Gluten Free Roasted Chicken and Kale
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.
1 5 lb chicken
3 sprigs rosemary
15 sprigs thyme
1 garlic head
2 tbsp olive oil
2 tsp salt
2 tsp black 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.