Day 12: Whole Chicken, Potatoes & Salad

Considering the night/early morning we had at my house, I'm surprised and thankful to have made it through the day.

My poor little Bella still isn't feeling well and had just about the most horrible night of her life so far. She was crying and screaming until about midnight. Nothing wrong. Just overtired and not feeling well.
When she finally passed out, thanks to help from my husband, we all slept like rocks until I heard my daughter at 7!!

I still hate getting up at the same time as my kids, I just feel so rushed and out of sorts...but I definitely needed the extra sleep today!

Breakfast was fantastic: Spinach, 2 fried eggs, sweet potato hash, and blueberries.

My son went to play at Toddler Time with my Mother-in-Law and then had lunch with her, my mom, and my other MIL!

Lucky for me, Bella slept almost the entire time Duncan was gone and I was able to Cize, shower, finish and fold laundry, prep for dinner, plan next week's menu/shopping list, and catch up on some shows, and have lunch!

Lunch was the amazing leftovers of our Chicken and Broccoli with Rice (Even better the next day!)

When Bella finally got up, I made my Shakeology with peanut butter, 1/2 banana, leftover coffee, water, and ice!!

Dinner was one of my favorites. I started making this recipe a couple years ago when my husband and I decided to go Paleo. The whole chicken recipe is from Practical Paleo and it sure it easy and delicious!
I love being able to use the leftover meat for different recipes all week and then making the bones into stock.

• Whole Chicken (my bird was 5 lbs)
• Coconut oil
• Parsley
• Sage
• Rosemary
• Thyme
• Salt
• Pepper
• 2-3 carrots or 5-6 baby carrots, chopped
• 1 orange, lemon, or 2 clementines, peeled and segmented
• 1 onion, chopped
• 4 garlic cloves, smashed
• 4-5 potatoes, chopped

Preheat oven to 375°

Grease a baking dish with coconut oil or butter if you prefer.

Chop the vegetables and place on the bottom of the baking dish, along with the citrus of your choice.

Add the chopped potatoes to the dish.

Cut the chicken down the breast bone, to butterfly it, and place on top of the vegetables in the dish.

Season generously with the spice on all sides.

Bake for 20 minutes per pound, or until chicken is cooked all the way through and skin is crispy.

(My 5 lb chicken cooked for 1 hour and 40 minutes).

**21 Day Fix: 1 Red, 1 Yellow

I got in 11 cups for water today!