streekgeek-
A, a belated mazel tov 🙂
B, cooking is not hard once you get the hang of it. For chicken, you can use the spices SIDI mentioned (those are classic) or you can buy ready made spice blends from McCormick or Pereg (Pereg seems to go in the direction of Israeli/Middle Eastern). Check the packaging for a line that says if it goes well on poultry, meat, veggies etc. If you’re baking it you can use onion, potato, carrot, sweet potato (you can add the same seasoning as the chicken- yummm). If sweet sauces are more your thing, you can choose a prepared one (or ask a fellow shopper). Covered chicken comes out softer and juicier, uncovered is crispier. (If you’re doing sweet, covered is probably better because sugar tends to burn quickly.)
A few other points:
-Some vegetables, flour, and some other things may need to be checked for bugs. The OU, OK and Star K have checking guides online.
-Wash up after handling any raw meat/chicken/fish. (The purpose of cooking is to kill bacteria so…)
-You can use a thermometer to see when chicken is done or when you can stick a fork in gently and the juices are clear.
-Nonstick cooking spray is very handy to have around.
-Advice from a never married: Unless your husband is a world-famous chef, get out a cookbook and try working on some recipes together. It’s good bonding time and more fun with company.
Thats what jumped into my brain now. For anything else, feel free to ask. 🙂