Friday, June 24, 2011

Foodie Friday, Roasted Chicken and Veggies

For this week's recipe I am turning to Erica at Acire Adventures.  I saw this and knew I had to try it.  I forgot to take pictures of my final product.  Seriously this smelled soooo good that by the time it was ready all we wanted to do was EAT!!!  And it's delish!!!! 
My version varies from her's slightly so please check her blog out!

Roasted Chicken and Vegetables with Fresh DillWhat you need:

8 chicken thighs
 (I'm sure any chicken would do, but the skin on bone-in thighs are soooo good you will be sorry if you don't use them!)
lemon juice
3 Tbsp olive oil
kosher salt
1 pound baby potatoes
1 bunch asparagus
1 bunch green onions
1 bunch carrots
1/4 cup chopped fresh dill or dill seasoing - I used the kind from Tastefully Simple!  :) 

How to make it:
The oven is hotter than I would expect, but it turned out great so who am I to question?

Preheat your oven to 500 degrees F. Rinse the chicken in cool water and pat dry. Place on a baking sheet with the skin side up. Sprinkle some salt and pepper, lemon juice, and olive oil over the chicken.
Cut potatoes in half; remove the lower portion of ddand cut carrots into small pieces (unless they are baby carrots, which are a good size). Toss the vegetables in a bowl with the remaining olive oil and some salt and pepper.

I put chicken in one dish and veggies in another. Roast for about 35-40 more minutes, or until the chicken is fully cooked with golden skin and the vegetables are tender. Remove from oven, top with fresh dill and salt.

And Tammy  :)   Here is her picture, looks way better than mine.  Sorry I didn't take another picture!  :) 

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