Cast Iron roast chicken isn’t fancy but somehow always comforting and the perfect weeknight go to that is always a crowd pleaser. I like adding quartered shallots and citrus and topping the chicken with very herby salsa verde. This sauce is so great to have on hand because it literally can be added to anything from roasted veggies, morning eggs, steak and/or salmon.
Roast Chicken & Shallots with Salsa Verde
- 4 bone in skin on chicken thighs
- 2 bone in skin on chicken breasts
- 1 tbsp kosher salt
- 2 tsp black pepper
- 2-3 tbsp ghee or olive oil
- 3 shallots (peeled and quartered )
- 1 lemon (sliced )
- 1 tbsp capers (drained)
- 3 garlic cloves (minced)
- 2 anchovies (minced)
- 1/4 cup parsley (chopped fine)
- 1/4 cup cilantro (chopped fine)
- 1/4 cup basil (chopped fine)
- 1 tbsp tarragon (chopped fine)
- 1 tbsp mint (chopped fine)
- 2 tbsp scallions (chopped fine)
- 1/2 tsp salt
- 1/2 cup olive oil (extra virgin)
Preheat oven to 475° and place your cast iron pan in the oven to heat up.
Once oven reaches 475° remove from oven and place chicken skin side up in the preheated pan and season with salt, pepper on both sides and drizzle with olive oil.
Scatter quartered shallots and lemon slices tucking in between and on top of chicken.
Place pan in the center rack. Check the chicken after 30 minutes and if browning too quickly turn the heat down to 400° until the chicken is cooked through anywhere from 45-60 minutes.
Remove from oven and let the chicken rest for 10 minutes before serving.
Serve with shallots, lemons slices, cooking juices and salsa verde.
In a medium bowl add all of the ingredients, stir and set aside.
Salsa can be stored in the fridge up to two weeks as long as the olive oil is covering the herbs completely.
Rolling into week three of Whole30 and I’m happy to say that I’m 96% recovered from this cold/flu and I’ve been sleeping awesome! I also warned you all that I planned a weekend vacation to some warmer weather and won’t be doing the full 30 days with you all but instead a Whole25. That said I’ll be cooking the first three days of this week but will still be creating Whole30 menu plans to cover the entire month. I’ve put together some more delicious meals that I hope you’ll be excited about making too.
See you in the kitchen!
MONDAY: Simple Roast Chicken with Salsa Verde
> This is essentially a salsa recipe since roasting chicken is pretty straight forward but this salsa is so good on everything!
TUESDAY: Southwestern Wedge Taco Salad
> This recipe looks so good and I’ve got ground beef in my freezer so its happening!
WEDNESDAY: Salmon Burgers
> Teri from No Crumbs Left always has the best recipes and I’ve been dying to make these! Serve with a side salad.
FRIDAY: Wonton Meatballs
> I had these last week at a friends house and they are so so good! Serve with cauliflower rice and try not eating the whole pan in one sitting.
Heading into week two of Whole30! I’ve been battling the flu the past week so it’s been hard for me to see the results of the usual increase in energy and better sleep that start to set in around this point in the program. If this is your first round are you feeling results? It may be subtle things like better mood or increased energy, less cravings for sweets and junk or an overall sense of well being. Food is powerful and has a much bigger effect then the weight of your body. It’s also why I love the Whole30 mindset. It takes the focus off of the typical lose weight diet mantras and instead focuses on what your eating and how your whole body, mind and spirit feel and are effected by what you eat. It also stresses getting in the kitchen and making your meals. On that note here’s a new week of whole30 meals!
See you in the kitchen!
MONDAY: Butternut Squash Noodles with Sausage & Peppers
New recipe I’m excited to share with you guys!
TUESDAY: Instant Pot Carnitas on Jicama Shells
> This recipe is just so good! The only addition I like to make is adding a cinnamon stick or two. Make a big batch and have leftovers to use all week and morph into new meals for breakfast or lunch.
THURSDAY: Indian Butter Chicken or Chicken
> This dish looks super cozy and versatile. You could do a combo of chicken and cauliflower or choose one or the other depending on preference.
FRIDAY: Slow Roasted Salmon with Fennel & Citrus
Yum! This is everything I love and I cant wait to make it!
It’s officially cold (30°) in Chicago and we woke up to a couple inches of snow this morning. We also had the best cookie decorating party yesterday and may have overdosed on a little sugar. Let’s just say I’m ready for some lighter comforting meals to carry me into next week.
I’ll see you in the kitchen!
MONDAY: Thai Peanut Pomegranate Chicken
> This dish looks amazing! Another not boring chicken dinner.
TACO TUESDAY: Roasted Cauliflower Tacos
> I have a thing for cauliflower tacos and these look awesome.
THURSDAY: Indian Spices Cauliflower Soup
> All these flavors have got me very excited!
FRIDAY: Fish En Papillote
> This is such a delicious and simple recipe that is great for entertaining but simple enough for a weeknight meal.
Hey November! I had requests this week for more ground beef, squash and mushroom recipes so hopefully these will deliver more of what you are looking to add to your meal plans. Next week I’ll have the Thanksgiving recipe roundup which I hope will help you create the best thanksgiving table ever!
I’ll see you in the kitchen!
MONDAY: BBQ Meatballs with Cauliflower Mash
> Meatballs are so good and this twist sounds so comforting and cozy.
TACO TUESDAY: Harvest Hash Breakfast Tacos
> Breakfast + Tacos! This recipe looks very versatile and delicious! If you want to make them vegan skip the egg and use black beans. It you want to add additional things like bacon that would be awesome as well.
THURSDAY: Chicken + Mushroom Tarragon Cream Sauce
> Dairy free, Whole30 this looks like a must try!
FRIDAY: Fall-toush Salad
> This recipe looks amazing. I will keep out the pita to keep it gluten free but feel free to use it if you want to. This would make a good main vegan dish or a great side to roasted chicken.