Moroccan-Spiced Roast Chicken Recipe

 IMG_1143My mother-in-law gives Jamie & I a new cookbook (or three) every year during beach week as our anniversary gift.  I hate purchasing cookbooks when I know I can usually get the recipe for free online, but their is something so nice about having a book with pictures to follow out in front of you as you cook.  She purchased Weeknight Fresh & Fast (Williams-Sonoma): Simple, Healthy Meals for Every Night of the Week for us this year.  LOVE IT!  It has a meal for every week of the year and divides the recipes into Spring, Summer, Fall and Winter.

I tried a fall dish last night because I am over these 100 degree days.  The Moroccan Baked Chicken has a little kick to it but O gobbled it all up!

IMG_1145Moroccan-Spiced Roast Chicken Recipe

Serves 4


  • One whole (4 to 5 pounds) chicken
  • Coarse kosher salt and freshly ground black pepper
  • 2 tablespoons plus 1 1/2 teaspoons sweet paprika
  • 1 1/2 teaspoons ground cumin
  • 1/4 to 3/4 teaspoon red pepper flakes
  • 3/4 teaspoon ground cinnamon
  • 1 smallish lemon
  • 5 tablespoons olive oil, plus more for the baking sheet
  • 2 small (about 3/4 pounds total) orange-fleshed sweet potatoes, unpeeled
  • 1 pound cauliflower, cut into 1-inch florets
  • 1 red onion, cut into 8 wedges


1. Preparation: Preheat the oven to 450°F.  Oil a heavy large rimmed baking sheet.

2. In a small bowl, mix the paprika, cumin, pepper flakes, and cinnamon. Set aside 2 1/2 teaspoons of the spice mixture for the vegetables. The rest is for the chicken. Finely grate the zest from the lemon, cut the lemon into quarters, and mix the zest into the spices for the chicken. Gradually mix in 2 tablespoons of the olive oil to make a paste.

3. Pull out and discard the fat and giblets from the cavity of the chicken. Pat the chicken very dry with paper towels. Starting at the edge of the main cavity, slide a finger under the skin over each breast half, making a pocket between the skin and meat. Rub a total of 1 tablespoon of salt over the chicken skin and toss a little salt inside the cavity. Sprinkle the chicken generously with black pepper.

3. Spread a little of the seasoning paste inside the cavity, slather some of it under the skin over the chicken breasts, and rub the rest of the paste all over the outside of the chicken. Toss the lemon quarters inside the cavity. Place the bird in the center of the baking sheet and roast for 30 minutes.

4. Meanwhile, cut the sweet potatoes in half crosswise, and then quarter each half lengthwise to create wedges. Combine the sweet potatoes, cauliflower, and onion in a bowl. Add the remaining 3 tablespoons oil and toss to coat. Add the reserved spice mixture, sprinkle with 1/2 teaspoon each salt and pepper, and toss to coat.

5. After the chicken has roasted for 30 minutes, remove it from the oven. Tilt the sheet pan and spoon off most of the fat. Return the chicken to the center of the sheet and spoon the vegetables around it. Return the pan to the oven and continue roasting until an instant-read thermometer inserted into the thickest part of a thigh registers 165°F (74°C), about 40 minutes longer, depending on the size of the bird. If the skin is getting too dark before the meat is done, reduce the oven temperature to 425°F.

6. Transfer the chicken to a platter and let rest for 10 minutes. Carve the chicken and serve with the vegetables.





Beef Chimichangas

IMG_7271 IMG_7272 IMG_7275I made homemade beef chimichangas tonight.  They were so good!  The recipe below will make 1 dozen delicious chimichangas.  Remember, you can always substitute beef with chicken or any filling really!

Here’s what you will need:

  • 1 lbs ground beef
  • 12 flour tortillas
  • 1 can (16 oz) refried beans
  • 1/2 cup finely chopped onions
  • 3 cans (8 oz) tomato sauce
  • 1 can (4 oz) chopped green chilies
  • 1 teaspoon minced garlic
  • 1/2 teaspoon ground cumin
  • shredded cheddar cheese
  • oil for frying


  1. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the beans, onion, 1/2 cup tomato sauce, chili powder, garlic and cumin.
  2. Spoon about 1/3 cup of beef mixture off-center on each tortilla. Fold edge nearest filling up and over to cover. Fold in both sides and roll up. Fasten with toothpicks. In a large saucepan, combine the chilies and remaining tomato sauce; heat through.
  3. In skillet, heat 1 in. of oil to 375°.  Fry the chimichangas for 1-1/2 to 2 minutes on each side or until browned. Drain on paper towels. Sprinkle with cheese. Serve with sauce.


