Pan Roasted Chicken Thighs and Sweet Potatoes with butter leaf lettuce and watermelon radish salad

Roasted Chicken Thighs With Sweet Potato

Ingredients:

• 2 lbs of organic pasture-raised chicken thighs

• 2 tablespoons of dry herbs and salt mixed together such as: 1 1/2 teaspoons of unrefined sea salt, 1 tablespoon of thyme, 1/2 teaspoon of cayenne pepper, 1/2 teaspoon paprika, 1/2 teaspoon ground cumin

• 2 medium-size organic sweet potatoes

• 1 teaspoon of unrefined sea salt

• 1-2 tablespoons of ghee from pasture-raised / grass-fed cows, melted

• Green herb sauce (optional,see recipe below)

Tools Needed:

• Full sized baking sheet pan lined with parchment paper

• Bowl for mixing herbs and salt

Instructions:

1. Heat the Oven: Set the oven to 400 F

2. Mix Dry Herbs: Mix your dry herbs and salt in a small bowl

3. Season Chicken: Place chicken thighs on sheet pan spaced apart. Use dry herb and salt mixture to coat each thigh thoroughly. Use hands to rub in well.

4. Prepare Sweet Potato: Cut sweet potatoes into 1" thick rounds, leaving skin on. Scatter around chicken on sheet pan. Salt sweet potato and add melted ghee to both sides. The fat from the chicken should also help keep the sweet potatoes moist

5. Bake: Place sheet in the oven, and bake at 400 for 35 minutes or until the chicken reaches internal temperature of 165. About 15 minutes in, flip sweet potato rounds with tongs so that both sides brown.

6. Assemble: Place chicken thighs on top of 2 tablespoons of green herb sauce spread onto plate. Add a few sweet potato rounds as well. Have extra green sauce on hand for additional flavor!

GREEN HERB SAUCE

Ingredients:

• 1-2 organic garlic cloves

• 1-3 cups lightly packed organic parsley, cilantro, and basil (use whichever fresh herbs you have!)

• Fresh lemon juice from 1 organic lemon

• Unrefined sea salt and pepper to taste

Tools Needed:

• Food Processor

Instructions:

1. Food Process: In a food processor with the blade running, drop the garlic to chop. Add the herbs. Process all together until finely chopped. Add in lemon juice, and season with a pinch of salt and pepper. If you prefer a lighter sauce add a tablespoon or two of filtered water. Start blending again, and with motor running, drizzle a tablespoon of cold pressed virgin olive oil, until the consistency is spoonable.

2. Taste: Taste and add extra salt and pepper as needed

3. Serve: Spread on plate under chicken thighs and put remainder in a small serving bowl

BUTTER LEAF LETTUCE AND WATERMELON RADISH SALAD

Ingredients:

• 1-2 heads of organic butter leaf lettuce

• 1 large organic watermelon radish

• 1/2 cup of sprouted pine nuts

• Dressing: 1/4 cup fresh lemon juice, 1 teaspoon Dijon mustard, 1/4 teaspoon unrefined sea salt, 1/4-1/3 cup cold pressed extra-virgin olive oil (thoroughly mix together in a lidded mason jar)

Instructions:

1. Wash: Wash the lettuce with a salad spinner or by hand.

2. Chop: Chop the watermelon radish into thinly sliced wedges. Make sure to cut away the skin first. Break up the butter leaf lettuce leaves in the bite sized pieces

3. Combine: Combine lettuce, radish and pine nuts into a salad bowl

4. Finish: Toss with dressing and serve