Yum. Now that Easter is over we can settle into a bit of a routine until the heat of June brings out the barbecues.
Here is an easy recipe for a delicious evening meal.
Roast Chicken With Spring Vegetables
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3 1/2 pounds skin-on, bone-in chicken quarters
Himalayan salt and freshly ground pepper
1 lemon, halved
3 tablespoons extra-virgin olive oil
1 pound fingerling or other small potatoes
2 bunches radishes
1 bunch scallions
1 bunch baby carrots
1/4 cup chopped fresh dill.