Guest Blogger: Jennifer Mielke’s Roasted Chicken and Carrots with Olives
Every Healthy Omnivore I know loves a good chicken dish, and this one is no exception. I love easy one dish meals like this for my guys. Add a salad and you’re all set!
Jennifer Mielke is the Health Coach for Eleven Eleven Wellness in New York City. Jen shared this with our recent Cleanse with Benefits group, and it was a big hit. She adapted it for her family dinner from Martha Stewart’s Real Simple Magazine.
Ingredients:
1 chicken (3 1/2 to 4 pounds), cut into 10 pieces
2 pounds carrots, cut into 2-inch pieces (halved lengthwise if thick)
1/2 cup pitted kalamata olives
For sauce:
2 tablespoons olive oil
juice from one lemon
1 1/2 tablespoons dijon mustard
Celtic sea salt and black pepper
1 teaspoon paprika
4 bay leaves
1 lemon, cut into wedges
Preparation:
1.Preheat oven to 425° F. Lay chicken on a baking pan.
2. Mix sauce ingredients with a whisk, and pour over chicken pieces, flipping chicken to cover evenly. Add carrots and olives and toss again to coat.
3. Cover dish and roast in oven for 30 minutes, uncover and cook until the chicken is cooked through. Carrots should be tender, approximately 45 minutes.
Serves 6
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Photo Courtesy of Real Simple
