One of the adjustments that Celiacs have to make is accepting the fact that eating out is just not the same easy-go-lucky last-minute let’s-run-out-for-a-bite thing to do that it used to be. When you have food allergies or intolerances, eating out is always a major deal. What restaurants can you go to that you will feel safe eating in? While there are a few restaurants in my area that either have gluten-free menus or cater to gluten-free needs (and for that I’m grateful), the bottom line is that it’s just easier to eat at home.
I love to eat delicious foods. I love regular ol’ American nothing-fancy dining and I also love interesting cuisines and unique flavors, thus my pantry is well-stocked. I stop at Whole Foods whenever I’m near one and I make short local supermarket runs every few days for fresh meats and veggies or for the occasional ethnic ingredient that I’ve run out of – by doing it this way, I can pretty much create quick, easy AND homemade gourmet meals every day.
So, here’s a recipe that will get you started. While it’s cooking, throw a salad together, steam some fresh veggies and then sit down to a beautiful gourmet dinner!
Honey Savory Roasted Chicken
2 pounds chicken (any combination of parts you prefer, i.e. breasts, thighs etc., with skin, without skin – your preference)
salt & pepper
¼ cup honey
¼ cup orange juice
¼ cup pomegranate juice (if you can’t find this, use twice as much OJ)
2 tbsp. olive oil
1 clove garlic, minced
½ tsp. thyme
½ tsp. rosemary
½ tsp. oregano
½ cup chicken broth
Preheat the oven to 350°. Season the chicken with salt and pepper to taste, then place in a roasting pan. In a bowl, mix the honey, orange juice, pomegranate juice, olive oil, garlic, thyme, rosemary, and oregano. Pour over the chicken. Add the chicken broth to the pan and mix until it blends. Bake until finished, basting several times (I use a thermometer fork to test it) – a general rule of thumb is 20 minutes per pound. If you want it particularly crispy, broil it for a few minutes at the end but watch it carefully so it doesn’t burn. Strain the pan juices into a saucepan and reduce until slightly thickened. Serve over the chicken.