by Destini on August 13, 2012
WHOOHOO I am back! Not 100% healthy yet, but I don’t feel like death anymore. Big giant positive! This past Saturday I celebrated my 29th Birthday. It was fantastic! I am surrounded by some amazing people and can’t get over how fortunate I am!<3 <3 <3
Love my friends!
Now onto the yummys! This is now a Sunday staple in my home. I spruce it up differently or just have it the way it is below. It is sooooo delicious and so simple that I feel like I win each time. My Sunday’s can be quite crazy, and honestly this has made them relaxing the way they should be. Every Saturday we go to our local farmers market and pick up some free range whole chickens and this dish is a perfect use for them 
Ingredients:
- 2-3lb Whole Chicken
- 1lb of baby potatoes
- 2 large carrots chopped into 2 inch pieces or 1/2lb of baby carrots
- 3 stalks of celery, chopped into 2inch pieces
- 2t of dried thyme
- 1t sea salt
- 1t ground black pepper
- 3-4 cloves of garlic, smashed
- 6-8 sprigs of fresh thyme
- 1/2c low sodium chicken broth
Directions: Wash whole chicken with water, remove bag if inside the chicken, in a small bowl mix all the dried spice and rub all over chicken, take all the sprigs of thyme but three and place inside the chicken, place chicken into preheated slow cooker on high, add all the veggies and garlic, pour chicken broth on top and place the remaining sprigs of thyme on top. Cover and leave on high for 4 – 4 1/2 hours.
It just fall’s off the bone
One pot meals are my favorite
I take the juice left over and make some amazing gravy with it. The juice is all seasoned from the spices
Lot’s of things going on with the blog lately, fun exciting new announcements coming real soon. Time to go catch up on Big Brother and relax. Still recovering from being sick 
Question: What was the best birthday you have ever had? What do you have planned for your 30th? Or if you are already over 30, what did you do? Any big plans? We are doing Vegas baby!
Tagged as:
birthday,
Chicken,
Recipes,
slow cooker,
whole chicken
by Destini on October 22, 2011
Hey Everyone, sorry for no posts this past few days. I have been sick with the stomach flu. Today I did go into work and managed to eat breakfast and a decent lunch. Go me!!! Now to the good stuff!!! I love easy scrumptious meals. One’s that make the whole house smell amazing and leave my mouth salivating for dinner! Well this is one of them. You probably have seen a million versions and this can be created into many more, but this is the most common in our house. And its a household favourite.
Roasted Garlic Chicken & Vegetables
Yield: 4 servings
Ingredients
- 2 Large Carrots, cut into 2 inch pieces
- 1 Large Onion, cut into wedges
- 1lb small yellow potatoes, cut into halves
- 10 garlic cloves, unpeeled
- 9 medium boneless chicken thighs *you can also use chicken thighs with bones, just make sure the skin is removed*
- 2tbsp EVOO
- 1/2tsp salt
- 1/2tsp ground black pepper
- 1 medium red pepper, cut into wedges
- 1 medium yellow pepper, cut into wedges
- 1tbsp dried tarragon leaves
1. Preheat oven to 425F. In a roasting pan toss all vegetables with EVOO and half of all the spices. Cover and roast for 20 min.
2. Remove pan and add chicken. Add the rest of the spices and roast uncovered for 25min.
3. Add 1/2 cup of hot water and stir in. Roast another 25min longer or until vegetables are golden and juices are clear.
Enjoy!!
I had mine with a glass of organic Cuma Cabernet Sauvignon wine. I’m a red wine gal, though I am sure a nice white wine would be more appropriate.
Look how yummy and juicy it all is!!
I seriously want this right now….but I have a million things on my list to make right now, so this will just have to wait!
Tomorrow I will be attending the
Winnipeg Green Lifestyle & Organic Living Show. I can’t wait
And tomorrow evening I will be having my brother and dad over for a “sports dinner”. My brother is moving to Vancouver in one week. SO this is one of our goodbye parties…one of many
Night All
Tagged as:
Chicken,
Fall,
Healthy Recipe,
Recipe
