The most deliciously healthy whole chicken dinner.

In the midst of the global coronavirus pandemic, and completely transitioning to a work from home environment, I’ve been facing a variety of challenges adapting to this new norm.

I’ve vowed to myself to continue to maintain a positive outlook and take these challenges as an opportunity to learn and grow.

I decided to refrain from deliberately and openly sharing challenges that will continue to promote a dark, negative culture surrounding the current situation. Rather, I prefer to share the positive outlook that derive from these challenges in order to spread positive, uplifting energy.

That said, I’m confident this entry will leave your home smelling wonderful and your bellies full with a yummy, nutrient-filled meal.

A very real and prominent challenge I’ve been experiencing throughout this change has been the ability to effectively transition from personal, to work, and back to personal life again. All while performing the various roles of wife, daughter, sister, friend, and leader all from the same location - home.

Traditionally, with a corporate career, I would work a few days a week in the office with a couple of days from home. There was a separation between home life and office life with the factor of commuting between the two locations. While I’m thoroughly enjoying eliminating 2+ hours of commuting from my day, I’ve unfortunately lost the separation between office and home life.

Working remotely full-time, my routine immediately transitions from home responsibilities, to work responsibilities, and back to home responsibilities without any change of scenery in between. I’ve been particularly challenged with dinner preparations.

Being home all day, one would think preparing dinner should be a fairly simple task. In reality, leading a demanding full-time corporate role makes it challenging for me to find a break in the day to plan the night’s meal and (most days) even pull something out of the freezer. Once the work day ends and I close my laptop and mmediately, and most of the time exhaustively, travel down the stairs from my home office to the kitchen and begin to wonder what to make for dinner.

The challenge is, by this time, it’s the latest possible moment to begin preparing dinner if we want to eat at a decent time.

Tonight, I was pleasantly impressed with the meal I unexpectedly pulled out of my pocket that practically cooks itself and finally gave me a moment to breathe!

An organic whole chicken with a side of mashed sweet potatoes and arugula salad with locally sourced cucumbers.

what you’ll need

• 1 organic whole chicken, I source mine from Costco!

• 2 tbsp. organic butter (also Costco)

• 2 tbsp. extra virgin olive oil, I use organic cold-pressed for optimal health benefits (Costco again)

• 1 tbsp. each parsley and thyme or any preferred herbs, fresh or dried

• 1 tsp. each cayenne pepper, sea salt, black and white pepper

• 2-3 cloves of fresh garlic, chopped

• half a lemon, sliced

• 5-6 sweet potatoes, peeled and chopped

• 1 tbsp. of organic maple butter, I use Shady Maple Farms brand from Whole Foods

• 1 tbsp. Riviera Cultured Butter or Goat Milk Butter, or organic butter will do too!

• As many handfuls of Arugula as you need for a family sized salad

• 1-2 mini cucumbers, sliced

• Half a red onion, sliced

• 2-3 tbsp. raw unpasteurized apple cider vinegar (with the mother)

• 1 tbsp. quality mustard, I used a sweet honey garlic dijon mustard

how to make it

Preheat the oven to 400 degrees farenheit.

Use paper towel to dry the whole chicken and place it in suitable ceramic or stainless steel cookware. Sprinkle the herbs and spices over the top of the chicken. Drizzle the extra virgin olive oil across the chicken and over the top of the herbs and spices. Add the garlic cloves and lemon slices - you can squeeze a couple of the lemon slices over the chicken.

Place into the oven uncovered and bake for 30 minutes. Set a timer, it helps.

While the chicken is beginning to bake, fill a medium sized pot with water and a sprinkle of salt. Bring to a boil, then add the chopped sweet potatoes. Allow to cook over medium heat.

Once the timer for the chicken rings, take the cookware out of the oven and gently scoop pieces of butter onto the top of the chicken. As it heats, it’ll melt down all the sides of the chicken - yummm!

Place the chicken back into the oven and set a timer for 15 minutes. When the timer rings, baste. At this point, cover the chicken to ensure the top does not burn and bake for another 15 minutes.

While the chicken is finishing baking, strain the sweet potatoes, place them in a bowl and mash them using a fork. Add the organic maple butter (organic pure maple syrup will substitute) and cultured or organic butter and 1 clove of minced garlic and sea salt and pepper to taste. Set aside to keep warm.

Prepare the salad by grabbing many handfuls of arugula and placing into an appropriate sized bowl. Slice the cucumber and onion. Drizzle with a high quality (organic, cold pressed) extra virgin olive oil. Mix the apple cider vinegar with mustard and drizzle over the salad. Sprinkle with salt and pepper and dried parsley and oregano.

Pull the chicken out of the oven and carve it. Place on a serving plate, pouring the juices over.

Serve and enjoy.

The chicken should be very moist with fresh, fluffy and lightly dressed mashed sweet potatoes and arugula salad on the side.

A refreshing meal.