WTE Wednesday – The bird is the word

WTE Wednesday – The bird is the word

It’s been over three years since my husband and I made the decision to overturn our family’s diet, and by proxy, our fridge and pantry, to follow a more whole-food based way of life. Some call it Paleo, some call it the SCD or Specific Carbohydrate Diet, but for us, it has evolved into a new lifestyle. We embarked on this road because, let’s face it, we haven’t had the best track record of health under this roof. Between the three rats (truly a term of endearment), I think we’ve touched just about every single department at our local children’s hospital: oncology, cardiology, radiology, neurology, PT, OT, ER, PICU, infectious disease, nutrition, speech, pathology, anesthesiology, pulmonology, dermatology, surgery, psychology, psychiatry, endocrinology, etc. At this point, I am clearly fully educated in all of these fields and hence consider myself a doctor. I also consider myself an expert on this diet because I’ve read countless books on the topic (1 ½).  The book that greatly caught my attention is called “Gut and Psychology (GAP) Syndrome” by Dr. Natasha Campbell-McBride. It was very challenging to get through as it was written by an MD from Britain who not only is a general practitioner, but a Neurologist and Nutritionist as well; just like me! Being very nebular in detail, it took a lot of concentration and a minimal amount of wine consumption while reading; but I’m totes an MD, so no worries.  It was written with spectrum disorder children in mind and the parallels to our struggles with our son were surreal; so much so, that it solidified our decision to give up gluten, dairy and refined sugar.

To say we’ve had our fair share of ups and downs on this “diet” would be an understatement. I’ve had lots of “EWWs, YUCKs and DISGUSTINGs” thrown my way. The one thing I can legitimately claim is that I went to culinary school way back when and worked in that industry for several years, so at least I have had a passion for food on my side. Every once in a while, I pick a winner, and when I do, I throw up a few fist pumps and not so quietly congratulate myself.

This roasted chicken is one of those dishes and is BY FAR the best chicken I have ever made. It has so much flavor, wonderful aroma and is so juicy. I’d even go so far as to say it is…Ok, this word is my least favorite word in the entire English language…It starts with an M-O-I and ends with an S-T. Yes, the bird was moist (dry heave). The rats LOVE it!  The first time I made it, the man ripped into his drumstick like his dad does with amusement park turkey legs (another dry heave). They were in carnivorous heaven. The girls passed the other leg back and forth. I could not believe my eyes. The Man even said, “Thanks for making this chicken tonight, Mom!” Excuse me, WHAT?!!?! Since it’s inception, this dirty bird has been a huge hit in our house and is now lovingly referred to as:

“The M-Word Bird”

  • 1 whole chicken
  • 2 cloves garlic
  • juice of 1 lemon
  • 2 tsp oregano
  • 2 T butter (plus a whole stick of butter)
  • salt
  • pepper
  • cinnamon
  • assorted roasting vegetables

Rub washed chicken with garlic and put garlic inside chicken. (I press the garlic and smear it.) Squeeze lemon over and in chicken (I then shoved the juiced lemon half into the cavity). Sprinkle inside and out with oregano, salt, pepper and cinnamon (don’t be shy). Finally, throw a stick of butter on top of the chicken.

Vegetables can be roasted in the pan, too. I threw in carrots, acorn squash, beets, turnips, parsnips, brussel sprouts, onion, garlic cloves, baby potatoes & apples for a touch of sweetness, dotted with butter and seasoned with salt and pepper.

Bake at 375 degrees F (200 C) until done, about 1 & 1/4 hours depending on the size of the chicken.

Every 15 minutes or so, check the chicken, baste and turn the vegetables.



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