated through. To freeze, portion the carved or shredded meat with pan juices or broth in freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight before using.
Helpful Tips:
  1. Dry the skin thoroughly with paper towels before seasoning - this is key to getting that golden, crispy skin. 
  2. Trussing the legs keeps the aromatics tucked in and helps the chicken cook evenly and retain moisture. 
  3. Drizzle a bit of oil over the chicken about halfway through roasting to keep the skin crisp and evenly golden. 
  4. Resting the chicken is non-negotiable - wait 30 minutes before carding to lock in the juices and ensure clean slices. 
Troubleshooting Tips:
Chicken not cooked through? All ovens run differently—always go by temperature, not just time. Use a thermometer to check doneness—insert into the thickest part of the thigh without touching bone; it should read 160-165°F. I pull it out at 160°F and the temp will rise to 165°F at rest. 

Nutrition

Calories: 289kcal | Carbohydrates: 4g | Protein: 24g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 96mg | Sodium: 1398mg | Potassium: 303mg | Fiber: 1g | Sugar: 1g | Vitamin A: 184IU | Vitamin C: 13mg | Calcium: 27mg | Iron: 1mg

Chicken Caesar Pasta Salad

Chicken Caesar pasta salad recipe is a quick, complete meal made with leftover roast chicken, crisp romaine, pasta, and a bold, creamy Caesar dressing. Ready in under 30 minutes with mostly pantry staples - it’s perfect for busy nights or easy lunches.

Chicken Caesar pasta salad on a white plate with a fork in it, served with black pepper and cheese on the side.
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💡Recipe Overview

  • Prep and Cook Time: 15 minutes to prep and 10 minutes to cook
  • Cooking Method: Stove-top
  • Dietary Info: Gluten-free and Grain-free options with swaps
  • Skill Level: Easy

When Caesar Met Pasta

I've got to say, my classic Caesar salad has been a crowd favorite for years - and I'm not just saying that because I love it. I've gotten plenty of great feedback over the years from all of you, too.

But sometimes, I need a salad that's a bit more filling - something that can stand on its own as a full meal.

Enter this Chicken Caesar Pasta Salad recipe.

It's got all the creamy, garlicky goodness of the classic, but with pasta and chicken to make it perfect for summer cookouts, picnics, or just when you need an easy, no-fuss dinner.

It's the salad that keeps on giving.

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Ingredients for Chicken Caesar Salad with Pasta

Ingredients for Chicken Caesar Pasta Salad

Chicken Caesar Pasta Salad recipe starts with the best mayonnaise for a creamy base, then add anchovy paste for that classic Caesar kick (don’t worry, it’s more salty-savory than fishy). Fresh garlic, lemon juice, Dijon mustard, and black pepper round out the dressing with just the right amount of zip. For the salad, grab any short pasta—penne, rotini, even bowties—toss in some cooked chicken (use the meat from whole chicken broth or oven-roasted whole chicken), and a chopped romaine heart. Finish with a handful of Parmesan cheese and a squeeze of lemon for brightness.

Substitutions and Variations

  • Gluten-free pasta - Totally doable - just choose one that holds its shape well (Jovial brown rice pasta is my favorite). Cook it just to al dente and rinse well to keep it from getting mushy or sticky. Toss with a little olive oil while it cools to avoid clumping.
  • No anchovy paste? - You can sub in a splash of homemade Worcestershire sauce or just skip it - the dressing will still be tasty just a little less bold.
Chicken Caesar pasta salad on a white plate, topped with cheese and served with a fork beside it.

How to Make Chicken Caesar Pasta Salad Recipe

The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.

Step 1. Whisk

Combine all the dressing ingredients, including mayonnaise, minced garlic, lemon juice, anchovy paste, Dijon mustard, and black pepper, in a small bowl. Whisk until smooth and creamy.

A mix of chicken and pasta in a mixing bowl.

Step 2. Toss

In a large bowl, toss cooked pasta and the shredded chicken with quarter or half of the dressing. Add a few tablespoons of the dressing if it appears a little dry. Set aside until completely cooled.

A mix of chicken and pasta in a mixing bowl, with vegetables and sauce being added.

