This recipe is from http://www.elanaspantry.com; a gluten-free recipe website - my new favourite site for inspiration.
I love this recipe because it combines three seasonal foods. Fresh apples, fresh rosemary and pastured chicken.
We just purchased 15 three to four pound chickens from our favourite local organic farmers, Alpenblick Farms http://www.alpenblickfarm.blogspot.ca/. This size of chicken is perfect for an autumn weekend roast and provides leftovers for a fabulous soup.
Joanne Levesque RHN
Registered Holistic Nutritionist
1 whole chicken (about 3 pounds)
1/4 cup grapeseed oil or live oil
1/4 cup balsamic vinegar
1 tablespoon celtic sea salt
4 apples, cored and sliced
4 sprigs rosemary
Rinse the chicken, pat dry with a paper towel and place in a 9x13 inch Pyrex baking dish. Drizzle with oil and vinegar, then sprinkle with salt. Arrange the apples around the chicken in the baking dish and place the sprigs of rosemary both in and under the chicken. Bake at 350o for 90 minutes, until browned on the outside and juices run clear. Serve with steamed butternut squash and Brussels sprouts.
You are what you eat. But ‘diet’ doesn’t necessarily have to mean forgetting about all the good things in life. It’s about finding what is realistic for you, setting achievable and sustainable goals in nutrition.
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