If you choose to eat animal products than I’m sure that you know that getting only the best quality is the way to go.
Free-range, local, organic, pasture raised chicken that was fed it’s natural diet (nuts, seeds, berries, greens, worms & insects) provides you with a higher quality product and doesn’t fill you with hormones (we women have enough of our own, thanks), antibiotics, E. coli and who knows what other crap is in it.
When you switch over to free-range, local, organic chicken you’ll never want to go back.
What’s Smart & Sexy About This Dish?
According to The Worlds’ Healthiest Foods, a 4-ounce pasture-raised chicken breast provides approximately 35 grams of protein.
It also contains all of the B vitamins (which are beneficial to have a healthy nervous system, skin, blood cells, metabolism of food and GI tract).
So, if you are ok with animal proteins, chicken isn’t a terrible way to go on occasion.
This recipe is so simple–literally a kid can make it (I did a cooking class with a 7-year old with this one and he did a fantastic job).
Classic Baked Chicken
4 Chicken legs or breast (organic, free-range preferably)
Extra-Virgin Olive Oil
Preheat oven to 400°. Rinse chicken pieces in water and pat dry with paper towels.
Rub some olive oil over the chicken pieced in the roasting pan. Sprinkle both sides of the chicken pieces with salt and freshly ground black pepper.
Arrange the pieces skin-side up in the roasting pan so the largest pieces are in the center and there is room between the pieces so they aren’t crowded.
Bake for 30 minutes at 400° then lower the heat to 350° and bake for 10-30 minutes more or until the juices run clear (not pink) when poked with a sharp knife.
If the chicken is taking forever to brown, you can put them under the broiler for the last 5 minutes of cooking, until browned sufficiently.