GetJoyfull Tip: Try your hand at spatchcocking. Use kitchen shears to safely and easily remove the chicken backbone. Roasting the chicken flat on a baking sheet we’ll seriously save on cooking time, and make carving a snap.
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This Peruvian-inspired whole roast chicken has seriously elevated my family’s expectations of chicken. My kids, Cela and Remi are first to reach for drumsticks and thighs. They’re dark meat fans like their Mama, and luckily I don’t mind sharing. The Dietitian in me appreciates that whole chicken is a great source of iron, an essential nutrient for the healthy growth and development of kids, but dark meat really anchors iron to the dinner table. Dark meat chicken thigh, actually has 50% more iron than white meat chicken breast. A helpful tidbit that influences how I meal plan for tiny tummies.
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So, if you’re looking for a delicious, and nutritious twist on a family favourite this recipe for you. We love it with fluffy quinoa, and steamed lima beans. If I have them on hand I’ll quickly roast a few mini tomatoes, too. The creamy herb sauce is sure to be your new favourite garnish. It’s so yummy that we keep the extra to enjoy on salads, pita chips, and raw veggies throughout the week. Consider making a double batch. Emily Mardell is a Registered Dietitian, busy mama of three and proud Alberta foodie.
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Emily is passionate about quality ingredients and creating delicious, nourishing recipes that bring families together. Follow her at GetJoyfull.com for nutrition advice and tips to grow food joy and fill up on family time.