Lemon Thyme Chicken, mashed taters, and cranberry sauce feast!

The temperatures are dropping and comfort food is calling!

Although I have been trying the mostly vegetarian thing out recently, I think I will make an exception for a locally sourced, free-range chicken!


Golden roasted goodness!!


Lemon Thyme chicken

1 whole chicken


5-6 sprigs thyme (or rosemary, both work amazingly well)

4 cloves garlic

2 TBSP Olive oil

1/4 tsp sea salt

few pinches of pepper

1 large or 2 small lemons- juiced

-Combine the leaves 4 thyme sprigs (removed from the stem) with all the rub ingredients and then massage into the chicken

Slice the juiced lemons into quarters and stuff inside of chicken along with the extra sprigs of thyme (or rosemary).

Mashed taters

6 potatoes roughed chopped

4 tablespoons cream cheese

1/4 cup greek yogurt or sour cream

3 TBS butter

5 TBS diced chives

Salt and pepper to taste

Leave the skins on and boil potatoes until they are tender (probably 15-20 min). Drain them and transfer to a bowl. Mash along with all the ingredients above. These were partly inspired by the mashed potatoes my Uncle Gary sometimes makes for holiday parties, but I just guessed on what ingredients he used and then added some extras!

Easy Homemade Cranberry Sauce

1 bag fresh cranberries

1TBS orange zest

1 tsp cinnamin

1 cup sugar (I use brown sugar)

1 cup water

Combine sugar and water until sugar dissolves. Add cranberries and zest and boil until the cranberries have popped (around 15 minutes). Serve warm or chilled (I prefer warm).

This is a great alternative to the canned stuff obviously and people that usually say they HATE cranberry sauce will probably change their mind after trying a fresh version.

Roasted Brussels

Rinse and clean the brussels and remove any wilted leaves.

Slice in half and then toss with 2 TBSP of olive oil, 2 cloves of minced garlic and a few pinches of salt and pepper. Roast the sprouts until they look golden brown then serve!