Roasted Chicken Thighs with Broccoli and Carrots

After a mini vacation in California eating everything in sight, I wanted a nice, homey meal. I love this recipe for roasted chicken and wanted to change it up with broccoli and carrots. Yum! It's easy, pretty healthy, and a great weeknight meal. Your house will smell amazing when you cook it. 

Classic Carbonara

On a cold or dreary day, there's nothing like a creamy plate of spaghetti carbonara. I know I've made the leek carbonara before, but I wanted to go for a really basic, classic carbonara. Usually you're supposed to use dried pasta, but after watching Master of None all weekend, I was inspired to make it with fresh spaghetti. Yum! It's so good and creamy and salty and delicious, and the little bites of crispy pancetta are just the best. This is easy and cheap, too, so a great weeknight dinner. 

Roasted Chicken Legs and Ramps

 

I, like the rest of New York, am totally into ramps. They're only around for a month or so in the spring, so I try to use them a lot. First ramp dish this year was roasted chicken and ramps. I usually love just tossing the ramps with some olive oil, salt, and pepper and grilling them, so this was similar. The leaves get crispy and the bulbs are sweet. Yum.

This is really simple for a weeknight dinner, and I served it with some peas at Jamie's request.

Serves 4
Ingredients:
4 chicken legs
2 bunches of ramps, roots removed
olive oil
salt and pepper
1 lemon, sliced

Directions:
Heat the oven to 500. Line a baking sheet with tin foil. Toss the chicken and ramps with salt and pepper and olive oil. Put in the oven for 10 minutes, then top the chicken with lemon slices, and put in for another 20 minutes, or until the chicken is nicely browned. Check on the ramps - you'll probably need to remove them 10 minutes before the chicken.