I took out a whole chicken to cook on Sunday night and we didn’t eat it until Thursday night! LOL
For our chicken, I cooked it on a roasting pan with a rack (so it didn’t sit in the juices and got all soggy)
I wanted it to be crispy!
I bought a pre-made poultry and chicken seasoning and rubbed it all over the outside!
I sliced a whole naval orange and put it inside the chicken, to keep it from drying out.
Then we roasted it on 400 degrees for about an hour.
I served it with leftover Coconut Steamed Veggies (from the Refresh) and we made homemade sweet potato wedges.
For the wedges, I just sliced the sweet potatoes, put them on a cookie sheet, sprayed them with a coconut oil spray and pink Himalayan sea salt and baked them in the oven on 375 degrees for 30 minutes.
It was delicious! And I’ll be using the leftover chicken to make a quiche and chicken salad for the rest of this week! Be on the lookout for those recipes!