Tasty Tuesday: {A Whole New Way to Roast Your Chicken}

If there’s one classic dish that every hostess with the mostess should have in their repertoire, it’s roast chicken. It’s deceptively easy {just season and in the oven it goes!}, healthy and the leftover possibilities are quite literally endless. Chicken salad sandwiches, chicken strips on top of kale salad, chicken tacos, chicken fajitas…this is the meal that keeps on giving – in a good way!

So when we heard there was a different way to roast the good ole’ chicken, one that’s both faster and guaranteed juicier, we said spatchcock, what the heck is that?!


Spatchcocking a chicken is a technique that not only helps your roast chicken steal the show at your shmorgishborg, it also helps the chicken stay as tender as possible. By cutting along the backbone and flattening the bird, it cooks faster and more evenly- that means nobody has to chew through overdone chicken again, even if your roast looks a little like it got run over by a mack truck.


Grill up artichokes and meyer lemons to serve on the side {major flavor!} and you’ve just brought Tuesday night’s boring chicken dinner to a whole new level!



Garlic Spatchcocked Roast Chicken + Grilled Artichokes & Lemon



1 whole medium fryer pasture raised chicken around 3-4lbs
1/2 cup avocado oil, divided
2 cloves garlic, very very finely minced
sea salt and freshly ground black pepper to taste
4 baby artichokes, outer leaves removed, stems and leaves trimmed, halved
1 head garlic, broken into cloves, excess papers removed
2 lemons, cut in half


Preheat oven to 425° F.

Spatchcock the chicken by placing it breast side down and cutting along one side of the backbone with sharp shears. Turn the chicken and cut along the other side of the backbone. Flip the chicken, breast side up and press firmly on the breastbone to completely flatten the chicken. Place on a parchment lined baking sheet.

Combine 3 tbsp avocado oil, minced garlic, one large pinch of sea salt and freshly ground pepper in a small bowl. Rub the outside of the chicken with this mixture.

In a medium bowl, toss 2 tbsp avocado oil, whole garlic cloves, baby artichokes, another pinch of salt and pepper. Arrange artichokes and garlic around the chicken on the baking sheet cut side up.

Place in preheated oven and bake for 20-30 minutes until the chicken is nicely browned and the internal temperature reaches 165°F. Remove from oven and let rest for 10 minutes.

Meanwhile, heat a grill or grill pan. Brush lemon halves with avocado oil and place on grill pan when hot. Leave until lemons are heated through for around 3 minutes, without moving them to preserve grill marks.


Want to impress at your next dinner party?? Combine our latest Tasty Tuesday recipe series with this dessert and possibly this cocktail and you’re guaranteed to have everyone eating out of the palm of your hand – and mostly likely licking their plates.

Bon Appetito!


original photography for apartment 34 by Aubrie Pick // recipe for apartment 34 by AQ Wellness // art direction + styling by Apartment 34 

Tasty Tuesday: {Keen for Quinoa}

As we all know, quinoa is now a staple. It certainly hits my table at least three times a week. And while I love it, it can also get a little…well, let’s just call a spade a spade: boring! Yes you can add in this, that or the other, but I’ve been on the hunt for fresh recipes to really mix my quinoa repertoire up.

Thankfully, the possibilities of how to cook quinoa are pretty endless – it’s such versatile little grain. For this week’s Tasty Tuesday, AQ Wellness dished up their secret recipe for this bright and healthy Spring Asparagus and English Pea Salad. I think we found our new favorite team lunch!



Spring Asparagus + Pea Quinoa Salad by AQ Wellness



2 cups quinoa, soaked overnight with 1 tbsp apple cider vinegar, drained, rinsed well
1 bunch asparagus, sliced 1/4 inch thick at a bias
1 cup shelled english peas
1 meyer lemon, juiced and zested (more if needed)
sea salt and freshly ground pepper
olive oil to taste
mixed greens


Add rinsed and soaked quinoa to a large sauce pan and cover with at least 2 inches of water. Bring to a boil and lower to a simmer for 5 minutes or until grain no longer has a white center.

Add in sliced asparagus and english peas and mix until vegetables turn bright green, around 1-2 minutes. Do not overcook.

Strain quinoa and vegetables in a fine mesh strainer and rinse with cold water to stop cooking. Drain water completely, shaking it vigorously and place in a large bowl.

Stir in meyer lemon zest and juice of 1 lemon. Season to taste with sea salt and freshly ground pepper. Adjust to taste with more lemon juice, lemon zest, salt and pepper.

Drizzle with olive oil and place over a bed of mixed greens.


Who knew that a great quinoa secret is to soak it overnight in apple cider vinegar?? It certainly ups the flavor factor. This salad is the perfect lunch to make in a big huge bowl and keep the extras for the next day’s leftovers. The veggies are super crisp and crunchy and the meyer lemon zest {which we’re quickly learning is a secret weapon when cooking!} adds that zing of freshness. If you need a last-minute recipe for Easter weekend, I think we’ve found your winner!


original photography for apartment 34 by Aubrie Pick // original recipe for apartment 34 by AQ Wellness // dishware by Vietri // art direction + styling by Apartment 34 

4:00 PM Fashion Fix: Have Jewelry, Must Travel

Do your jewelry preferences change when you travel? Because mine totally do. With my departure for Greece rapidly approaching {yay!}, I find myself attracted to pieces that I probably wouldn’t wear much in my day-to-day life, but suddenly they feel so right!


My secret to versatile vacation-wear is a suitcase full of basics and a slew of fabulous & funky jewelry to change up my looks from day to day {and day to night!}. I always find myself attracted to much larger and more colorful pieces for vacations. I also really love stacked bracelets…way more than I do when I’m at home! As I’ve started amassing my “jewelry for Greece,” wishlist, pieces by Bay-Area based designer Marisa Haskell are really calling to me.

apt34-marisa haskell-roundup

All handmade in Oakland, each of Marisa’s pieces have a really unique flair. Her necklaces are great statement pieces that would dress up any tee or tank. And I’d love to stack a few of her bangles and cuffs for a casual cool island-loving look!

How about you? Do you have a signature style when you travel?

image via emerson fry