We have not cook fruit before, but it is a great way to have both protein and fruit with a tasty dinner.
Serves 4
Preheat oven 425℉ (220℃)
6 smashed cloves of garlic
2 small organic each: apples, onions, pears, potatoes; cut into wedges
1 organic lemon, thinly sliced
2 sprigs of rosemary
3 Tbs. (45 ml) olive oil
4-6 organic or free range chicken thighs, drumsticks, or legs
optional:
- 1 small fennel bulb, cut into wedges
- bunch of organic grapes
- sliced kiwi
- artichokes hearts
- different spices and herbs
- etc.
1. In a large bowl, toss the fruits and vegetables with 2 Tbs. (30 ml) of oil and a cupful of lemon juice.
2. Remove the onions.
3. Transfer to a baking dish, lined with aluminum foil or a long, ovenproof pan.
4. Bake for 10 minutes.
5. Rub the chicken with 1 Tbs. (15 ml) of oil, rosemary, and some black pepper to taste.
6. Add the onions.
7. Place the chicken among the fruit and vegetables. Roast about 15 minutes.
8. Turn everything over and bake another 20 minutes.
9. Test the fruits with a folk to see if they are tender.
