Donna's Grilled Caesar Chicken and Roasted Cauliflower Medley with Maple-Mustard Glaze

Hello Everyone, I prefer to cook a hearty but healthy meal for Sunday dinner and purchased a Murray's Farms chicken before deciding to marinate it and grill it.  Using Caesar dressing, lots of cloves and seasoning, the grilled chicken was juicy and delicious.  Sided with the sweet and spicy roasted vegetables, the meal was ready in under an hour!  I hope your week is a good one.  Best, Donna:

Donna's Grilled Caesar Chicken

Ingredients:

One 3 pound chicken, butterflied (i.e., cut down center between breasts and flattened)

1 cup Caesar salad dressing

8 garlic cloves, coarsely chopped

1 Tablespoon oregano leaves

Salt and pepper to taste

Method:

Place chicken in marinating pan, season with salt and pepper, and add remaining ingredients coating meat well.  Marinate for 6 to 8 hours in refrigerator.  Preheat grill to 425° F.  Remove chicken from marinade and drain if needed.  Place on grill, cover and cook for about 45 minutes or more, turning once, until chicken reaches 165° F or higher.  Remove from grill and let rest for about 10 minutes before cutting into pieces and serving.

Serves 4.

Donna's Roasted Cauliflower Medley with Maple-Mustard Glaze

Ingredients:

1 cauliflower, cut into slices

1 sweet onion, halved and sliced

1 red or orange sweet bell pepper, sliced

12 garlic cloves, sliced

1 teaspoon salt

½ teaspoon pepper

¼ cup whole grain Dijon mustard

2 Tablespoons ground Dijon mustard

2 Tablespoons maple syrup

Method:

Preheat oven to 400 degrees F.  Line a baking sheet with foil and spray with cooking oil.  Mix together first 6 ingredients in a large bowl.  In a 1 cup glass measuring cup, mix together the mustards and maple syrup.  Add mixture to vegetables and stir until all pieces are coated.  Spoon onto prepared baking sheet and bake for 20 minutes.  Turn vegetables and cook for 20 more minutes.

Serves 4.

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