I can't wait to eat you.
And I must admit, I've mixed it up a little more than normal.
I can't believe I cooked BRUSSEL SPROUTS.
Brussel sprouts for goodness sakes!
I guess when you are eating to live, not vice versa you are more willing to try different things, even when you remember those things being really nasty.
And I mean really nasty, but not as nasty as meatloaf.
Meatloaf is YUCK.
I will never cook meatloaf in my house.
I couldn't STAND meatloaf as a child.
Meatloaf was my worst dinner nightmare.
OK, back to brussel sprouts.
There is no way I could let my children go through their childhood without trying those little green gross smelling things I used to GAG on as a child.
When my children ask what they were I told them brains.
"No, really Mom, what are they?"
"Brains. I'm feeding you brains. Little tiny chicken brains."
They rolled their eyes at me.
You can't blame them.
So, this chicken was super easy to make.
I made it with 2 chickens, but since I'm not giving you amounts (because I didn't measure) you can cut it down to just 1 chicken with no problem.
Preheat oven to 375.
Line a deep baking pan with foil (this is merely for easy clean-up.)
Place whole chicken, breast side up in pan.
Stuff bird with:
Lemon & Garlic cloves
Sprinkle bird with:
salt & pepper
Throw these things around the bird:
Cook approximately 1 hour & 15 - 20 minutes or until meat thermometer (inserted between breast and thigh in the meaty part) reaches 165 degrees.
Toss vegetables about 1/2 way thorough cooking.
Tiny brains are the new rage.