LEMON SPICED ROAST CHICKEN.
It’s really just an ALL PURPOSE CHICKEN. meaning it’s basically universal. No polarizing ingredients, no out of the ordinary pantry items... just good, crowd pleasing, easy to prep roasted chicken. Only better bc the fresh tomato in their tales thin from expected to beyond delicious!
keep this recipe in your back pocket bc it’s just one of those good ones!
#recipe

8 pieces chicken (bottoms, tops, whatever you like OR 1 whole chicken)
1 large yellow onion, sliced into rings
1 large sweet potato, cut into 1/2 inch cubes
3 soft medium tomatoes, halved
1&1/2 tsp kosher salt (divided)
1 tsp coarse black pepper divided
1 lemon, washed and halved
1&1/2 tsp paprika
1 tsp granulated garlic
1/2 tsp mustard powder
1 tbsp olive oil
Preheat oven to 350°f (180°c) and grease a baking dish. Add onions, sweet pots + tomatoes. Sprinkle 1/2 tsp salt and 1/4 tsp pepper over veggies. Place chicken right on top. Squeeze juice of lemon all over the chicken then throw the juiced lemon halves into the dish. Season the chicken from high you with the rest of the spices. Drizzle olive oil over the top. Cover with foil and bake for 1-1&1/2 hours. Remove from oven, uncover and squish tomatoes with a spoon to release juices. Use a spoon to baste chicken. To return to oven for another 5-7 min uncovered. Repeat the basting and roast for 5 minutes another 2-3 times. Remove from oven and baste one last time. Serve hot over rice, couscous or with some good crusty bread and #enjoy!
#chicken #dinner #easyrecipes #summerrecipes #cleaneating #eatclean #cleaneats #healthyeating #chickendinner #feedfeed #food52 #todayfood #bareaders #bravotopchef #netflixfood #imsomartha #roastchicken ...

NOMI’S LENTIL SALAD
love everything about this + the fact that it gets better as it sits!!! Make it today and have some in your fridge all week for easy lunches, sides + snacks!
Thanks @nomiknowshealth for the #recipe!

1&1/2 c black lentils
1&1/2 c green lentils
1 large sweet potato, peeled, cut into 1/4 inch cubes
1 heaping cut cilantro leaves
1/2 c fresh lime juice
2 soft tomatoes (or 10-12 cherry tomatoes, quartered)
1/2-1 tsp cumin (depending on your taste!)
3 radishes, thinly sliced
Olive oil, kosher salt, coarse black pepper(a few times, will list amounts in instructions)
Preheat oven to 400°f. Rinse and drain each of the lentils. In two seperate pots (because they cook at different rates) add to each one: 1 tsp olive oil, 1/2 tsp salt + 1/4 tsp pepper. Add lentils. Stir to coat and cook for two minutes. Add 4 cups water to each pot and bring to a boil. Once boiling reduce heat to low and simmer until lentils are cooked through but not mushy. The green lentils will be about 15 min + black lentils will take double the time. While the lentils are cooking place sweet potato on a parchment lined backing sheet. Add 2 tsp olive oil, 1/2 tsp salt + 1/4 tsp pepper. Place in the oven to roast for about 33 min. Remove and set aside. Drain lentils. Immediately add lime juice, 3 tbsp olive oil and squeeze the tomatoes to release their juices (or add your cherry tomatoes), the sweet potato, cumin, and only around 1/4 of the cilantro. Mix Once lentils cool down add the remaining cilantro and radishes! Taste and adjust salt to your liking! Serve warm, cold, that day, the next day or eat straight out of the fridge!
Bonus: like @itsalearninglife so nicely suggested, top with feta cheese!!! #lentil #vegan #cleaneats #eatclean #healthyeating #veganrecipes #lentils #lime #feedfeed #summerrecipes #food52 #todayfood #bareaders ...

SPAGHETTI + BROCCOLI BAKE
easy, creamy, cheesy, packed with veggies and delish!
Frozen broccoli is perfect for this because if you let it defrost, you have no other work. Just add it right to the dish. And less work means faster eating. So yay!
Also, the layering here is pretty awesome. So layer.
#recipe

1lb spaghetti, cooked in salty water until al dente
1 bag frozen broccoli, defrosted (I cut the stems cause I’m a baby like that)
1/2 lemon
1-2 tsp crushed red chili flakes (optional but do it)
for the sauce:
1/4 c unsalted butter
3 tbsp flour
1 tsp kosher salt
1/2 tsp coarse black pepper
1/2 tsp mustard powder
1/4 tsp ground nutmeg
1 c heavy cream
2 c milk (I used 1%)
2&1/2 c shredded cheese (I use mozz, use any melty cheese)divided
Preheat oven to 350°f and butter and baking dish. Add half the cooked spaghetti to the dish and spread out. Place defrosted broccoli tops evenly over the spaghetti. Squeeze the juice of the lemon over the top of the broccoli and sprinkle chili flakes. Set aside. In a medium sized pot over medium high heat add butter, flour, salt, pepper, mustard powder and nutmeg. Stir continuously for 3 minutes until the fragrance and color has deepened. Using a whisk stir in heavy cream. Continue mixing to prevent the bottom from scorching. Add in milk and keep stirring every 30 seconds or so. Once alight bubbles begins to come through the top of the mixture add in 1&1/2 c of cheese. Stir until melted. Cook for another 2 minutes until mixture has thickened slightly. Ladle roughly half the mixture of the broccoli and spaghetti. Top with remaining spaghetti and ladle the rest of the sauce evenly over the entire dish. Sprinkle on remaining cheese. Place in the oven, uncovered, and bake for 30-40 minutes. Serve hot and enjoy!!! #pasta #broccoli #cheese #feedfeed #todayfood #bonappetit #bareaders #foodandwine #spring #summer #recipes #dinner #easydinner #foodandwine ...