Weekend Roast Chicken

During the week, my meals take less than 30 minutes to make. Therefore, I save all my roasting for the weekends. In sticking with the no carb rules, I made onion roasted chicken with homegrown yellow squash and a fresh cold roasted leek salad.

Use your favorite bone in, skin on chicken pieces. My family prefers leg quarters. Make sure they are cleaned well. Salt and pepper both sides of chicken and place in baking dish skin side up. Top with lots of sliced onions and a few pats of cold butter. Bake for 2 hours at 350 degrees uncovered. Baste with pan juices just before serving. Skin will be brown and crispy.

Using the same bake time. Put a baking dish filled with thin sliced squash (yellow or zucchini) seasoned with salt, pepper and a little butter on bottom and top. This will bake for the same two hours next to the chicken.

Watch a movie and relax. (It's the weekend after all)

Once dinner is almost done, prepare your leek salad. Start by cleaning and slicing one large leek. Place in a hot skillet with a teaspoon of olive oil until nice and brown. Place on paper towel to cool. Mix together peeled and chopped cucumber, thinly sliced red bell pepper, fresh cilantro, salt, pepper, browned leeks and carb free miso dressing.

This meal is amazing and again carb free!