Monday, June 22, 2015

How to Roast a Whole Chicken + Whole30 Day 8

roasting a whole chicken

A few weekends ago I roasted a whole chicken for the first time. After realizing how easy it is and how much food it actually makes, I decided to cook one Sunday night to get me started with protein for the week. Some tips:
  • Don't buy a chicken larger than any pan you own (you'll need a roasting pan or some sort of dutch oven/ large casserole dish)
  • Ask someone at the store whether or not you'll need to clean it. My first one came clean. My second one quickly became a science experiment that brought me back to my dissection days
Ingredients
1 5 lbs whole chicken
1 lemon, halved
1 head of garlic, cut in half 
Some fresh herb (I used 1 sprig of rosemary)
chopped onion (optional)
Olive oil
salt and pepper

Directions
1. Preheat oven to 425 degrees. Rinse off chicken and pat dry with paper towel. Spray pan with oil.
2. Get up close and personal with the chicken. Put salt and pepper generously inside. Insert the lemon, garlic, optional onion and herb. Rub outside of chicken with olive oil and sprinkle with salt and pepper.
3. Roast in oven for 1 hour 10 min to 1 hour and 30 minutes. The easiest way to find out when it's done is to use a meat thermometer. I put mine in the thigh and waited until it got to 170-180 degrees. If you don't have one, cut between the thigh and the leg and see if the juices run clear.
4. Let rest outside the oven for 10 minutes and then carve. Serves 4. 

Day 8

6:45 am Banana and coffee on the way to work

7:45 am Leftover pork tenderloin and 3 scrambled egg/mashed potato cups. I tried to do this but with leftover mashed potatoes. They taste good, but I think I'm going to have to throw away my muffin tin because I can't scrape all the egg and potato out of it. 


egg and potato cups and pork tenderloin
12:30 pm Chicken and a romaine salad with red onion, cucumber and tomatoes. For a dressing, I made a homemade paleo ranch dressing. It doesn't taste that much like ranch, but it was nice having a creamy herb dressing for a change. I also had some mixed nuts on the side for some healthy fats.
salad and chicken whole30
5:30pm Running errands after work so I had an RxBar

What I was doing between my errands and late dinner: 
nature sonoma county
Follow along on Instagram

9:00pm Leftover chicken and roasted sweet potato and brussels sprouts with a balsamic glaze. I can't wait to have leftovers of these veggies tomorrow. Recipe is in the Whole30 Cookbook.
9:30pm While cleaning up the kitchen, I realized I had a dark plantain leftover from last week. I had planned on making more plantain chips, but now that it had ripened, it was much sweeter. I heated up some coconut oil in a pan and fried these until they caramelized a bit. Then I finished them off with some cinnamon. They weren't incredibly sweet, but they were definitely satisfying. The dark parts tasted like when you toast a cinnamon raisin bagel and the edges get just a little burnt. Am I missing carbs much?


Overall today was good. I was craving sugar and chocolate, but I expected that based on my hormones this week. I was also slightly bloated due to said hormones, but it definitely wasn't as bad as usual. Actually, I reached down to rub my lower back while standing at work and had a "Where did my usually roll go??" moment.

 I've had this extra layer you could say, around my hips for the past few months. Nothing major, but enough for me to notice and dislike. I'm not going to weigh myself until the end of the 30 days, but based on the fact that it is around my gut, I'm hoping that my gut and digestive system are healing like they're supposed to. *happy dance*

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