Crispy Herb-Roasted Chicken
Lectin-light chicken rubbed generously with olive oil and herbs roasts up perfectly crispy on the outside, juicy on the inside. Eat the skin and all. Get the recipe!
Crispy herb-roasted chicken that's Plant Paradox compliant might seem out of reach on this diet plan. Farmer Dan to the rescue with his Lectin-Light Chicken, which is pasture-raised and fed a special lectin free diet. I've created the most amazing poultry rub for this recipe. You'll want to make a big batch and store it for future use. The savory herb rub seals in the juices and the chicken bakes up with the crispiest skin that you can crunch like a salty chip. Read on for the recipe.
Many wonder why most chicken is off limits on the lectin free lifestyle. First of all, most commercially farmed chickens are fed a diet full of corn and grains. And we won't even go into the chemicals, antibiotics and inhumanity by which most poultry farmers keep their chickens. Store-bought chicken, as a result, is high in omega-6 fatty acids, the bad kind. Too much can raise your LDLs, harm cells in the heart and blood vessels, and can even cause certain types of cancer.
A relatively new lectin-light chicken emerged onto the market. Farmer Dan Walter has created a proprietary lectin free chicken feed that not only keeps his birds fat and happy, but WE as consumers reap the benefits of gut-friendly chicken.
According to Dr. Gundry, you have to have omega-6 fats (linoleic acid) to make membranes in your mitochondria. And alpha-linoleic acid (ALA) is essential too. But too much of a good thing can hurt you. The problem is that in the American diet, the ratio of omega 6 to omega 3 has gotten out of whack. Gundry reports that the ideal omega 6 to omega 3 ratio for humans is about 3:1. A typical farm raised chicken has an omega 6 to omega 3 ratio of a whopping 28:1. And that, my friend, is killing us.
What's so special about Lectin-Light chicken? These chickens were tested and shown to have an omega 6 to omega 3 ratio is 6:1, which is much closer to the ideal ratio for human consumption. As you can see, you'll fair far better eating Lectin-Light chicken than unhealthy commercially farmed chicken.
Try Lectin-Light Chicken with my discount. New customers will get a $10 store credit when they use this link. bit.ly/LFGchicken
Before Lectin-Light Chicken, I simply avoided chicken. It was just too hard to find a good pastured chicken brand. But thanks to Farmer Dan, we now have our own Lectin-Light Chicken.
For my herb-roasted chicken, I use the leg quarters. These are packaged two legs in a bag, which is plenty for two people. There's so much on these legs and the dark meat is perfect for juicy roasting. The best part about this chicken is that you don't have to toss the seasoned skin. Go ahead and eat the crispy seasoned skin knowing that the omega 6 to omega 3 ratio is at a healthy level.
Let's get roasting!
LFG Lectin-Light Herb Roasted Chicken
1 Package Lectin-Light Chicken Leg Quarters (2 legs)
2 Tbsp Olive Oil
LFG Poultry Rub
1/2 tsp Coarse Kosher Salt
1/2 tsp Coard Cracked Pepper
1/2 tsp Dried Oregano Leaves
1/2 tsp Onion Powder
(Quadruple the recipe and store the rub for future use)
Step 1: Oil chicken
Preheat oven to 350 F. Into a roasting pan, place Lectin-Light Chicken leg quarters. Rub them generously with 2 tablespoons of olive oil.
Step 2: Rub chicken with seasoning
Mix all poultry rub ingredients well in a small dish like a ramekin. Next, sprinkle the rub onto the oiled leg quarters. Rub into the skin making sure legs are evenly coated with seasoning.
Step 3: Roast chicken
Roast chicken in preheated oven for about 35-45 minutes or until skin is a crispy golden brown.
I love this roast chicken with a big green rocket salad.