It all started with a little garlic…
Okay, a whole bunch of garlic. Some to put inside the chicken while it roasts…
And some to make a quick garlic infused olive oil to pour over the veggies.
Veggies include two small zucchini, a big ol’ carrot, a sweet potato, and a regular potato.
Stuff the chicken cavity (butt) with several garlic cloves and the segments of a small orange. Coat the skin with EVOO, herbs, salt and pepper. Put it in a 375 degree oven for about an hour depending on the size of you bird. Hubby came into the kitchen and said it smells like Thanksgiving.
Coat veggies with the garlicy EVOO, salt and pepper. Place in the oven with the chicken until tender.
I anticipated that dinner would take a little while to cook so I picked up some munchies to tide the hubby over. Sesame sticks and corn chips with flax seed.
I’m going to set my alarm early so I can get up and workout before leaving for work tomorrow! Operation: Don’t Be a Fatty is in full effect!