Roasted Chicken and Brussel Sprouts

June 12, 2014

I like to make one of these birds at least once a week. Being so versatile and a very healthy choice in the Garcia household, it is the perfect “simple” meal for a weeknight dinner for two; leaving leftovers for the following work day.


Brussels Sprouts and Turkey Bacon
olive oil, tablespoon
balsamic Vinegar, tablespoon
turkey bacon, 2 uncooked pieces
salt and pepper to taste

Take your washed Brussels-sprouts and cut off the end pieces, add to a large mixing bowl. Combine the olive oil, balsamic + salt and pepper and mix thoroughly with the Brussels-sprouts. Take your cooking sheet lined with tin foil and spread out the Brussels-sprouts. Add the turkey bacon and cook for 30-40 minutes on 350 degrees, stirring occasionally.

Roasted Chicken
small free-range chicken
olive oil
brown sugar
red pepper flakes
rosemary, fresh
thyme, fresh
garlic, 2 cloves
1/2 an orange, halved
1/2 a lemon, halved

Rinse the bird under water and discard the insides. Rub the olive oil all around and then rub again with brown sugar. Add the orange, lemon, two pieces of garlic and a few thyme and rosemary sprigs inside the chicken. Add red pepper flakes, salt and pepper, a drizzle of olive oil, two chopped cloves of garlic and fresh thyme and rosemary on top. Squeeze some lemon and orange over the chicken and garnish the legs with lemon wedges. Cook for an hour and 1/2 on 360 degrees.


Be Kind + Eat Well,