Oven Roasted Garlic Chicken with Veggies

Hello again! I am back with tonight’s dinner. We had a couple of close friends over for dinner. Basically, they are family. The girls LOVE them! They are considered uncles =)  I  made a simple roast chicken dinner with some veggies, rice, and bread. It was a hit all around the table!

Oven Roasted Garlic Chicken with Veggies


2 whole chickens broken down- Much quicker cooking time! You can have the butcher cut one down for you if there isn’t one already available.
1 head of garlic- cloves all taken out of sleeves..added whole
10 carrots- cleaned and sliced in to pieces (leave skin on for nutrients and convenience)
4 small onions, quartered
2 cups liquid- I used white wine, but you can use stock or water
salt, pepper, and poultry seasoning used liberally
drizzle chicken with olive oil, melted butter, or a combo of each- about 1 1/2 cups


Place Chicken on top of veggies in a roasting pan or large casserole dish and cover with seasoning, liquid, and oil/butter. Since I had 2 chickens, I used 2 pans and divided up all the ingredients.


Cook at 350 for about 45 minutes or until chicken is cooked throughout.
Serve with rice, side of bread, salad, etc…


Crunchy Baked Shrimp and Simple Sauteed Squash

Hello my sweet followers! Anyone out there? Hope you are all having a great day!

I started mine out by going to the local farmer’s market with my girls. We have a routine…first I get an iced coffee, we look at each stand, we get a few samples (Great Harvest Bread, honey, jelly, olive oil, peaches etc.) then the girls get a King of Pop’s Popsicle. Then we go back through the vendors and I pick out a few lovely gems. Today I bought 2 chicken fryers (only 4.50 for both!), 1 pound of Georgia Coast Shrimp, a loaf of challah bread (french toast in the am!), yellow squash, beets, an heirloom tomato, and some beautiful flowers for Lizzie.

Every week or so since she has passed, I buy some flowers and put them in a vase next to her urn on the mantle. 013

The heirloom tomato with a tiny bit of salt was devoured as soon as I got home. I should of taken a pic…it looked something like this DSCF1699a

I tried bitter melon for the first time today…not a fan. The lady told me she usually only sells that to Asian people because they like the bitter taste =)

Tonight I cooked up the shrimp in a new and delicious way. But first I had to clean them…peeling and deveining shrimp is not hard, but it can be kind of a dirty job. If this is not your thing, buy them from the grocery store already done. It is a pain, but since I got them fresh from the market, it had to be done for this recipe. Bonus- now I have all the shells and tails in the freezer for when I am ready to make seafood stock. https://funfoodiefamily.com/2014/01/19/seafood-stock-2/

Crunchy Baked Shrimp

1 pound shrimp, peeled and deveined
2 tablespoons Old Bay seasoning
1 tablespoons each of onion powder and garlic powder
about 1 1/2- 2 cups panko bread crumbs (save a few for the top)
olive oil to coat
2 tablespoons Parmesan cheese
1/2 stick butter, cut in small pieces


So you know about homemade Shake and Bake? I have done it here before https://funfoodiefamily.com/2014/06/05/homemade-shake-and-bake/

Well, this is kind of like that. Add all your ingredients in a large zip top bag. Shake and mix together well. In a single layer, place the shrimp in a large oven safe dish, pan, or sheet tray (make sure to use non-stick spray or olive oil/butter). I used my large cast iron skillet. Add a few more breadcrumbs on top.

Cook at 350 for about 8 minutes. For the last 5 minutes or so, turn your oven on broil. When the topping starts to turn brown, take it out. 025

Serve with your favorite side dishes. We had some leftover couscous and alfredo pasta, so we each chose what we wanted. I also served a side of peas and some of that squash I got this morning at the Farmer’s market. Here is how I made it…

Simple Sauteed Squash

In a med. skillet, add thinly sliced squash to about 2 tablespoons of olive oil. Salt and pepper your squash. Cook until golden brown and tender, just under 10 minutes. YUM! 026