Gluten Free Buffalo Turkey Meatballs

I have to admit that I am really not that big of a fan of chicken wings. Don’t get me wrong, I love the flavor. It’s mainly the work that goes into gnawing on a bone for just a measly morsel of meat.  But, I also get why most guys like them…they feel like authentic cavemen. This is probably the same reason why they dig ribs too.  And turkey legs.

So what better way to get the meat AND the buffalo flavor without the mess? Meatballs. Buffalo Meatballs. These mini meatballs are perfect if you have a gaggle of people coming over at different times, because you can keep them warm and saucy in a crock pot.  They are an easy finger food and a HUGE hit!

I recommend using Frank’s hot sauce. It’s the best buffalo sauce that I’ve found. You can make these meatballs with either ground chicken or ground turkey.  However, I should note that ground chicken is a bit harder to form into balls. I used ground turkey in this recipe and found them to be easier to mold and deeeeelicious. Adding a tad bit of coconut milk to the buffalo sauce adds creaminess.  Don’t worry, it doesn’t impart a coconut flavor at all. But you could easily sub melted butter for the coconut milk, if you are into that sort of thing.

Gluten Free Buffalo Turkey Meatballs 

Makes about 70 mini meatballs

Ingredients

  • 2 lbs ground turkey (or chicken)
  • 1 large egg
  • 1/2 cup dried parsley
  • 1 Tablespoon smoked paprika
  • 1 teaspoon salt
  • 3 Tablespoons + 1/2 cup Frank’s hot sauce
  • 1 teaspoon garlic powder
  • 1/2 cup almond meal*
  • 1/4 cup coconut milk (or melted butter)

*Note – If you do not have almond meal, you can either use 1/4 cup of oat flour or 1/2 cup of bread crumbs.  However, these alternatives are not gluten-free, unless you use gluten-free oats and/or gluten-free bread crumbs.

Instructions

  1. Preheat the oven to 450F. Spray two 9X13-inch baking dishes with nonstick spray. Set aside.
  2. Combine the ground turkey, egg, 3 tablespoons of hot sauce, parsley, paprika, salt, garlic powder, and almond meal in a large mixing bowl and mix by hand until thoroughly incorporated.
  3. Roll the mixture into 3/4-inch round balls. Place the meatballs in the prepared baking dish.  Line them up carefully, keeping them in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.
  4. Roast at 450F for 15 to 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer should read 165°F in the center of the meatball.
  5. Carefully transfer the cooked meatballs into a warmed crock pot.  Add the remaining Frank’s hot sauce (1/2 cup) and coconut milk (or melted butter) to the crock pot. Toss to coat the meatballs. The meatballs are ready when the sauce is warmed or allow to cook on low until your guests arrive!
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Basil Chicken Stir Fry

Life.

It is something that we are all given.  With that life, we make choices. With those choices, we affect our life but more importantly, we affect the lives of others.

This weekend was a hard one. My husband’s family suffered a great loss. An unexpected loss at that. Times like these reaffirm my belief that we should always let people know how much they mean to us.

After such a long weekend out of town, we arrived home this afternoon and I was hungry for fresh vegetables. A basic stir fry is the easiest way to use up whatever vegetables you have lingering in your fridge. Feel free to sub any fresh or frozen vegetables that you may have around or in the garden.

Stir Fry Tip Numero Uno – Cut all your veggies up in advance and have everything prepped and ready to go.

Stir Fry Tip Numero Dos – Have a good stir fry sauce recipe.

I have also included my basic stir fry sauce recipe which is adapted from the Moosewood Cookbook. Because we have recently given up soy products, I used coconut aminos in place of soy sauce.  It is available at any natural food grocer or online. This recipe would also taste great with coconut milk and curry. Mmmm.

For other stir fry ideas, check out the Food Matters Project here.

