Ever since Sept 5th I've been participating in the Whole Life Challenge. It's a form of lifestyle change challenge where you sign up to eat clean, be active and track each day. Mostly, I've done ok. Missed some workout from a back injury, but I've been able to do small modified workouts at home that count - For example - 3 rounds of 25 squats, 25 push ups, 1 minute planks, 10 lunges. The goal is a minimum of 10 minutes workout and 10 minutes stretches or mobility. The stretching is easy for me - I stretch my hamstrings when I blow dry my hair upside down each morning, then at lunch when I'm in the break room microwaving my lunch 2-3 minutes I stretch. One day someone will catch me in downward dog in front of the microwave...sigh. Then in the evenings, I spend some time with the foam roller working on my back. There are 3 levels to the challenge, and I went for the intermediate since I had already gone gluten free.
Anyway, below is my recipe for Roast Lemon Chicken that I pretty much devoured last night. It is within my intermediate level of the challenge.
1 Whole Chicken (4-6 lbs)zest of one lemon - reserve lemon for stuffing in cavity - cut in half
1/2 rough chopped onion
4 T. cubed butter
1 C. chicken stock
1 c. white wine
1/4 c. olive oilI used a mortal and pestle to grind up Zest, thyme, rosemary, garlic and 1 t. salt & pepper until it reaches a paste consistency.
Sprinkle chicken breast side up with remaining salt - I use a french sea salt, but your preferred salt is fine.