Roasting a whole chicken is easy and very customizable. And the best part is that you can use the inedible parts to make a delicious stock. So when I roast a chicken, that means I can either do easy salads topped with chicken during the week, or I have the perfect base for a chicken soup (also very customizable!).
Zest a lemon or two and chop up most of the rosemary. Add it to some softened butter. Add the pepper to the butter. If using unsalted butter, add a pinch of salt.
Remove any organs / neck that came with the chicken. Wash the (thawed) chicken under cool water, inside and out. Place it in a baking dish (or 9×13 pan).
Slather the chicken with the butter, including the extremities and crevices. If the bird is cold, the butter will harden up - in this case it is better to do small quantities of butter at a time.
Slice the lemons in half and juice them over the chicken. Best practice: use a lemon juicer so you don’t have to worry about seeds. Stuff the lemon halves and the remaining rosemary into the cavity.
Chop one large or two small onions into large chunks and tuck them in around the chicken, adding one or two chunks to the cavity. I put about half a cup of water in the pan just to make sure there is plenty of moisture available.
Roast at 400*, roughly 20 min per pound of bird, until a meat thermometer reads 170* in the thickest part of the meat. Check it every hour or half hour, and if (when) it starts to get too brown, cover it loosely in foil.
Remove from oven and let stand for 10 minutes.
This was our first year gardening at our current house and found that root vegetables were what did best here. I was trying to think of what to do with them and this is what I came up with. I love roasting root vegetables because instead of watering down the flavor, roasting intensifies the flavors and brings about more complex flavors. This could also be done in the crock pot if you need to be out of the house all day.
You can use whatever root vegetables you have on hand or like. You can also use larger veggies and just cut them to the right size.
Wash all veggies and peel those that need to be. I peeled the beets and turnips
Heat oven to 425 degrees.
Begin by butterflying the chicken. To butterfly a chicken you simply cut down one side of the backbone and then down the other side of the back bone. Don’t cut right down the middle of the backbone but on either side of it. Remove it completely and save for stock. Now open up the chicken so you can see the inside. To get the chicken to lay flat you need to do something about the keel bone (breast bone), You will see this right in the middle of the two breasts. You can remove the keel bone by cutting through the membrane on top of the keel bone so that the membrane will separate and then push the breasts apart and the keel bone will “pop” out. Run your finger along both sides of the bone and then pull it out. Trim any unwanted fat from the chicken and slide a finger between the skin and meat so you can season between them. Place your meat in a 9 by 13 pan skin side up and season the meat of the chicken under the skin. I used salt, pepper, thyme, parsley, garlic powder, onion powder, and paprika. But use what you like. Then flip the chicken over and season the inside of the chicken.
Drizzle veggies with about 2 T olive oil and salt, toss to coat. Place veggies around chicken and roast for 45 min. Turn chicken over and sprinkle some seasoning on skin. Turn the heat down to 350 (or skin will burn) and roast for another 45 min. Pull out when when chicken is done (potatoes should be soft and veggies should have a slight crunch to them still.) Let chicken rest 5 min and then cut to desired portions. There you have it a low fuss great tasting supper.
I created this recipe after working all day in the garden and needing an easy meal that was quick, healthy, and delicious. It’s a great way to use up a surplus of vegetables (either in your garden or fridge)! This is a super quick and satisfying meal that scored big in my home. It’s especially delicious with portabella mushrooms, too. *Note: if you use veggies that require a longer cooking time, simply add them at the beginning when you sauté the onion. For veggies that cook up softer, add them at the end. I serve this over soaked and steamed rice Enjoy!
Chop and brown onion and carrots in 2 T. butter with a pinch of sea salt. When onions turn translucent and carrots begin to soften, cover pan with a lid and let simmer while chopping up remainder of vegetables. This will allow carrots and onions to slightly brown. *Sautéing carrots with the onions allow them the extended cooking time needed.
Remove lid and add 1 T. Butter, chicken thighs, and ½ tsp Sea Salt. Sauté until chicken turns color and is just over half done.