Basil Chicken Stir Fry

Serves 4

Basic Stir Fry Sauce:

  • 1/4 cup raw coconut aminos (or soy sauce)
  • 1/4 water
  • 1 teaspoon sesame oil
  • 1 tablespoon fresh ginger, grated
  • 2 to 3 cloves of garlic, minced
  • 1 tablespoon fresh lime juice

Basil Chicken Stir Fry Ingredients:

  • 2 to 3 tablespoons coconut oil (or grapeseed oil)
  • 1 lb chicken breast or thighs, cut into 1/2-inch pieces
  • 1/2 medium-sized onion, chopped
  • 1/4 teaspoon salt
  • 4 cups of vegetables: bell peppers (cut into 1/4-inch strips),  carrot (cut into thin slices), mushrooms (sliced), kale (chopped), spinach, green beans, cauliflower, cabbage, tomatoes, broccoli, etc.
  • 1/8 teaspoon red pepper flakes (or more depending on desired spiciness)
  • 1/3 cup fresh basil, sliced (plus more for topping)
  • sesame seeds (optional)

Instructions

  • Combine stir fry sauce ingredients in a small bowl and set aside.
  • Over medium heat, heat 1 tablespoon of coconut oil in a large skillet. Place diced chicken in skillet with half of the stir fry sauce. Cook until browned and cooked through (about 10 minutes). Stir frequently. When cooked through, remove chicken from skillet and place in a separate bowl.
  • In same skillet that the chicken just was removed from, add another tablespoon of coconut oil. Allow to melt (30 seconds). Turn heat to medium-high. Add onions and salt and stir fry for about 2 minutes.
  • Add all other vegetables except leafy greens (spinach, kale, chard) and tomatoes. Stir fry until they begin to get tender. Add tomatoes, leafy greens, and the remaining stir fry sauce to the skillet. Keep the heat medium-high. Stir frequently. The sauce will begin to thicken.
  • Add chicken, red pepper flakes, and basil. Stir until heated through and incorporated. Remove from heat. Top with additional basil and sesame seeds.

Swiss Chard Wraps

Quick and easy meals are the focus in my house lately. And for the coming future….well, for the next three months.  I am feverishly preparing to take the professional engineering (P.E.) exam this coming October. The PE exam is the final step in the licensure process for engineers.

It’s a massive 8 hour exam and I am quite out of practice in the studying department.  SO to dedicate the most time and be as efficient as possible, I study every ounce that I can and end up taking only a few breaks to eat and squeeze in a few runs. I’m basically M.I.A. So if you need me in the coming months, send smoke signals or slide a note under the door.

My recipes and posts in the coming months will likely reduce in quantity but not quality. I will be featuring quick breakfast/lunch/dinner recipes for folks on the go (or chained to a desk studying).  I got ya’lls back people.

These swiss chard wraps were a quick linner (lunch/dinner) that we enjoyed over the weekend using leftover smoked chicken and a few chard leaves.  They are similar to burritos, except the chard leaf serves as a fresh “tortilla”, making it both gluten free and grain free. They come together in a snap.  You could use whatever leftovers you have on hand such as taco meat, or grilled veggies, or even scrambled eggs.  Top similar to tacos, using avocados, fresh tomatoes, salsa, and cilantro. 

Swiss Chard Wraps 

Serves 4

Ingredients

  • 8 large swiss chard leaves, cleaned and extra stem removed
  • 2 cups of grilled veggies (red bell pepper, zucchini, onion, etc) 
  • 2 cups shredded chicken or beef
  • 1 tomato, diced
  • 1 avocado
  • cilantro
  • salsa

Instructions

  1. In a medium skillet or microwave, reheat veggies and meat.
  2. Assemble the swiss chard wraps like tacos, layering the shredded chicken mixture with the desired toppings. Wrap the chard leaf around the filling and dive in!

Easy Whole Wheat Pizza Dough

Years ago, the Jimy Lahey (the owner of Sullivan Street Bakery) released his amazing no-knead method for making bread. It does require planning and allowing the flour-salt-yeast-water mixture to sit in a warm draft-free environment and ferment for 12 to 24 hours.  But it is simply and I have made several amazing batches of bread this way.  Mark Bittman adopted Jim Lahey’s method in the Food Matters Cookbook, slightly adapting it to a whole wheat version of pizza dough. In fact, the March issue of Bon Apetit did the cover story on Lahey’s no-knead pizza dough.

It really doesn’t take much time. In the morning, throw 3 cups of whole wheat flour (I used half white whole wheat and half whole wheat pastry flour), some salt, and 1/2 teaspoon of yeast in a bowl then add 1 1/2 cups of water. Stir with a wooden spoon. Put plastic wrap over it. Set aside. Done.

The pizza dough will be ready for you to work your magic once you get home from work. It will have bubbles on top from the fermentation process. Place the dough on a floured surface and work into small individual pizzas.

