Sunday Dinner September 23, 2018

On the Menu

Lemon Garlic Chicken with Roasted Vegetables

4 Servings


1 (5-lb.) whole chicken

6 – 8 garlic cloves, chopped

1 teaspoon sea salt

3 tablespoons peanut oil

1 tablespoon chopped fresh thyme

Zest of 2 lemons

Juice from 2 lemons, divided

¾ teaspoon black pepper, divided

1 pound small red new potatoes, halved

8 ounces baby carrots

8 ounces Brussels sprouts, halved

1 teaspoon granulated garlic

1 teaspoon granulated onion

½ teaspoon black pepper


Preheat oven to 450°F. 

Rinse chicken, and pat dry. Place chicken, breast side down, on a cutting board. Using poultry shears, cut along both sides of backbone, and remove backbone. (Discard or reserve for stock.) Turn chicken breast side up and open the underside of chicken like a book. Using the heel of your hand, press firmly against breastbone until it cracks (see note below).

Combine garlic, salt, oil, thyme, lemon zest, ½ lemon juice and pepper in a pureeing vessel and process until smooth. Set aside 2 tablespoons of the garlic mixture and rub remaining mixture over the chicken on both sides.

Place chicken in a large rimmed baking pan. Tuck wing tips under chicken so they don’t burn. Let chicken marinate in the garlic mixture at least 1 hour or refrigerate, cover and marinate overnight.

Bake chicken in preheated oven 10 minutes then reduce heat to 400°F. 

In a mixing bowl add the potatoes, carrots, Brussels sprouts and dry seasonings. Pour in the remaining 2 tablespoons garlic mixture and lemon juice then mix until the vegetables are coated.  Remove chicken from oven and place the seasoned vegetables around the chicken and return to oven. Bake until a meat thermometer inserted in thickest portion registers 165°F, about 20 minutes.

Let stand 10 minutes before Carving chicken. Serve with pan juices.
Note: Once I remove the back bone from the chicken, I like to remove the skin by just pulling it straight off, cutting around the wings to leave the wings skin intact. I then rub it down with the garlic mixture and let it marinate overnight. 

Houston’s Braised Cabbage (Copycat)
4 – 6 Servings
1 head red cabbage, shredded
½ cup white wine vinegar
¼ cup water
1 tablespoon olive oil
2 tablespoons brown sugar
goat cheese for garnish


Preheat oven to 325 degrees
Add the vinegar, water, olive oil and brown sugar to a Dutch oven.
Heat on the stove and stir until the sugar is dissolved.
Add the cabbage, mix thoroughly then cover and cook for 15 minutes.
Place pot in the hot oven and braise for 1 hour.
Stir about every 20 minutes and if the liquid evaporates, just add a little water or orange juice.
Serve with a dollop of goat cheese.

Avocado and Watercress Salad

4 Servings

1 lemon juiced

¼ cup extra-virgin olive oil

1 teaspoon sea salt

½ teaspoon granulated garlic

½ teaspoon crushed red chili peppers

3 avocados, halved, pitted and slice

1 bunch watercress, stems trimmed

freshly ground black pepper

Method In a small bowl, whisk together the juice of 1 lemon, olive oil, salt, garlic and chili peppers, sit to the side.

Place the watercress on a platter and top with the sliced avocado. Pour the dressing  on top and gently mix by hand. Serve immediately.

More available at NEW AGE SOUL FOOD. Link to article http://newagesoulfood.blogspot.com/2018/09/sunday-dinner-september-23-2018.html.