Name of Chef: Rachelle Sparks

Age: 33

Family Members: Husband, Bobby; Sons, Andrew (3) & Evan (1)92064AprMay2013_Recipe_HerbChicken_ChefPhotoFINAL

Community of Residence: Poway

Hobbies/Interests: Waterskiing, snow skiing, hiking, camping, dancing, traveling and writing.

Favorite Local Activity: Old Poway Park. I love the farmers market, fun events, beautiful setting, and of course, the train. It’s a great place to spend time with the family – and for my family, the best part is that we can walk there from home!

About the Recipe: I chose this recipe because, as a busy stay and work-at-home mom, I like to prepare quick, great tasting meals. This recipe is healthy, simple to make, delicious to eat – and my family loves it!

About the Chef: I have lived in Poway for almost two years and my family and I enjoy all that this Country in the City has to offer. In addition to being mommy to my two beautiful sons, I am a writer. I worked as a reporter for a newspaper in Arizona for four years before becoming a freelance writer. My passion for writing led me to writing a book, which has always been my lifelong dream. For the past seven years, I have been pursuing that dream, and on March 5, it became a reality. My first book, “Once Upon A Wish,” features the stories of eight children who received wishes from the Make-A-Wish Foundation®, and can be purchased in bookstores everywhere books are sold. It is an inspirational book that takes readers on the journeys of families who have faced the unthinkable and emerged with optimism and perspective that we can all learn from. These stories embrace and reveal the strength and courage of the human spirit. For more information, visit www.onceuponawishbook.com.

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Ingredients

2 tbsp. chopped fresh thyme or 2 tsp. dried thyme
2 tbsp. chopped fresh rosemary or 2 tsp. dried rosemary, crumbled
1 tbsp. olive oil
2 tsp. paprika
1 1/2  tsp. salt
1 tsp. coarsely ground black pepper
8 boneless, skinless chicken thighs

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Directions

1. Preheat oven to 425 degrees F. In a small bowl, combine chopped thyme, rosemary, oil, paprika, salt and pepper. Rub the herb mixture on to the chicken pieces.
2. Arrange chicken pieces in a roasting dish. Roast chicken until golden and juices run clear when the thickest part of the chicken is pierced with tip of knife; about 40 minutes.
3. Transfer chicken to warm large platter and serve.

* Makes 8 main-dish servings.

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