This week I wore 2 pair of pants that previously were ‘a little snug’ and now fit perfectly. It’s amazing what removing a few foods can do to change the way you look, think and feel!
Last night for dinner I made my favorite Lemon-Rosemary chicken; it is so EASY and fabulous flavor. I always omit the butter even when not doing the Detox.
Roasted Lemon Rosemary Chicken
Makes 4-6 servings
Prep 20 minutes
Cook 45 minutes
Total 1 hour, 5 minutes
Ingredients
- 1 whole chicken (organic – free range); butterflied
- Grated zest of 1 lemon
- Juice of 1 lemon
- 1 tsp sugar
- 1 tsp salt
- Fresh rosemary sprigs
- Salt and pepepr
- 2 Cups low sodium chicken broth or chicken stock
- Sauce
- 1 tsp cornstarch
- 1 Tbs fresh chopped parsley
- 3 Tbs butter (omit for Dairy Free)
Instructions
- Heat oven to 475
- Butterfly chicken
- Combine lemon zest, sugar and salt
- Use 2/3 of mixture to rub under skin of chicken
- Place sprig of rosemary under skin of breasts and thighs
- Season chicken with salt and pepper and place in roasting pan
- (Seasoned chicken can be refrigerated for up to 2 hours)
- Whisk broth with remaining lemon zest mixture and lemon juice and pour into roasting pan. (liquid should just reach skin of thighs, add more if needed)
- Roast until skin is golden, about 40-45 minutes.
- Remove from oven and let rest for 20 minutes.
- SAUCE:
- Pour liquid from pan. Skim fat and cook on medium-high until reduced by about 1/3.
- Whisk cornstarch in water and add to sauce; simmer until thickened.
- Turn off heat, whisk in butter and parsley and season with salt and pepper
Additional notes
I often skip making the sauce and just spoon a little of the jus over the chicken and on some rice.