For years, I've roasted two split chicken breasts to use them throughout the week in salads, stir fry or pastas. The only problem was they were frighteningly bland with just salt and pepper. I didn't want too much of a flavor profile because then they'd be less versatile.
Enter the house blend for chicken. I sprinkle it over the chicken, let it sit a bit, crisp up the skin in a cast iron skillet and then pop it in the oven for 25 minutes or so. The aroma is like the Sundays of your childhood. The chicken comes out juicy and fragrant. It's delicious and oh so easy. The flavor profile is friendly enough to play with different cuisines - salad with a lemon vinaigrette on Tuesday, stir fry on Wednesday, tacos on Friday.
It's an ingredient preppers dream as it allows for large batch cooking of a protein to use in a variety of dishes throughout the week. I tend to use chicken breasts, but it works just as well on thighs with or without skin & bones and even whole chickens. I've used the roasted chicken with the house blend in casseroles (because that's what you do in the South) and gotten heaps of compliments for how flavorful the chicken is. That's a big deal when the ladies from the quilt guild want to know your secret.
Everything from The Spice House is extraordinary, but this house blend for chicken is second only to the vegetable house blend.
