A quick reminder before I get to today’s recipe: I’ll be answering questions and signing books at the Whole Foods Market in Fresno from 11 a.m. to 1 p.m. on Saturday, January 24, 2015!
The Fresno store’s getting totally tricked-out for my visit, so if you’re in California’s Central Valley, don’t miss out on all the nomtastic fun! There’s even A CHALK DRAWING OF MAH FACE at the store. (Whole Foods Fresno shoppers: Please refrain from drawing a mustache on it before I get there and steal it.)
As always, I’ll bring Nom Nom Paleo swag to give away (while supplies last)—and if you buy $50 of groceries or more at Whole Foods Fresno that day, you can use this coupon to get free grass fed ground beef!
RSVP here, s’il vous plaît!
Now: back to the food.
I don’t know about you, but by the time Thursday rolls around, I start losing my kitchen mojo. Luckily, I know an efficient way to get through the rest of the week while still putting delicious, Whole30-friendly home-cooked meals on the table: I throw TWO chickens in the oven on Thursday night—one for now, and the other for Friday.
Here’s how to do it: use this recipe for Weeknight Roast Chicken, but double up on the ingredients, and instead of using a frying pan, preheat the oven with a large heavy-duty roasting pan large enough to accommodate two whole birds. (I have this one and it’s on sale right for 59% off.) Just make sure your chickens are roughly the same size, and don’t overcrowd the pan. Eat one chicken tonight, refrigerate the other, and tomorrow, I’ll share how you can put that extra cooked bird to good use.
It’s the perfect way to
kill cook two birds with one stone pan!