I love to use fresh vegetables and herbs from the garden to make quick, healthy meals.
First I start with an organic whole chicken, layer vegetables in the bottom of the pan. I only had carrots and garlic cloves, but onion, celery, etc would work as well. Rinse your chicken, rub olive oil inside and out, then just season it with garlic and coarse sea salt. Put garden fresh rosemary both inside and on top of the bird. That’s it. Roast it in the oven – time depends on the size of the bird – but it should have a golden brown skin. Make sure the inside temperature reads 165 and the juice runs clear. It’s that easy.
When dinner is over, pull off all left over chicken and put it in a bowl. Add sea salt to season, yogurt and/or mayonnaise to moisten, along with anything you like – sliced grapes or apples, etc.
Put your herbs in water to keep them fresh for the rest of the week. Here’s mint and thyme. Autumn loves adding mint to her lemonade and water.
I chopped up all those freshly picked cucumbers and tomatoes to make a greek salad. All I had to do was add a container of feta cheese and stir together.
Then the next day, I had a quick and healthy, on the go meal. Garlic Chicken and greek salad with a melon side. Bon appetite.