First entry of a 26 year old: Spring Chicken

Hi everyone, I am back!
I was away for a while because I spent a long weekend in Holland with my friends and family to celebrate my 26th birthday (ssshhhhh don't spread the word!). Hence the absent note: partying! It was fantabulous! I went to this 80's party on saturday night where EVERYBODY was dressed up in crazy panther printed leggings and fluerescent colours and hair of like 5m tall, hilarious. Only the Dutch can do that and enjoy themselves while doing it. Wellll... maybe the brits or germans could too but...
Sunday was a family day: went horseriding with my sis after years and years of not having ridden - it felt great! In the evening I had dinner with my parents, sis, bro and gf at a cute little 'french bistrot'. Had a smoked duckbreast salad and a steak tartar, aka raw meat!!!! But let me tell you, it was divine. But most of all, the company made into a super birthday dinner.
Monday evening I spent it with friends and it made my birthday complete. Time to go back home....

I have literally 2 minutes to post this recipe but as it has been a little while that I haven't posted anything, I wanted to treat you with my spring chicken creation I made last week. Simply because it is such a nice midweek dinner, and who knows it might inspire you this week.

Ingredients: for 2 servings

• 2 chicken legs, or 4 drumsticks
• 0.5 kg carrots - peeled
• 1 red onion cut in rings
• 1 garlic smashed
• extra vergine olive oil
• splash of lemon juice
• herbs provencal
• salt and pepper

How to make it:

Peel the carrots, cut the onion, clean the garlic and place them all in an oven tray.

Salt and pepper the chicken. Place in the oven tray in between the veggies.

Sprinkle the lemon juice, olive oil and herbs on top.

Place in the oven at 180 degrees celcius for about 40-45 minutes.

Outcome: Easy peasy springy light chicken meal. Add bread or potatoes for your male friends! :)

Spring Chicken

Buon Appetito

Chef Steph