Lemon Thyme Roast Chicken

I love roast chicken.

bearfamilystrong.com | lemon thyme roast chicken

Not only is roasting a chicken pretty much the easiest thing in the world, but one chicken usually serves our family three meals at least. The week I made this bad boy, my husband and son were out of town and one four pound bird lasted me three full days for lunch and dinner. Basically I ended up eating leftover chicken over salad vegetables for lunch, and then for dinner I would heat up some of the chicken and serve it with a different vegetable each night (steamed snap peas on Monday, pan fried okra on Tuesday, and roasted green beans on Wednesday). Admittedly, if you are a person who enjoys variety in your meals and doesn’t like leftovers, this will definitely not work for you. But for me, it not only eliminated the need to plan additionally dinners, but it also saved me a ton of time in the kitchen!

bearfamilystrong.com | lemon thyme roast chicken

The other nice thing about roast chicken is that you can experiment with flavors. (See here and here). I usually throw a chicken in the crockpot which really saves time, but the chicken tends to fall apart and you don’t get the crispy brown skin that results in roasting a chicken in the oven. Just remember that if you are going to roast our chicken in the oven, it’s going to take about 90 minutes – so plan accordingly.

My personal favorite flavor combination of late has been super simple lemon and thyme, with a salt crust made with an herbs de provence salt blend I purchased while in Paris this summer. To recreate this salt at home, simply mix some coarse salt with herbs de provence – it’s as easy as that!

bearfamilystrong.com | lemon thyme roast chicken

Lemon Thyme Roast Chicken

Ingredients:

one whole roaster chicken (organic free range if possible)

fresh thyme

butter, melted

salt

herbs de provence

2 lemons

Instructions:

Preheat oven to 400 degrees F. Rinse and pat your bird dry. Give your bird a healthy melted butter bath, then cover liberally with the herbs de provence salt blend, making sure the chicken is evenly coated. Sprinkle a handful of chopped thyme over everything. Inside the cavity of your chicken, add two lemon halves, a handful of fresh time, and more salt if desired. Cut the second lemon into 4-6 wedges and tuck them into the roasting pan with the chicken. Bake at 400 for about 80 minutes, then remove from oven and rest an additional 10 minutes. Chicken should reach an internal temperature of 165F.

bearfamilystrong.com | lemon thyme roast chicken

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Makeover Your Leftovers: Beef Sirloin Tip Roast Turned Breakfast

Welcome to the second edition of my Beef Sirloin Tip Roast Leftover plan! As I mentioned in my last post, it’s easy to get bored with eating the same old leftovers meal after meal and so we’ve learned to get creative. It’s also easy to get stuck in the mentality that something like a beef roast can only be eaten for dinner, or maybe lunch – not to mention the mentality that breakfast should be limited to eggs, toast, cereal, etc. That’s why today I’m sharing a super simple, yet filling, Whole30 approved breakfast idea using leftovers!

bearfamilystrong.com | beef roast with eggs

This isn’t rocket science, obviously. But if you’re anything like me, it’s easy to overlook something like this when you’re standing in front of the refrigerator trying to come up with something to eat for breakfast. And beef roast with vegetables should be eaten for dinner, not breakfast – am I right? Let me give you a tip: throw that thinking out the window. One of the best things you can do for your body is feed it good, nutritious food – whether it’s a traditional “breakfast” food or not. If you want a grilled chicken salad for breakfast, eat it! Not feeling bacon and eggs? How about a bowl of chili with diced avocado on top? You’re much better off eating something nontraditional but filling enough to keep you satiated until lunch than if you ate a bowl of cereal and then snacked all morning.

bearfamilystrong.com | beef roast with eggs

Not only was this a delicious breakfast, it only took me approximately ten minutes to make. I tossed the potatoes and onions in a hot skillet (you could even throw the carrots in if you wanted – I chose not to), and while they were cooking I heated slices of roast beef in another skillet and scrambled two eggs in the same skillet as the beef – not only did this save me dishes, but the residual seasoning from the beef gave the eggs an additional pop of flavor that blended the entire meal together. No muss, no fuss!

Have I mentioned how much I love leftovers?

Makeover Your Leftovers: Beef Sirloin Tip Roast Turned Lunch

It’s no secret that I love leftovers. For one thing, it’s the easiest and most efficient way to use up what’s left of the previous night’s dinner – wrap up your leftovers and take them for lunch the next day! Plus, some of my favorite foods are best made in large batches, such as chili, beef stew, meatloaf…it’s pretty hard to cook just one serving of something when you’re cooking from scratch, unless you’re making eggs or a single piece or chicken or fish. But in my personal opinion, if you’re going to go ahead and cook you might as well make enough to use for a couple of meals, right?

The thing is, sometimes eating the same exact leftovers gets pretty dry. A steaming bowl of chili is delicious two or three times, but by the fourth or fifth serving? I find myself wanting something else. Same goes for meatloaf, or pork tenderloin. While I don’t always have the creativity to come up with new ways to eat the same old thing, this is where my husband is particularly gifted. He would be an excellent candidate for the Leftovers edition of Chopped – he can look at a refrigerator full of odds and ends and come up with some creative meal that has me scratching my head and thinking, “where did this come from?”

And so it goes with the Beef Sirloin Tip Roast we made for dinner the other night. We had a surprising amount of beef left over, and Kevin almost immediately knew what he was going to make for lunch the next day. Introducing – grilled roast beef and cheese sandwiches!

bearfamilystrong.com | grilled roast beef and cheese for two

Of course the picture doesn’t do it justice, and although the bread is gluten free this meal is definitely not paleo or Whole30 approved. It is, however, a great way of using up leftover roast beef and a nice change from simply eating the same old meat and vegetables three days in a row. It’s also super simple; and paired with steaming bowls of homemade split pea and ham soup it was a perfect cold weather meal.

bearfamilystrong.com | grilled roast beef and cheese with soup

Technically this meal doesn’t even justify a recipe, but I’ll walk you through our steps just for posterity. First, set a small skillet to medium-high heat. While the pan is heating up, butter two slices of gluten free bread (tip: using mayonnaise to grill the bread is even better, but we didn’t have any made). Then, microwave a few slices of roast beef just enough to warm the meat but not cook it. Once the skillet is hot, lay one slice of bread butter or mayo side down in the pan, then layer some sliced or shredded cheese, the roast beef, some more cheese, and the other slice of bread, butter side up. (To kick your sandwich up another notch, add some sliced tomato and avocado.) Grill on one side for 2-3 minutes until golden brown, then very carefully flip the sandwich to the other side. Grill until golden brown and the cheese is melted.

bearfamilystrong.com | grilled roast beef and cheese