Roast Chicken and Broccoli

3 May

We have finally eaten our way out of the food extravaganza that was Easter!  I think the ham held out for over a week.  Ham sandwiches, ham salad, ham frittata, oh my!  To pull us out of total pork overload I made a roast chicken.  This looks like it takes a while but it is really easy and you can do a lot with the leftovers.

I picked up this chicken at Village Market for less than $5.  I made a rub of EVOO, black pepper, salt, herbs de Provence, and McCormick’s chicken seasoning.  Place in a 350 degree oven for about 45 minutes.  I chopped some fresh broccoli, covered with a little EVOO, salt and pepper and placed it all around the chicken.  Then, placed the whole thing back in the oven for about 15 minutes.  Served with some brown rice.

With the leftover chicken you can make your own chicken stock or chicken salad for lunches.  I highly recommend this one!  Lately, I have been working on lowering our monthly bills as much as possible.  I am going back to school to start working on my doctorate and no longer working full time so we will have a limited income.  One way to save money is to cut back on the grocery bill so prepare to see some healthy budget recipes on AGIHK over the next months!

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