Step 3. Combine

Add the chopped romaine lettuce and remaining Caesar dressing. Toss gently to coat everything evenly.

Chicken Caesar pasta salad on a white plate, topped with cheese and served with a fork beside it.

Step 4. Top

Top with freshly grated Parmesan cheese. Squeeze a little lemon juice over the salad for extra brightness.

Helpful Tips

  1. Dry romaine lettuce thoroughly with a salad spinner or clean kitchen towel so the dressing clings well and the salad doesn't become watery. 
  2. Toss warm pasta with dressing so it better absorbs the flavor and doesn't clump as it cools. If you're too nervous about using the Caesar dressing for this purpose, drizzle some olive oil and toss the pasta but you want to coat it with a bit of fat while it's still warm.
  3. Cool the pasta completely before adding lettuce to avoid wilting the greens prematurely. 
  4. Toss the cubed chicken in a small amount of dressing before adding to the salad to boost flavor and moisture. It can get a little dry (especially when served cold) so I like to give it extra dressing. 

Troubleshooting

  • Dressing is too thick? Traditional healthy Caesar salad dressing is supposed to be thick, but if you want to thin it out a bit, whisk in a teaspoon of water or lemon juice at a time until it reaches a pourable consistency. 
Chicken Caesar pasta salad on a white plate, topped with cheese and served with a fork beside it.

Serving Suggestions

This salad is hearty enough to hold its own, but if you're feeling extra, serve it with air fryer croutons, some crusty sourdough, or garlic bread for full Caesar energy. Pile it into a big bowl and let everyone dig in family-style.

Want to make it cute? Serve in mason jars or meal prep containers for grab-and-go lunches that actually taste good.

You could even wrap it in a tortilla (made with fresh milled flour, of course) and call it a Caesar Chicken wrap. 

Want to bump up your protein? Consider these chicken caesar pasta salad  pairing suggestions:
Chicken Caesar pasta salad on a white plate with a fork in it, served with black pepper and cheese on the side.

Storage & Meal Prep Suggestion

How do I store chicken Caesar pasta salad?

Store leftover salad in an airtight container in the fridge for up to 3 days. These glass snap containers are perfect for leftovers. For best texture, keep the lettuce separate and add it just before serving. Freezing isn’t recommended due to the mayo dressing and romaine, but cooked pasta and chicken can be frozen separately for up to 2 months.

Can I make this ahead of time for meal prep?

For easy meal prep, mix the chicken, pasta, and dressing ahead of time and keep it separate from the chopped romaine. When you're ready to eat, just toss it all together for a fresh, flavorful meal without the soggy lettuce drama.

Looking for more related recipes? Here are some ideas:
Did you make this chicken caesar pasta salad ? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

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Chicken Caesar Pasta Salad

Chicken Caesar pasta salad is a complete meal using leftover roast chicken, crisp romaine, pasta, and the best creamy, garlicky homemade dressing.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Dinner, Lunch, Salad
Cuisine: American
Keyword: caesar pasta salad with chicken, chicken caesar pasta salad
Servings: 4 servings
Calories: 664kcal
Author: Anya @ Prepare & Nourish

Ingredients

Caesar Dressing

Pasta Salad

  • 8 ounces pasta of choice
  • 2 cups cooked chicken meat shredded
  • 1 romaine heart chopped
  • ¼ cup shredded Parmesan cheese
  • 1 lemon

Instructions

  • Combine all the dressing ingredients including ¾ cup mayonnaise, 3 garlic cloves, 1 tablespoon lemon juice,1 ½ tablespoons anchovy paste, 1 teaspoon Dijon mustard and ¼ teaspoon black pepper in a small bowl. Whisk until smooth and creamy.
  • Cook the 8 ounces pasta of choice according to package instructions. Drain and rinse under cold water to cool the pasta slightly. Toss the pasta with ¼ cup of the Caesar dressing while it is still slightly warm to touch so it absorbs the flavor.
  • Add the diced 2 cups cooked chicken meat to the dressed pasta. If it appears a little dry, add a few tablespoons of the dressing. Set aside.
  • In a large bowl, combine the dressed pasta and chicken with Caesar dressing and chopped 1 romaine heart and remaining Caesar dressing. Toss gently to coat everything evenly.
  • Add grated ¼ cup shredded Parmesan cheese on top. Squeeze a little 1 lemon juice over the salad for extra brightness.

