Hey Everyone! before I get busy today for Fashion Week, here’s a little easy recipe for you to make this week. I love cooking using the oven, saves me tons of time and effort. It takes 1 hour but the real working hours is only less than 10 minutes.
ROAST CHICKEN WITH FRESH ROSEMARY AND LEMON
WHAT WE NEED FOR THE CHICKEN:
- 1 whole chicken small (I got mine for $5 in Walmart)
- 1 tbsp of rock salt
- 1/2 tbsp garlic powder
- 1/2 tbsp onion powder
- 1 tsp chili flakes
- fresh ground pepper
- 1/2 large lemon ( save the other half when serving)
- 1/2 medium red onion
- few handfuls of Fresh Rosemary herb
FOR SALAD ( OPTIONAL) serves 2 or 3 people depending on how hungry you are
- 1 1/2 cup Iceberg lettuce
- 1 small avocado ( cut into small pieces)
- a few of red onion sliced for salad cut
- 1/2 cup cucumbers
- a few dark and green olives ( seedless )
- fresh feta cheese ( as many as you like )
- a handful of Arugula
- 1 tomatoes cut everything in bite sizes
- 1 large hard boiled egg
- Olive oil for drizzle and salt
- 1 tbsp RENNE’S 1/2 fat greek feta dressing
FOR THE SALAD: Just put everything on a big bowl ( put in the fridge while waiting for the chicken, when chicken is ready to be served justy sprinkle the dressing)
Preheat oven to 220 and set to broil
First wash your chicken, pat dry using kitchen paper towel. Put in a glass dish or if you have any pan for chicken baking.
Prepare your ingredients/chicken rub
First rub the salt all over the chicken, followed by the garlic powder & onion powder, now your fresh ground pepper and chili flakes.
After that cut the onion in half and put inside the chicken, squeeze half of your lemon all over the chicken and when there’s no more juice put the leftover peel inside the chicken and 2 fresh rosemary herb. Put the remaining rosemary on top of the chicken.
When ready put in the oven and set for 45 minutes.
Chicken should appear golden brown and crispy if it’s not enough leave it for 5-10minutes. Since I used glass dish the other half of chicken is not crispy ( I like the way it is because I love the chicken juice and juicy taste of the meat. OPTIONAL: If you want the other half crispy just turned the chicken and leave it for another 10 minutes or until it becomes golden brown.
And it’s ready to be served, just put the other half of the lemon. I love it with white jasmine rice.
And Ta-Da! super simple recipe but it taste good! I love that rosemary and lemon embraces the chicken inside and out.
The salad is perfect too! Ideal for lunch pairing.
Let me know what you think about this Recipe! I should be back soon once fashion week craziness is done this week!
OHH SPRING IS ALMOST HERE! SPRING WEATHER IS HERE!