Meal Menu:
Roasted Herb Chicken
Roasted Onions and Carrots
Salad of Mixed Greens w/ Balsamic Vinaigrette
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| Photo: njlocalfood.com |
ROASTED HERB CHICKEN
Paleo / Whole 30 compliant
1 (4lb.) natural, whole chicken
2 large onions, sliced thick
6 organic carrots, whole & unpeeled
1 lemon, cut into 4 wedges
2 Tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried oregano leaves, crushed
1 teaspoon dried rosemary leaves, crushed
freshly ground black pepper
* Preheat oven to 375 degrees.
* In a roasting pan place onion slices and carrots.
* Rinse chicken, inside and out, under cold running water. Pat dry with paper towel.
* Place lemon wedges inside chicken cavity; place chicken breast side up, in center of pan on top of vegetables.
* In a small bowl, mix oil, garlic and herbs; brush chicken with herb mixture.
* Roast chicken 1 hour or until juices run clear when the thigh is pierced with a sharp knife. The temperature should be 175°F when a meat thermometer is placed in the thickest part of the thigh.
* Remove chicken from the oven and transfer to a
carving board; let rest for 10 minutes.
* Meanwhile, remove vegetables from the pan and arrange in a serving dish.
* Remove the lemon from the cavity
and squeeze it into the pan juices. Stir in 1/4 cup water. Bring the pan
juices to a low boil, scraping up the brown bits, and cook until the
sauce is reduced, about 2 minutes. Defat the sauce.
* Carve the chicken and arrange on a large platter.
* Pour the sauce over it. Serve immediately.
** Leftovers should be refrigerated in glass containers. Single serving containers make easy 'grab-n-go' meals for the next day.
Recipe: w.lynne
Taste. Enjoy. Pass it on!
Taste. Enjoy. Pass it on!