Cooking with TEENS! Roasted Chicken :)

Mar 29th


Roast Chicken Dinner

  • Class Menu: March 29th, 2015
    • Lemon & Herb Roasted Chicken
    • Roasted mixed vegetables
    • Purple (Japanese) yam au gratin
    • Fiber-rich Chocolate Covered Strawberries

Teenagers have developing palettes. They may viscerally dislike meat, cheese, fish, etc. one week, then love it the next. The reasons for this vary from hormones to their upbringing – what they ate as babies, toddlers, kids – and what their parents, friends and siblings like and do not like. 

As our teens prepare themselves for life away from home (college!), one of the most important skills they need is healthful cooking. These recipes today were specifically designed for teens whose minds and bodies are developing at rapid speed.

All of the food we are preparing today is organic. Poultry and root vegetables are especially important to buy organic. Anything that grows in or on the ground, and grazes on the ground, comes in contact with the non-organic chemicals used to treat the soil. These chemicals can negatively impact our hormones, digestive and nervous systems.

Today we’ll make a delicious and nutritious meal while learning about kitchen safety and timing! Please practice what you learn at home. :) Practice makes perfect!

Lemon & Herb Roasted Organic Chicken


  • 1 whole organic chicken
  • 1 lemon
  • 2 tablespoons of good olive oil
  • 2 gloves of garlic
  • 1 teaspoon kosher salt
  • ½ teaspoon fresh cracked pepper
  • 6 sprigs of herbs: rosemary, thyme & sage

Tools Needed:

  • 9×12 roasting pan (Pyrex)
  • Knives, Tongs, Oven mitts, Zester (or small side of a cheese grater)
  • Small bowl

Step 1: Preheat oven to 420°F, and coat roasting pan with 1 tablespoon of olive oil.

Step 2: Wash and dry lemon & herbs. Then wash chicken with lukewarm water and pat dry. Put chicken in roasting pan – breast side down. (***Make sure you thoroughly wash hands and surfaces that come in contact with the raw chicken.)

Step 3: Zest the lemon into the small bowl. Then press the garlic into the bowl. Add the remaining tablespoon of olive oil and mix together.

Step 4: Cut lemon in half. Stuff one half of the lemon into the chicken. Then stuff the 6 sprigs of herbs in, and then the other half of the lemon.

Step 5: Rub the chicken with the oil/lemon/garlic mixture. Season the chicken well with several pinches of salt & pepper.

Step 6: Bake for 20 minutes breast-side down – uncovered.

Step 7: Remove and drop oven temp down to 350 degrees. Use wooden spoon handle and tongs to flip the bird breast-side-up. Bake 30 minutes.

Step 8: Cover with tin foil and bake another 30 minutes. Remove and let cool covered for about 10 minutes before serving.


Fiber-Rich Chocolate Covered Strawberries


  • 1/2 cup dark chocolate chips
  • 1 pint (approximately 12) strawberries washed and dried
  • 1 teaspoon each ground flax & ground chia

Tools Needed:

  • 2 small Pyrex bowls
  • Wax paper-lined plate

Step 1: Mix flax and chia together in one Pyrex bowl.

Step 2: Microwave chocolate chips in the other Pyrex bowl on HIGH for 45 seconds. Remove bowl (carefully! May be hot!) and stir with spoon until completely melted.

Step 3: Dip strawberries in chocolate and use spoon to coat, then place them on wax paper lined plate and sprinkle with flax/chia mixture.

Step 4: Put plate with strawberries in fridge until ready to serve.


Roasted Mixed Vegetables


  • 4 cups zucchini, squash, beets, and carrots – cut into 1” cubes
  • 2 tablespoons good olive oil
  • Salt & pepper to taste

Tools Needed:

  • Lined baking sheet

Let’s cook: Coat veggies in olive oil. Sprinkle with salt & pepper. Bake* @ 350 for 30 minutes or until golden brown (*w/ Step 8 of chicken).


*** Timing is EVERYTHING when cooking a delicious meal…

After you make the strawberries, and prep the vegetables, it’s time to flip the bird and lower the heat (see Step 7). Then we’ll make the Au Gratin and bake it, and the vegetables during Step 8 of the chicken.


Purple Yam Au Gratin


  • 1 large (or 2 small) Japanese (purple) Yam
  • 1 ½ tablespoons Herbs de Provence
  • 2 tablespoons good olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper
  • ½ cup finely grated parmesan cheese + 2 tablespoons for top
  • Cooking spray (we use sunflower oil)

Tools Needed:

  • Mandolin
  • 4 – 6” square Pyrex
  • Measuring spoons
  • Medium bowl
  • Tin foil

Step 1: Wash & dry yams. Cut off one end, then place that end on the mandolin and slice thinly (on #1 size if you have that option).

Step 2: Mix sliced yams, olive oil, ½ cup of parmesan, salt, pepper and Herbs de Provence in the medium bowl.

Step 3: Spray Pyrex with cooking spray. Layer yams in the Pyrex.

Step 4: Bake covered (with tin foil) for 20 minutes (*during Step 8 of chicken).

Step 5: Uncover and sprinkle with 2 tablespoons of cheese. Bake uncovered for 10 – 15 minutes or cheese turns golden brown.


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