Last night was my first time cooking a whole chicken!! Instead of winging it (see what I did there...sorry, I couldn't help myself), I followed Jamie Oliver's Chicken in Milk recipe and it was divine. So moist and juicy, and easy!
And to go along with it, I made roasted butternut squash with fresh thyme. Yum. I've included my recipe below if you'd like to try it!
This recipe is Ketogenic Diet friendly. For me, this diet has been so helpful in reducing my migraines and promoting my overall health as it reduces inflammation and encourages clean eating. I pray that we all continue to find new ways to become happier and healthier.
Roasted Butternut Squash
- 1 medium Butternut Squash, cubed
- 2 tsp garlic powder (roughly, add more or less depending on your preference)
- 1 tsp cinnamon
- A few sprigs of fresh thyme, leaves removed from stems
- 1-2 tsp salt
- A few twists of fresh cracked pepper
- Extra Virgin Olive Oil
- Coconut Oil
Preheat oven to 375 degrees. Line cookie sheet with aluminum foil or parchment paper (you will make a pouch towards the end with it to retain some moisture, so I like aluminum foil better). Combine all ingredients in a large bowl and drizzle liberally with coconut and olive oil - enough to create a nice coating. Spread squash evenly on the cookie sheet and bake for about 40 min, or until the squash has a nice caramel color on the bottom. Stir the squash and form a pouch with your foil or parchment and place back in the oven for about 10-15 more minutes, or until squash is tender.