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Herb-Butter Roasted Chicken & Creamy Mashed Carrots<\/p>\nHerb-Butter Roasted Chicken & Creamy Mashed Carrots<\/p>\n
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6 chicken leg quarters<\/p>\n
3 T. butter, softened<\/p>\n
1\u00bd T. Old Bay seasoning, divided<\/p>\n
2 (12-oz) pkg broccoli-cauliflower medley<\/p>\n
2 T. olive oil<\/p>\n
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Preheat oven to 375\u00baF. Arrange chicken on a large rimmed baking sheet. Combine butter and 1 T. seasoning; rub over chicken. Bake 20 minutes. Meanwhile, toss together broccoli medley, oil, and \u00bd T. seasoning over a second large baking sheet. Increase oven temperature 450\u00baF. \u00a0Bake chicken and broccoli 15 minutes or until chicken is browned and vegetables are tender.<\/p>\n
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Creamy Mashed Carrots<\/p>\n
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2 lb baby carrots<\/p>\n
2 T. butter<\/p>\n
\u00bd tsp. salt<\/p>\n
\u00bc tsp. pepper<\/p>\n
\u00be cup milk<\/p>\n
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Bring carrots and water to cover to a boil in a large saucepan; cook 15 minutes or until tender. Drain and return pot to medium heat; add butter, salt, and pepper. Mash with a potato masher until creamy and thoroughly heated. Add milk, 1 T. at a time, until desired consistency.<\/p>\n","protected":false},"excerpt":{"rendered":"
Herb-Butter Roasted Chicken & Creamy Mashed Carrots 6 chicken leg quarters 3 T. butter, softened 1\u00bd T. Old Bay seasoning, divided 2 (12-oz) pkg broccoli-cauliflower medley 2 T. olive oil Preheat oven to 375\u00baF. Arrange chicken on a large rimmed baking sheet. Combine butter and 1 T. seasoning; rub over chicken. Bake 20 minutes. Meanwhile, toss together broccoli medley, oil, and \u00bd T. seasoning over a second large baking sheet. Increase oven temperature 450\u00baF. \u00a0Bake chicken and broccoli…<\/p>\n