Pastured Chicken - Roasted and Prepared for 2 Unique Dinners!
This weekend, Dan and I purchased a pastured chicken from Clark's Farm in Ellicott City, MD. We had previously tried some lamb from this farm as well, which was also delicious. All of their animals are pastured, they do not use hormones or routine antibiotics, and their beef is 100% grass-fed. It's a nice farm to check out if you're looking to purchase some local meats.
Since we had a whole chicken on hand, I decided the best way to cook it would be to just roast the whole thing in the oven. I wanted to use some flavorful spices to give it a nice rub, so I followed a recipe for a Czech seasoning. Turned out delicious, but I had A LOT of extra seasoning! You could definitely cut the seasoning mix in half, or even a quarter. I plan on just using my leftover for more chicken in the future.
This whole chicken provided Dan and I with 2 full dinners each, and one large lunch for each of us.
Dinner Day 1: Chicken thighs/legs/wings served with jalapeno-lime sauce and grilled bell peppers.
Dinner Day 2: Creamy Mayo-Free Chicken Salad Sandwiches served with Cumin-Chile Roasted Sweet Potatoes
Lunch for Dan Day 3: Remaining chicken thigh/leg/wing
Lunch for Erin Day 3: Leftover chicken salad served in romaine wraps
Ingredients
1 whole chicken
4 Tablespoons olive oil
1 lemon, sliced
1/4 white onion, cut into large chunks
For rub
1 Tablespoon garlic powder
1 Tablespoon smoked paprika
1 Tablespoon onion powder
1 Tablespoon black pepper
1 Tablespoon dried rosemary
1 Tablespoon dried thyme
1.5 teaspoons dried parsley
1.5 teaspoons dried oregano
1.5 teaspoons dried basil
1.5 teaspoons dried sage
Directions
1) Preheat oven to 425°F.
2) Mix all ingredients for the rub in a medium-sized bowl. To make it easier, pour into an empty spice container (this amount of seasoning completely filled an old spice container that I had).
3) Rinse the chicken and pat dry with paper towels. Be sure the giblets are removed the cavity before cooking.
4) Drizzle the chicken with about 2 Tablespoons of olive oil and rub over the skin.
5) Sprinkle the entire chicken with your seasoning mixture and rub the seasonings into the skin.
6) Stuff the cavity of the chicken with the lemon slices and onion chunks.
7) Place the chicken, breast side up, in a large baking dish.
8) Roast in the oven for 15 minutes, then reduce the heat to 375°F. Continue to roast for 50 minutes, or until a thermometer reads 165°F (Roasting a whole chicken is definitely when a meat thermometer comes in handy!). Juices running clear is another indication that the chicken should be cooked through.
*As the chicken is roasting, drizzle with your remaining 2 Tablespoons of olive oil every 15 minutes or so to ensure the chicken does not dry out.
9) Let chicken rest about 15-20 minutes before carving.
Ingredients
1 jalapeno, seeds removed
1 garlic clove
1/2 avocado
Juice 1 lime
1/2 cup full-fat coconut milk
1/4 teaspoon cayenne
1/4 teaspoon chili powder
1/4 teaspoon cumin
1/2 teaspoon fresh dill, chopped
Directions
1) Place all ingredients in a food processor and blend until smooth.
Ingredients
For the Salad
Pulled chicken (from 2 cooked chicken breasts)
3/4 cup shredded cabbage (I shredded mine using the shredder attachment on my food processor)
3/4 cup grapes, halved
1 carrot, peeled and thinly sliced
1 green onion, sliced
1 Tablespoon fresh cilantro, chopped
For the Dressing
6 oz. full-fat coconut milk
1.5 teaspoons apple cider vinegar
1.5 teaspoons coconut oil, melted
1/16 teaspoon garlic powder
Zest 1/2 lime
1/2 teaspoon lime juice
Dash black pepper
Dash red pepper flakes (optional)
Directions
1) In a medium-sized bowl, mix together all ingredients for the dressing. Cover the bowl and place in the fridge while you prepare the ingredients for the salad.
2) After chopping your salad ingredients, place all these ingredients in a large bowl.
3) Remove your dressing from the fridge and mix desired amount with your salad ingredients. Stir well so the dressing is evenly incorporated.
*Serve whatever way you feel like trying out! You could eat this chicken salad on its own, make a chicken salad sandwich (see my bread recipe below) with a slice of tomato, red onion, and a romaine leaf, or you could make romaine or lettuce wraps!
Ingredients
1/3 cup arrowroot powder
1/4 cup flaxseed meal
1/2 teaspoon sea salt
1 teaspoon baking powder (For true Paleo, try one of these baking powder substitutes)
1 egg
1 egg white
1 Tablespoon olive oil
Coconut oil, for greasing baking dish
Directions
1) Preheat oven to 350°F.
2) Mix all dry ingredients in a large bowl.
3) Mix wet ingredients in a small bowl.
4) Add your wet ingredients to the dry and mix well.
5) Split mixture evenly between 2 small baking dishes (such as round pyrex dishes or muffin tins).
6) Bake for 20 minutes, or until a toothpick comes out clean.
Since we had a whole chicken on hand, I decided the best way to cook it would be to just roast the whole thing in the oven. I wanted to use some flavorful spices to give it a nice rub, so I followed a recipe for a Czech seasoning. Turned out delicious, but I had A LOT of extra seasoning! You could definitely cut the seasoning mix in half, or even a quarter. I plan on just using my leftover for more chicken in the future.
This whole chicken provided Dan and I with 2 full dinners each, and one large lunch for each of us.
