Tuesday, December 15, 2009

Roasted Chicken with Brown Sugar glazed Carrots

Tonight's dinner is loosely based on the roasted chicken recipe found in Better Homes and Gardens New Cookbook.
  • 2-3 lbs chicken
  • 1 tbsp lemon juice
  • 1 tbsp butter, melted
  • 1 tbsp herbs of your preference (Audrey used oregano, basil and thyme)
  • 2 tsp garlic powder
  • salt and pepper to taste
For Carrots
  • 1 lb carrots, sliced
  • 1 tbsp butter
  • 1 tbsp brown sugar
Audrey's Tasks:
  1. mix ingredients
  2. brush chicken with sauce
  3. chop carrots
  4. place carrots in pot
Mom's Tasks:
  1. preheat oven
  2. put chicken in pan
  3. assemble ingredients
  4. put chicken in oven
  5. help Audrey with food processor
  6. cook carrots and glaze
Preheat oven to 375. Mix remainder of ingredients for chicken in a bowl. Brush chicken with sauce and bake for 30-40 minutes or until cooked through.
Meanwhile, place sliced carrots in a pot of water and cook on medium-high until tender. Drain and allow butter and sugar to melt over top.

Audrey really is getting a sense of accomplishment from these dinners. She proudly tells her parents that she made dinner and then she even eats many of the items she cooks. This was another easy meal to prepare and it turned out wonderful. The food processor made short work of chopping carrots and was a big hit with Audrey.


  1. Yum! I found some new crockpot recipes I'm going to try with G. It is a much safer alternative to the pots/pans on the stove!


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