Whole Chicken with Sweet Potatoes and Roasted Parmesan Cauliflower

Whole Chicken, Roasted Cauliflower and Sweet Potatoes:

I love cooking a nice whole chicken! You can use the Dutch Oven, Roast in the Oven, Crockpot, Smoker, Grill, but we happen to have an oil-less fryer (The Charbroil Big Easy) which is an extremely easy to use, healthy and tasty way to cook all kinds of things. You can order yours here!

I stuck this five pounder in the Big Easy for an hour and 45 minutes and it is utter perfection. 

To prepare the bird, be sure the bird is thawed completely. Rinse thoroughly with cold water. 

Skin an onion and cut small slits in each end to release the flavor, place inside chicken.

Follow onion with a half lemon.

I then coat the bird with lemon juice from the other half of the lemon. 

Rub bird with your favorite spices. I use minced garlic, red pepper flakes, salt, pepper, lemon pepper, dried thyme, fresh rosemary, and anything else in my spice cabinet. Let sit in refrigerator for 2 hours or so. Give or take. 

When the time is right to put the bird in the big easy, pat dry and place in Big Easy Cage. 

Cook for 1 hour and 45 minutes or until breast of chicken is 165 degrees. 

When cooking is complete, let rest for 10 minutes and serve. 

Cauliflower is easy..... place pieces of cauliflower on baking sheet. Coat with olive oil, salt, pepper and parmesan cheese. Roast in oven on 400 degrees for 25-30 minutes. 

Cook sweet potatoes the way you like them!

This is a healthy, lean, man approved meal that leaves the family full and happy!

Enjoy!