My sweet daughter Emily totally spoiled me on Mother’s Day this year…she not only cooked me this amazing roasted chicken dinner with carrots and potatoes but she also made breakfast in bed for me too! I felt like a princess the entire day! This chicken dish was amazing and so simple. Cut up chicken bone and skin on (makes for moist tender chicken) Salt, pepper, sprigs of fresh thyme, sliced lemon, 1 clove garlic chopped, one onion sliced, small bag of baby carrots and 4 red potatoes cut up. Roast in oven at 425 degrees for 1 1/2 hours or until chicken is thouroughly cooked. YUM!!!
The pot was a Tid bit too small to cook…so after an hour we took all the veggies out of the pot and put them on a cookie sheet and cooked them separately to speed up the cooking process. A good friend Catherine from across the street joined us and brought over homemade rolls!
For dessert Emily made a browine, topped with white chocolate pudding mixed with whipped cream and fresh sliced strawberries..does it get any better?
For breakfast Emily mad me scrambled eggs with feta cheese and homemade apple streusel muffins…recipe from dulce dough that are to die for! Moist with chunks of apple and cinnamon.
I hope you all enjoyed your Mother’s Day…I sure did 🙂
See you tomorrow evening for Centerpiece Wednesday!
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