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Roasted Chicken and Brussel Sprouts

I like to make one of these birds at least once a week. Being so versatile and a very healthy choice in the Rubio household, it is the perfect “simple” meal for a weeknight dinner for the entire family; leaving leftovers for the following work day. ( All though we are in quarantine my father still has to work )

Brussels Sprouts - olive oil, tablespoon - balsamic Vinegar, tablespoon - salt and pepper to taste


Take your washed Brussels-sprouts and cut off the end pieces, add to a large mixing bowl. Combine the olive oil, balsamic + salt and pepper and mix thoroughly with the Brussels-sprouts. Take your cooking sheet lined with tin foil and spread out the Brussels-sprouts cook for 30-40 minutes on 350 degrees, stirring occasionally.

Roasted Chicken free-range chicken olive oil brown sugar red pepper flakes rosemary, fresh thyme, fresh garlic, 2 cloves 1/2 an orange, halved 1/2 a lemon, halved


Rinse the bird under water and discard the insides. Rub the olive oil all around and then rub again with brown sugar. Add the orange, lemon, two pieces of garlic and a few thyme and rosemary sprigs inside the chicken. Add red pepper flakes, salt and pepper, a drizzle of olive oil, two chopped cloves of garlic and fresh thyme and rosemary on top. Squeeze some lemon and orange over the chicken and garnish the legs with lemon wedges. Cook for an hour and 1/2 on 360 degrees.

Be Kind + Eat Well, and most Importantly be Safe Jen