Roasted Chicken with Green Bean Asparagus Salad
2 pounds of chicken legs (about two pieces, skin on)
1 Meyer Lemon
1/2 teaspoon sat
1/2 teaspoon black pepper
3 cloves of garlic minced
1/2 teaspoon Oregano
1/2 teaspoon Parsley
1/2 teaspoon Dill
4 tablespoons good olive oil
Place the last seven ingredients in a zip lock bag. Cut the lemon in half. Cut two 1/4 inch slices of the lemon and place to the side. Squeeze the lemon into the bag with the rest of the ingredients and mix well.
Lift the skin of the chicken slightly with out tearing it. Under the skin place one of the lemon slices and about a 1 teaspoon of the marinade. Place the chicken in the bag and marinade for a three to four hours.
Preheat oven to 425 degrees. In a non stick skillet on medium high heat brown the chicken legs (about one minute on each side). Place chicken and remaining marinade and lemon slices in an oven proof baking dish. Bake for 25-30 minutes.
Green Bean Asparagus Salad w/ Mustard vinaigrette
1 pound fresh green beans
1 pound fresh asparagus
1/2 of a red or white onion sliced thinly
1/3 cup toasted walnut pieces
1/8 cup pomegranate seeds
2 cloves of garlic minced
1/2 teaspoon apple cider vinegar
1/8 cup fresh lemon juice
1 tablespoon Dijon mustard
1/8 teaspoon of Oregano
1/8 teaspoon Parsley
1/8 teaspoon Dill
1/4 cup good olive oil
Salt and Pepper to taste
Whisk all the ingredients together until well combined.
Cut the green beans and asparagus in 1 inch pieces. Boil in salted water for 2-3 minutes until they are bright green and maintain a crunch. Run under cold water to stop the cooking. Set aside
In a large bowl combine onion, green bean, asparagus and the toasted walnuts. Add the mustard vinaigrette and mix until evenly coated. Top with pomegranate seeds.