Power to the Poultry

Don't be a pooper on poultry, don't check off the chicken, please let's start routing for the roaster again! I know how uninspiring pulling two frozen chicken breast out of the freezing and thinking "OMG, seriously I'm serving chicken breast, veggies, and rice/pasta again!"

I don't know about you but dinner is usually the one big yummy meal I eat during the day, so it's gotta be body and soul satisfying. Breakfast consists of coffee, and maybe a tiny bite of something whole grain and healthy, followed by a salad for lunch. I started eating strictly salads for lunch to loose weight for my wedding, but I found that even having a sandwhich instead of a bowl full of veggies made my afternoon sleepy and slow. Salads can be creative and filling - just add chicken but that's another blog - and we digress...

So chicken huh ?? So here is what I have to say on that. It's cheaper and more delicious to buy and roast a whole chicken then unfreezing and serving another boring chicken breast. There is only Seth and I (so far) so I understand sometimes it may seam like a bit much to roast a whole chicken just for two people, but we've got to think ahead here people.

I don't get home until after 7:00pm so there has got to be some stuff in the fridge to whip up a good filling dinner during the week. Believe you me, finding left over shredded fresh roasted chicken is perfection on a Wednesday night at 7:30pm trying to figure out what to make for dinner. Give me a handful of that any day of the week!

So my tip to you - roast 1-2 chickens on Sunday when you have the time and you will have plenty of left over shredded chicken for lunch and dinner during the week. You will save money by bringing your lunch to work and the more fresh unprocessed food you can incorporate into your diet the better. Don't microwave when you and grab some fresh shredded chicken. Eat what your body can process and your mind and body will thank you. So here is what I'm getting at - I have an amazing recipe for roasted chicken that will knock your sox off Sunday night and Wednesday afternoon...

Roasted lemon herb chicken - recipe one

1 whole (organic prefered) young chicken
2 large lemons
6-8 spirgs of Thyme
5-6 T. dried oregeno
5-6 T. Italian seasoning
4 T. garlic powder
1 T. red chili flakes
2 T. celery salt
Salt and black pepper
1 C. white wine
6 T. E.V. olive oil
1 large white onion
5-7 carrots
6 garlic gloves

In a large cassarole dish or dutch oven or roasting pan (with lid preferred) oil the bottom with E.V olive oil and lightly season with salt and pepper.

Chop onion, garlic and carrots roughly and add to dish/pan

Season veggies with salt, pepper, Italian seasoning, garlic powder, chili flakes, celery salt, and oregano. Toss to coat veggies with herbs and oil evenly, spread out evening to cove the bottom of the baking dish

Place whole chicken over veggies breast side down first and coat with; juice of 1 lemon and little lemon zest, salt, pepper, Italian seasoning, garlic powder, and oregano. Take a couple  sprigs of thyme and place inside breast cavity

Turn chicken over so the breast is right side up and coat with; juice of 1 lemon, a little lemon zest, salt, pepper, Italian seasoning, garlic powder, oregano and celery salt. Take a couple of thyme sprigs and stuff under wings of chicken, like little thyme deodorant sprigs

Pour a little white wine in each corner of the pan and a little over the breast of the chicken, try not to wash off too much of the herb coating

Cover with lid and place in oven for 1 - 1 1/2 hours or until the internal tempurtature reads 180 degrees

Take out of oven and let rest for at least 12-15 minutes before serving to let the juices distribute themselves evenly through out the bird

Shred entire chicken to use later during the week or serve whole chicken for dinner and shred left overs and store for a yummy lunch later during the week

More recipes that use left over shredded chicken to come, this is seriously SUCH a time saver and OH SO EASY - trust me :)