Roasted Chicken

It was a busy day today, I got home late so everyone was starving and devoured dinner before I had a chance to take pictures.  But let me tell you it was delicious!  I made two whole chickens to feed my crew and made them each a different way.  The verdict was they were both off the charts, which is why there was nothing left of them.  Served them with Roasted Brussels Sprouts, and a Zucchini, summer squash, carrot mix.

Lisa's Mediterranean-Style Chicken, see the link below for the recipe. 

Jens Gone Paleo

Spiced Whole Roasted Chicken

2 tsp salt

1/8 tsp cloves

1/8 allspice

1/8 nutmeg

1/8 cinnamon

1 (4 pound chicken)

5 garlic cloves crushed

In a small bowl combine the salt and spices and mix well.  Then rub all over the chicken, wrap in plastic wrap and refrigerate for 24 hours ( mine was only a couple hours).  Remove from fridge, unwrap and place in a small roasting pan.  Preheat oven to 500 degrees, stuff the chicken with the garlic cloves and place breast side down.  Roast 15 minutes, then reduce heat to  450 degrees and continue roasting for 15 minutes.  Baste with drippings and reduce heat to 425 degrees and roast for 30 minutes.  Remove and let stand for 20 minutes before serving.

Here is the link for the Brussels Sprouts this is another quick and easy side dish:

Roasted Brussel Sprouts 

For the mixed vegetables, I added a couple tablespoons of olive oil to my largest skillet and filled it with 3 zucchini, 2 summer squash,  a small bag of pre-sliced carrot chips, one white onion chopped, 4 chopped garlic cloves and a sprinkle of sea salt.

Then I just sauteed them over high heat until they were nicely done.  Quick and easy!  That's the way to go.