3 boneless, skinless chicken breasts
1 medium sweet potato, peeled & diced
2 zucchinis, diced
2 squashes, diced
3 carrots, peeled & diced
2 small yellow onions, cut into 8 wedges per onion
6 brussel sprouts, halved
1/4 – 1/2 lb red potatoes, quartered
2 celery stalks, chopped into 1/4 – 1/2 inches
2 green onion stalks, chopped into 1/4 – 1/2 inches
4 – 6 teaspoons thyme
2 – 4 tablespoons rosemary
Extra Virgin Olive Oil
4 tablespoons butter, melted
While walking through the produce section at my local grocer, all these beautiful colored vegetables beckoned to me – I love eating a colorful plate of food!! If you prefer other veggies, feel free to substitute with this recipe as this meal is easily adaptable!
My suggestion is to get all the peeling, halving, chopping, and dicing out of the way first. I put all the cut vegetables in a big bowl filled with water since I was prepping in the morning and wasn’t cooking until later in the day. Root vegetables tend to brown if left in the open air, and the water will help prevent the browning until you’re ready to cook. You can leave the bowl in open air or put in the fridge until you’re ready to cook as well.
When you’re ready to get your roast on, turn the oven on to 475 degrees.
Take the bowl filled with vegetables and water and pour the water from the bowl. Sprinkle the vegetables with 2-4 tablespoons of Thyme and 2 tablespoons of Rosemary. Drizzle extra virgin olive oil (I did the eyeball method with this as I wanted everything very lightly coated) over the veggies and mix until well blended. Once mixed, pour the vegetables onto a cookie sheet.
Grab the chicken breasts out of their package and cut off any excess fat. I always rinse my chicken breasts under cold water before cooking with them, but that’s really up to you. In my mind, it makes them cleaner, though I’m not sure how factual that is.
Once the fat has been cut away, place the chicken breasts on top of the vegetables. Melt the butter for about 20-30 seconds in the microwave. Add the remaining rosemary to the butter and brush the rosemary butter onto both sides of the chicken breasts, generously.
Now, we are ready roast! Place the cookie sheet in the oven and cook for 40 minutes. I recommend flipping the chicken & stirring the vegetables around 20 minutes into cooking. This will allow the chicken to cook thoroughly, and prevent any vegetables from burning.
Before serving, make sure the chicken is fully cooked either by cutting through the thickest part of the meat, or checking the temperature with a meat thermometer. No pinkness is allowed!
I loved how fresh this meal tasted. Everything was crispy with a juicy center. The vegetables really benefited from roasting; their flavors came out and mingled with the rosemary and thyme. I will definitely be eating more vegetables this way in future meals!