Your suburban mom made us her go-to dinner for lunch on Wednesday: roasted chicken with potatoes ‘n carrots, and some blanched green beans for growing up big and strong.
The whole cut-up chicken was marinated in olive oil, lemon juice, salt, pepper, and garlic overnight, then roasted at 425 for about an hour (or until the skin gets golden and crispy).
The potatoes and carrots were cut into chunks, tossed with olive oil, garlic, salt, pepper, and a little cayenne, and then roasted at the same temperature for 45 minutes (or until the potatoes begin to get crispy).
The green beans (from our Corbin Hill Farmshare) were blanched in boiling water for three minutes, then tossed with olive oil, salt and pepper. (I sense a theme developing here…)
Your mom loves The 4 Tupps.
