Baked Lemon Chicken + Sauce

1. Make the sauce/marinade: Using a pestle and mortar, crush rosemary, thyme, garlic cloves and salt and pepper. In a bowl, mix this herb garlic mixture with olive oil and lemon juice.
2. Marinate chicken: Pour 1/3 cup (80 ml) of the lemon herb sauce/marinade into a large bowl and add the chicken in (reserve the rest of the sauce for later steps). Give it a good mix, cover with foil and leave in the refrigerator to marinate for 30-60 minutes. You may want to turn the chicken once halfway through marinating.
3. Bake chicken: Pre-heat oven to 400F (200C) and bake in the oven for approx. 22-26 minutes. 22 for small chicken breasts and 26 for larger.
4. Rest chicken for 5 minutes before slicing.

Green Spring Salad

1. Pop edamame out of their shells: If you got frozen edamame with shells, just run them under room temp water for a few minutes. Pop them out of their shells. Discard shells. Garnish with charred lemon wedges**, and more herbs.
2. Cut veggies as you like. And roast pine nuts in a dry non-stick pan until fragrant. Combine all the salad ingredients into a large serving bowl. Drizzle with lemon herb sauce. Garnish with herbs and lemon slices, if desired.

Lemon Brussel Sprouts and Broccoli (optional)

1. Pre-heat oven to 400F (200C).
2. Cook bacon: Cook bacon in a pan on medium high heat. Don’t cook through, just give them a little color. Save the bacon fat (important!). 
3. Bake in the oven: Place prepared broccoli and brussels sprouts into a dish or baking tray, along with the bacon and bacon fat. Add in more fresh herbs and drizzle with 1/4 cup of the lemon herb sauce. Stir to combine. Make sure all the veggies are coated but not drenched. Bake for approx. 20 minutes. Until brussels sprouts are tender. Turn halfway through.
4. Drizzle: Mix balsamic glaze with a little honey and drizzle over the baked veggies. Adding fresh blackberries, pomegranate arils or any berry is a nice, sweet touch, but totally optional.