Buttery roast chicken

  • 1 whole chicken
  • ¾ cup panko breadcrumbs
  • 2 tbsp chopped fresh thyme
  • 1 tsp finely grated lemon zest
  • 1 ½ cups unsalted butter, room temperature
  • ½ tbsp salt
  • Lemon
  • 2 smashed garlic cloves
  • ½ cup white wine

Preheat oven to 375 degrees F. Mix breadcrumbs, thyme, zest, 1 cup of butter and ½ tbsp salt in a bowl. Carefully run your hand between the skin and the chicken and insert the butter mixture under the skin. Work the butter over the breasts, thighs and drumsticks so it is evenly coated. Rub the remaining 1/2cup butter on outside of skin and season with salt and pepper. Insert cut lemon and two smashed garlic cloves in chicken cavity and place in a roast pan along with a ½ cup of white wine. Roast until skin is golden brown and internal temperature reads 165F, depending on size of bird 1h-1h30. Let rest before carving.

Cucumber halloumi salad

  • 1 English cucumber cut in quartered slices
  • Handful of fresh herbs – tarragon, chives, mint are great together, finely chopped
  • Large avocado cut in small chunks
  • 1/3 cup toasted pecans, chopped
  • Zest and juice of 1 lemon
  • 2 tbsp good olive oil
  • Pinch of sea salt
  • Freshly ground pepper
  • A few slices of halloumi cheese

Combine all ingredients together except for cheese. For halloumi, oil a frying pan and cook about 1-2 minutes on each side on medium heat, until golden brown. Place halloumi over salad and enjoy.

Herb sauce

  • 6 tbsp olive oil
  • 1 tsp white wine vinegar
  • 2 tbsp honey
  • Zest of 1 lemon
  • ½ cup lemon juice
  • 1 cup of cilantro chopped
  • 1 cup parsley chopped
  • 2 green onions
  • 1 garlic clove, chopped
  • 1 tsp salt
  • Pepper

Blend all ingredients and serve as sauce for potatoes, veggies and meat.

Serve with roasted potatoes and veggies of choice.

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