This one pan meal is wonderful and very simple to make!
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 is first a wife to her best friend Ryan, homeschool mom of 7 awesome kids, Holistic Health Practitioner in the state of Utah and Traditional Naturopath outside of the state of Utah, master gardener, yoga/pilates instructor, certified clinical and master herbalist, licensed massage therapist, and doula. She is a very passionate advocate of all things Mother Nature! Emily maintains a blog called “The Organic Farm Girl” where she shares gardening advice, delicious recipes made with fresh, organic ingredients, herbal and natural home care product recipes and loves teaching classes on gardening, plant identification and herbal remedy workshops. Check out the events and classes page for more info.
3 Replies to “Roasted Root Vegetables with Rosemary and Chicken”
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
Thanks Linda! I’m glad you were able to be inspired! 🙂
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!