Does anyone but me remember that old jingle? Maybe I am just crazy. Anyway...
I am still in a veggie mood because I am afraid to eat anything else. I don't know all the places gluten can hide yet, so I am weary of eating anything packaged. The great thing is that I have lots of veggies on hand. The not-so-great thing is that the hubs is getting a little sick of potatoes. Ah, well. One more night of dinner and then we fly out to Colorado for a family reunion. That should be a blast, even if it is full of food mines and explosions.
So here is tonight's dinner. Roasted chicken and veg.
This is really easy too. Grab a large 13x9 baking dish. (Side note: I heart Pyrex) Cut your potatoes, carrots, and onions into chunks that are roughly the same size, dump them in your baking dish. Drizzle Olive Oil over the top, then sprinkle on salt and pepper. Toss to coat (in the pan, trying to avoid dishes- ya dig?). On a separate plate, drizzle your chicken with olive oil. Add salt, pepper, and seasoning on both sides. Put on top of the veggies in the baking dish, then cover with foil. Bake at 375 degrees F for about an hour or until the veggies are tender and the chicken reads at an internal temperature of 180 degrees F.
Yum!
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