Weekly Round-Up and the Easiest Roasted Chicken Ever

15 Mar

Another week down. Why is it even the craziest weeks don’t seem so bad when its warm and sunny? Loved every second of it. Boundless energy! I’m probably vitamin D deficient. Anyway…

Breakfasts

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Lunches:

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Snacks:

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Dinners:

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(some recipes above – like wheatberry butternut salad – coming soon!)

Super Easy Roasted Chicken

When shopping on a budget, I strongly recommend the buying of whole chickens. Even free-range organic come pretty cheap. And you can eat it a dozen different ways.

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  • 1 chicken (preferably free-range organic)
  • Sea salt Pepper
  • Avocado (or extra virgin olive) oil
Directions:

Remove neck/giblets. Rinse chicken thoroughly and pat dry. Rub with oil and season liberally with salt and pepper. Place chicken breast-side up in an oven-safe skillet or cast iron skillet.

Preheat oven to 425. Bake for 15 minutes. Reduce heat to 375 for 50 minutes to 1 hour depending on bird size. When internal temps reach 165, remove. Let rest 20 minutes on a carving board, loosely tented with foil.

Now you have a whole tender, delicious, juicy chicken to plan your meals around. Ta-da.

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I recommend tacos. Always.

Have a glorious weekend!

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After work Friday Cocktail. At sunset. Perfect.

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