Notes

Storage: Store leftover salad in an airtight container in the fridge for up to 3 days. For best texture, keep the lettuce separate and add it just before serving. Freezing isn’t recommended due to the mayo dressing and romaine, but cooked pasta and chicken can be frozen separately for up to 2 months.
Helpful Tips:
  1. Dry romaine lettuce thoroughly with a salad spinner or clean kitchen towel so the dressing clings well and the salad doesn't become watery. 
  2. Toss warm pasta with dressing so it better absorbs the flavor and doesn't clump as it cools. If you're too nervous about using the Caesar dressing for this purpose, drizzle some olive oil and toss the pasta. 
  3. Cool the pasta completely before adding lettuce to avoid wilting the greens prematurely. 
  4. Toss the cubed chicken in a small amount of dressing before adding to the salad to boost flavor and moisture. It can get a little dry (especially when served cold) so I like to give it extra dressing. 
Troubleshooting Tips:
Dressing is too thick? Traditional Caesar salad dressing is supposed to be thick but if you want to thin it out a bit, whisk in a teaspoon of water or lemon juice at a time until it reaches a pourable consistency. 

Nutrition

Calories: 664kcal | Carbohydrates: 47g | Protein: 30g | Fat: 39g | Saturated Fat: 7g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 78mg | Sodium: 587mg | Potassium: 446mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2575IU | Vitamin C: 18mg | Calcium: 129mg | Iron: 2mg

Fermented Carrots Recipe

Fermented carrots with garlic and dill are the easiest way to use up a handful of carrots. Made with simple ingredients you probably already have, no fancy equipment required. They’re tangy, crunchy, and full of gut-loving benefits -perfect for beginners or anyone new to fermenting.

Slices of carrots on the side of an airtight jar of carrots, placed on a white plate.
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💡Recipe Overview

  • Prep and Cook Time: 15 minutes to prep and 7 days for fermentation
  • Cooking Method: No-cook
  • Dietary Info: Whole30, Paleo, GAPS, Ancestral diet
  • Tools Needed: sharp knife, cutting board, and quart-size jar
  • Skill Level: Easy

What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

Chop, Brine, Forget...Then Eat Half Early

Fermented carrots are literally one of the easiest things you can ferment - chop, brine, forget about them on the counter, and suddenly they're a probiotic powerhouse.

But to be honest, I say that about every ferment I make.

Are fermented jalapenos easier? Maybe.

Is raw sauerkraut the real MVP? Possibly.

Is lacto-fermented salsa just pico pretending to be fancy? Also yes.

The point is: they're all easy, and they're all worth making. Plus, each one gives you different strains of good bacteria, so rotating your ferments is basically gut health cross-training.

That is… if you can resist sneaking bites while it’s bubbling away on the counter. Honestly, half the time I check on it, we’ve already eaten most of the jar before it’s even done fermenting.

image of Prepare and Nourish owner

Ingredients for Fermented Carrots

Ingredients for fermented carrots.

This fermented carrot recipe keeps it simple but flavorful. Use firm, fresh carrots - soft ones won’t ferment well. Crushed garlic cloves adds bold flavor, fresh dill brings that classic pickle taste, and a hot pepper like serrano or jalapeno gives a gentle kick (optional, but fun). For the brine, stick with sea salt and filtered water (iodized salt and chlorinated tap water can mess with fermentation). Finally, bay leaves and black peppercorns boost the flavor without being too much. 

Substitutions and Variations

  • No fresh dill? - Use dried (about 1 teaspoon per sprig) or swap with fresh parsley, tarragon, or even celery leaves for a different twist. Or check out this post on substitute dried parsley for fresh for more ideas.
  • Not into heat? Ditch the pepper or scoop out the seeds to tame the heat. 
  • Add-ins for fun: Add a slice of fresh beet for color or some mustard seeds for a tangy zing.
graphic of fork and spoon connected in a plant.

