In weekly installments, otherwise known as TwoFaced Tuesday, Melissa, blogger at CupcakesOMG, and I will choose a shared ingredient. Then, using our own culinary talents, we’ll make whatever delicious paleo dish we can think of. TwoFaced will be a dual blogging adventure. If you start here, you will finish there and vice versa.
Tonight, I have this feeling in my heart that hasn’t been there in a long time. I’m not sure what it’s called. I thought maybe you could offer some insight. Here, I’ll explain:
It started with a phone call. “They want to offer you the job…” and a feeling of shock, then relief washed over me.
Because of this new turn of events, I didn’t feel the usual pang of guilt when, after two years of wanting a set of chairs and a table for my front porch, I finally went out and bought them.
An empty space on my porch, much like the one in my life, was now being replaced with something comforting.
So I put a vase of flowers on it, because let’s face it, a table and chairs is simply a table and chairs. A job is a job is a job. And while you can fill an empty space, it’s important to fill it with something meaningful to you. This job, like this table, needed to be personal, it needed to fit into the space I had left for it. It needed to be something I could feel good about.
The vase was all well and good for daytime, but the sun was setting. So I got two glasses, a bottle of wine and a candle.
Sometimes things seem better in the daytime, but the night can bring a whole new set of feelings about an earlier decision. So I thought long and hard about each, and ultimately decided both were necessary, stable and exactly what I needed.
To celebrate this moment of clarity, this feeling of contentment, I served a hot, delicious, organic meal and shared it with the person who made the past few months of tableless, jobless, confusion and uncertainty all quite bearable.
I guess the feeling can only be summed up in one word: “ahhhhhhhh”.
Rosemary Honey Glazed Whole Roasted Chicken
1 (4lb) organic whole chicken
1/2 cup of organic light honey
2 tbs + 2 tbs rosemary
1/4 cup of olive oil
salt & pepper to taste
1/2 lemon, juiced
Total Time: 45 minutes
In a small sauce pan, over low heat, place honey and rosemary.
Bring to simmer. Cook for 5 minutes. Reduce heat. Stir occasionally for 45 minutes or until chicken is done.
Whole Roasted Chicken:
Total Time: 1 hour, 15 minutes
Preheat oven to 500 degrees F.
Remove the insides of the chicken. Rinse in cool water.
Place the chicken, breast side down, on a baking sheet lined with non-stick aluminum foil or a non-stick pan.
Pour olive oil & lemon juice over entire chicken. Sprinkle 2 tbs of rosemary evenly onto chicken.
Roast 15 minutes in the preheated (500 degree) oven.
After 15 minutes, reduce heat to 450 degrees F and continue roasting 15 minutes.
Reduce heat to 425 degrees F and continue roasting 30 minutes, to an internal temperature of 180 degrees F.
Let stand 20 minutes before serving.
Drizzle rosemary honey over chicken and spread with a spatula or cooking brush.
*I began cooking the honey about 15 minutes after I had placed the chicken in the oven. It timed perfectly.Pin It