Page 219 - 28_Days_of_Clean_Eating.sanet.cd

Lemon-Garlic Roasted

Chicken with Steamed
Gluten-Free
Broccoli and Wild Rice

This lemon-garlic roasted chicken is supreme. The skin on the
chicken holds in the moisture and flavorful seasonings, and it
crisps up nicely from browning the chicken before it bakes. If you’d
like to pare a few grams of fat of this recipe, feel free to remove the
skin after the chicken is baked. Or not. We won’t tell.

Ingredient Tip: Herbes de Provence is a unique spice blend
hailing from France that includes a mixture of savory, marjoram,
rosemary, thyme, oregano, and lavender. You can buy this blend in
the spice aisle of the grocery store. Or, substitute Italian seasoning
if you’d prefer.

For the chicken: 2 tablespoons butter, cut into
1 whole chicken (about several pieces
4 pounds) 4 sprigs fresh rosemary
1 teaspoon salt (optional)
1 teaspoon freshly ground For the broccoli:
black pepper 2 pounds broccoli, cut into
2 teaspoons herbes de florets and bite-size pieces
Provence 2 tablespoons extra-virgin
2 teaspoons lemon zest olive oil
¼ cup lemon juice ½ teaspoon salt
2 garlic heads, tops cut of to ½ teaspoon freshly ground
reveal cloves black pepper
1 lemon, halved For the wild rice:
1 cup uncooked wild rice

218 28 Days of Clean Eating