Roasted Rosemary Lemon Chicken
Day 5 - Day 7: Energy Switcheroo
We’ve completed Week 1 of Whole30! Friday night was particularly tough because we often end the week with a nice glass of red wine. We didn’t have any specifics plans this weekend, we just relaxed at home. We ate at home all weekend, so no big temptations. We have a few birthdays to celebrate the next couple of weekends though, so that will be much harder to get through.
In regards to our energy and mood, it looks like Daniel and I have switched places. My hangover stage is over, no more headaches, my sleep is great and I’m feeling more energetic! Daniel on the other hand has been feeling pretty tired during the day and he’s not as upbeat as usual. Looks like his body had a bit of a delayed reaction, but at least he’s not experiencing any headaches. This morning was strange for me, he always gets up before me and is often the one trying to persuade me to get up and out of bed. This is the first weekend morning in a very long time where I woke up first and was super energetic, while he didn’t want to leave the bed.
Looking back on Week 1, we realized cooking consumed our time after work. We decided to approach Week 2 with more preparation, so our Sunday was all about meal prepping to last us through the week. We have tons of yummy recipes coming your way this week.
One of the meals in our Sunday meal prep was this roasted rosemary lemon whole chicken.
We love making these on Sundays because you can eat the chicken in a million variations throughout the week, so it doesn’t get old. We made some brussel sprouts and carrots as sides, but are planning to change it up with various salads. We’re looking forward to less cooking during the week and more working out! We’re big fans of Meal Prep Sundays!
Time: Preparation 15 minutes & Cooking in Oven 2 hours
½ a garlic
5 sprigs of fresh rosemary
300 ml Chicken stock (make sure there is no sugar in the chicken stock, we got ours from The Butcher’s Son in Toronto)
Salt and Pepper
Preheat the oven to 180°C.
Season the inside of the chicken with salt & pepper and stuff it with half a lemon and 2 sprigs of rosemary.
Season the outside of the chicken with salt, pepper and paprika. Drizzle some olive oil on top and place the chicken in an oven dish.
Roughly chop the onion and garlic and put it together with the other half lemon and the remainder 3 sprigs of rosemary in the oven dish.
Roast the chicken for about 1.5 hours - drizzle some chicken stock over the chicken from time to time so it doesn’t become dry. This also creates a yummy sauce.
Chop the side veggies (we used carrots and brussels sprouts).
After 1.5 h remove the garlic and lemon and add the veggies.
Roast for another 30 minutes. Enjoy!