Roasted chicken is one of the easiest and most delicious things to make for a dinner party or just a lazy family night in. When serving many guests, I like to offer an alternative to just the chicken. So, I make this salmon recipe (see below) alongside the chicken at the same time. A great way to spice up both of these recipes is with the green chimichurri sauce pictured here.

For the preparation of both the roast chicken and the salmon you need about 5 minutes, tops. Then they cook in the oven without needing any attendance. It doesn’t get easier than that!

Ingredients:

  • One whole organic chicken
  • Salmon fillets
  • 1 large yellow onion
  • 2 large lemons
  • Salt & pepper
  • Olive oil
  • Cast Iron pot/pan

How To:

SALMON: Heat oven to 400. Clean and wash salmon. Pat dry. Place in baking dish. Drizzle olive oil and massage. Season generously with fresh cracked salt and pepper (both sides). Place skin side down and roast for 20-30 minutes depending on the size of the fish cut.

CHICKEN: Heat oven to 425. Wash your organic chicken inside and out and let sit until dry and room temp, about 20-30 min. This little trick will keep your chicken tender and juicy because it is not being cooked while still cold. Meanwhile, salt and pepper the cavity, stuff with quartered lemons, onions, thyme and rosemary. Use as much of each ingredient as you want, fill chicken completely. Set chicken breast side down on a cookie sheet or cast iron pan, drizzle with olive oil, sprinkle with salt and pepper and cook UNCOVERED on upper oven shelf for 1 hour or until juices run clear. Test by slicing into the thigh spot and checking to see if the flesh is still pink or not. Skin should be super crispy and browned. Reserve cooking juices from the pan to pour on top.

CHIMICHURRI SAUCE: Mix a large handful of cilantro, parsley, fresh oregano, 1 quarter cup of olive oil, 1 quarter cup of red wine vinegar, 3 garlic cloves, 1 shallot, two large pinches of salt and pepper and blend. DONE.

Serve with love. xxx, Leah

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