I just finished a pretty awesome piece for the August/September edition of Paleo Magazine. Of course, by August you’ll probably forget all about it, so I’ll remind you then, but I’m giving you a heads up now because this chicken is yummy.
The article is about the National School Lunch Program. School lunches in the US are pretty frightful. If you don’t know much about them, I encourage you to educate yourself at least by clicking a few of these links here.
So, the post is about the program and what to do as an alternative. With the long list of ingredients in something which should only contain one, like a burger for example, and with as many as three servings of grains per lunch, vegetable oils, feedlot meat and milk, artificial flavorings and colorings, and many more offenders, there is only one answer: Pack a lunch.
One of the healthy lunch ideas I offer in the article is this roasted lemon chicken. It’s super easy to prepare and healthier than anything you’ll find in school.
Roast Lemon Chicken Recipe:
In a baking dish drizzle olive oil, lard, or butter on the bottom of the pan and sprinkle a whole chicken with salt and pepper. Cut a lemon into quarters and stuff inside the bird. Cut another lemon in half, cut an onion into quarters, cut a few red potatoes in halves, and break a couple of cloves of garlic in half. Place alongside the chicken. Cover. Depending on the size of the chicken, cook for 1 to 2 hours. Remove the cover for the last 30 minutes to brown the skin. When the internal temp reaches 150 degrees, remove, carve, and drizzle juices over the pieces.