an amazing recipe. simple & amazing. I saw this recipe a while back in Martha Stewart Living....or it may have been Real Simple. Either way I stored it in my brain and we finally made it this past weekend.
To be honest I couldn't really remember measurements or anything so you have to be willing to get a little loosy-goosey with your cooking (a
pinch of this, a
handful of that). After cooking it I can give you estimates now but I'm just saying forgive me if the recipe doesn't have a perfect formula.
So here it is:
Oven-Roasted Red potatoes & carrots with, Parmesan-Dijon Chicken. [we obviously used our "special" chicken, so you will have to cook your normal chicken how you would normally cook skinless, boneless chicken. I will just be sharing with you the yummy dressings]



[and, I know our chicken looks crazy but it just takes searing in a pan for 7 minutes and therefore it gets a little crispy...and hot and delicious.Yours won't look like this, since you will probably be cooking yours in the oven.]
So here is the recipe:
For Carrots and Potatoes, you will need:
-a bundle of carrots with stems left on, the skinnier the better so they can cook fast enough in the oven.
-baby red potatoes, enough to feed the number of people you are serving. I generally estimate about 8 potatoes per person
-olive oil
-rosemary
-salt and pepper
Directions:
Preheat oven to 425 degrees. Rinse potatoes and half them. Quarter them if need be. Just remember they can't be too big or else they will take a long time. Put the potatoes in a bowl and toss them with about 2 tbsp or so of olive oil. (just enough to lightly flavor and coat the potatoes) sprinkle with salt and pepper and a couple pinches of rosemary.
on a non-stick cookie sheet pour potatoes along one side. (leaving the other side for the carrots). Cook in the oven for 15 minutes while you prepare the carrots.
Carrots: trim stems so that only a little green is left to make them pretty. rinse carrots and peel them. Place them in the same bowl you used for potatoes and drizzle lightly with olive oil and salt and pepper. Once potatoes cook for 15 minutes take out the pan and place the carrots along the opposite side. Put it back in the oven for another 15 minutes. Total, the potatoes and carrots cook for about 30-45 minutes. I check them at 15 min. intervals to make sure things are still going smoothly. The potatoes will be ready when they are soft in the middle and skins are slightly browned and wrinkled. Carrots begin to caramelize and can be cut into with a fork.
Chicken: This is a recipe that Wes and I have sort of adapted to on our own and we looooove it.
You will need:
-a tbsp of dijon mustard per chicken cutlet.
-2tbsp butter
-2 tbsp red onions
-rosemary
-1/2 cup Parmesan cheese
-1/2 cup bread crumbs (or enough to coat each chicken cutlet)
Directions:
1. melt butter in dish big enough for dipping the chicken into (I use a pie plate).
2. mix your mustard (all that you need) into the butter and stir them together.
3. combine cheese, bread crumbs, rosemary in another dish.
4. coat chicken in mustard mixture, then dip in bread crumbs, then place in oven ready dish. sprinkle each chicken cutlet with a little onions and press into chicken to secure them. Cook chicken as you normally would.
*the mustard in this recipe gives the chicken great moisture. SO DELICIOUS! it's our go to chicken recipe and we don't even add the parmesan usually.
Let me know if you ever try this.. the potatoes and carrots are so perfect cooked this way. Enjoy!