I had a blast last week joining McCall from Karma Farms on an IG Live to learn more about clean eating. As a family with our own allergy awareness, I love getting to know all the secrets about the world of clean eating. Karma Farm's dietary direction has led them to source the freshest local produce, maintain allergy free facilities, and curate delicious recipes that are in line with their mission. She even recommended some allergy-free products like Banza Chickpea pasta, and you can see more from our Live on instagram @lydiamenziescelebrates. Keep reading for an inside look at their famous roasted chicken leg quarters and organic greens that are perfect for family dinners, entertaining-out-of-town-visitors, and even providing food for larger gatherings!
Here, you've got all of the spices ready to cover those chicken legs!
After following the searing instructions for the chicken, you can see how they start to layer the cling wrap and the color the chicken should be after performing this step.
For plating McCall recommends to make a bed of massaged greens on one-third of a dinner-sized plate. Nestle the chicken on top, and lightly drizzle with broth from roasting pan. Finally, add fresh lemon slices and rosemary garnish if desired!
I included the recipe shared with me below! I hope it gives you a go-to recipe when cooking for gluten-free friends and family!
Massaged Greens
3-4 organic massaged greens
While chicken is roasting, prepare 3-4 heads kale by removing leaves from center stems. Wash and dry, then place in mixing bowl.
Drizzle lightly with olive oil and massage to break down roughness. May break leaves apart to desired size while prepping.
Add a drizzle of fresh lemon and sprinkle of sea salt when ready to serve chicken.
Herb Roasted Chicken Leg Quarters
6-8 chicken leg quarters (may half quantity easily to serve 3-4)
1 c olive oil plus 1-2 tbsp for cooking
1/2 c dried rosemary
1/3 c dried thyme
2 tbsp salt
2 tbsp salt ground black pepper
2 c water
Preheat oven to 350 degrees (F)
In a large bowl, mix fresh chicken with first five ingredients to coat evenly.
Once prepped, use a large skillet and heat 1-2 tbsp of olive oil, searing chicken on both sides, until a golden crust forms, approx 5 minutes on each side.
Place browned chicken into a baking/roasting dish and add water until almost (but not fully) covered (can adjust water amount based on quantity.
Cover pan tightly with cling wrap, then with a layer of foil. Bake for 1 hour and 39 mins (or until internal temp is 165 as ovens may vary). Carefully remove layers to reduce steam. Or, you may vent with a slit to begin cooling. This will also ensure you retain heat before plating.
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Here, you've got all of the spices ready to cover those chicken legs!
After following the searing instructions for the chicken, you can see how they start to layer the cling wrap and the color the chicken should be after performing this step.
For plating McCall recommends to make a bed of massaged greens on one-third of a dinner-sized plate. Nestle the chicken on top, and lightly drizzle with broth from roasting pan. Finally, add fresh lemon slices and rosemary garnish if desired!
I included the recipe shared with me below! I hope it gives you a go-to recipe when cooking for gluten-free friends and family!
