I’ve heard so many of my friends say they can’t cook. That they can bake, but baking is different or that cooking relies too much on intuition. Personally I can’t argue any of that, at heart I’m more of a baker myself. As a child I made chocolate chip cookies so often my family begged me to add more cookie types to my repertoire. To this day I can back chocolate chip cookies from scratch with no recipe or measuring cups. But in order to prevent myself from hitting the drive-thru too often I’ve done my best to learn and follow recipes.
This month’s Real Simple featured a version of the recipe below. I altered it to not have olives or paprika and to be even more simple. The result was a delicious traditional Sunday dinner without much fuss. And Something about the taste of roasted chicken and carrots make it seem like a cozy fall night! If you’ve never roasted carrots because you’re not a carrot eater give it a try. They come out sweeter yet are still great for you!
(photo and original recipe from Nov. Real Simple)
Roasted Chicken, Carrots, Onions and Lemons
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 white onion sliced
- 4 bay leaves
- 1 lemon, cut into wedges
- 2 tablespoons olive oil
- kosher salt and black pepper
Directions
- Heat oven to 425° F. On a large rimmed baking sheet, toss the chicken, carrots, onions, bay leaves, lemon, oil, 1 teaspoon salt, and ¼ teaspoon pepper. Arrange in a single layer.
- Roast, tossing the vegetables once, until the chicken is cooked through and the carrots are tender, 45 to 50 minutes.
