Spring Chicken (or Spring French Lentils)

Spring Chicken

This recipe works great for meal prep as well as family supper. Simply portion, package, and freeze what you make ahead of time. You can adjust the ratios of seasonings to taste. You can even leave out some of the ingredients and mix and match for variation. Lemon garlic chicken is classic--but all four of these flavors play very nicely together. Cilantro makes a fantastic addition.

Vegetarian & Vegan Version: Spring French Lentils

These same seasonings are equally delicious and satisfying with hearty French lentils. Soak the lentils for 1-2 days to sprout for maximum nutrition. Use just enough water to make the french lentils plump, soft, and slightly chewy, not too soupy. Saute lentils in olive oil, salt, and pepper, then add boiling water, garlic, ginger, and green onions. Optional: add veggies. Cover with lid. Serve with a squeeze of fresh lemon juice and garnish of fresh cilantro.  

Ingredients

• 3 parts minced garlic (Fresh is best! You can also use garlic chives or scapes.)
• 1 part minced ginger
• 2 parts finely sliced green onion
• Fresh lemon thinly sliced (enough to cover chicken) OR lemon juice (drizzle lightly)
• Salt
• Pepper
• Optional: Cilantro
• Chicken

Roast Chicken

This recipe works just as well for a whole chicken or a tray of drumsticks, thighs, or breasts. 

1. Rinse the chicken
2. Mince & mix ginger, garlic, and green onion
3. To maximize flavor, slit skin and insert spices between skin & flesh. You can also simple pat the herbs into the chicken, evenly distributing.
4. Insert herbs & some lemon slices into cavity of chicken. 
5. Cover with lemon slices OR drizzle with lemon juice.
6. Salt & pepper generously (Optional: drizzle with olive oil before adding salt & pepper)
7. Bake according to safe cooking instructions for pieces or whole chicken.

Save time by baking chicken and mixed vegetables together in a large, deep pan with a lid or foil covering. Remove lid or foil for last 15-20 minutes to crisp skin.

Stovetop Chicken:

Use a large pan with sides and lid.

1. Saute garlic & ginger in olive oil.
2. Add ~1/2 cup-3/4 cup broth (enough to cover bottom of pan.
3. If cooking with chunky veggies (eg root veggies, cubed cabbage) steam veggies for ~7-10 minutes (until about halfway done).
4. Move aside veggies with a spatula to place drumsticks, thighs, or breasts directly on pan.
5. Add ~1/4 more broth if needed. Put lid back on and allow to steam until chicken is cooked through. (Will vary with cut, thickness, and whether there are bones, typically ~10-15 minutes.)