This past weekend, I went out of town to celebrate my uncles birthday. We stayed with my grandmother, and I offered to do all the cooking because I love to help out, and I just love to cook in general!
For the stay, we all took a trip to the grocery store. My grandmother had to pick up things off her own list... but my sister was going to make a cake for my uncle(an incredibly unhealthy one at that, haha!) and I was in charge of the healthy meals. We each went in our own directions and picked up the ingredients needed. It was actually pretty fun.
We also made a trip to a local feed store (my uncle lives in the country!), and I saw this...
Baby ducks!! Kinda made me feel bad come Sunday night dinner, but...
Anyways, Saturday night I made an Indian dinner! I used an Indian Soup recipe and a Cabbage Punjabi recipe from Everyday Maven. Holy cow, was it YUMMY. It took a lot of prep work, probably because I had never before cooked Indian food and the spices and ingredients were new to me. But BOY... was it GOOD! Everyone loved it. I actually needed to double to recipe for the soup because it was not enough for us all...Everyone said that they wanted it to be on the menu again, so I will take note of this next time! ;)
Sunday night, we had a roasted chicken (I'm about to get to the recipe!) with a black eyed pea version of my Savory Lima Beans with some sauteed veggies. The veggies were super pretty, like a rainbow, because I had all sorts of colors in there... green broccoli, white cauliflower, orange carrot, and purple cabbage!
This recipe for the chicken is from my grandmother, so I give all credit to her. It is seriously the EASIEST, most tasty chicken recipe EVER. And it doesn't even take long!
We used an organic 6 lb chicken (more like a hen) from Smart Chicken. Cook your bird 20 minutes per pound.
Roasted Roasemary Lemon Chicken
(recipe is for a 6lb chicken. Adjust ingredients to your liking and needs.)
1 whole chicken, giblets removed
6 springs fresh rosemary
3 small lemons
1 TBSP coconut oil
black pepper
sea salt (optional)
1) Remove the giblets. Place the chicken into a large dutch oven or other container with a lid that will fit into your oven. Shove rosemary into the front and back cavities as well as under the skin in the front and back.
2) Rub the skin with coconut oil and pepper, and salt if using.
3) Squeeze the lemon juice all over the chicken, and some into the cavities. Place 1/2 a squeezed lemon in the front cavity, and 1/2 in the back.
4) Place your chicken in the oven at 450 for 1/4 of the required time (I noted timings above the recipe), or until the skin begins to brown
5) Place your lid on the chicken, and reduce the oven to 350. Cook for the rest of the time needed.
Aaaand....
BOOM! Easy, peasy, DELICIOUS chicken. Plus it is so healthy! You get so much flavor out of so little ingredients. Also, I loved the fact we used an organic chicken. It makes me happy to know that my food was happy :)
What easy recipes do you make?
Any good roasted chicken recipes out there?
Natalie
1 comment:
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This means that you actually burn fat by consuming coconut fats (also coconut milk, coconut cream and coconut oil).
These 3 researches from major medicinal magazines are sure to turn the traditional nutrition world upside down!
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