Dinner Menu: Roast Chicken, Potatoes Romanoff, Cooked Carrots

Another favorite dinner here, simple yet delicious. And the leftovers provide the building blocks for more meals.

For the Roast Chicken I melted 1/4 cup of butter with a couple of cloves chopped (big pieces!) garlic and the juice from a lemon that I picked moments before, as well as some salt and pepper. I quartered the lemon after squeezing it and stuck it in the chicken, along with some fresh rosemary from the garden. I put it breast side up in a roasting pan and poured the flavored butter over it, then sprinkled paprika over it all and stuck it in the lower part of the oven at 375 for an hour and 15 minutes.

In the meantime, I mixed up the Potatoes Romanoff and put them in the oven 1/2 hour before the chicken was done.

I also cooked up the basic cooked carrots tonight, but added a bit of Dijon mustard for a change. I thought they were tasty with the extra zip but the kids complained.

It’s hard sometimes to balance the desire to explore and the need to just put good-tasting food on the table. Experimenting can get expensive (if it’s a total flop) and leads to frustrated meal-mates at times. At least they loved the chicken!