Happy 5773, everybody! Or rather, the Jewish of us. Rosh Hoshanah is ON, and Yom Kippur is coming up next week. And you know what? You gotta’ eat. At least that’s my understanding as someone who married in, rather than was raised in, the Jewish tradition. Also, I’m pretty sure I’m supposed to be atoning all the time. It can’t hurt, right?
So while you’re righting the wrongs of the previous year, why not enjoy some delicious coconut oil roasted chicken? Perhaps with a side of roasted vegetables, butternut squash salad, and kugel? Why not, indeed.
Since I’m all up in a book deadline right now, I decided to mine my own damn blog for some delicious gluten-free holiday options so the only new recipe I have to offer is a roasted chicken. I know! I’m so lame. However, if you click around you can rediscover the lovely butternut squash salad I made for Thanksgiving last year, and the sweet kugel for Hanukkah. Also, do this thing with the apple where you core it 3/4 of the way down, but not all the way, and fill it up with honey. That’s gonna’ give you a sweet new year, peoples.
I feel I’m roasting vegetables and a chicken every week, but I decided to use coconut oil rather than a butter rub this time and I got a super crispy chicken skin, while staying moist on the inside. Also it’s kind of Paleo, which is on my mind, if not totally on my plate. So here’s how to do that.