Lila Waite Wednesdays

Mustard and Cilantro Chicken

3 lb. boneless, skinless chicken thighs

2 tsp. spicy brown mustard

3 tbsp. lemon juice

1 1/2 tsp. salt

1/3 tsp. pepper

1/4 c. fresh cilantro

Remove all visible fat from chicken. Combine remaining ingredients, add chicken and marinate in refrigerator for several hours. Broil until brown on both sides and cooked through.

Roasted Vegetables

10 medium potatoes

10 carrots 1 large onion

5 cloves garlic, peeled

2-3 tbsp. olive oil

3/4 tsp. rosemary

1 tsp. salt

Scrub potatoes, cut in half lengthwise and then each piece in thirds. Rinse and dry. Peel carrots, cut into thirds. If very thick, cut in half lengthwise. Rinse and dry. Mix potatoes and carrots in a large bowl and toss well with 2 tablespoons olive oil and rosemary. Coast baking pan with oil and roast for 1- minutes at 500 degrees. Slice onion in wedges and peel garlic but leave whole. Toss with remaining oil. Add to potatoes and cook for 20 more minutes. Turn occasionally so it cooks evenly. Sprinkle with salt the last few minutes of cooking. Serves 6-8.