It was great. Especially considering I only had like 3 things in the house to cook with and used all three at once: chicken, brussels sprouts & potatoes. A one pan meal.

I "spatchcocked" a chicken recently for grilling purposes. I wanted to try making Cornell chicken (grilled chicken repeatedly basted with a specific white bbq sauce). It was underwhelming.

What seasoning did you use? I usually give it a rub with some Cajun spice and let it sit for a few hours (or, preferably, overnight).

Dean & Deluca Mediterranean Rub. I put that on everything and also under the chicken skin. I put some olive oil & lemon juice on everything and stuffed the bird with the leftover lemon and some fresh thyme. Popped it into a 400degree oven and an hour and 20min later, it was done. The spice rub had some sugar in it for some reason, but it didn't cause anything to burn. I probably should've waited until halfway through to add all the vegetables, but they didn't overcook.

Caldo Verde.



Not the prettiest meal, but spicy & tasty. I also put a little too much sour cream on it and kind of ruined the pic.

Just made some stewed Russian sauerkraut with coconut bbq sauce.

Meh, still looks good.

Made 2 New England style SPAM dogs with southwest salsa.