Thursday, February 3, 2011

What I've been eating and baked chicken with garlic

I've been neglectful about posting what I eat lately.  I've been reading through some blogs lately because I'm snowing in, and I realized that I enjoy other blogger's food journals, so I need to get back to posting mine.  Here is a recap over the past 2 days.  Scroll to the end of this post for the Baked Chicken with Garlic recipe.


9:00 am: Hershey bar with almonds (this is disgraceful.  I really need to start eating breakfast).  Coffee.

12:30 pm: We were dismissed from school early today because of the incoming blizzard, so I ended up eating my packed lunch at home.  I had a grapefruit and the lovely salad you see below consisting of romaine, tomato, cucumber, carrots, celery, Gorgonzola cheese, hard boiled eggs, and agave mustard dressing.  I got a little overzealous with the salad and almost couldn't eat it all...almost.

 7:30 pm: The dinner below:  baked potato with broccoli cheese sauce, and a fried chicken breast.  This was a delicious comforting meal to have on a snowy night.  For the broccoli cheese sauce I just made a white sauce and added Velveeta and steamed broccoli.  If anyone wants an actual recipe just leave a comment and I will post one.


9:00 am: breakfast tortillas with eggs, sharp cheddar, avocado, tomato, and BBQ sauce.  This seems like my go to breakfast when I'm not working.

12:30 pm: Spiked hot cocoa.  You can find the recipe here.  I wasn't hungry for lunch, so this is all I had.

3:30 pm: wheat thins and cream cheese.

8:00 pm: baked chicken with garlic (recipe below), baked potato with broccoli and cheese.

Baked Chicken with Garlic

1 whole roasting chicken
1 lemon, quartered
3 bulbs garlic (yes, bulbs, not cloves)
2 tsp. dried basil
2 tsp. dried thyme
2 tsp. salt
2 cups broth (veggie or chicken)
1/2 cup red or white wine
1/4 cup olive oil

1. Preheat oven to 375 F. Place quartered lemon in side chicken cavity.

2. rub chicken with basil, thyme, salt, and olive oil.

3. Cut the tops off garlic bulbs keeping the bulbs intact, you just want the tops exposed.

4. Place chicken in roasting pan, breast side down.  Add broth, wine, and garlic bulbs to pan.  I used red wine and the chicken does look a little pink.  If this bothers you, make sure to use white wine.  You could also omit the wine and add more broth.

5. Place a lid on the pan and cook for 35 minutes.

6. Take chicken out of oven and flip breast side up.  Turn up the oven to 450.  Put chicken pack in oven and cook for 35 to 45 minutes or until a thermometer in the thigh registers 140 degrees.  Check the chicken to make sure you have liquid in the pan.  If skin begins to burn, tent with foil.
 Chicken waiting to go into the oven
 I included this picture to show my frozen cube of broth.  I forgot to defrost the broth ahead, but it turned out just fine this way.
Finished chicken.

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