As I was thinking of ideas for today’s post, I realized something. Up until today, I haven’t shared any recipes with meat in them! Now, while I respect the vegetarian and vegan lifestyles, I do in fact eat meat and wanted to share one of my favorite ways to prepare it.
Growing up, we always had some form of meat on the table (my brothers and Dad are BIG eaters ) and one of my Mom’s go-to ways for cooking chicken was roasting it with slices of lemon wedged between each piece. Now, with a family of my own, I find myself turning to roasted chicken as my “fail-safe” for an awesome dinner.
My version of her classic recipe, is this roasted bone-in chicken marinated with citrus, garlic, and lots and lots of herbs. When I say this is some of the best chicken I’ve ever had, I mean it. It’s incredible. And what makes it even better is that it transports me back to my childhood. I love it when food does that.
And, of course, the chicken is paired with an equally delectable soup! It’s a coconut-milk-based broth with italian chicken sausage, cannellini beans, red potatoes, and red kale.
I ate two bowls full yesterday, and then did the same today. It has such a nice kick from the sausage and red pepper flakes, and a heartiness from the potatoes and beans. I just can’t do it justice. You need to try it for yourselves!
Now, I’m curious, what are some of your favorite Fall soups? I’m on the hunt for some soup inspiration and would love to hear what recipes you swear by!
- I. Roasted Chicken
- 6 pieces of bone-in chicken (I used two breasts and four drumsticks)
- ¼ cup olive oil
- 1 TBS. coconut oil
- 2 oranges (one for the marinade and one for baking)
- 2 lemons(one for the marinade and one for baking)
- 1 tsp. red pepper flakes
- 1 tsp. salt
- 1 tsp. paprika
- 2 TBS. honey
- 3 sprigs thyme
- 1 sprig rosemary
- II. Tuscan Kale Soup
- 1 can light coconut milk
- 4 cups chicken broth
- 4 cups almond milk
- 4 red potatoes (thinly sliced)
- 1 yellow onion (diced)
- 1 can cannellini beans
- 2 cups bite sized kale pieces
- 2 cups chicken sausage (I just tore them into pieces using my hands)
- 1 tsp. red pepper flakes
- 1 tsp. salt
- ¼ cup corn starch
- In a bowl, combine the olive oil, juice and zest of one orange and one lemon, red pepper flakes, salt, paprika, and sugar and mix together. Add the chicken and coat well. Set aside for about 20 minutes.
- While the chicken is marinating, add the chicken sausage to a large soup pot until browned. Then, add the coconut milk, chicken broth, almond milk, onion, beans, potatoes, red pepper flakes and salt. Bring to a boil, then reduce to a simmer.To thicken the broth, in a small container (with a lid) add the cornstarch and add about ¼ cup of almond milk. Close the lid and shake vigorously until well combined. Add to the soup. Add the chopped kale immediately before serving.
- Preheat the oven to 400. In a roasting pan, add the chicken (along with the used marinade) then layer the slices of both the lemon and orange around the chicken then top with thyme and rosemary. Roast for about 45-50 minutes or until the skin is golden brown. (I put my pan close to the top of the oven to help get a better color on the chicken). Serve immediately
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