Health | Holistic | Nutrition | Recipe | Wellness

Lemon Herb-Roasted Chicken

As soon as the leaves start to change colour I begin my weekly routine of roasting a chicken every Sunday or Monday night. A roast chicken is a delicious, warming and deeply nourishing meal. And as much as I love the roast itself, I equally love all of the many simple, delicious and healthy recipes that I can make with the leftovers.   I often use the remaining chicken for recipes like chicken tostadas, soups and stir-fries with chicken and vegetables, and I use the bones to make chicken broth.

LEMON HERB-ROASTED CHICKEN AND VEGETABLES

*This recipe is adapted from Danielle Walker’s recipe in her Against All Grain cookbook.
Prep time: 25 mins
Cook time: 1 hour 10 mins
Serves: 4

INGREDIENTS

  • 1 (4-5 pound) roasting chicken (preferably hormone and antibiotic free)
  • 1 bunch sage
  • 4-8 sprigs rosemary
  • 4-8 sprigs of thyme
  • 1 lemon, halved
  • 6 garlic cloves, peeled and crushed
  • Sea salt and freshly ground black pepper
  • 4 tablespoons extra-virgin olive oil divided
  • ½ teaspoon lemon juice
  • 1 tablespoon chopped fresh sage
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon fresh thyme leaves
  • 2 garlic cloves, minced
  • 1 teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • 5 large carrots, peeled and cut into 2in pieces
  • 2 cups butternut squash or sweet potatoes, peeled and chopped
  • 2 cups brussels sprouts, halved or cauliflower florets
  • 1 yellow onion, sliced


INSTRUCTIONS

  1. Preheat oven to 425 degrees F.
  2. Remove and discard chicken giblets, and let sit at room temp while you prepare your ingredients.
  3. Stuff the bunch of sage, rosemary sprigs, lemon halves, and garlic cloves inside the cavity of the chicken. Season liberally with sea salt and freshly ground black pepper.
  4. In a small bowl, place 2 tablespoons of the olive oil, lemon juice, chopped sage, chopped rosemary, minced garlic, thyme leaves, and about a teaspoon each of sea salt and freshly ground black pepper. Stir well.
  5. Gently separate skin from breast of chicken by sliding your fingers between skin and breast. Spread lemon-mixture under the skin and rub remaining mixture all over the body of the chicken. (Wash your hands)
  6. Add the remaining 2 tablespoons of olive oil to a bowl with vegetables and onions and toss.
  7. Spread vegetables evenly on a roasting pan and place chicken on top of the vegetables, breast side up, wings tucked under the body.
  8. Put the chicken in the oven and roast for 25 minutes. Reduce heat to 350 degrees and roast for 45 more minutes until juices run clear when you cut between leg and thigh. If juices are clear with a few red streaks, its done. If juices are cloudy and pink, let it cook for 5 or 10 more minutes. It should read 165 degrees F when done. Cover and let rest for 10 to 20 minutes before carving to let the juices soak into the meat.
  9. Remove chicken to cutting board, slice, and serve with vegetables. Enjoy!

 

Chicken Broth

In the fall and winter my husband and I drink bone broth like tea, having a cup most days of the week. Bone broth is incredibly nourishing and warming for the body. It is rich in minerals and the herbs, seaweed and vegetables provide many additional immune boosting properties.

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* This recipe is adapted from Danielle Walker – AgainstAllGrain.com
Prep time: 20 mins
Cook time: 14 hours 30 minutes min
Makes 3-4 litres

INGREDIENTS:

  • 12-16 cups filtered water
  • 3 pounds bone-in chicken parts and gizzards (or left over chicken bones)
  • 1 tablespoon apple cider vinegar
  • 1 yellow onion, peeled and quartered
  • 3 large carrots, cut into large dice
  • 4 cloves garlic, smashed
  • 2 stalks celery with leaves
  • 1 fennel bulb, chopped
  • 2 bay leaves
  • 1 teaspoon sea salt
  • 1/2 teaspoon cracked black pepper
  • 1 bunch fresh parsley
  • a few sprigs of rosemary
  • a few sprigs of thyme
  • 1-2 strips of kombu seaweed (mineral rich)
  • a handful of goji berries (optional)
  • Astragalus root (optional)

INSTRUCTIONS:

  1. Place the water, bones and all other ingredients in a stockpot or slow cooker making sure that the water just barely covers the bones and other ingredients, if not, add more.
  2. Turn the stove on high and bring to a boil or set the slow cooker on high and cook for 2 hours.
  3. Reduce stove or slow cooker to low heat and cook on low for 12 hours or on high for 6 hours. Turn off the pot, skim the fat off the top, and cover for 30 minutes.
  4. Strain the broth through a fine-mesh sieve or cheesecloth. Store in the refrigerator or freezer for later use. Scoop off any solidified fat before using.

 

Kristin Tait, B.Kin., RHN, RNCP