Complete Menu:
1. Main Dish: Herb-Roasted Chicken Ingredients:
1 (4-5 lbs) whole organic chicken
2 tbsp olive oil
3 cloves garlic, minced
1 lemon, quartered
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped
Salt and pepper to taste
Instructions:
Preheat the oven to 425°F (220°C).
Pat the chicken dry with paper towels, then rub with olive oil, minced garlic, rosemary, thyme, salt, and pepper.
Stuff the cavity with lemon quarters and a few sprigs of rosemary and thyme.
Place the chicken on a roasting rack in a roasting pan. Roast for 1 hour and 20 minutes, or until the internal temperature reaches 165°F (74°C).
Let the chicken rest for 10 minutes before carving.
Side Dish 1: Roasted Sweet Potatoes with Cinnamon and Maple Syrup Ingredients:
4 medium sweet potatoes, peeled and cubed
2 tbsp olive oil
2 tbsp maple syrup
1 tsp ground cinnamon
Salt and pepper to taste
Instructions:
Preheat the oven to 400°F (200°C).
Toss the sweet potatoes with olive oil, maple syrup, cinnamon, salt, and pepper.
Spread the sweet potatoes evenly on a baking sheet and roast for 30-35 minutes, or until tender and slightly caramelized.
Side Dish 2: Garlic Parmesan Green Beans Ingredients:
1 lb fresh green beans, trimmed
2 tbsp olive oil
3 cloves garlic, minced
1/4 cup grated Parmesan cheese
Salt and pepper to taste
Instructions:
Preheat the oven to 400°F (200°C).
Toss the green beans with olive oil, minced garlic, salt, and pepper.
Spread the beans evenly on a baking sheet and roast for 20-25 minutes, or until tender.
After roasting, sprinkle with grated Parmesan cheese and toss to combine.
Side Dish 3: Fresh Mixed Salad with Lemon Vinaigrette Ingredients:
4 cups mixed greens (arugula, spinach, and romaine)
1 cucumber, sliced
1/2 red onion, thinly sliced
1/2 cup cherry tomatoes, halved
1/4 cup olive oil
2 tbsp fresh lemon juice
1 tsp Dijon mustard
Salt and pepper to taste
Instructions:
In a large bowl, toss together the mixed greens, cucumber, onion, and tomatoes.
In a small jar, combine the olive oil, lemon juice, Dijon mustard, salt, and pepper. Shake well to combine.
Drizzle the vinaigrette over the salad and toss to coat.
Dessert: No-dairy Chocolate Mousse
2 ripe avocados, peeled and pitted
1/4 cup unsweetened cocoa powder
1/4 cup maple syrup
1 tsp vanilla extract
Pinch of salt
1/4 cup dairy-free chocolate chips (optional)
Instructions:
In a blender or food processor, combine the avocados, cocoa powder, maple syrup, vanilla extract, and salt. Blend until smooth and creamy.
Transfer to serving dishes and chill for at least 30 minutes before serving.
Top with dairy-free chocolate chips, if desired.