Archive for April, 2016

Roasted Chicken with Lemons and Veggies

Roasted Chicken with Lemons and VeggiesRoasted Chicken with Lemons and Veggies


1 lb potatoes, cut into wedges
3 carrots, peeled and roughly chopped
6 – 10 garlic cloves, peeled and crushed
2 onions, roughly chopped
3 celery stalks, roughly chopped
2 Tbsp olive oil, separated
salt and pepper
3 lbs chicken, cut into pieces
3 lemons, sliced
5 – 6 sprigs fresh thyme


Preheat the oven to 425 F.

In a large bowl, toss together the potatoes, carrots, garlic cloves,
onions and celery in 1 Tbsp of the olive oil, generously adding salt and pepper.

Place the vegetables with some lemon slices on top of them in the bottom of a 9″ x 13″ baking dish,
and nestle the chicken pieces (skin side up) on top.

Drizzle the remaining Tbsp of olive oil over the chicken pieces, add some salt and pepper, and rub it in well.

Lay the fresh thyme sprigs over the chicken, then arrange the remaining lemon slices around,
and bake for about 45 – 60 minutes, or until the chicken is cooked through.

Remove the chicken to a platter, cover with a foil tent.
Turn your broiler on and return the vegetables to the the oven, close to the top,
and allow to roast and brown for about 5 – 10 minutes, keeping a close eye on them so they don’t burn.

Serve the chicken over the vegetables, and spoon some of the collected sauce in the bottom of the pan over the top.

April 12, 2016Cat Lady No Comments »

Roasted Vegetables with Dijon Sauce

Roasted Vegetables with DijonRoasted Vegetable Magic Recipe

Vegetables are so tasty seasoned with a Dijon mustard sauce- especially tender new potatoes and onions.
Throw in some sausage and you have a one pan dinner.

For the Dijon roasting sauce:

4 tablespoons olive oil
1/2 cup Dijon mustard
4-5 cloves garlic, chopped
1 tablespoon fresh chopped dill, marjoram, parsley or mint

Cut up:

2 cups sliced young potatoes- try a mix of blue, red and gold
1 medium sweet or red onion, cut up
4 carrots, sliced into thin diagonal coins or matchsticks
1 bunch of broccoli, cut up
1 yellow squash, sliced into half moons
1 zucchini squash, sliced into half moons
1 small cabbage, sliced
Sea salt and fresh ground pepper

4 Italian style sausages, sliced- optional

Preheat the oven to 400ºF.

Toss the cut vegetables into a large roasting pan. Season with sea salt and ground pepper.

Whisk together the Dijon sauce and pour over the veggies. Stir to coat.

Roast for an hour, until fork tender.

Add in sliced cooked sausage during the last twenty minutes of roasting time, if desired.

Serves 3-4.

April 12, 2016Cat Lady No Comments »
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