Happy Friday!! We’ve made it, everyone! The weekend is finally here and if you live in Jersey, you know we’re about to have quite a beautiful one, indeed!

I hope you guys have all enjoyed the recipes this week. I know that for those of you who follow by email, it was probably a little but of an overload.  Thanks for sticking with me! I just want to get good food into your faces! I’ve FINALLY got the email subscription list working (I think!). Here’s the link to join but please bare with me as there will surely be some glitches. So, what’s the deal with the email list? Let me break it down for you:

Once a month, I’ll be sending you unique content exclusive to subscribers. It won’t be on the blog. It won’t be on Facebook. It won’t be on your Twitter or Instagram feeds. Just for you super-special email listers. Things like Dinner menus, recipes, meal plans, nutrition tips and guides, maybe even some special deals I can get my hands on…all of that fun stuff that will be reserved just for you. So sign up! The first email will be going out Oct. 6!

Eventually, I’m going to have some specified need-based emails for you to jump on so keep yo eyes peeled!

On to our fifth and final recipe of the week! If you read my reviews of Nom Nom Paleo and The Slim Palate Cookbook, you know I have a soft spot for spatchcocked chicken. That sound weird. Anyway. I direct you to the aforementioned Nom Nom Paleo, for step by step instructions on how to spatchcock a bird. It’s basically cutting out the backbone and laying it flat. Easier carving and faster cooking. Plus, it’s pretty.

Roasting a chicken seems mundane. When done well, though, it is ridiculously enjoyable. I love the smell and the look of a golden brown chicken. It’s so easy. It’s cheap.  It’s a crowd pleaser. There are always leftovers.

Save that backbone to throw into your next batch of bone broth! Or, since obviously you only buy organic free range chicken, you can go ahead and give your pet a treat. My mutts looove a little back.

These two recipes inspired mine. Make a super flavorful marinade, coat the chicken in it and let it sit for a bit. I wanted to use the fresh herbs in my garden and tons of garlic. So I did.

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Garlic Herb Roast Chicken

1 Whole Chicken, spatchcocked!
Zest and juice of 1 lemon
1 small onion, peeled and cut in half
1 lemon, sliced
10 cloves of garlic, peeled
1/4 cup olive oil
1 tbsp fresh rosemary
1 tbsp fresh thyme, with extra springs set aside
1 tbsp fresh basil
1 tsp fresh oregano
Salt and Pepper to taste (lots and lots of pepper!!)

1) Cut the back out of the chicken and place either in a big zip lock bag or very shallow pan.

2) Into a blender: Lemon zest/juice, onion, 1 garlic cloves, olive oil, rosemary, thyme, basil, oregano, salt and pepper. Blitz it until everything is very well blended.

3) Add the marinade to the bag-o-chicken, or give it a good rubbing in to the chicken in the shallow pan. Basically, figure out how to coat the damn chicken in the marinade. Let it sit in the flavor-ness from anywhere from 30 min to 5 hours.

4) When you’re ready, take the chicken out of the fridge and prep the roasting pan.

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Preheat the oven to 400 F and set up your roasting rack.  Place a layer of tin foil down on a baking sheet. Lay slices of lemon, springs of thyme and the remaining garlic cloves down on it, and put a wire rack on top.

5) Place the chicken on the rack, and put any remaining marinade right over top of the bird.

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6) Roast for 45-60 min, until the skin is golden brown and the fowl is cooked through.

I had mine with some roasted carrots and an easy salad.