Roast Chicken with English Pea Salad
Alex & I kicked off our marathon training this week. We bought a giant calendar and mapped out our weekly training mileage all the way up to the day of the marathon. Turns out marathon training is very time consuming.
wk 1 training schedule
- Thursday: 3 Miles
- Friday: Spin
- Saturday: 8 Miles, hike
- Sunday: 8 Miles
- Monday: Rest
- Tuesday AM: Spin
- Tuesday PM: 3 Miles
- Wednesday AM: Spin
- Wednesday PM: 5 Miles
This week, we ran a total of 19 miles plus cross training on the off running days. Alex went to the gym on his off days to concentrate on other muscle groups while I did three spin classes to help build endurance. I do not recommend taking my path of training. I'm completely wiped. I think next week I'll keep it to 1 spin class, only because I'm addicted, and hit the gym on the other cross train day.
We've also made a pact to cut out the booze and limit the desserts. In case you're wondering why we haven't cut out desserts completely, it's because cutting ice cream out of our diet would be setting us up for failure. We did pretty well until yesterday when we had ice cream with our friends after an 8-mile-mostly-up-hill hike...oops.
As time consuming as running (basically) every day is, I've felt more motivated and inspired to cook dinner during the week. I wouldn't say that I've gone gluten-free, but I've found that monitoring daily wheat intake has helped me feel more energized. It could be psychological, but hey, it's working.
I feel like I should mention Instacart here. Without them, it would be near impossible to grocery shop and fit exercise into my day. I basically place an order from my favorite market when I get home from work, lace up, run for an hour, and get back in time to meet my shopper at the door. I'm a huge fan. (If you feel like giving it a go, use the above link to get a free $10)
There is a recipe coming your way. Of all the meals I created during the week, this is the one I was happiest with. Not only because it screamed Spring, but because there were left overs that only got better the next day.
Roast Chicken with English Pea Salad
4 sprigs thyme
2 stems tarragon
1 stem rosemary
2Tbs unsalted butter, cubed
1/2 lemon, cut in half
Fresh ground cracked pepper
12 inches twine
2lbs English peas, shelled
7 strawberries, cubed
3 radishes, thinly sliced (preferably with a benriner or mandolin)
1/4 c hazelnuts, toasted and coarsely chopped
1/2 box arugula
Kosher salt, to taste
1Tbs extra virgin olive oil
Wild flowers, optional
Take the chicken out of the fridge, remove the giblets from the cavity, and let chicken rest for about 30 minutes. Thoroughly pat dry with a tea towel or paper towels. Preheat oven to 425F.
Stuff the cavity with lemon, herbs, and butter. Tie the ends of the drumsticks together with the twine to close the cavity. Salt and pepper the chicken.
Place chicken in an oven safe dish and bake for 45 minutes.
While the chicken is baking, bring a large pot of water to a boil and prepare a large bowl of cold water with ice. Once the water comes to a boil, generously salt and add the peas to the pot. Boil for 3-5 minutes or until peas become tender. Strain peas and pour into ice bath.
To make the lemon vinaigrette, ina mason jar, squeeze the juice of the lemon, add the olive oil, and add a pinch of salt. Shake up until well emulsified.
Take chicken out and let rest for 15 minutes.
Meanwhile, assemble the salad. Strain the English peas and add to a salad bowl. Add strawberries, radish, and arugula. Toss with lemon vinaigrette. Top salad with toasted hazelnuts, shaved Piave, and wildflowers.
Carve chicken and serve salad.