It wasn’t until I made this dish that I realized cooking a roast chicken is somewhat of a right of passage. To say the smell of roast lemon chicken wafting through our living room reminded me of my mothers Friday night chicken would be an understatement. More than that, it was a feeling of being home. When we finally sat to eat, my husband turned to me and said, not only have you made your first roast chicken, but it’s delicious. And I knew right then it was my right of passage. Not quite a whole chicken, not quite entirely cleaned by yours truly, but a roast chicken none the less.
The idea to roast chicken came about when I stumbled upon Rosie Huntington Whiteley’s recipe for Roast Lemon Chicken with brown rice and kale. Not only a good excuse to do a post on Rosie but a delicious way to incorporate Kale into our meal. You see, ever since I made Kale Salad for my French Fry loving husband, it’s become his number one request in the kitchen. Strange, I know. However well this leafy green super food had been disguised, drenched in vinaigrette and sprinkled with pita crisps, even a self proclaimed health fanatic like myself needed a break from it. Inspired by Rosie, kale was on the menu once again. And if you happen to be familiar with Rosie Huntington Whiteley’s body / beauty / style, you too may want to eat what she’s eating.
I’ve adjusted her recipe, adding pomegranates for a burst of colour, vinaigrette for extra flavor and pita crisps for hubby xx
Above Pics Rosie Huntington Whiteley Via Just Jared / Tumblr
Roast Chicken with Kale and Brown Rice
Inspired by Rosie Huntington Whiteley’s Roast Lemon Chicken From The Clean and Lean Diet Book
1 medium chicken (or 2 whole chicken breasts)
1 lemon cut into wedges
2 garlic cloves thinly sliced
sea salt and pepper
1 tablespoon olive oil
3/4 cup brown rice
chicken stock to taste
Big bunch of kale shredded
1/2 avocado chopped
2 tablespoons olive oil
2 tablespoons rice vinegar
1 teaspoon honey
1 teaspoon vegan mayonnaise
1 teaspoon lemon zest
1 teaspoon lemon juice
Preheat the oven to 190c. Begin by cleaning your chicken (or asking your butcher to).
In a baking dish or pan, slice 3 even slits in each section of chicken and stuff with lemon and garlic, then place remaining lemon and garlic on and around chicken. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Trickle a small amount of water on to the base of your pan so that it only just covers the surface. Roast chicken for approx 1 and 1/4 hours or until chicken has browned.
In the meantime, cook brown rice as per packet adding a teaspoon of chicken stock to taste.
Line a baking tray with baking paper and scatter pita crisp over tray, spray with olive oil and toast in oven for approx 5 minutes or until golden, then set aside.
Blanch the kale for a couple of minutes, rinse under cold water, dry (in a lettuce spinner if you have time) and pile into a large serving dish. In a small mixing bowl combine all the vinaigrette ingredients and pour over the kale letting it soak in all the flavor for approx 5 minutes prior to serving.
Once cooked serve the chicken alongside a portion of brown rice topped with kale, chopped avocado and a sprinkling of pomegranate seeds. Serve the pita crisps in a small dish beside it. xx
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