Recipe: Chicken and a Disaster at Home

Just a couple nights ago, I made us a yummy home cooked meal. My husband heads off for his job training soon, and I wanted to make something good before we pack up the kitchen and move out of here. When it comes to food, simple and tasty are always favorites around here. I subscribe to Food Network's daily recipe, and a good recipe landed right in front of my eyes.

Roast Chicken with Spring Vegetables

Ingredients

• 3 1/2 pounds skin-on, bone-in chicken quarters
• Kosher salt and freshly ground pepper
• 1 lemon, halved
• 3 tablespoons extra-virgin olive oil
• 1 pound fingerling or other small potatoes
• 2 bunches radishes (I used some zucchini)
• 1 bunch scallions (I used shallots, they're sweet)
• 1 bunch baby carrots
• 1/4 cup chopped fresh dill

Directions

Preheat the oven to 500 degrees F. Rinse the chicken and pat dry. Season with salt and pepper, then place skin-side up on a rimmed baking sheet. Squeeze 1/2 lemon over the chicken and drizzle with 1 tablespoon olive oil. Roast 15 minutes.

Meanwhile, cut the potatoes and radishes (or whatever you replaced things with) in half and cut the scallions into thirds. Toss the potatoes, radishes, carrots and the remaining 2 tablespoons olive oil in a bowl; season with salt and pepper.

Remove the chicken from the oven and scatter the vegetables around it. Continue to roast until the vegetables are tender and the chicken is golden and cooked through, about 20 more minutes. Squeeze the remaining 1/2 lemon over the chicken and vegetables. Top with the dill and season with salt.

Per serving: Calories 569; Fat 31 g (Saturated 7 g); Cholesterol 132 mg; Sodium 655 mg; Carbohydrate 27 g; Fiber 5 g; Protein 44 g

This was a hit, and it's simple and easy to clean up too!

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Now for the disaster.

After enjoying a nice home cooked meal, which might be one of the last good ones I cook for a while, we packed and packed... and packed.

We're running out of space to put things on the floor...

... and on the counters.