BayouHealth: Food

PHOTOGRAPHY BY KELLY MOORE CLARK

FOR HIS TEMPLE

Feed your body with delicious, organic dishes from For His Temple. This one pot meal combines pastured chicken thighs and root vegetables for soul warming, comfort food.

Ingredients:
3 pastured chicken thighs
1 lemon, sliced
1/4 lb red skin potatoes
1/4 lb carrots
1/4 lb sweet potatoes
1/4 lb purple sweet potatoes
2 T lard
1/2 tsp oregano
1/2 tsp thyme
1/2 tsp salt
1/4 tsp pepper
1/2 c chicken stock

Directions:
Place thighs in a baking dish, sprinkle with salt & pepper.  Top with lemon slices.  Roast at 425 for 25 minutes. Remove chicken from dish, set aside.  Add root veggies, lard, seasonings & chicken stock to meat juices in dish. Toss well to coat all veggies. Return pan to oven and roast veggies 20 minutes. Nestle chicken in vegetables and continue to roast another 15-20 minutes.

ROASTED VEGGIES

This simple recipe combines our favorite veggies for a nourishing and colorful dish.

Ingredients:
Brussels sprouts
Rainbow carrots
Garlic
Balsamic vinegar
Vegetable broth
Olive oil
Sea salt
Lemon pepper

Directions:
Preheat oven to 400. Prep veggies and put into dutch oven. In a separate bowl, make sauce for roasted veggies by mixing 1/4 cup of vegetable broth, olive oil and a splash of balsamic vinegar. Mix in spices (cater to those that you like), and pour on top of the veggies. Bake for one hour, stirring half way through.