Are you shocked that I did not take a picture of our dinner, again? There’s now a post-it note on the cutlery drawer reminding me to snap a pic before getting the tools out to eat it.
Dinner last night was quick to prep and a bit long to cook on a weeknight but it all worked out. Take two bulbs of fennel, chop the stalks off and remove the core and thinly slice. Thinly slice a large onion. Quarter up two lemons. Peel 8-10 cloves of garlic. Toss the fennel and onion together and lay into a greased casserole dish (I used a 9 x 13 stoneware). Sprinkle generously with salt and pepper. Lay the lemon pieces and garlic cloves on top. Grab a whole chicken, spatchcock it and lay it onto the veggies, making sure that most of the lemons and garlic are tucked under the chicken. Massage your chicken with lard (or other fat) and season it with salt, pepper and garlic powder (I season heavily as I really love the skin to be extra flavourful and crispy). Pop it in the oven at 425F for about an hour. When the chicken is done I take it out to rest and at that time I steam some veggies (brocolini last night). Serve the chicken with the savoury “jam” that you ended up with once the veggies cooked down into the chicken juices. This is not my original recipe, I poached it from one of the other moderators on the Whole30 Forum.
So while the chicken was cooking last night I took the opportunity to hit the gym. I’m ashamed of myself that we built, styled and outfitted a full gym on our ground floor and I have used it….er…..not at all since it got finished (in the middle of 2014). Given that winter is now over and my bike gear is closing in on “way too snug”, I decided that it was time to reacquaint myself with the equipment down there. My legs are definitely feeling the burn this morning and I feel…..proud of myself…..for the first time in a very long time. Too long.
EXERCISE – about 40 minutes
3,000m row (15:08)
2 sets, 10 reps, 15# goblet squat
2 sets, 10 reps, BW lunges
1 minute rapid box steps
3 sets, 8 reps, 10# overhead shoulder press
FOOD
2.5 egg omelette stuffed w/ a bit of back bacon & a cup of shredded greens, brocolini, coffee w/ 2 tbsp coconut milk
chicken breast, fennel “jam”, brocolini, 2″ square piece of sweet potato, mayo
3 cooked chicken thighs on cauli rice, 1/2 avocado
Fitty vs Fatty 
I just recently learned how to properly roast a chicken and boy is it ever easy and convenient and looks impressive when it comes out of the oven. I’ve even started brining it for a full 12 hours before cooking it too because I think it gives the meat a bit more flavour instead of just the skin being seasoned.
Love the idea of layering onions etc underneath it to make a “jam”, will have to try that next time!