Here are your first recipes, and tonight, we are focusing on a wonderful Saturday or Sunday meal.
Amazing Roasted Garlic Chicken
- 1 whole or cut up Organic Chicken
- 8 garlic cloves, 4 minced, 4 whole
- 1 lemon, halved
- Dried basil or tarragon (depending on which you like best)
- Sea Salt to taste
Preheat oven to 210 degrees. Place your chicken in a stoneware baker (I preferred Pampered Chef’s baker for this). Separate skin on chicken from the meat using your fingers or a knife. Slide 4 minced garlic cloves under the skin, directly onto the meat. Squeeze one of the lemon halves (open side facing the ceiling to contain the seeds) all over the skin. Add a few dashes of the basil / tarragon across the entire chicken. Place the second lemon half inside the chicken (make sure all the bags / organs are out of the center of the chicken). Dust the top of the chicken with sea salt. Add the remaining, whole garlic cloves to the bottom of the pan around the chicken. Add a slight amount of filtered water to the bottom of the pan, making a swallow layer. This will keep it from burning before the chicken juices start to flow out.
Place the lid on the baker & place in the oven for 6-7 hours.
Remove the chicken and let it sit while you get your salad ready.
Strawberry Citrus Salad
Several handfuls of organic baby spinach
3-4 tbsp of dried cranberries
5 large strawberries, sliced
A handful of walnuts, chopped (optional)
A drizzle of extra virgin olive oil
A dash of black pepper
Wash, rinse, and dry the lettuces and spinach. Make sure they are in bite-size pieces. Add cranberries, strawberries, and walnuts.
Slice the orange. Squeeze the juice into a bowl (remove any seeds). Add 1 tbsp of orange zest. Add a dash of black pepper. Add a drizzle or two of olive oil, just to help everything combine well. Whisk all ingredients together. Dress your salad with it.
Now, back to your chicken. You can eat this one of two ways. Either slice it and top it on your salad. Or you can eat it beside your salad, crushing the whole garlic cloves in the bottom of the pan on top of your chicken piece. YUM!