Page 220 - 28_Days_of_Clean_Eating.sanet.cd

To make the chicken:
1. Preheat the oven to 425°F.
2. Loosen the skin from the chicken. In a small bowl, combine the
salt, pepper, herbes de Provence, and lemon zest. Rub the mix-
ture underneath the skin of the chicken.
3. Place the chicken breast-side up on a roasting pan and sprinkle
the lemon juice all over the top; arrange the garlic and lemon
halves around the chicken in the pan.
4. Roast the chicken for about 90 minutes, until the juices run clear
when pierced between the leg and thigh with a knife. Remove
the chicken from the pan, top it with the butter and rosemary
sprigs (if using), tent with foil, and let rest for 15 minutes.
To make the broccoli:
1. Place the broccoli in a steamer basket in a saucepan over
simmering water. Cover and steam for 5 minutes or until
crisp-tender.
2. Transfer the broccoli to serving bowl; stir in the olive oil, salt,
and pepper until well coated.

To make the wild rice:
1. Cook the rice according to the package directions. Fluf it with
a fork.
2. Carve the chicken as desired and serve it with the broccoli
and rice.
Serves 8. Prep time: 15 minutes. Cooking time: 1 hour, 30 minutes.
Total time: 1 hour, 45 minutes (plus 15 minutes to rest).

Per serving: Calories: 521 Fat: 14.5g Saturated Fat: 4.5g Protein: 72.7g
Carbohydrates: 23.3g Fiber: 4.5g

Meat and Poultry Dinners 219