Sunday Eats!! Roast Chicken with Oven Roasted Potatoes, Jasmine Rice and a nice side salad!

Sunday dinner for one full of nutritious foods in proper portion sizes. Just grab a whole chicken, clean it and place it in an oven safe pan and drizzle it with EVOO then season with your favorite herbs and spices. I chopped up 4 Idaho Potatoes and 1 Carrot and added them to the pan surrounding the chicken. Then I drizzled them with EVOO and seasoned them with spices and covered the dish with foil. Depending on the size of your whole chicken you will roast it 2 to 3 hours in a 400 degree pre-heated oven. The drippings from the chicken will flavor your potatoes and the carrot to PERFECTION. About on your last 45 mins of cooking remove the foil and baste your bird and allow it to cook open air so the potatoes and the chicken skin can obtain a nice golden brown.

In another pot add cold water enough to make the serving size of Jasmine Rice you wish to make and let it boil add dash of sea salt and add in your rice and cook.

Make yourself a nice side salad of whatever greens you prefer. I used Baby Spinach, Romaine Lettuce and cherry tomatoes. My favorite salad dressing is Wishbone's Red Wine Vinaigrette and that is what I dressed my salad with tonight.

Enjoy your meal and have a wonderful week our first one of this new year!