Jeweled Bird Recipe
Roasted rosemary lemon chicken salad, dried cranberries, mixed greens
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
- 1
Roast the Chicken
Preheat the oven to 375°F (190°C). In a large roasting pan, place the whole chicken. Rub the chicken with olive oil, salt, black pepper, and chopped rosemary. Squeeze the juice of one lemon over the chicken and place both lemon halves inside the cavity. Roast for about 1.5 hours or until the internal temperature reaches 165°F (75°C). Let it rest for 10 minutes before shredding the meat.
- 2
Prepare the Salad
In a large bowl, combine the mixed greens and dried cranberries. If using, add walnuts and feta cheese for extra flavor and texture.
- 3
Assemble the Salad
Once the chicken has cooled slightly, shred the meat and add it to the salad bowl. Drizzle with additional olive oil and lemon juice if desired. Toss gently to combine.