Eating meals that are good for you doesn’t mean you have to spend a fortune at the grocery store. Seems like when I talk to people, their knee-jerk reaction when someone says, “Maybe you should try eating healthier,” is one of two things:
- Sheesh – I’m going to start eating healthy and give up things that actually have flavor and taste good; OR,
- I would if I could but I just can’t afford all that fancy-schmancy organic stuff.
I’m here to tell you that eating healthy doesn’t mean you have to buy all organic. Sure, if you can afford it, and it’s convenient – go ahead. By all means!
But, you can still have flavorful, healthy meals – without the burden on your wallet. Here’s a favorite of ours:
Lemon Roast Chicken with Olive Oil and Sea Salt
Prep: 15 minutes; Roast: 60 minutes; Serves: 4
- 1 3 to 4-pound roasting chicken, rinsed and patted dry
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 lemon, halved
- 1 medium onion, quartered
Preheat the oven to 425 degrees. Place the chicken on a baking sheet and tuck the wings under the body. Pour the olive oil over the chicken and use your hands to help make sure it evenly coats the skin. Sprinkle the outside with salt and pepper, and then place the lemon and onion inside the cavity.
Roast for about 1-hour (or 20-minutes per pound). When an instant-read thermometer placed into the meatiest part of the thigh reads 165 degrees, take the chicken out of the oven and let it rest for 10 to 15 minutes before carving.
Leave a Reply