A beautiful doorway to the past. One of our favourite parks in Durham.

I am loving the little cooker in our kitchen.  It turns out wonderful, very economical meals with little effort on my part.  Last night our entire supper cooked together in the cooker and was all done at the same time.

Orange roasted chicken

One whole chicken ($7)

2 oranges (.25 I bought them by the bag)

olive oil

Place chicken on a roasting rack with drip pan beneath.  Cut the oranges in quarters, squeeze on quarter over chicken, rub in well.

Stuff remaining orange quarters inside chicken (make sure to take out the giblet bag if you are in the US)

brush outside of chicken with a good coat of olive oil and sprinkle liberally with sea salt.  Place in a preheated oven at 350. (170 c)

Oven Veggies

Odds and ends of potatoes, sweet potatoes, onion, carrots and parsnips ($1.50)  These were all the leftover bits from bags of veggies I had purchased earlier.

Cut veggies in equal sized chunks and toss with olive oil.

spread on a baking sheet and sprinkle with Tony’s or Season Salt choice.

Place above chicken on a separate rack.

Remove chicken when brown and internal temp is 170 f

If needed turn veggies up to 400 f (200 c) after removing chicken.  Cook till lightly crisp.  We serve with ketchup.

We had this with a spinach salad.  It fed our 4 people for about $10.  We had left over chicken which I am mixing with black beans and seasoning tonight to make chicken soft tacos.  I will use up the left over spinach salad here as well.

The next day I cook down the chicken frame in the crock pot all day with carrots celery, onions and garlic.  It makes AMAZING stock.  That night we will have chicken soup, chicken and dumplings or white chicken chilli.

-Beth