Monday, March 17, 2014

Dinner for two!

Tonight Alex and I enjoyed a delicious roasted chicken and vegetables with a glass of sweet tea! The chicken was delicious and juicy and the potatoes and carrots were a nice touch.

First the carrots must be cut into thirds and the potatoes quartered. The chicken is filled with lemon (quartered), fresh rosemary sprigs, and salt and pepper. The oven is preheated to 425 and the chicken is cooked for 45 minutes. The dish is removed then lift he chicken allowing the juices to poor out. Brush the juices on the chicken and place back in oven for 25 minutes.

After taking the chicken out, carve chicken and your meal is ready to be served! This recipe is very doable and will impress any guest. The cleanup is simple and you can enjoy the rest of your evening!

Alex and I enjoy cooking in the kitchen together as we talk about the day and prepare our meal. Cooking beside him is one of my favorite parts of the day when we can just relax and focus on each other!


  1. What other vegetables do you think you could put into this dish?

  2. You could put green beans. I like to use fresh green beans. It takes a little more time to cook but it tastes a lot better in the end.