We had an awesome dinner last night that I had to share! I wanted to make something healthy and clean but still delicious. I decided to make a roast chicken and brussel sprout/kale salad. We used to make roast chickens all the time but for some reason haven’t in awhile. I love the comfort food feeling of a roast chicken filling the house with an amazing aroma. Let’s just say the doggies mouths were watering… and yes they did get to have a little chicken treat. I also love that you can use the leftovers in salads, sandwiches, tacos, etc.
This chicken is super fast to put together and like most things I cook, you can just sub in the ingredients you have on hand.
Roasted Lemon Chicken
- 1 whole chicken (fully cleaned out) – I love that Whole Foods does this for you!
- 1 lemon sliced into wedges
- 3-4 cloves of garlic peeled but left whole
- Olive oil
- Dried herbs – I used oregano and thyme but feel free to use whatever you like
Coat a roasting pan with olive oil and put the raw chicken in breast side up. Stuff the chicken with the lemon wedges and garlic cloves. Drizzle the chicken with olive oil and sprinkle on the dried herbs. Massage the herbs and oil into the chicken’s skin coating as much of it as possible. Roast at 425 degrees for 1 hour and 15 minutes or until golden brown and the meat is cooked thoroughly (clear juices when you cut into it).
Shredded Brussel Sprout & Kale Salad:
This salad was SO good. This will become a staple at our house. We followed this recipe and adapted it slightly. We used chopped pistachios instead of almonds and red onion instead of shallots in the dressing. I can’t recommend this salad enough. So fresh and delicious!