No need to spend extra “dough” on take out. Make this a fun experience with kids or friends or yourself. As you can see, I had two great helpers tonight in making individual pizzas. The kids chose their own toppings and they even experimented with an interesting guacamole pizza. Hrmmm.

If you don’t use all of the dough, or change your mind on dinner that night, the pizza dough will keep in the fridge for up to 3 days or in the freezer for up to a month.

See what everyone did with this recipe at the Food Matters Project. The original recipe was chosen by Niki of Salt and Pepper.

Easy Whole Wheat Pizza Dough

Notes: I recommend investing in a good pizza stone! It makes a difference.

Makes: 2  10″ pizzas or 4 individual mini pizzas

Dough Ingredients

  • 3 cups whole wheat flour (I used whole wheat white flour and whole wheat pastry flour)
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon active yeast
  • Optional Toppings (olive oil, spicy tomato sauce, fresh mushrooms, goat cheese, fresh herbs, etc.)

Instructions

  1. Place flour, salt, and yeast in a medium bowl. Add 1 1/2 cups of luke warm water. Stir with a wooden spoon until mixture comes together. Should resemble biscut dough. Cover with plastic wrap. Set aside in a warm draft-free spot for at least 8 hours, but preferably 12 to 18 hours. The longer it sits, the better the taste. The dough will keep in the refridgerator for up to 3 days at this point.
  2. When you are ready to cook the dough, preheat oven to 500 to 550 F (or as high as it will go), placing a rack in the upper third portion of the oven and place a pizza stone on the rack. Preheat oven for at least 30 minute (45 minutes to 1 hour is preferable to recreate wood-fired pizza). If you are not using a pizza stone and are using a baking sheet, there is no need to preheat the baking sheet.
  3. Meanwhile, put the dough on a floured work surface. Shape into a rectangle and divide into several small pizzas, gently molding into appropriate sizes.  Dust with flour and set aside on rimless baking sheet or pizza peel that has about 1/4 cup of corn meal on the baking sheet (easy to slide the uncooked pizza dough off). Allow dough to rest while oven preheats
  4. Top pizza with desired toppings (sauce, cheese, veggies). Remember, the lighter the toppings, the better this will be. Loading a pizza with too many toppings can result in a soggy pizza.
  5. To transfer the pizza from the rimless baking sheet to the hot pizza stone in the oven, use small and quick back-forth motions. Slide the pizza from the rimless baking sheet (or pizza peel) onto the hot stone.  Bake pizza for 8 to 10 minutes, then broil on high for 2 minutes, or until bottom is crisp and top is melted and done.
  6. Using the rimless baking sheet, remove pizza from hot stone and  transfer to a work surface to slice. If you have another pizza to cook, allow the pizza stone to reheat under the broiler or at 550 F for 5 minutes. Repeat steps 5 and 6 with remaining pizzas.

Braised Chicken in Sweet and Sour Rhubarb Sauce

If you have only had rhubarb in pies and cobblers, you should branch out and try adding it to the main course.  Today’s recipe was chosen by Culinary Adentures with Camilla for week 10 of the Food Matters Project. The original recipe is Braised Fish in Rhubarb Sauce from Mark Bittman’s Food Matters Cookbook, where white fish is cooked in a carmely/lime/rhubarb sauce. Instead of fish, I decided to use this recipe to make a natural sweet and sour chicken dish using rhubarb as the sour and honey as the sweet. Unfortunately, rhubarb has not quite hit the markets yet, but luckily I had some frozen and tucked away from my rhubarb crop last year.

While most rhubarb you see in the grocery stores and markets are a beautiful red, I unknowingly bought a green and a red variety of rhubarb to plant in my garden.  Rhubarb, like asparagus, is a  perennial plant, coming back year after year to give you great tart goodness.  The stalk of the rhubarb plant is edible, while the leaf is poisonous.  Because rhubarb plants love sun, be sure to plant them in a good sunny well drained area that will not be disturbed.  You will not be dissappointed. You can freeze the rhubarb by cutting the stalk into 1/2 to 1-inch pieces and freezing them in a single layer on a cookie sheet. Once they are frozen, place them in a ziploc bag for future use.  In today’s recipe, I used frozen green rhubarb from last years crop.

