“I’m not sure so I’m drinking more.”
What’s important is to make sure your not drinking less!
For your enjoyment!
Deviled Chicken with Roasted Vegetables
Ingredients
• 1 whole chicken
• 1 head fennel
• 2 zucchinis
• 3 carrots
• 2 stalks celery
• 1/2 teaspoon oregano
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
Cooking Instructions
Start by cutting up a whole chicken.
Cut the breast pieces in half with a heavy, sharp knife.
Wash your hands and board with hot water and soap after handling the raw poultry.
Start by brushing mustard on the skin side of each piece.
Place the pieces in a plastic bag and refrigerate for at least one hour but up to 24 hours.
Next clean and slice a head of fennel and remove the core and continue slicing the bulb.
Now slice zucchinis, carrots, and celery.
Place all the cut vegetables into a baking pan and toss with oregano, salt, and pepper.
Now remove the chicken from the plastic bag and place over the vegetables and season the meat with salt and pepper.
Bake in a preheated oven at 375 F for about 1 hour or until the internal temperature of the chicken reaches 170 degrees.