Herb Chicken with Warm Olives and Oranges
Spiritual Nutrition:
⚪️ Crown (Clarity + Cleansing): Fresh lemon — promotes clarity, lightness, and purification on all levels
💜 Third Eye (Intuition + Insight): Garlic — sharpens inner perception, supports immune clarity, and clears energetic stagnation
💛 Solar Plexus (Digestion + Confidence): Orange zest & juice — boosts solar energy, digestive fire, and joy-filled vitality
💚 Heart (Love + Lineage): Basil, rosemary, thyme, parsley — nourish the heart space, circulation, and emotional rhythm
❤️ Root (Stability + Strength): Bone-in chicken thighs — grounding, protein-rich, and deeply stabilizing for body and spirit
Nourishment Notes
Magnesium is the mineral of calm and courage—and this dish is packed with it. Between the handfuls of basil, parsley, and rosemary, you’re not only flavoring your meal—you’re feeding your nervous system. These herbs help regulate cortisol and infuse your body with plant-based magnesium (the green heart of chlorophyll). Citrus adds solar warmth, olives bring depth and salt, and garlic ties it all together with ancient grounding power.
The smell alone—olive, orange, rosemary—is medicine. Cook it with someone you love and let it nourish your shared system.
Cook Time: 40 minutes
Serves: 2 friends
Ingredients
Castelvetrano Olives – 1 jar (5oz), sliced in half
Oranges – 2 large, zested & peeled
Lemon – 1, zested & juiced
Local Pasture Raised Bone-in Chicken Thighs – 4
Paprika – 1.5 tbsp
Fresh Garlic – 6 cloves
Fresh Rosemary – 1 handful, chopped
Fresh Basil – 1 handful, chopped
Fresh Thyme – 1 handful
Fresh Parsley – 1 handful, chopped
Cold Pressed Organic Extra Virgin Olive Oil – 1/4 cup
Salt & Pepper – to taste
Raw Local Honey – drizzle at the end
Method
Preheat oven to 450°F. In a large bowl, combine chicken thighs with a drizzle of olive oil, salt, pepper, paprika, 4 chopped garlic cloves, and rosemary. Toss well and arrange skin-side up on a parchment-lined baking sheet. Roast for 35 minutes.
While the chicken roasts, make the salsa: Add olive oil, red pepper flakes (if desired), halved olives, remaining sliced garlic, and all citrus zest to a pan. Set aside. Peel and slice oranges; chop herbs and reserve.
Five minutes before chicken is done, heat the salsa mixture over medium until aromatic (3–4 mins). Add orange slices, a squeeze of orange and lemon juice, and stir briefly. Remove from heat and fold in the fresh herbs.
Plate the chicken and spoon the salsa over top. Finish with a drizzle of raw honey.
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