Five on Friday

It’s that time of week again! Love Fridays.

oneDesktop1How could I not have FASHION WEEK as my #1?!? I did go to school for fashion after all. I am not usually a big fan of Tory Burch but I really connected to her Spring 2014 Ready-to-Wear collection. It was elevated and sophisticated but in a fresh way. The color pallet itself blew me away. It was so subtle but powerful. I liked Michael Kors collection too but as a fall collection. It did not read spring to me at all! It was too muted but I still loved it. Just wrong season. And I’m not stupid. He did exactly what was on trend and what everyone else did but that doesn’t mean I agree with the trend. Spring should be fun and flirty. Not drab. And coming from me that’s saying something since I live muted earth tones!



Last night the Bark Park I am a board member of held its first Yappy Hour. It was a total success! We had a signature Bryan cocktail and even custom koozies for beer.  I took pictures all night of the dogs for our cutest pooch contest we are doing on Facebook.  Brutus, pictured above, was one of my favorites to shoot.


I am OBSESSED with Freshly Picked baby moccasins. Someone needs to take my computer away so I do not order every single color for Olivia. Thank goodness her feet are so small that she can’t even fit into newborn shoes yet. I have seen pictures of Kourtney Kardashians kids in them but I just was reintroduced through Martha Stewart. She is doing her American Made competition and I saw a friend vote for them. Freshly Picked even gave a pair away everyday this week if you voted for them.


il_570xN.361092655_4md6I’m crushing on this Gold Vermeil Twig Ring. by Colby June on Etsy.


pretzels2I think this will be my new favorite fall snack to make:

Cinnamon Sugar Pretzels (found on Baking Junkie)
1 (16 oz) bag pretzel twists
⅔ cup vegetable oil
½ cup sugar
2 tsp cinnamon

Preheat oven to 300 degrees. Pour pretzels into a roasting pan. In a medium sized bowl mix together vegetable oil, cinnamon and sugar. Pour over pretzels and stir to coat. Place in oven and bake for 30 minutes, removing twice to stir.


Five on Friday

It’s that time of week again!  Love Fridays.  We are in NC visiting both of our parents and going to a UNC football game.



Can you believe it’s September already?  It has been so hot here in Georgia.  It’s hotter than it was during the middle of the summer.  These Vineyard Vine Whale koozies are just so adorbs for the beach.  I need them since it is still beach weather here…


glossyA Kate Spade bag that has Glossy on it.  OBSESSED!


543437_643280065690330_153999405_nKinfolk announced on Tuesday that they have created their first cookbook, THE KINFOLK TABLE: RECIPES FOR SMALL GATHERINGS.  It will be out October 15 on Artisan Books.  It is a collection of 85 delectable recipes spread over nearly 400 pages from creative types around the world.  I’m sold.

Pre-Order here:


Screen shot 2013-09-04 at 2.19.03 PMJust received this trunk organizer.  I have seen so many trunk organizers that are just basic cubes to put things in.  This one has a cooler in the middle.  The cooler can be removed if you don’t need it and the whole thing is fully collapsible.  I saw the exact same one on One Kings Lane for $59!!!  I got mine on Amazon for only $19.99 + free 2 day shipping with Prime!



Yum, yum, yum!  Tropical passion sangria is my new fav!

  • 1 bottle dry white wine
  • ½ cup Bacardi Coconut Rum
  • ½ C Pineapple Simple Syrup (See recipe from link)
  • 1½ cups Passion Fruit Juice
  • Sparkling water (optional if you want fizzy)
  • Fruit : Pineapple, mango, green grapes, limes (1 cup each, sliced, diced, peeled, however you want) for the pitcher of sangria. 1 cup each to divide amongst serving glasses and for the fruit skewers
  • Ice
  1. In a pitcher combine about a cup of each fruit. Add in the wine, rum, syrup and passion fruit juice. Stir well and chill several hours up to overnight. Before serving add in the sparkling water if you like fizz. Add some fruit to each glass and some ice. Fill with sangria. Garnish with a fruit skewer if desired. Enjoy!