So, I started this whole "clean eating" thing back in February 2011, after being really intrigued about a plan called the Whole30 . I decided to give it a go, but quickly realized that I needed to make it more adaptable to the way that our family eats and lives. I like my glass of wine at night. I don't think a piece of gum is going to sabotage me. I think that a DQ Blizzard is a good thing every once in a while. If my friend makes the most awesome jalapeno poppers you've ever had, you know I'm going to have one. But I also know that I feel pretty darn good when I'm eating quality proteins, fats, veggies, fruits and nuts, while leaving out dairy, grains, legumes (including soy and peanuts) and the big one, sugar, at least most of the time.
Here are some of the ways to do just that....

Wednesday, May 4, 2011

Lemon and Herb Roasted Chicken with Vegetables

This is one of those meals that the whole family will eat without complaint--my favorite kind!

1 Roaster Chicken (about 4lbs or so)
1 lb parsnips, peeled
1 lb carrots, peeled
1 lb (I think--about 6 stalks) celery
1 large onion
6 garlic cloves
garlic and onion powders
dried parsley
1 whole lemon
Fresh Rosemary Sprigs

Cut parsnips, carrots, and celery into even chunks (about 2 inches long).  Cut onion into 1 inch chunks.  Peel garlic cloves.  Place veggies in roasting pan and toss with EVOO, S&P, and garlic and onion powders.  Rinse and dry chicken (make sure to get giblet bag out!) and place in middle of veggies, breast side up.  Rub skin with EVOO and season inside and out with a mixture of S&P and parsley--try to get some under the skin too.  Prick lemon with a fork and place inside bird along with the rosemary.  Bake at 400 in the lower third of the oven for about 1 hour and 15 minutes (stirring veggies every so often), until temp reaches 165.  Let rest 10 minutes before carving.


  1. Sounds delicious! Can't wait to try it!

  2. It's worth it for the veggies alone!