Because of rhubarb’s pucker power, it needs to be balanced with some sweetness….honey.   I also added the juice of two oranges to balance out the sauce.  The result…awesome and healthy! I loved that it was not loaded down with artificial flavors and processed sugar.  It was fresh and healthy. However, as far as looks go….it would never win a beauty contest. My rhubarb is green….so the sauce looked a bit like green mash.  I only added 2 tablespoons of honey, which was enough for me…..but I think my husband would have preferred it to be more on the sweet side and less on the sour side. But that’s why he has me…I’m sweet enough for everything. (BAH!)

So even if your guests or kids sneer their nose at the site of the slime chicken you are serving (I know I’m selling this dish to you guys, no wonder I’m an engineer and not a salesman), once they taste it…seriously….they will be suprised.

You can use rhubarb in recipes that you would likely also use pineapple. This sauce would be great on pork too.

Check out what the recipes that the FMP food bloggers came up with here. Happy Monday!

Braised Chicken in Sweet and Sour Rhubarb Sauce (adapted from Mark Bittman’s Food Matters Cookbook)

Serves 4

Prep/Cook Time: 30 minutes

Ingredients

  • 1 cup of diced rhubarb (frozen or fresh)
  • juice of 2 oranges (1/2 to 3/4 cup)
  • 2 tablespoons of honey (or more depending on level of sweetness you prefer)
  • 1/2 to 1 teaspoon of fine ground black pepper
  • 1/4 teaspoon of ground ginger
  • 1 tablespoon of coconut oil (or grapeseed oil)
  • 1 medium onion, chopped in 1/2-inch pieces
  • 1 lb of chicken breasts, cut in 1-inch pieces
  • salt and pepper to taste
  • chopped cilantro

Instructions

  1. Place rhubarb, juice of oranges, and honey in a small saucepan and heat over medium-low heat. Stir often and cook for 5 to 10 minutes (do not scorch) or until rhubarb appears mushy and pureed. Stir in ginger and pepper. Remove from heat.
  2. Meanwhile in a medium skillet, heat coconut oil over medium heat. Add onions once coconut oil is completely melted. Saute onions for 5 minutes, or until slightly brown and transluscent. Add chicken and cook until browned on all sides.
  3. Add rhubarb sauce, lower heat to low, and simmer chicken and rhubarb sauce for a 5 minutes, stirring often. Add salt and pepper to taste. Serve topped with cilantro.

Coq au Vin with Vegetables

It’s Monday and another edition of the Food Matters Project.  I’m a little late in my post, but it has been hard to get behind the stove and cook when it is soooo gorgeous outside. We had nearly six days of straight drab and dreary rain and then the sun popped out this weekend in full spring fashion.  It was grill action time!

Unfortunately, that means I put off my Vegetables au Vin with Coq recipe from the FMP. It was chosen by Evi + Sam of the Fifth Floor Kitchen blog. It is the chicken and veggie version of Julia Child’s Beef Bourginogn, my ALL TIME FAVORITE INDULGENCE DISH. Although I love love love that dish, it takes a friggen lifetime to make.

Mark Bittman’s Vegetables au Vin with Coq takes a fraction of that time, clocking in at 40 minutes to an hour. In his recipe, he uses eggplants, mushrooms, onions, and green beans along with chicken and braised in a red wine sauce. I love recipes that allow me to drink while I cook.

My version uses a whole organic farm raised chicken ($2.50 to $3.50 per pound) which is cheaper than buying organic chicken breasts ($6 to $7 per pound). Use a good pair of kitchen shears to cut the bird up into 4 pieces (breasts and thighs). Save the wings, neck, back, and other parts to use in making homemade chicken stock by throwing those parts in a crockpot, filling with water, adding some carrots or celery for extra flave, and turning on low to cook overnight. Bam…homemade stock.

Instead of eggplant, I stuck with carrots, celery, mushroom, onions, green beans, and spring peas. Because green beans and spring peas do not take long to cook, I add them at the very end so that they aren’t mushy. Use a fruity wine, such as Pinot Noir.

