Because I’m eaaaaasy like Sunday dinner!!!!

Wait. Let that song keep playing in your head a bit. But the Faith No More version. The best version! But no, seriously, here’s a quick post for a quick roast!

I recently joined Weight Watchers to get rid of the baby weight I have left. So needless to say, I want to eat healthy but also eat delicious. Screw boiled chicken and rice cakes. If I’m going to diet, it’s going to be gourmet all the way!!!

So the other night I took a whole free range chicken, about 3.5 lbs, and made it for a quick dinner. It came out amazing so I’ll share how I did it!


I stared by preheating my oven to 425. Then I gathered my ingredients for stuffing the bird. You’ll need half a white onion, chopped into large chunks, 4 cloves of garlic mashed, a whole lemon cut in half and fresh rosemary. Luckily I have a garden FULL of rosemary. Take the one half of lemon and squeeze it all over the outside of the bird, take the other half and squeeze into the inside of the bird. I then seasoned the inside and outside of the bird with salt and pepper. Take the squeezed lemons, onion, garlic and rosemary and fill the inside cavity of the bird.


Then throw it in the oven for about an hour. I always check my meats with a thermometer. The temp should be 165! I usually check at the thick part between the thigh and breast. Once the bird is done, take it out and let it sit for about 10 minutes, then carve it up!! THAT’S IT!!!!!! So simple!

I looked up the Weight Watchers points and it was only :

Points+ with Skin: drumstick 2 pts, wing 3 pts, thigh 4 pts, 4 oz breast 5 pts

You’ll WANT to eat the skin. It’s crispy, it’s salty, with bright hues of lemon and rosemary. Trust me. DO it.

Tip: whenever I make a roast I always have leftovers. Makes the PERFECT chicken salad the next day for lunch.

Happy Sunday y’all!




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