Roasted Rosemary Chicken with Apple
A 3-4 lb whole chicken cut into large pieces, or you may use the mixture of chicken legs and breasts.
1/4 cup of coconut oil or avocado oil
1/4 cup of balsamic vinegar
1.5 teaspoons of black pepper
4 green apples, diced
2 carrots: diced
4 sprigs of fresh rosemary, cut into smaller pieces, toss the stems
Mix melted oil, vinegar, salt, and pepper in a medium bowl.
Place chicken in a 1-gallon freezer bag. Add apples, carrots, and rosemary. Pour the sauce made from Step 1 into the freezer bag.
Squeeze out all the air and seal the bag. Gently coat the chicken pieces with the sauces by rubbing the pieces from outside the freezer bag. Marinate the chicken overnight or for a few hours.
Preheat the oven to 350 degrees. place chicken and apples on a parchment-lined sheet pan. Bake for 1 hour or until chicken skin is golden and the pieces are cooked through. (Smaller pieces of chicken cook faster.)
Jenny Noland, MS, CNS, CNGS, CKNS, LDN, MBA
Functional Nutritionist in Eugene, Oregon
Board-Certified Nutrition Specialist
Board-Certified Nutritional Genomics Specialist
Board-Certified Ketogenic Nutrition Specialist
Certified Oncology Nutrition Specialist
Personalized Nutrition Therapy for Metabolic Dysfunction and Cancer Care
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