Healthy Meal Prep | Menu 13

Ingredients:

Whole Roasted Chicken:
1 4lb chicken
1 lemon, halved
1 tbsp olive oil
2 tsp garlic powder
2 tbsp sage leaves, finely chopped
salt and pepper to taste

Directions:

1.Place chicken in a roasting pan and stuff with lemon halves.

2.Drizzle olive oil over chicken and then season it with garlic powder, sage, salt, and pepper.

3.Bake at 400ºF until chicken reaches and an internal temperature of 165°F on a meat thermometer.

4.To get a crisp, golden skin, broil for the last 10 minutes.

5.Serve immediately or store in the refrigerator for up to 3 days.

Roasted Root Vegetables:

2 red skinned potatoes, diced
1 small rutabaga, peeled and diced
2 parsnips, peeled and diced
2 carrots, peeled and diced
1 red onion, cut into eighths
2 tbsp olive oil
2 tbsp red wine vinegar
1 tsp garlic powder
2 tsp dried thyme
salt and pepper to taste

Directions:

1.In a large roasting pan, toss vegetables with olive oil, red wine vinegar, garlic powder, thyme, salt, and pepper. Roast at 375ºF for approximately 45 minutes, tossing once or twice, or until golden and cooked through.

2.Serve immediately or store in the refrigerator for 4-5 days.