Coq a Vin with Vegetables (adapted from Mark Bittman’s Food Matters Cookbook)

Ingredients

  • 2 tablespoon of olive oil
  • 1 whole chicken, cut into 4 pieces
  • 1 onion, chopped
  • 1 lb baby bella mushrooms, roughly chopped
  • 2 celery stalks, chopped
  • 2 medium carrots, chopped
  • 3 garlic cloves, minced
  • 2 cups chicken stock (preferable homemade)
  • 2 cups fruity red wine (such as pinot noir)
  • 2 bay leaves
  • 1 tablespoon fresh thyme, chopped
  • 2 tablespoon fresh parsley, chopped
  • 1 tablespoon sweet cream organic butter
  • 1 teaspoon fresh cracked pepper
  • 1 lb frozen green beans
  • 1 cup of frozen green peas

Instructions

  1. In a Dutch oven or large pot, add 1 tablespoon of olive oil and heat over medium-high heat. Add the chicken, turning and rotating as necessary. Once all sides are browned, remove the chicken from the pan.
  2. Add the rest of the olive oil, onions, carrots, celery, and mushrooms. Cook the vegetables for about 15 minutes, stirring occasionally, until they being to turn brown. Stir in the garlic and sauté for 1 to 2 minutes.
  3. Add the stock, wine, bay leaves, and herbs. At this time, return the chicken to the pot. Bring the liquid to a boil, then lower the temperature and allow it to cook for about 20 minutes. The chicken should be cooked through at this point, if not, cook for another 5-10 minutes.
  4. Remove the chicken from the pan and add butter to the liquid. Allow it to cook until it is reduced by half, and becomes saucy and thick. Add the green beans and peas. Cook for about 5 minutes. Sprinkle in pepper, or any additional salt. Remove the bay leaves.
  5. If you’re making this dish ahead, refrigerate it at this point. If you’ll be eating it soon (or when you’re reheating), then add the chicken back into the pot and allow to warm up for about 5 minutes. Garnish the dish with parsley when serving.

Chicken Mushroom Noodle Soup

This is a soul warming soup. The kind of soup that you will want to keep around and curl up with a great book.  I’ve been fighting a cold for a week and this soup was the perfect prescription.

It’s easy and comes together in less than 30 minutes.  This is the kind of soup that is great for these cold winter days. The kind of soup that you don’t have to think too much about, because you can use leftover chicken, frozen veggies, and pre-made stock. It takes longer to throw a pair of wool socks on than it does to make this soup…well not really, but you get the point. So lay back and relax.

Chicken Mushroom Noodle Soup (serves 6)

Ingredients

  • 1 Tablespoon of olive oil
  • 8 oz baby bella mushrooms, sliced 1/4-inch thick
  • 1 large onion, diced
  • 1 teaspoon italian seasoning
  • 1 teaspoon dried thyme
  • 1 cup shredded chicken
  • 7 cups low-sodium chicken broth or vegetable broth
  • 2 cups dried egg noodles
  • 1 1/2 cups green beans (frozen or fresh), cut into 1-inch pieces
  • 1 teaspoon lemon juice
  • 1/4 parsley, diced
  • salt and fresh cracked pepper

Instructions

  1. Heat oil in large pot or dutch oven over medium-high heat. Add onions and mushrooms, and sauté for 5 minutes. Stir in italian seasoning and thyme. Add chicken and broth. Bring to a boil.
  2. Add noodles and simmer for 3 minutes, stirring occasionally. Add green beans, and simmer an additional 3 minutes. Remove from heat.  Stir in lemon juice and parsley. Season with salt and pepper to taste.

Lemon Rosemary Chicken in a Crockpot

Once winter hits….my crockpot, madame crock of the pot, comes out. I don’t know why I don’t use her more often in the summer, but DANG she is handy. She is the queen of easy meals, hence why I call her madame because she seriously deserves it. Every time I pull her out of my cabinet, I feel like an old friend has come back to visit. She makes me feel all warm inside, filling my house with awesome smelling goodness. I love coming home from work to an easy already prepared dinner. Thank you madame crock o’ the pot.  I recently used it to easily cook a whole chicken. The spices can vary in this recipe. I prefer a flavor that isn’t too overpowering so that I can shred the chicken and use it in other dishes. For this recipe, I simply used a whole lemon with some fresh rosemary sprigs, but feel free to throw in whatever you fancy.

Lemon Rosemary Chicken in a Crockpot

Ingredients

  • 1 whole chicken, 3 to 4 lbs
  • 1 lemon, quartered
  • 1 sprig of rosemary
  • salt and pepper

Instructions

  1. Wash and pat dry chicken, inside and out. Remove skin (if you have time). Place in crockpot.
  2. Squeeze lemon quarters and sprinkle juice over lemon. Place lemon and rosemary around chicken. Apply salt and pepper liberally.
  3. Turn crockpot on low and cook for 8 hours.

