"This roasted chicken gets a phytonutrient-packed rub of herbs, garlic, and lemon zest, setting the stage for a scrumptiously healthy weeknight meal, and the broccoli is a tasty side that's one-dish easy." This is s lemon lover's meal!! And, to complete it, you can make the sweet potatoes from yesterday's post.
(both serve 6)
Citrus Chicken:
1 T. lemon-pepper seasoning (or use Mrs. Dash's if you don't want salt*)
1 T. minces fresh thyme
2 T. minces fresh flat-leaf* parsley
2 T. EVOO
1 lemon, zested and sliced
10 cloves garlic, peeled and divided
1 (5 lb.) roasting chicken
Cooking spray (I use coconut oil*)
2 cups water
1 cup low sodium* chicken broth
Kosher* salt and freshly* ground pepper
Broccoli Toss:
2 T. EVOO
3 cups broccoli florets
1 clove garlic, minced
1 lemon, zested and juiced
2 T. toasted pine nuts
To make the chicken: Heat oven to 375. In a bowl, mix first 5 ingredients. Mince 2 garlic cloves; add to bowl. Loosen chicken skin gently with your fingers. Spread herb mixture under skin. Coat chicken with cooking spray; place on rack in roasting pan. Pour in two cups of water. Add lemon slices and remaining garlic to pan. Roast 1&1/2 hours or until temp. of the thickest part of the thigh is 165. Transfer chicken to platter and tent with foil*. Scape up brown bits in pan. Skim and discard fat; transfer juices to a pot. Add broth and roasted garlic. Simmer 5 mins. Season with S&P. Serve with chicken.
To make broccoli toss: In a skillet over med. heat., combine first 3 ingredients and enough water to measure 1/4" up pan. Cover and cook 3 mins. Uncover; add 1 T. lemon juice. Cook 3 mins. Toss with 1/2 t. lemon juice and pine nuts.
"Wisdom reposes in the heart of the discerning."
Have FUN today!!
Love,
Machete Milletti
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