Roast Chicken over Garlicy Escarole. This has to be one of my top 10 favorite dinners. It's a simple hearty meal that just does it for me everytime. Forget that it's both figure and Diabetic (I am one) friendly, it's just plain goooooooooooood! Take one whole chicken (3-4lbs) and rub it with just about every and any herb in your cubbord.Salt, pepper, garlic powder, curry, rosemary, complete seasoning..... (what ever you like best) .
Drizzle it with lemon juice and bake in a 400 degree oven for about 50-60 minutes. (until the juices run clear or it registers 165 on a thermometer).
For the escarole. Heat some oil (I use canola) in a large pot add chopped fresh garlic, salt, pepper to taste and some additional garlic powder. Saute for a few minutes to soften the garlic before adding 2 heads of washed chopped escarole. Cover and cook until the escarole is wilted but still has a little crunch.
With a slotted spoon place escarole on a large serving platter .(Don't throw away the juice save it and add to chicken stock. I drink it out of a cup OK so I'm strange).Layer the roasted chicken over the escarole and prepare to embark on a flavorful satisfying meal.Until tomorrow Eat Well, Live Well
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