Roasted Potatoes & Baby Carrots with Garlic

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Ingredients:

2-3 lbs. red potatoes, peeled and cut into about 2″ pieces (I don’t peel mine)
5-6 cups baby carrots (can use more or less)
4-8 garlic cloves (I use 1 tsp. powdered garlic)
1/3 cup olive oil (you can use more or less)
2 Tbsp coarse salt (I use slightly less)
fresh ground pepper

Directions

  1. Dry the veggies well with a paper towel and place in a large bowl.
  2. Prepare a large non-stick baking sheet, you can line with foil and spray the foil liberally with cooking spray.
  3. In a small bowl combine olive oil, chopped garlic, coarse salt and black pepper; mix well to combine.
  4. Pour over the veggies and toss to coat with a wooden spoon or clean hands.
  5. Set oven to 400 degrees F.
  6. Roast in oven for about 30 minutes or until the potatoes are fork-tender, tossing occasionally with a spatula (might take more or less time depending on the size of potatoes). I find it usually takes longer in my oven.Recipe (slightly adapted) from:genius kitchen
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Herb Marinated Chicken

Ingredients

  • 1/2 small sweet onion, minced
  • 3 garlic cloves, minced
  • 1/4 cup olive oil
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon dried crushed red pepper
  • 1 3/4 pounds skinned and boned chicken breasts
  • 1 lemon, halved
  1. How to Make It

    1. Place first 8 ingredients in a 2-gal. zip-top plastic bag, and squeeze bag to combine. Add chicken; seal bag, and chill 30 minutes to 1 hour and 30 minutes. Remove chicken from marinade, discarding marinade.

    2. Preheat grill to 400° to 450° (high) heat. Grill chicken, covered with grill lid, 7 minutes on each side or until done. Remove from grill; squeeze juice from lemon over chicken.