Mustard-Thyme Roast Chicken and Sauteed Carrots with Lemon and Marjoram

Thursday, 11 Dec 2008


Cub had no fresh tarragon and I had no dried tarragon, so Mustard-Tarragon Roast Chicken became Mustard-Thyme Roast Chicken.   I halved the recipe and used just bone-in chicken breasts. As many people commented about this recipe on Real Simple, it smells absolutely wonderful while it’s cooking.  It tasted just as good. I served the chicken on top of wide egg noodles.


The Sauteed Carrots with Lemon and Marjoram came from Food and Wine.  Also had to make do with dried marjoram for the carrots because Cub had no fresh marjoram.  I’m about to give up on the herb selection there.   Anyway, I really liked these carrots.  I cooked them until they still had a little bit of firmness left and the splash of lemon at the end really made them fresh.


Reader's Comments

  1. I always feel like cooking up a storm when I come to your site. I love all your recipes. 😉

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