Note: Once you debone your chicken, save the carcass to make your own chicken stock. I place the carcass (no skin or fat) back into the crockpot along with some celery, a carrot, about 10 whole peppercorn seeds, an onion, and garlic. Fill the crockpot to cover the carcass and veggies by about 2 to 3 inches. Cook on low overnight. In the morning, turn off the heat and allow the chicken broth to cool. Skim off any fat. I freeze this broth in batches so that I can use it later in other soups.

Peruvian Roasted Chicken

This is seriously the most flavorful chicken I have ever cooked. Sweet paprika and lemon really make this peruvian chicken amazing. Use a good sweet hungarian style paprika. Roasting a whole chicken is easy, so don’t let it scare you. And it looks pretty! Buying whole chicken is cheaper than chicken breasts. If you don’t have a whole chicken, use either a whole chicken cut into pieces or several bone in breasts or thighs.  For whole chickens, rinse and pat them dry prior to applying the marinade. 

Marinading chicken for several hours prior to cooking helps keep the pieces moist and adds more flavor. However, if you are running short on time, I’m sure you can skip this part and just rub the bird down with the marinade. Did I mention that I looooove this marinade? Seriously, you can throw this on just about ANYTHING and it will make it better.

This is a great one dish meal. The paprika and lemon make this recipe pop. For the roasted vegetables, use whatever you have on hand. I happened to have several sweet potatoes from the farmers market. I will be making this dish over and over and over. The leftovers were even better.

Peruvian Roasted Chicken (serves 6)

Ingredients

  • 1 1/2 teaspoons expeller-pressed canola oil, plus more for oiling the pan
  • 1 1/2 tablespoons sweet paprika
  • 1 tablespoon ground cumin
  • 1 1/2 teaspoons fine sea salt
  • 1 1/4 teaspoons ground black pepper
  • 5 cloves garlic, finely chopped
  • 2 1/2 tablespoons white wine vinegar
  • 2 large sweet onions, peeled and thickly sliced
  • 1 chicken (about 4 lbs), whole or cut into 10 serving pieces
  • 2 red bell peppers, cored, seeded and cut into chunks
  • 1 lb of sweet potatoes or new potatoes, diced in 1/2 inch pieces
  • 2 lemons, (quarter one of the lemons and slice the other lemon in thin rounds)

Instructions 

  1. In a small bowl, combine paprika, cumin, salt, pepper, garlic, vinegar and oil to make a paste. Reserve 2 tablespoons of the paste for roasted vegetables. Place onions, peppers, and sweet potatoes in a large bowl and toss with 2 tablespoons of the paste. Reserve remaining paste for the chicken.
  2. If using a whole chicken, pull off the excess fat around the cavity of the chicken and discard. Rinse and pat the chicken dry inside and out. Place the chicken over the sink or on a plate, rub the chicken all over with 2 of the lemon quarters, and discard the used lemon. Slip a finger under the skin at the edge of the cavity and run it along each breast to gently loosen the skin from the meat of the breasts and thighs. Rub chicken with remaining paste. Gently work a little of the paste between the skin and meat, trying not to tear the skin. If running short on time or using a cut up chicken, skip this part.
  3. Place the whole chicken or chicken pieces in a 2-gallon resealable bag and pour any remaining paste/marinade on top. Seal the bag. Turn the chicken several times to coat. Refrigerate for 3 to 8 hours or overnight.
  4. Preheat oven to 425ºF (220°C). Spray a roasting pan with nonstick spray. Adjust the oven rack to the middle position.
  5. Transfer the chicken to a baking dish or roasting pan. If using a whole chicken, squeeze the 2 remaining lemon pieces into the cavity of the bird, place the pieces into the cavity and tie the legs together with kitchen string. Season the chicken all over with 1 teaspoon of salt. If using chicken pieces, just place in prepared roasting pan and season with salt.
  6. Place onions, peppers, sweet potatoes, and sliced lemon around the chicken (or in a separate roasting pan). Roast the chicken in the oven, basting occasionally with pan juices, until chicken is cooked through and vegetables are very tender, about 1 hour.  The bird will be done when the juices of the chicken run clear when the thigh is pierced with a fork and an instant-read thermometer inserted into the thickest part of the thigh reads 165ºF (74°C). Allow the chicken to rest for a few minutes after you remove it from the oven.