Terrific one dish dinner!

 I got this recipe from my mother in law many years ago.   I am posting a photocopy of the recipe she gave me many years ago.  At present, I would not make this recipe exactly as she describes. For one thing, I would probably use honey or agave nectar instead of corn syrup. I prefer other oils to corn, especially olive oil.  Lastly, I would personally opt  to omit the potatoes, since I don't really eat them any more.  It really is a good tasting meal, offers lots of choices to the cook, and is good enough for company!

WW points depend on choices of meats/vegetables

Grizzly Beer Chicken... by Cheap Frills Cuisine

I like this recipe because it's a little "rustic" in the sense that it makes a great dinner for those who enjoy camping..or, you can make it on your backyard grill by indirect method if you prefer. Lastly, you can prepare the chicken as you would for outdoor cooking, but cook it in your oven instead.  I like the outdoor taste, but I use my oven when the weather does not cooperate!
You can use the "rub recipe" below, or use your favorite store bought dry rub as a variation

Notes:
 1) You can use the "rub recipe" below, or use your favorite store bought dry rub as a variation

2) For oven preparation- Preheat oven to 325 or 350 degrees. Place chicken-beer can assembly in a cake pan, in the middle of the oven. (There are racks available in some stores that hold the beer can. I was able to purchase one at Walmart for only a few dollars. ) Cook until internal temperature of chicken reaches 170 degrees, and allow to rest as above before serving.





A 140gm serving of this chicken (meat only) counts as 6 WW points.

Oven Roasted Vegetables

This post is not so much a recipe, but instead a basic technique for oven roasting vegetables.
Some vegetables work better than others--I have used white potatoes, sweet potatoes, asparagus, cherry tomatoes, whole mushrooms, green beans, bell peppers, onion and zucchini. Eggplant would probably work well too. For a special treat, try some butternut squash!

By experimentation, you will quickly find what you like and what you don't.

You can use a combination of vegetables if desired. They key is to make sure all of the pieces are roughly the same size so they all roast at the same rate.

Begin by pre-heating the oven to 450 degrees. While it  preparing the desired vegetable(s)--Peel and chop so all the pieces are approximately 1 inch or so.  I usually cover a cookie sheet with aluminum foil to make my clean up a little easier.  Place the prepared vegetables on the cookie sheet and drizzle them with olive oil, and sprinkle with salt and pepper.  You can experiment with seasoning also..it's all up to you. Massage all the vegetables with your hands so they are evenly coated with seasoning and oil.

Place the cookie sheet in the oven and roast for 20 to 25 minutes.  Vegetables are done when you see browning around the edges.

One variation that comes to mind is "skinny fries."  Cut potatoes or sweet potatoes into equally sized wedges or strips, and coat with oil , salt and/or pepper as above, then roast as instructed above.

The possibilities are endless--so give it a try, and enjoy!

WW points-most vegetables are 0!