Sometimes crazy summer days lead to late night hectic dinners and last night the sun was setting as we sat down to eat. Although the food was delicious, the actual experience ended up being more of a fiasco then a relaxing evening together. I suppose that’s what I get for trying to have meal time at bed time but despite the hiccups like Jaden dumping his entire plate onto his lap and Rowan suddenly deciding that he no longer likes chicken, or zucchini, or eggplant, or anything at all really, we all eventually filled our bellies and gratefully crawled into bed.
So, my recommendation? Make this yummy meal while the sun is still bright in the sky and instead of cleaning up pesto off the floor or trying to remind your exhausted 3 year old that just yesterday he LOVED chicken and zucchini, you can maybe relax and really enjoy how truly scrumptious the food is. At least today I can look back and laugh and at lunch I’ll actually be able to enjoy the leftovers.
Easy Skillet Rosemary Chicken
2 pounds of skin on chicken pieces (I used boneless skin on chicken breasts and bone-in skin on chicken thighs from local pasture raised chickens)
2 tablespoons coconut oil
4 rosemary sprigs
1 yellow onion, sliced into rings and halved
5-6 garlic cloves, smashed flat and cut into small pieces
Juice from ½ a lemon
½ cup chicken broth
Sea salt and black pepper to taste
In a large skillet, heat the coconut oil over medium high heat. Make sure the oil is nice and hot!! Season both sides of the chicken pieces with the salt and pepper. Place the chicken into your hot pan skin side down and sear for five minutes or until the skin is golden brown. Using tongs, turn the chicken over and add on top of the chicken the garlic, onions, and rosemary sprigs. Squeeze in the lemon and pour in the chicken broth, cover and turn down to medium low heat. Cook for another 15-20 minutes or until the chicken is tender.
Pecan Basil Parsley Pesto
I made my original pesto recipe but subbed the walnuts for pecans and used 1/2 basil and 1/2 fresh parsley and it was DELICIOUS!!
I also made Roasted Japanese Eggplant, much like my recent roasted summer squash but simplified.
3 Japanese eggplants, halved and thinly sliced
1/4 cup coconut oil
Black pepper to taste
Preheat oven to 450. Toss the sliced eggplant with the coconut oil, sprinkle with black pepper, place in a glass baking dish and bake for 30 minutes, stirring half way through the cooking time.
I also quickly sauteed some little zucchinis in grass fed butter and I had these amazing locally grown purple potatoes that I found at the health food store that I peeled and thinly sliced and cooked in the remaining chicken liquid, onions, and garlic in the same pan that I cooked the chicken in. Yes, we ate some potatoes which we tend to enjoy now and then, especially if they are purple. : )