But, Mooommmm!!! I don't want to eat my carrots!

If you have kids, you've heard something similar to ^that^ more than once before, I'm sure.  Considering Big A loves carrots and Middle A can't speak in complete sentences yet, I didn't hear it once at dinner tonight. Do you know why? Because I am the one who hates carrots. Yes, me. I don't set a great example when it comes to eating my fruits and veggies. I'm a meat and starch kind of girl. I love a juicy steak cooked medium with potatoes and crunchy green beans smothered in butter and pepper!  <---See? I can eat veggies! I'm just picky.

Aaaaanyway....I tried a new recipe tonight that D complimented multiple times (and he doesn't usually eat carrots, either!) and was devoured by our girls. I wanted to share it with you since it's so delicious. 

I know it's not sewing, but cooking is putting different things together with your hands, so I'll call it a craft. 

Maple-roasted Chicken with Vegetables

Ingredients:

1 1/2 lbs Chicken thighs or drumsticks 

Poultry seasoning

Salt & Pepper

Parsley

Basil

2 cups Carrots-cut into 1-in. pieces

3 cups Potatoes-peeled & cut into 1-in pieces

 1/2 Onion-cut into 1-in. pieces

3/4 cup Maple syrup

2 Tbsp Olive oil

Preheat your oven to 375F.

Cut up all of your vegetables and put them in a bowl large enough to stir them or toss them around in. 

Add the maple syrup and olive oil and stir (or toss) until the veggies are coated.

Put your chicken in a 9x13 baking dish. Season it to your liking with the poultry seasoning, salt & pepper. 

Put your vegetables into the dish around the chicken, then pour the sauce from the bottom of the bowl over the top.

Add the parsley & basil, seasoned to your taste.

Cover the dish with foil and bake for 30 mins.

Remove the foil and stir the vegetables, then cook it for 20 more minutes or until the chicken is cooked thoroughly. 

Voila! You have a delicious dinner! 

You're welcome.