I love to cook. It's the cleaning up afterward that gets to me. And when you've got somewhere to go after dinner, the last thing you want when you get home is a pile of dirty pots and pans waiting for your attention. With a little planning ahead, you can get a dinner together that not only requires little cleanup, but all cooks in the oven at the same temperature.
Last week I made Maple-Mustard Chicken Thighs, Roasted Potatoes, and Colie's Roasted Carrots recipe. I lined all my pans with foil so I wouldn't have messy dishes to wash later. Here's the BEFORE:
Tonight I've got Tandoori Chicken, Roasted Old Bay Potatoes and those delicious Roasted Carrots again! (I did find that the roasted carrots, if you're using baby carrots, take longer than the 20 minutes listed in the recipe. I'm putting them in at the same time as everything else tonight.)
Roasted potatoes in general are fairly flexible. If your main dish cooks anywhere between 400 and 450 degrees, you can do roasted potatoes alongside. Just adjust baking time accordingly.
The best part? Dinner is cooking right now, and I'm sitting here in the living room. All the dishes from dinner prep are done. When dinner's over, we'll load the dishwasher and walk out of the kitchen with no more work waiting for us!
Don't forget to enter my Church Cookbook Giveaway through Thursday, November 17!