Roasted Chicken Dinner

So, this week I have been taking comfort in cooking organic, nutritrious foods. Work has thrown a couple curve balls my way and I usually stress out and eat anything and everything in sight! Well, that isn't happening in 2010. I am too informed about what is good for me. I have too much knowledge about what works and what definitely doesn't work (like a cupcake a day, but a girl can dream!)

This past Tuesday's dinner was Roasted Chicken (adapted from Ina Garten's Engagement Chicken), Roasted Cauliflower, and quinoa. I don't just make any roasted chicken. I always start my chicken with a brine. The mission of a brine started years ago when I was living at home after college. My mom and I spent the winter testing various spices, slats, sugars to get the perfect brine recipe. I have a few I love, French Provencal Brine, Italian Herbs Brine, and Moroccan Spices Brine.

This week's brine was a Moroccan Spice Brine. I put my whole bird in the brine and then off to work! After leaving the chicken to bathe for 8 hours, I patted it dry and stuffed it with a garlic head and lemons. Now pulling from Barefoot Contessa's recipe, I sliced Spanish Onions to place in the roasting pan. Well these onions were the ripest I have chopped in a long time. Evidence: my tissues filled with all my eye make-up!



The chicken was placed in to its' roasting pan and surrounded by the bed of onions and some lemon slices and then into the oven! I roast my chicken around 425 degrees for about an 1 or so (however, I have decided I need to head to the hardware store and purchase an oven gage, I don't think my temp is so accurate these days...tomorrow's outing!) The chicken skin cooked a little too much, but the meat was juicy and flavorful!



Then it was on to the cauliflower roasting. I chopped a whole head, drizzled with a little olive oil and into the oven for 30 mins (at the same temp of the chicken) When it comes out, sprinkle with capers, red pepper flakes, and capers. This recipe is from on of my favorite cookbooks Two Dudes, One Pan. Thanks mom for introducing it to me!



Meanwhile, the quinoa cooked on the stove top in organic chicken stock. Gotta incorporate those super foods into our diets! It was Dean's first experience with the whole grain. I don't think it was his favorite, but going to keep trying! Can you blame a girl for trying?!

The complete meal was delicious and satisfying. My spin on healthy comfort food!