barbecued chicken and roasted tri-color carrots with parsnips

We had a super yummy dinner the other night, and it was so good, we made it again a few nights later.
If you want a quick, low fuss meal, here's a fantastic menu idea.
The three of us raved over it, and I think you will too.

We used a simple premixed marinade for the chicken.
(McCormick Bourbon Herb seasoning packet) sweet with a great savory flavor.
If you haven't used these before, you mix in simple pantry items like vinegar and oil and a bit of water.  Super easy.
Pop everything into a big Ziploc bag- bam, done.

 Let the chicken marinate for a couple hours.

Next, we roasted these gorgeous organic tri-color carrots and a couple parsnips.


These carrots range in flavor from typical sweet orange, to a less sweet flavor in the purple and white.

A simple seasoning of:

1T butter (unsalted)
1 T olive oil
a pinch of sugar
seasoned to taste with salt and pepper
(we like sea salt and coarse ground)

Roasted in the oven at 425 degrees for 20 minutes.

Fork tender but firm; sweet but savory too.
We really loved the crispy ends on the carrot tips!

Serve hot; you will devour this tasty late summer dinner!


Bon Appetit!

2 comments

  1. That looks SO good- I love the idea of the tri-colored carrots! xo Diana

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  2. I love this ..Makes me want to make something fabulous and I love the pic taken from your table of the food.. That is the photographer in me LOL and I agree with that sweet Nana Diana above . .LOVE the carrots ---HUGS

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