Reuse that Fermented Carrots Brine

Don’t even think about pouring that brine down the drain. It’s liquid gold - full of beneficial bacteria and flavor. Once you’ve crunched through the last carrot, drop in fresh veggies like cucumber spears, more carrots, or even cauliflower florets. Stick it in the fridge and let it slow-ferment. No extra effort, no waste, just another round of probiotic goodness doing its thing.

Slices of carrots inside a clear jar with laurel leaves.

How to Make Fermented Carrots

The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.

Step 1. Make the brine

In a mixing bowl, combine the hot water with salt, peppercorns, and bay leaves. Stir until the salt has dissolved.

Slices of carrot on a chopping board.

Step 2. Cut the carrots

Cut the carrots into thin sticks, length depending on preference but aim for uniform pieces.

Slices of carrots inside a clear jar.

Step 3. Pack the jar

Stack the carrots, smashed garlic cloves, jalapenos, and fresh dill sprigs so they are packed tightly.

Slices of carrots inside a clear jar with laurel leaves and pepper.

Step 4. Fill the brine

Pour the prepared brine over the carrots, making sure they are fully submerged. If necessary, place a fermentation weight.

Fermentation Timeline

Once your carrots have been filled with the brine, place the jar in the warmest part of your kitchen (optimal temperature ranging between 65-75°F (18-24°C)) to ferment for 1-2 weeks, or until it reaches your desired taste. Burp daily and gently shake by turning it upside down to evenly distribute the salt and spices.

You can see how the carrots, dill, and the brine will lose their brightness over time as the friendly bacteria consume the sugars and convert them into lactic acid.

I love to include these photos because I know fermenting can be intimidating. But also because I find this whole transformation so fascinating. I hope this timeline helps you through each stage, showing you what to expect and giving you confidence in the process.

A collage of carrot slices in a clear jar with water, onion, and other ingredients, from day 1 to day 8.

Helpful Tips

  1. Cut carrots into uniform sticks about 3-4 inches long and ½ inch thick so they ferment and fit neatly into a wide-mouth quart size jar. 
  2. Pack the jar tightly with carrots to prevent them from floating and to reduce air exposure. I like to tilt the jar sideways so it's easier to pack the carrot sticks.
  3. Always keep the carrots submerged in brine. A fermentation weight works great for this purpose. 
  4. Taste every 2-3 days with a clean utensil (I know, tough job!). When they taste tangy and slightly fizzy, they're ready. They should still be crunchy not soft. 

Troubleshooting

  • What's the white film? That's just kahm yeast and it's totally harmless. You can scoop it off with a clean spoon. If it recurs, try fermenting at a cooler temperature or with more brine coverage.
  • Carrots too soft? This usually happens if fermentation goes too long in warm temps. Next time, ferment for less time and pop them in the fridge sooner. 

Essential Tools

Here's what you'll need to make these fermented carrots:

  • Quart-size jar: I usually use wide-mouth mason jar with a quart capacity for these carrot sticks. But this flip-top half-gallon jar set is a cute option if you're doubling the recipe.
  • Wide-mouth lids: I use metal lids during active fermentation to prevent salty brine from touching plastic, then switch to plastic lids to avoid corrosion from the salt. Metal lids are airtight so they're great when you need to shake the jar gently.
  • Fermenting weight: This is optional, but a glass fermentation weight will help hold all the cucumbers submerged in the pickle juice.
Slices of carrots on the side of an airtight jar of carrots, placed on a white plate.

Serving Suggestions

The hardest part is not eating these straight out of the jar while they’re still bubbling away on the counter. They’re that good. So when (if) you manage to wait until they’re fully fermented, here are a few tasty ways to enjoy them:

Tucked into tacos: Swap in for quick-pickled red onions or pile them on top of beef tongue tacos or blackened fish tacos. 

Alongside a good protein: Try slow cooker duck, oven roasted whole chicken, or air fryer pork tenderloin. The richness of these meats loves a good punchy crunch of carrots. 

On a grazing board: Serve with a bunch of appetizers like deviled eggs, cucumber cream cheese bites, and chicken liver pate for a truly nutrient-dense board.

Slices of carrots on the side of an airtight jar of carrots, placed on a white plate.