Add the Soy Sauce, Lemon Juice and Honey. Stir. Add the peppers, broccoli, and tomatoes, and stir to coat them. Place lid back on pan and let cook an additional 3 minutes or so – until chicken is finished cooking. *Be careful not to overcook and make your broccoli or other veggies soggy!
Remove lid, stir, adjust seasoning with salt and pepper if desired. Serve over bed of soaked steamed brown rice and enjoy!
Gluten-free, dairy-free, egg-free, night-shade free…perfect for those with allergies or just wishing to avoid a particular food group. While the ingredient list is a bit long, it is actually simple and quick to put together, and has a wonderful flavor! The recipe can easily be doubled or tripled to feed a family.
Place cashews and water in a blender with next 5 ingredients and blend for several minutes until smooth. Strain, set “milk” aside and stir solids together with chicken and 1/2 tsp. salt. Divide this filling mixture among the tortillas, roll up, and place into a greased 7×9 pan.
Heat coconut oil and add arrowroot until bubbly. Slowly add chicken broth, cumin, and “milk” from the cashew mixture, heating until thick. Pour over enchiladas and bake at 350 for about 20 minutes, until hot and bubbly.
Pesto is a great marinade for meat dishes, especially chicken. Serve it with soaked rice or the pasta of your choice. It is a quick and easy dinner.
Preheat grill to 400 degrees.
Salt and pepper chicken and place in a non-reactive, preferably glass, baking sheet.
Make Pesto
In a food processor place basil, pine nuts, Parmesan, romano, and lemon juice. Blend until all is finely ground. While the blender is going drizzle is olive oil until a thick paste is made. Reserve 1 C of the pesto. (This recipe make more than you need, so freeze the remainder until you need it again.)
Rub pesto over seasoned chicken and marinate 30 minutes - 1 hour.
Grill chicken 5-7 minutes on each side until done. Serve immediately.
One of my favorite comfort foods growing up was chicken drizzled with ghee and roasted to a crispy perfection. This za’atar-pomegranate glaze adds a slightly tangy thyme-based flavor to it, making it simply delectable. Best of all, it’s a super simple glaze to add to your roasting routine!
Rinse and salt chicken: First rinse chicken thoroughly under running water, and apply salt generously to skin and rub in. Leave for 10 minutes and then rinse off the salt.
Add to pot with ingredients: I use my stainless steal strainer pot because it is deep, but you can use any pot that would fit the chicken and water without splashing everywhere while it’s boiling. Add filtered water, chicken, onion, mastic crystals, bay leaves, cardamom, salt and pepper.
Cook the chicken: Bring to a boil, then lower heat to medium and simmer for 45 minutes or so. During the first 20 minutes of cooking, remove foamy scum that rises to the top and discard. Use a meat thermometer to make sure the inside of the chicken has cooked and the internal temperature is over 165F.
Preheat the oven and prepare chicken: Preheat the oven to 375F on the broil setting. Meanwhile, take out the chicken from the broth and set on a baking pan. On one side of the chicken, evenly drizzle 1.5 tablespoons of ghee and 1.5 tablespoons of pomegranate molasses to cover as much of the exposed side as possible and evenly sprinkle 2 tablespoons of za’atar, 1/2 teaspoon of salt and a dash of pepper.
Roast in the oven: I prefer to roast the coated side first before flipping to add the glaze, so that it roasts evenly and the spices stay put when I flip the chicken. Roast one side for 10 minutes or so, then take out of the oven to glaze the other side. Flip the chicken, and repeat the same step as above with the same ingredients and measurements for the glaze. Place back in the oven to roast for another 10-15 minutes until golden brown. I like to spoon some of the melted ghee that has settled on the bottom on top of the chicken before serving, hot, next to roasted vegetables or a creamy soup! Enjoy.
Editor’s Note: You can substitute oregano for za’atar in a pinch, but it is definitely NOT the same. Make pomegranate molasses by reducing pomegranate juice over medium heat until it’s a a thick syrup.
A great alternative to chicken nuggets, these chicken bites have a nice coconut flavor and are gluten free.
Cut the chicken breasts into large, bite sized pieces.
