I’m a little slow coming back from the long weekend!  Hope everyone had a good one!  We had a nice and fairly relaxing one.  Spent some time at the beach and made a trip to the zoo.  I got to get in my CrossFit this weekend too.  We did Murph on Saturday with partners.  My partner Jess and I rocked it!  She was actually on the CrossFit Delray Beach team at regionals this year so I might have had the best luck when we were partnered up.  Then on Monday we had a Memorial Day WOD in the park.  50 people showed up to spend their Memorial Day morning working out and sweating in the hot Florida sun.  It rocked!  No really it did.  I had a lot of fun and was lucky enough to be on a great team with some of my fellow 6am peeps.  We had fun and weren’t the last team to cross the line.  There was kettle bells involved, burpees, squats, lunges, push-ups, sit-ups, planks, sand bags, and a whole lot more that was part of our workout.

Here is a shot I captured as the last of the teams were finishing up….of course I put the Instagram touch on it too.

And another of me and one of my partners doing the human wheel barrel part of the WOD.

Ha!  It was fun but I was happy when it was over.

I got in the kitchen this weekend too but I’m sad to say I took no pictures.  The food was consumed too quickly or we were just too busy for me to capture.  You see setting up for a photo isn’t an easy project sometimes.  Especially with kids running around and the dog.  I was also busy with homework this weekend too.  Almost done with Holistic Nutrition I…only to start Holistic Nutrition II!  Seriously, I finish Holistic I on Sunday only to start II on Monday! I’m currently taking two classes now so I’m a bit overwhelmed but I think I’m starting to get a routine down but I have to say the blog is suffering because of it.  Sorry, but I promise I have plans after this is all over.  Anywho, no photo taking this weekend but I made this wonderful chicken last weekend using a pastured chicken…that’s right folks an organic, free-range, pastured chicken!  It was yummy!  I promise you can taste a difference too.  Nothing like eating something that was fed what it was supposed to and is free of hormones and antibiotics!  You don’t want that junk in your body.  Why waste your money on something that isn’t 100% good for you!

It’s a super easy recipe and makes meals for several days.  What could be better?  So here you have it…

Lemon Garlic Herb Chicken

2 tablespoons avocado oil (or coconut oil, melted)

the zest of one lemon

2 garlic cloves, minced

1 teaspoon dried thyme

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon sea salt

fresh ground pepper

2 garlic cloves, smashed

Instructions:

Preheat oven to 400 degrees.

In the bottom of a 9-by-13-inch glass baking dish place smashed garlic cloves.

Remove the neck and giblet from the cavity of the chicken and discard.  Rinse the bird under cold running water and pat dry.  Put the chicken breast-side up in the center of the baking dish on top of the smashed garlic.

In a small bowl, mix together avocado oil, lemon zest, garlic, thyme, oregano, basil, salt and pepper.  Rub the chicken with the lemon garlic herb mixture.  Season the cavity with additional salt and pepper.  Then cut the lemon you zested into quarters and place inside the cavity of the chicken.

Roast chicken for 45 minutes.  Remove and cover if the chicken is browning too quickly, using aluminum foil.  Continue roasting until the chicken is a deep golden brown and juices run clear when the tip of a knife is inserted into the thigh joint, or until instant-read thermometer inserted into thigh registers 170 to 175 degrees, about 20 to 30 minutes more.

Transfer chicken to a platter, cover loosely with same aluminum foil, and let stand for 10 to 15 minutes before carving.

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One Response to Lemon Garlic Herb Roasted Chicken

  1. Elizabeth Matson says:

    I love lemon, garlic and chicken in that order. I can not wait to make this and knowing us I may need to bake a back- up chicken just in case. Thank you.

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