1 (4-5 lb) whole roasting chicken
salt to taste
freshly ground black pepper to taste
1 garlic clove, halved
1 tbsp olive oil
1/2 tsp dried oregano
1 medium onion, quartered
4 plum tomatoes, diced
2 medium or 1 large green bell peppers, seeded and chunked
10-oz whole mushrooms, cleaned and trimmed
Preheat oven to 450 degrees.
Remove giblets from chicken and discard them. Rinse the chicken under cold water; dry well. Using paper towels, pat chicken dry.
Sprinkle the inside and outside of chicken with the salt and pepper. Rub the outside of the chicken with the garlic.
In a small bowl or a cup, combine the olive oil and oregano; brush over the outside of the chicken.
Place the chicken, breast side up, in a shallow roasting pan. Roast for 30 minutes then lower temperature to 375 degrees. Add the onion and tomatoes. Cover pan with aluminum foil and bake for 1 hour and 15 minutes. Approximately 20-25 minutes before the chicken is done, add the bell peppers and mushrooms.
Remove from oven and allow chicken to stand 10 minutes before carving.
WELCOME TO DIABETIC ENJOYING FOOD
I have chosen this name for this blog because it truly states my story. I am a type II diabetic who most certainly enjoys food. When I was diagnosed with diabetes several years ago, my blood sugar level was over 400. With some oral medications, a lot of research and some trial and error, I have found that unlike my ancestors I truly can continue to enjoy food. I hope this blog will help you to also enjoy food and be healthy. Some recipes are my originals and some I have collected.