New Post - Sunday Supper with a little Mediterranean Sass 1.5.14

Over the Holidays I tend to stock up on staples like garlic.  And now I am in overload.  Today also happens to be Sunday, and on Sunday, I always cook a whole chicken.  But, I am tired of the same chicken in the crock pot, make stock, pick apart the carcass and portion out for meals for the week.  Sure I get a lot of bang for my buck, but I have been on vacation all week and was looking for the easy way out.  I also wanted a light chicken dish that was carb free, healthy but also uber tasty. 

Then I opened the fridge and saw I had a quarter of a jar of capers and I thought Mediterranean. So syanara crock pot hello oven!

I came up with:

Roasted Chicken with Garlic, Lemon, Onions, Artichoke and Capers

Note - you can switch up/omit what you do not like if needed!

Now for the recipe:

*Preheat the oven to 300 degrees

Ingredients:
One whole chicken - cut into portions, thigh, breast, wing...
2 lemons -  cut into wedges
1 onion -  cut into wedges leaving on the root (so the onion doesn't break apart in the roasting process)
1 head of garlic - I broke apart each clove but you can simply cut the head in half if you wish
1/2 cup capers - I added in the juice from the capers as well
2 cans artichoke hearts - I rinse the artichokes but I also add in the juice from the can
Drizzle of EVOO
2 tsp parsley
2 tsp thyme
S & P to taste

Instructions:
In the order above place the ingredients in a roasting pan sprayed with a non stick cooking spray - it will then look like this:

Roast for 1.5 hours at 300 degrees, then raise the temperature to 425 to crisp the chicken and veggies.

*Every oven is different, so your timing may vary, I use a meat thermometer to ensure my food is at the correct temperature.

After it is cooked it should look something like the picture below.  I added a simple side salad of greens, diced plum tomato and local feta from Crooked Creek Farm, drizzled with the roasted lemon wedge and EVOO.

I mean - not to brag - but this was delish - and pretty freakin healthy, too!


Before you 86 that! (what to do with leftovers)

• The breast meat and veggies made 4 lunches for me and the hubs
• The rest of the dark meat will be saved for a chicken and mushroom risotto on Tuesday night

Enjoy,
Melissa