Roasted Herb Chicken with Hot Citrus kale and spinach salad

Only 1  dish was dirtied in the execution  of this meal!  I forgot to take a picture. Oh well. Here’s how you do it

  • Preheat the oven to 250. Pretty low.
  • Put 4 quarter chicken pieces, bone in, on a rack suspended in a deep metal pan.
  • Using a pestle, grind up a buuunch of dried rosemary, half a teaspoon of mustard seeds, and a tablespoon of dried oregano (sage would have been better suited).  Rub herbs all over both sides of the chicken, then drizzle olive oil generously.
  • Chop 2 onions and half an apple and spread it out under the chicken. Add a few big clumps of coconut oil to the pan.
  • Put it in the preheated oven for at least 2 hours. Low and slow, baby.
  • The trick here is to baste the chicken religiously and thoroughly, like, every 10 minutes if you can
  • Watch that the bottom onion/apple doesn’t blacken! Remove it if you see it getting darker than brown.   Dump it on a big handful of spinach, waiting on a plate.
  • After 2 hours, remove the chicken from oven. Set aside the rack with chicken to rest.
  • In the hot pan, squeeze half a lemon. You can turn on a stovetop burner to keep the heat on it. Wilt and crisp a bunch of chopped kale in the hot pan.
  • Toss the hot oily kale with the spinach and crispy veg. Serve alongside chicken