Frequently Asked Questions

How do I store and reheat fermented carrots?

Store fermented carrots in the refrigerator in the original jar, brine included for up to 6 months. If you finish the carrots and still have the brine left over, you can just add more carrots (or other veggies) to it and keep it in the fridge to allow slow-fermentation.

How do I know when the carrots are ready?

Give them a taste every 2-3 days. When they’re tangy, a little fizzy, and still crisp—not soft—they’re ready to go. If you like a milder flavor, pull them out earlier, but if you want more of a punch, let them ferment longer.

My carrots looks a little cloudy - how can I fix it?

That’s just kahm yeast—totally harmless and not a sign of anything going wrong. Just scoop it off with a clean spoon. If it keeps coming back, try fermenting at a cooler temperature or ensuring your brine fully covers the carrots.

Looking for more fermented veggies? Here are some ideas:
Did you make these lacto-fermented carrots? ? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

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Fermented Carrots with Dill and Garlic

Fermented carrots with garlic and dill made with a handful of ingredients you likely already have on hand. Easy, crunchy, and no special tools needed.
Prep Time15 minutes
Fermentation Time7 days
Total Time7 days 15 minutes
Course: Condiment, Ferment, Salad
Cuisine: American
Keyword: fermented carrot recipe, fermented carrots, lacto fermented carrots
Servings: 4 servings
Calories: 30kcal
Author: Anya @ Prepare & Nourish

Equipment

Ingredients

Brine

Fermented Carrots

  • 4-5 medium carrots (about 1 ½ pounds) peeled and cut into sticks
  • 3 garlic cloves peeled and smashed
  • 1 jalapeno pepper sliced in half lengthwise
  • 3 sprigs dill or 1 tablespoon dried dill

Instructions

  • In a mixing bowl, combine 2 cups hot waterwith 1 tablespoon sea salt. Stir until the salt completely dissolves to create the brine. Add 1 bay leaf and 6 black peppercornsand set aside.
  • Peel the carrots and slice them into thin sticks, length depending on preference. Aim for uniform pieces so they ferment evenly.
  • Pack the jar with carrot sticks, smashed garlic cloves, jalapenos, and fresh dill sprigs.
  • Pour the prepared saltwater brine over the carrots, making sure they are fully submerged. If necessary, add more water to ensure everything is covered.
  • Place the fermentation weight over the carrots to keep them submerged in the brine. Cover the jar loosely with a lid or a clean cloth to allow the air to flow but keep the debris out.
  • Let the jar sit at room temperature for up to 2 weeks, depending on your taste preferences and the ambient temperature. Fermentation times can vary, but typically, the carrots will be ready in 4-5 minutes. Taste them every couple of days to check the flavor.
  • Once the carrots are fermented to your liking, move the jar to the refrigerator to store. They'll continue to develop flavor, but at a much slower rate.

Notes

Storage: Store fermented carrots in the refrigerator in the original jar, brine included for up to 6 months. If you finish the carrots and still have the brine left over, you can just add more carrots (or other veggies) to it and keep it in the fridge to allow slow-fermentation. 
Helpful Tips:
  1. Cut carrots into uniform sticks about 3-4 inches long and ½ inch thick so they ferment and fit neatly into a wide-mouth quart size jar. 
  2. Pack the jar tightly with carrots to prevent them from floating and to reduce air exposure. 
  3. Always keep the carrots submerged in brine. A fermentation weight works great for this purpose. 
  4. Taste every 2-3 days with a clean utensil (I know, tough job!). When they taste tangy and slightly fizzy, they're ready. They should still be crunchy not soft. 
Troubleshooting Tips:
What's the white film? That's just kahm yeast and it's totally harmless. You can scoop it off with a clean spoon. If it recurs, try fermenting at a cooler temperature or with more brine coverage. 
Carrots too soft? This usually happens if fermentation goes too long in warm temps. Next time, ferment for less time and pop them in the fridge sooner. 

Nutrition

Calories: 30kcal | Carbohydrates: 7g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 1793mg | Potassium: 216mg | Fiber: 2g | Sugar: 3g | Vitamin A: 10243IU | Vitamin C: 9mg | Calcium: 30mg | Iron: 0.3mg