Roast Chicken with Pineapple Hash

Hiya!

Here's a great, fast recipe for a Sunday night supper or a quick, tasty meal during a busy work week. Your family will think you slaved.

For the chicken:

Sprinkle your whole chicken with salt, pepper, paprika, cayenne pepper, garlic powder.

Place in a 325 oven for about 2 hours.

For the pineapple hash:

1. Clean and chop into big chunks: 3 carrots, 5 small-med sized potatoes, 1 celery stalk, 1 small bunch bok choy, 1 shallot, and about 1/3 of a pineapple.

2. Boil the carrot and potato for about 10 minutes, then drain.

3. Mix all veggies together with a tsp of brown sugar, olive oil, salt, pepper, pinch of cumin, paprika and rosemary.

4. Bake on a tray while the chicken finishes roasting - for 30 minutes or so; until the pineapple gets golden brown.

Moolicious!