Wednesday, September 4, 2013

Free Range Chicken - I find this to be super important to our health these days.  It's free from pesticides, hormone injections, and corn.   It tastes better, yes it might cost you $2.50 more, but then don't buy those Krispy Kremes! My motto is save here, spend there.  Ditch the baby's favorite $5.00 cereal, buy whole oats and some fruits, he or she will love it and will thank you when they're older and are motivated for sports.  Ditch the 12-pack of diet soda and get 3 dozen limes and a jar of honey.  Your body will thank you. Trust me.

In a small bow mix your dry Seasonings for this beast:
1 tbsp ground cumin
1 tbsp fresh minced garlic (yes, you might have that little gadget in your kitchen drawer) if not, man up and use your knife. chop chop!!!
1  tbsp smoked paprika (if you don't have smoked, don't worry)
1 zest of a lemon (then cut lemon in half and chuck it in the pan)
1 red onion cut in quarters (chuck these into the pan as well) Give the chicken some more juice
1 tbsp dried oregano
Salt & pepper to taste.  Don't just season the breast side, flip it and season it.  Get under those wings and legs.

Get it in there and rub your bird the way it deserves to be rubbed don't be shy! 

PREHEAT oven to 375 degrees. 

Since it's going in the oven, a Pyrex baking pan is good to hold juices or anything else besides a flat pan to avoid juices from flowing over.

Dry your little chicken up real good.  Rub it nice with your spices, salt & pepper.

Slip into the hot oven for 1 hour 20 min.  SKIN SIDE UP.

Serve with cauliflower rice and a side of veggies or maybe a kicked up salad. Or just the way I did it with sauteed Spinach!

Kiss each other because this chicken makes people fall in love at the table for some reason.

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