Tuesdays at the Mitchells

Tuesdays at the Mitchells

Ever feel like you're making the same dish a thousand different times? Like your recipe book has become a rolodex in your mind of "chicken-beef-pork-grilled cheese" and is set on repeat? This is my life: make the food and consume it. Clean up. Do again. And again. And again. In between the making and the consuming is the drooling over delicious recipes in Food & Wine or at my friend Deb's site ( http://smittenkitchen.com). FYI she's not really my friend in the "we know each other sense," but that's another story. 

So, here we are. 

Time for more chicken...However, this chicken was not in the nugget format. At my husband's request, one meal a week will be gourmet, or as we call it, gourmeg. At the very least, it should be a new dish.

This chicken was delicious. Adults licked their lips and children, even young children under the age of 5, asked for more. Success!

Thank you Real Simple for saving our Tuesday night from the monotony of more of whatever we had last Tuesday.

Make this soon. Your family will thank you. 

You're welcome.

Roasted Chicken and Carrots With Olives and Lemons

By  Sara Quessenberry 

Ingredients

1 

chicken (3 1/2 to 4 pounds), cut into 10 pieces

2 

pounds 

carrots, cut into 2-inch pieces (halved lengthwise if thick)

1/2 

cup 

pitted kalamata olives

4 

bay leaves

1 

lemon, cut into wedges

2 

tablespoons 

olive oil

kosher salt and black pepper

1 

teaspoon 

paprika

                                                                     

Directions

1. Heat oven to 425° F. On a large rimmed baking sheet, toss the chicken, carrots, olives, bay leaves, lemon, oil, 1 teaspoon salt, and ¼ teaspoon pepper. Arrange in a single layer and sprinkle the chicken with the paprika.
2. Roast, tossing the vegetables once, until the chicken is cooked through and the carrots are tender, 45 to 50 minutes.