Organic Emily

Roasted Root Vegetables with Rosemary and Chicken

Roasted Vegetables with Rosemary and ChickenThis one pan meal is wonderful and very simple to make!

Recipe

Olive oil

Kosher salt and fresh ground pepper

1 large butternut squash, peeled and chopped into bite size pieces

2  sweet potatoes, peeled and chopped

4 medium beets, peeled and chopped

4 carrots, peeled and chopped

4-6 Yukon gold potatoes, washed and chopped

2-4 organic chicken breasts

2 tablespoons chopped fresh rosemary

Place vegetables and chicken on a jelly roll pan.  Drizzle olive oil and sprinkle rosemary, salt and pepper over the veggies and chicken.  Toss lightly so everything is coated.  Roast in oven at 350 degrees for 50-60 minutes until veggies are tender and chicken is done.  Serve warm.

 

Emily Saddler

Emily is a Master Gardener, wife of a professional landscape contractor, Mom of 4 cute kids, Yoga instructor and very passionate advocate of organic home-grown food! Emily maintains a blog called “The Organic Suburban Farm Girl” where she shares gardening advice, delicious recipes made with fresh, organic ingredients and her escapades as the keeper of both backyard chickens and honeybees!

Comments

  1. I attended your presentation on April 10th and I really enjoyed this recipe. Thank you so much for your inspiring ideas on how us city-dwellers can enjoy more fresh produce from our backyards! Linda

  2. This was so good! I enjoyed the samples at the class the other night then went right out and bought the ingredients needed to make it for my own family. It’s on our menu tonight except instead of adding the chicken, I’ll be serving it as a side dish with Tri-tip. Delish!

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