My Dad’s Lemon Roasted Chicken is a discovery definitely worth trying out. In a tangy twist on a classic chicken recipe, a whole (organic free-range) chicken is rubbed inside and out with aromatic herbs, then baked with freshly squeezed lemon juice and extra-virgin olive oil for a light and flavorful Italian dish. Paired with roasted potatoes, this dish makes for a perfect meal. Additionally, this recipe is chockfull of brain-essential nutrients, in particular all essential amino acids that our brains use to make neurotransmitters like dopamine and serotonin. Plus, sage and rosemary have long been praised for their memory-supportive effects and nerve-toning qualities.
— Lisa Mosconi, PhD, INHC
• ON-DEMAND: Listen to Faith talk to Dr. Mosconi about the foods we should eat for optimum brain health during a special Faith Middleton Food Schmooze® pledge drive show. Get your copy of Brain Food and support Connecticut Public Radio at the same time. •
Recipe excerpted from Brain Food: The Surprising Science of Eating for Cognitive Power by Lisa Mosconi, PhD, INHC, published by Avery, an imprint of Penguin Random House LLC © 2018 by Lisa Mosconi.
- 1 whole organic free-range chicken (approximately 2 pounds)
- 6 garlic cloves
- 4 sprigs fresh rosemary
- Small bunch fresh sage
- 2 teaspoons extra virgin olive oil
- Juice of 1 lemon
- 2 teaspoons Himalayan pink salt
- Preheat oven to 300° F.
- Place the chicken in a roasting pan, breast side down. Scatter the garlic cloves around the pan, as well as inside the chicken. Stuff the chicken with rosemary and sage. Add olive oil to the pan and pour over the lemon juice. Sprinkle with the salt.
- Place the pan in the oven and cook for 60 minutes, or until juices run clear.