Dinner Day 1: Chicken thighs/legs/wings served with jalapeno-lime sauce and grilled bell peppers.
Dinner Day 2: Creamy Mayo-Free Chicken Salad Sandwiches served with Cumin-Chile Roasted Sweet Potatoes
Lunch for Dan Day 3: Remaining chicken thigh/leg/wing
Lunch for Erin Day 3: Leftover chicken salad served in romaine wraps
Adapted from Czech in the Kitchen
1 whole chicken
4 Tablespoons olive oil
1 lemon, sliced
1/4 white onion, cut into large chunks
For rub
1 Tablespoon garlic powder
1 Tablespoon smoked paprika
1 Tablespoon onion powder
1 Tablespoon black pepper
1 Tablespoon dried rosemary
1 Tablespoon dried thyme
1.5 teaspoons dried parsley
1.5 teaspoons dried oregano
1.5 teaspoons dried basil
1.5 teaspoons dried sage
Directions
1) Preheat oven to 425°F.
2) Mix all ingredients for the rub in a medium-sized bowl. To make it easier, pour into an empty spice container (this amount of seasoning completely filled an old spice container that I had).
3) Rinse the chicken and pat dry with paper towels. Be sure the giblets are removed the cavity before cooking.
4) Drizzle the chicken with about 2 Tablespoons of olive oil and rub over the skin.
5) Sprinkle the entire chicken with your seasoning mixture and rub the seasonings into the skin.
6) Stuff the cavity of the chicken with the lemon slices and onion chunks.
7) Place the chicken, breast side up, in a large baking dish.
8) Roast in the oven for 15 minutes, then reduce the heat to 375°F. Continue to roast for 50 minutes, or until a thermometer reads 165°F (Roasting a whole chicken is definitely when a meat thermometer comes in handy!). Juices running clear is another indication that the chicken should be cooked through.
*As the chicken is roasting, drizzle with your remaining 2 Tablespoons of olive oil every 15 minutes or so to ensure the chicken does not dry out.
9) Let chicken rest about 15-20 minutes before carving.
This sauce had just the right amount of heat to it with the jalapeno and small amount of cayenne pepper. It tasted great with the chicken, and the leftovers also tasted great as a dip for some carrots! Feel free to use this recipe as either a sauce or a dip for a variety of different foods.
Ingredients
1 jalapeno, seeds removed
1 garlic clove
1/2 avocado
Juice 1 lime
1/2 cup full-fat coconut milk
1/4 teaspoon cayenne
1/4 teaspoon chili powder
1/4 teaspoon cumin
1/2 teaspoon fresh dill, chopped
Directions
1) Place all ingredients in a food processor and blend until smooth.
I served the chicken salad with cumin and chile powder roasted sweet potatoes. For these, I didn't really measure any ingredients, but the basic idea is to mix the chopped sweet potatoes with coconut oil and seasonings, place on a parchment paper or aluminum foil lined baking sheet, then place in a 400°F oven for about 40 minutes (flipping once halfway through).
I ended up trying the chicken salad 2 different ways: As an open faced sandwich (almond/coconut flour-free bread recipe below!) and as romaine wraps. Both were delicious! You'd never know this chicken salad was paleo and only contained coconut milk for the creamy texture!
*I only used about 4 oz. of dressing (recipe makes 6 oz.). The amount of dressing you use is completely to your own preference.
Yield: 3-4 servings
Ingredients
For the Salad
Pulled chicken (from 2 cooked chicken breasts)
3/4 cup shredded cabbage (I shredded mine using the shredder attachment on my food processor)
3/4 cup grapes, halved
1 carrot, peeled and thinly sliced
1 green onion, sliced
1 Tablespoon fresh cilantro, chopped
For the Dressing
6 oz. full-fat coconut milk
1.5 teaspoons apple cider vinegar
1.5 teaspoons coconut oil, melted
1/16 teaspoon garlic powder
Zest 1/2 lime
1/2 teaspoon lime juice
Dash black pepper
Dash red pepper flakes (optional)
Directions
1) In a medium-sized bowl, mix together all ingredients for the dressing. Cover the bowl and place in the fridge while you prepare the ingredients for the salad.
2) After chopping your salad ingredients, place all these ingredients in a large bowl.
3) Remove your dressing from the fridge and mix desired amount with your salad ingredients. Stir well so the dressing is evenly incorporated.
*Serve whatever way you feel like trying out! You could eat this chicken salad on its own, make a chicken salad sandwich (see my bread recipe below) with a slice of tomato, red onion, and a romaine leaf, or you could make romaine or lettuce wraps!
The original recipe for this bread calls it "Fluffy Paleo Bread," which is a very accurate statement! It even tasted more "bread-like" than other Paleo bread I have tried. I baked them in 2 small circular pyrex dishes so get a bun-like shape. They turned out to be very thin, but perfect for an open faced sandwich.
Yield: 2 small slices
Adapted from Paleo Effect
Ingredients
1/3 cup arrowroot powder
1/4 cup flaxseed meal
1/2 teaspoon sea salt
1 teaspoon baking powder (For true Paleo, try one of these baking powder substitutes)
1 egg
1 egg white
1 Tablespoon olive oil
Coconut oil, for greasing baking dish
Directions
1) Preheat oven to 350°F.
2) Mix all dry ingredients in a large bowl.
3) Mix wet ingredients in a small bowl.
4) Add your wet ingredients to the dry and mix well.
5) Split mixture evenly between 2 small baking dishes (such as round pyrex dishes or muffin tins).
6) Bake for 20 minutes, or until a toothpick comes out clean.
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