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roasted chicken

Happy Sunday! Today for #SundaySupper we’re all sharing heart healthy recipes. February is American Heart Month, and the Sunday Supper Group is bringing you all our knowledge and love for healthy meals this weekend. Heart health consciousness is important not only for men, but for women as well. If you can, visit your doctor or dietitian this month and have an open discussion on heart health. Men and women can have different heart disease symptoms, and the best way of minimizing the risk is to consult your doctor, eat healthy, and exercise regularly. (And between all of the life craziness, be sure to have fun and enjoy life! Love and happiness is never a bad thing for the heart!)


Be sure to check out all of the recipes from this weekend, and thank you to Lori and Ethel for posting!

Better for you breakfasts:

Jump start your health with these appetizers and snacks:

Soups that’ll win your heart:

Veggies, Sides, & Salads your heart will thank you for:

Healthy is the center of attention in these main courses:

Staying healthy doesn’t mean giving up desserts!

We heart wine.

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.


The recipe I’m sharing today is for a roasted chicken served with sauteed kale and brown rice. I wanted to use a lean meat like chicken for the recipe, and use fresh herbs and fruit to infuse it with flavor. Kale goes great with this dish since its a mineral rice green, and has a nice contrast to the chicken after its been cooked with olive oil and lemon.


Cook Time: 1 hr 30 minutes


15 lb chicken
3 sprigsrosemary
15 sprigsthyme
1garlic head
2 tbspolive oil
2 tspsalt
2 tspblack pepper


  1. Preheat the oven to 425F. Grease the inside of a roasting pan with olive oil.

  2. Quarter the lemon and orange, and slice the garlic head in half. Rinse the chicken and pat it dry. Stuff the chicken withe the fruit, garlic, rosemary, and thyme. Coat the chicken with the olive oil and then salt and pepper it. Place in the oven and roast for 1 hour 30 minutes.



3kale leaves
2 tbspolive oil
2garlic cloves
juice of halflemon


  1. Rinse the kale leaves, and mince the garlic. Add the olive oil, garlic, and kale to a pan over medium heat.

  2. Cook the kale for 3-4 minutes, or until the volume has reduced and the kale is soft. Sprinkle with lemon juice.

  1. Nichole says:

    I love roasted chicken! It’s so comforting, and healthy which is not normally a word to associate with comfort, right? I am with you, love and happiness are so good for the heart and soul! Cheers!

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