Combine the coconut flour, shredded coconut, salt and coconut sugar (if using) into a large plastic bag. Seal and shake until well combined.
Add the chicken pieces to the bag and shake until well coated.
Place the beaten eggs in a large plastic bag.
Add the chicken pieces and shake until well coated.
Add the chicken pieces back into the bag with the coconut flour mixture, and shake until well coated, pressing the shredded coconut into the chicken.
Using a large skillet, over medium-high heat melt enough coconut oil to cover the chicken at least half way.
Place each chicken piece into the hot oil in a single layer (do not crowd). Cook until golden brown on one side, turn over and cook until golden brown on the other side.
Drain on a paper towel.
So simple and yet very impressive. This chicken has an all over flavorful Asian-flair sticky glaze on it that you’ll love to lick off of your fingers. Transform a few simple ingredients into a new family favorite. This is one of the first dinner recipes that I am teaching my 7 year old daughter to prepare. Seriously, try it.
Heat all of the ingredients in a saucepan large enough to hold the chicken pieces and the sauce on high heat.
Bring to a boil and then reduce heat so a simmer. Simmer for about 20 minutes.
Skim off any scum that rises to the surface.
Increase heat again to medium-high, turning the pieces frequently in the sauce, and cook until the liquid has reduced down into a sticky glaze. This takes approximately another 20 minutes.
Remove dried chilies if used. Serve chicken with the glaze spooned over. We usually have it with soaked or sprouted brown rice.
NOTE: If using broth in the recipe, be sure that it’s unsalted. If it is salted, omit the Tamari completely, or try using a reduced sodium version, otherwise the glaze will be too salty.
*Use starred ingredients if on GAPS diet, and only after doing intro
Chicken in a nutty tomato sauce - can use either peanut butter or almond butter.
Heat coconut oil in a medium pot, saute onion. Add ginger and jalapenos and saute about 2 minutes. Add the chili powder, and saute about 1 minute more.
Add chicken stock, almond butter, tomatoes, and apple cider vinegar, stir, and bring to a slight boil. As soon as it starts to boil, lower heat to a very gentle simmer, add chicken, and let simmer 10-15 minutes.
While mixture simmers, slice green onions. Serve hot over (cauliflower) rice, with a generous handful of green onion slices on each serving.
This is a family favorite of ours. A not spicy Indian dish that calls for a full stick of butter. Any recipe that asks for a stick of butter has to be great!
In a large skillet over medium heat, melt butter and saute onions until soft. Add all the spices and saute for about 2 mins. Stir in yogurt and tomato paste, mix well. Add chicken, broth and bay leaves. Let simmer for about 30 mins. if using raw chicken pieces, cook chicken through. Stir in cream and cook another 5 mins. Add salt to taste. Serve over rice or cauliflower.
A really tasty stew of fennel and tomato with Greek-style turkey meatballs.
Skin the eggplant and slice it. Slice the fennel bulb and remove the core. Place both of these on a baking sheet with liberal use of evoo and S&P and bake at 400* for 12 minutes. Remove the eggplant and put the fennel back in for another ten minutes. Slice or mash up the eggplant and mix it with the turkey. Add to the turkey mixture the mint, egg, and lemon zest (ZEST - NOT the juice).
Saute the onion and garlic in a soup pot. Throw a couple scoops of it in with the turkey. When the fennel comes out of the oven, add it to the soup pot, along with the lemon juice, cans of tomatoes and chicken stock.
Use the fennel baking sheet and form meatballs. Bake them for 15 minutes, all the while simmering the stew. When the meatballs come out of the oven, add them to the stew and simmer for a few more minutes. Then plate it up and serve with a garnish of fennel greens.
These chicken meatballs were delicious - also a great way to sneak veggies into your kids’ diets!
Preheat oven to 350°F
In a food processor or blender, pulse together the zucchini, carrots, parsley and garlic
Add almond flour, egg, and chicken
Then add salt, pepper and chili powder and process until thoroughly combined
Drop tablespoon sized balls of the chicken mixture onto a parchment lined baking sheet
Bake meatballs for 20 to 25 minutes
Serve!