I had to add in this photo. Danielle always does such a spectacular job with the table. This is a regular pumpkin that she dipped in glue and then covered in black glitter. SO creative!
We had our annual Halloween dinner this weekend and it was another DIVINE, 5 course meal by Danielle. YUM! Lize surprised us with a new soup & tart this year, so I'll post that next, even have a picture.
Serves 4
Hands-On Time: 10m (my favorite part!)
Total Time: 1hr
Ingredients
1 chicken (3 1/2 to 4 pounds), cut into 10 pieces
2 pounds carrots, cut into 2-inch pieces (halved lengthwise if thick)
1/2 cup pitted kalamata olives
4 bay leaves
1 lemon, cut into wedges
2 tablespoons olive oil
kosher salt and black pepper
1 teaspoon paprika
Directions
Heat oven to 425° F. On a large rimmed baking sheet, toss the chicken, carrots, olives, bay leaves, lemon, oil, 1 teaspoon salt, and ¼ teaspoon pepper. Arrange in a single layer and sprinkle the chicken with the paprika.
Roast, tossing the vegetables once, until the chicken is cooked through and the carrots are tender, 45 to 50 minutes.
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