Well, hello there!

Well, hello there!
Matt & I in Costa Rica over Christmas...So beautiful there!
It's simple. Really. We're a young married couple that loves cooking together. We always try to eat healthy and, if it's simple and doesn't break the bank, we're into that, too! We hope you'll visit often and tell us what you think about what we're cooking! We'd love to hear from you. Drop us a note, a suggestion or a recipe!

Monday, May 17, 2010


Meaning I will post three times today...that's about three times as much as I've posted in the last week.
The number three, for this post at least, also signifies the prep-time for this meal. No lie. It basically takes three minutes, which is crazy.

What did we have?
Well, since you asked, we had Roasted Leg of Chicken with Baby Carrots, Kalamatta Olives.
Yummmmm. It's from the magazine Real Simple. And it's just that. REAL SIMPLE. Just the way we like it. Real simple and really stinking good.
Here's how:


~1 whole chicken, cut into 10 pieces OR 4 chicken legs, cut into 8 pieces (that's what we did)

~Tsp. paprika
~Tsp. salt
~Tsp black pepper
~3/4 Cup pitted kalamatta olives
~16 oz. Bag baby carrots
~4 Bay leaves
~2 Tbs. olive oil
~1 lemon, wedged into fourths


~In a large mixing bowl, place all ingredients and toss to coat chicken
~Place on large, rimmed baking sheet and arrange veggies in a single layer
~Bake @ 425* for 1 hour.

TADA! It's so yummy. Delicious, in fact.
Matt said "Meg, this is 'legit'..." and I said "Yeah, I know. We've had it before!"

Never a dull moment in the Hargrove casa.

Until next time!

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