Week 43: Roasting

Roasted Chicken and Vegetables

Oven at 375F
Chicken rubbed with lemon zest-rosemary compound butter
Halfed lemon and rosemary sprigs in the chicken’s bad place
Roasted chicken in oven for about 1.5 hours (160F internal temp)

Diced sweet potatoes, potatoes, squash, onion, bell pepper, garlic and rosemary all tossed in salt, pepper and olive oil.
Roasted with chicken for 30 minutes, then when chicken came out, cranked heat to 400F and went until the potatoes were tender.

Since this was the last week of the weight challenge, I refrained from eating much chicken, but from I did eat, it was decent. If time would have allowed, I would have roasted at a lower temperature and added more seasoning. The vegetables had a good flavor and texture, but next time it will have bacon and the pictures will be lower quality since I will be drinking again.

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