A Very Colorful Dinner

I love purple potatoes! I think they are fascinating the colors are so intense when they’re raw…

I love potatoes!

I decided that it was the perfect night to roast a chicken since it’s cold and snowy here and movies and a roasted chicken seemed like a good Saturday night. Just a few quick shots before I get back to the movies but I felt bad since I’ve been terrible at posting but school is winding down and I’ve been so busy! I hope you enjoy the pictures, just imagine the smell of a roasted chicken and you can pretend that you were here with us enjoying the flavors!

Roasted Chicken:

Rinse the chicken and then make sure it is dried inside and out 100%. Insert sliced lemon and whole garlic cloves into the cavity, slice up some of the lemons very thinly and insert between the skin and the bird. Liberally apply olive oil to the outside of the bird and then sprinkle with salt, pepper and paprika. Place on a cookie sheet that has slices of carrots and celery to act as a rack. Put into the oven at 450 degrees for 20 minutes and then turn down the heat to 375 and let the bird roast for another 45 minutes or so until it’s at 160 degrees inside.

Roasted Chicken

Pomagranate, Grapefruit, Avocado Salad:

After slicing up and breaking up all the fruit whisk together some red wine vinegar, olive oil and mustard (1:3 ratio with a spoonful of mustard). Combine everything in a bowl, toss with dressing and season with salt and pepper. Enjoy! Delicious! So Yummy! Off to enjoy the falling snow, movies, warm apple cider and some relaxation. Until next time…cheers!


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