Oven Roasted Chicken

The crispy, well-seasoned skin of a roast chicken is one of life’s finer things. And that smell…ohhh Lord, don’t even get me started on that smell. Who doesn’t love the smell of a roasting chicken?  Savory and sweet a smell that reminds me of my childhood and the time when my mother went through a “lets make roast chicken every night phase.” I know if you are in the local area you are probably wondering “what in the world possessed her to roast a chicken in this hellish weather…its been over 100 degrees out here people. The desire to drink a cold orange wheat beer from Hangar 24, that’s what got into me. Hangar 24 Orange Wheat beer taste exactly how you expect an orange beer to taste. It has the perfect blend of fresh natural oranges and beer.This beer is a perfect addition to a roasted chicken. While the chicken is dry roasting on the outside, the chicken is being bathed with steamy beer that is slightly tart and filled with crisp orange flavors. The beer keep the chicken meat fragrant and wonderfully moist. The result is tender, falling-off-the-bone meat, encased in salty, herby, crispy skin.

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Ingredients:
1 Medium-Sized Chicken, innards removed
Juice From 1 Orange
1 Yam, peeled & cut into roughly 2-inch chunks
1 Orange, cut into 8 slices
1 Bottle Hangar 24 Orange Wheat
2 Springs Fresh Rosemary, whole
1/4 Cup Butter (solid), plus 3 tablespoons (melted)
2 Tablespoons Olive Oil
1 1/2 Tablespoon Honey
2 Teaspoons Fresh Rosemary, chopped
1 Teaspoon Freshly Grated Orange Zest
Salt to Taste
Freshly Ground Pepper
Directions
Preheat the oven to 425 degrees F. In a small bowl, whisk together the olive oil, 3 tablespoons of melted butter, and honey. Pour 1/2 the mixture in a chicken-sized roasting pan and toss with the yams, sweet potatoes, or butternut squash, orange slices, 1 teaspoon of the chopped rosemary, 1/2 teaspoon of the orange zest, 1/2 teaspoon of the salt and freshly ground pepper. Mix and set aside. Next rub down the chicken with the remaining olive oil mixture, inside and out. Then rub the remaining chopped rosemary, orange zest, salt, and pepper onto the chicken, rub it really well on the skin and the inside as well, this is key. Place the chicken in the roasting pan and arrange the yams (or whatever you are using) and orange slices around the chicken. Place the rest of the butter inside the chicken and under the skin. Place the leftover rosemary springs inside the chicken as well. Pour the Hangar 24 Orange Wheat and orange juice around the chicken, do not pour over the chicken since it would wash off the rub.

Whole30 Challenge Day 2

If you follow me on Instagram then you know that I have started the Whole30 challenge. During the 30 days I will post some photos of the meals that I have been cooking to fit my new lifestyle. I will also share how taking grain, dairy, legumes and sugar out of my diet is making me feel. I have never attempted to remove processed sugar out of my diet so I am sure that I will feel a bit crazy for a few days! I have been trying to live a Paleo lifestyle because that works for me, but I am a carb-queen! All carbs I love them the same…So are healthy and some are not. The whole30 challenge will help me get rid of those almond, chocolate, croissant cravings that haunt me in my dreams!

Photo Jan 08, 4 12 37 PM

Day 1 –

Breakfast – Tuscan kale and homemade breakfast sausage with two eggs and Chemex Brew with coconut cream
Snack- 1 banana and a tbsp of raw almond butter & water
Lunch- Chili Recipe posted below & water Snack- 1 asian pear & water Dinner – More chili & Winter Dream Tea from CBTL

Day 2 –

Breakfast- Tuscan kale, roasted tomatoes, and homemade spicy chicken sausage, 2 eggs, 1/2 banana & raw almond butter, ginger and mint tea
Snack – tea and homemade Kale chips
Lunch- 1 apple and raw almond butter
Dinner – Shrimp and Chicken Tom Kah Gai

Whole 30 Chili

1 lbs of grass-fed ground beef
1/2 tbsp coconut oil
salt
pepper
3 Chiles de Arbor
1/2 a sweet onion
1 shallot minced
1 garlic minced
1 bell pepper diced
1 sweet potato peeled and cubed
1/2 an acorn squash previously roasted ( I used left-overs)
1 cup of cherry tomatoes
1 can of whole peeled tomatoes unsalted ( Trader Joe’s)
1/2 tbsp fresh rosemary 2 tbsp of chopped cilantro 2 cups of stock (your choice)

Instructions –

In a soup pot add coconut oil, melt and add the chilies. Cook the chilies for about 3 minutes or until you can smell the chilies. Add the the onion and cook until translucent. Add the meat cook until browned and add salt & pepper to taste. Add shallots, rosemary, garlic, and sweet potatoes and cook for about 5 minutes. Add bell peppers, cherry tomatoes, and 1 can of peeled unsalted tomatoes juice included. Add stock and bring to a boil and add the cubed squash (squash is already cooked so we just want to warm it up), once it reaches boiling point bring down to a simmer; simmer for about 15 minutes. In the last 5 minutes add the cilantro. Serve hot.