Roasted Chicken with Coconut Oil, Sweet Potatoes, Fennel and Blood Oranges


On the menu tonight: Roasted 5lb chicken, coated with coconut oil (instead of butter), stuffed with ginger, garlic and blood oranges, baked with sweet potato and fennel. Served with home-made popovers and sautéed asparagus…and wine. A special dinner to welcome our friend to his new apartment. For the full recipes, visit www.thebettyrocker.com


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