recipe: mom's roast chicken

Last weekend I decided I wanted to spend Sunday making food for the week, which I knew was going to be a busy one. I was well supplied with lunches and quick dinners, though still nded up still eating out more than planned. Dinner with a friend, lunch with coworkers when I had forgotten my lunch...




To prepare the chicken:
1 chicken, 1 lemon, 4-5 cloves garlic (smashed), kosher salt

Rub garlic over the chicken. Cut the lemon in half and rub over the chicken, squeezing out some of the lemon juice. Place both the garlic and lemon in the chicken. Rub generously with salt.




For the roasted vegetables:
I used shallots, potatoes and carrots. Wash the vegetables, peel the shallots and third the carrots. Toss in olive oil and place into pan. Put the chicken(s) on top.

Roast at 450 for an hour and twenty minutes.

[An early spring feast.]

With the leftover chicken, I experimented with making a quinoa salad. Prepare the quinoa according to the directions, but chop one preserved lemon rind into small pieces and place in the water about halfway through cooking. It gives a great flavor to the quinoa. I ate hot quinoa with chicken for dinner, then for lunch make a salad of quinoa, mixed greens, chicken and dried cranberries, with just a drizzle of olive oil for dressing.

[Office lunch eaten outside in the sun]