TwoFaced Wednesday: Roast Chicken Two Ways

"TwoFaced Tuesdays" is a joint venture between CupcakesOMG! and Jenna from The Paleo Project. Each week, we select one secret ingredient and put our own paleo spin on it. You can catch up on the entire series here. Also, if you have any special ingredient requests, you can always tweet us (@CupcakesOhMG and @ThePaleoProject) using the hashtag #TwoFacedTuesday.

Kyle has been doing a lot of the cooking in our apartment lately and I'm not complaining! I mean, when your boyfriend comes home from the farmer's market on Saturday boasting two free range chickens and pounds of local, organic vegetables declaring that he's going to be making Sunday dinner, you shut the eff up, get out of the way, and let him do as he pleases.

So I did exactly that, while Kyle owned every step of the roast chicken dinner, from chopping up the carrots, sweet potatoes, and onions...

 ...to seasoning the chickens.

I pretty much only got involved to photo-document the whole thing.

 And to eat, of course.

If you don't have a boyfriend, might I suggest promptly going out and getting yourself one? Preferably, one that cooks.

This week, Jenna and I took one classic recipe and put our own twist on it.
Head over to The Paleo Project to see how Jenna roasts a chicken!

**I'm not including a recipe, since Kyle pretty much used everything he bought from the farmer's market and mixed it together. Just roast your chicken at 450 degrees for about an hour and a half, or until juices run clear, and dump in some root vegetables. You pretty much can't go wrong.