Delicious Roast Chicken

So, what I’ve been hearing lately is that you must go to France to experience the perfect roast chicken… while it seems like a perfectly legitimate excuse to go to the land of love, I’m not buying it. You can make a delicious roast chicken right in your very own kitchen.

What I love about roast chicken is you can dress it up or dress it down, kind of like a good pair of heels… You can serve it to company with some pretty roast vegetables (think brussel sprouts, sweet potatoes, red onions, and herbs) to go with it, or you can make it on a Tuesday for your family alongside some mashed potatoes. It’s a classic dish.

Ingredients:

  • Whole Chicken
  • 2 Lemons, cut in fourths
  • 4 sprigs of Rosemary
  • 4 sprigs of Thyme
  • 4-6 Cloves of garlic, peeled
  • Half of an onion, roughly sliced
  • 3 carrots, roughly chopped
  • Olive oil
  • Butter

Instructions:

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Take your herb sprigs, veggies, garlic, and lemons and make a bed for your chicken. (I’ve used a cast iron skillet, 8 x 8 Pyrex, or you can use a roasting pan.) Reserve about one sprig/piece/slice of each to shove in the chicken’s cavity. Pour a little olive oil on top of your bed of aromatics and season with salt and pepper.                                                       
  3. Take your chicken and drain the liquid from the cavity, and pat dry the chicken with a paper towel. (P.S. I’m not gonna pretend I know more than I do, and I never know what to do with the parts inside the chicken… sometimes I cook them, sometimes I chunk them. Totally up to you. My husband was the one who went to culinary school, not me.)
  4. Shove the reserved aromatics (lemon, garlic, herbs, onion) in the chicken’s cavity. Place your chicken on top of the bed of herbs and veggies                                       .
  5. Pour some olive oil on top of the chicken and season (aggressively) with salt and pepper.
  6. (Optional) I usually put a few pats of butter on the bottom of the dish with the veggies, and a tablespoon or so inside the chicken. It adds nice flavor and keeps it moist! If you don’t do dairy, you can leave it out, or sub more olive oil. Just make sure your veggies don’t dry out completely during the cooking process.
  7. Bake for 2 hours (I normally use a 5 pound chicken) or until internal temperature reaches 165 degrees.

Notes:

  • I have seen recipes that recommend a shorter cooking time, but it will depend on a variety of factors: the size of your chicken, your oven, ect. Just be sure internal temperature gets to 165 degrees Farenheit.
  • If you don’t have fresh herbs available to you, try seasoning your chicken with Trader Joe’s 21 Salute seasoning. It has a mix of everything in it: herbs, lemon zest, pepper, ect.
  • You can totally tie the legs with twine and get fancy like you see on the Food Network, but I usually don’t have cooking twine at home.
  • Save the bones to make a homemade broth! 

I hope you enjoy this recipe! I’d love to hear from you. What’s your favorite side dish to have with roast chicken? Comment below!

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Minty Fresh: Spearmint and Peppermint

As promised, I come to you today to reveal today’s doTERRA BOGO. *Drum roll, please.* Today if you buy 1 bottle of Spearmint get 1 bottle of Peppermint oil FREE. Remember, this deal will only last one day so get it while it’s hot! Speaking of hot, be advised that these oils may be too “hot” to apply straight on to those that have sensitive skin. You’ll want to dilute both of these oils for younger kids, and those with sensitive skin.

bogo-spear-pep

Spearmint is a great oil to have in your arsenal. You can use Spearmint topically (dilute when needed), internally, and aromatically as well. It was be used aromatically in your diffuser to uplift the mood in the air. It pairs lovely with Tangerine oil, and other citrus oils. Spearmint is also helpful at assisting you at releasing negative emotions and beliefs. You can use spearmint topically to support a healthy digestive system. You can use spearmint in your cooking as well, whether it’s just adding flavor to your water by adding a drop to your glass or using it in sauces and salads.

tangermint-soap

Peppermint is an essential oil I never run out of in our home. We use it daily. My kids don’t respond well to seasonal changes, and when the watery eyes, coughing, and runny noses start I blend Peppermint with Lemon and Lavender and apply it daily. My husband takes that exact combination in a pill form every day, especially when he is spending lots of time outdoors. If you need a pick me up in the morning, diffusing Peppermint and Wild Orange helps to perk you up. That combination was a life saver for me when I was pregnant and not drinking caffeine. It really helped to wake me up in the morning! You can also use Peppermint to help with digestive issues by rubbing some on your stomach, or taking a drop of two internally. The uses for Peppermint are endless!

What are some of your favorite uses of these oils? Comment below and share with us!

Cooking with Essential Oils: Sweet & Salty Popcorn

I’m back! Thank you for your patience while I made some adjustments to my blog. I appreciate all the love and support you have shown. Now, let’s get to it!

Last week I went over to my friend Amy’s house and she served an amazing homemade popcorn. It was the perfect combination of sweet and salty. Best of all: it is composed of all natural ingredients and made with essential oils for an extra dose of awesome.

Ingredients:
• 1 cup un-popped popcorn kernels (preferably organic & GMO free)
• ¼ cup butter
• ¼ cup pure maple syrup (NOT pancake syrup, go get the real deal!)
• 4-5 drops Protective blend essential oil
• Cinnamon powder and salt, to taste

Directions:
1. Place the kernels and a small amount of butter (a tablespoon or so) in a pan or pot with a lid, turn on medium high heat and get popping!
2. In a small saucepan, melt the butter and maple syrup and incorporate together.
3. Once the popcorn is popped, pour the butter and maple syrup mixture on top. Put the lid on and shake it really well to evenly coat.
4. Once coated, add a sprinkling of salt and cinnamon powder and enjoy!

Notes:
• When I was eating this popcorn, I kept thinking about Cracker Jacks, and thought, Next time I’ll add nuts! So if you love Cracker Jacks throw some peanuts or almonds in and you won’t regret it.
• The Protective blend consists of: wild orange, clove, cinnamon, eucalyptus and rosemary essential oil. This blend is formulated to support your immune system, and is great to use on a daily basis. It tastes like a Thanksgiving day celebration!
• Any kettle corn lover is sure to inhale this popcorn, but a note of caution: pregnant women should use the Protective blend sparingly, so if you want to you can always leave it out for them.
• Again, I only trust one brand for internal use and to find out more information on the brand of essential oil I adore, you can email me at info@amandagerber.com.

Who’s making this popcorn for their next movie night?!?