Variations of roasted vegetables are made at least one a week at my house using whatever fresh vegetables the garden provides along with whatever meat I happen to have on hand. In the summer the roasting occurs on the grill or in a crock-pot. In cooler weather, it is roasted in the oven. It is never the same meal twice. All vegetables, seasoning, and meat are interchangeable. I usually throw in whatever is on hand at the time. Below is how I prepared the meal last weekend.
Roasted Rosemary Chicken and Vegetables
1 pound of boneless chicken breasts cut into 2 inch pieces
1 pound of potatoes cut into 2 inch cubes
2 cups of summer squash (zucchini and yellow summer) cut into 2 inch cubes
1 small delicata squash cut into 2 inch cubes
4 carrots cut into 2 inch chunks
2 medium red onions cut into wedges
4 cloves of garlic, crushed
2 Tablespoons fresh Italian herbs, chopped (rosemary, thyme, parsley, oregano, basil)
5 sprigs of rosemary
1/2 cup bread crumbs
Vinegar of your choice (white, balsamic, cider, etc.)
Fresh ground pepper
Preheat oven to 425˚F.
In a medium bowl, whisk together 1 Tablespoon olive oil, 1/2 Tablespoon of vinegar. Add chicken pieces and stir to coat. Set aside.
Place all chopped vegetables in a roasting pan. Sprinkle with half the Italian herbs, fresh ground pepper, and sea salt to taste, then drizzle with olive oil. Stir to coat.
Place bread crumbs in a flat bowl. Add remaining Italian seasoning and fresh ground pepper. Stir to combine.
Dredge chicken pieces in bread crumb mixture and add pieces to the roasting pan on top of the vegetables. Top with rosemary springs.
Cover roasting pan with foil and place in oven for about 30 minutes. Remove foil and continue roasting another 30 minutes or until vegetables are soft and chicken is cooked through.
The variations to this meal are endless. Meat is optional. You can include whatever vegetables are in your harvest basket for that day. You can easily experiment with different herb combinations.
Join others at “Thursdays Kitchen Cupboard” at Spring Garden Acre this week and share what you've been baking, cooking, canning, drying, or how you have used some of your preserved garden bounty.