Spice-Roasted Chicken
Romaine Salad with Lemon Vinaigrette
Ingredients
- 2 (3- to 4-lb) whole chickens
- 2 Tbsp curry powder
- 2 Tbsp paprika
- 1 Tbsp garlic powder
- 2 tsp ground cumin
- 1 tsp salt
- 1 tsp pepper
Instructions
- Preheat oven to 425°F. Remove giblets from chickens; loosen skin from flesh without tearing.
- Combine curry powder, paprika, garlic powder, cumin, salt, and pepper; rub underneath skin and in cavity of chickens. Place on a rack in a roasting pan.
- Bake 50 minutes or until a meat thermometer inserted into thigh reads 165°F. Chop and reserve meat from one chicken for Chicken Patties with Bacon recipe.
Side Dish Ingredients
- 3 Tbsp lemon juice
- 3 Tbsp extra virgin olive oil
- ½ tsp Dijon mustard
- 1 clove garlic, minced
- ½ tsp salt
- ½ tsp pepper
- 4 romaine lettuce hearts, chopped
- 1 pint cherry tomatoes
Side Dish Instructions
- Whisk together lemon juice, oil, mustard, garlic, salt, and pepper in a large bowl until blended. Add lettuce and tomatoes; toss.
Paleo Meal Plan
This recipe selected from the eMeals Paleo Meal Plan.
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