Roasted Garlic Chicken & Potatoes with Sautéed Carrots

Difficulty: Easy

Roasted Garlic Chicken and Potatoes with Sauteed Carrots

Serves: 2

Prep Time: 15 – 20 minutes

Cook Time: Chicken (25 minutes), Potatoes (20 minutes), Carrots (10-15 minutes)

Wine Pairing: oaked Chardonnay or a Pinot Noir

Mix the following ingredients in a mixing bowl

3 tbsp. Extra Virgin Olive Oil
1 tbsp. Parsley
1 tsp. Oregano
1 tsp. Thyme
1/2 tsp. Ground Pepper
1/2 tsp. Sea Salt
2 tsp. Minced Garlic
2 tsp. Dijon Mustard
1/2 tsp. Lemon Juice

Marinate the chicken for 1-2 hours in the refrigerator

You will want to time things so that the chicken, potatoes, and carrots are done at roughly the same time

Remember the internal temperature of the cooked chicken has to be at least 176 °F before serving

Let’s prepare the potatoes

  1. Rinse the potatoes under cool water and remove any soil
  2. Dice the potatoes into large pieces and place in a bowl
  3. Add 1 tbsp. olive oil and 2 tsp. minced garlic then stir well
  4. Prepare a pan with tin foil and spread the potatoes on the tinfoil
  5. Add fresh ground pepper
  6. Sprinkle on some salt
  7. Preheat the oven to 400 °F
  8. Cook the potatoes for 10 minutes then stir them around
  9. Set another 10-minute timer for the potatoes at 400 °F (20 minutes total)

Sauteed carrots

  1. Wash, peel and slice up two large carrots and place them in a pot
  2. Add some butter
  3. Sprinkle on some salt
  4. Set the temperature on the stovetop to just above medium
  5. Keep stirring the carrots every few minutes to avoid burning them (very important)
  6. After 10 minutes turn the heat down to low to keep the carrots warm before serving