Saturday, October 29, 2011

Thursday's Kitchen Cupboard: Roasted Vegetables

“Thursdays Kitchen Cupboard” is a way for us to share posts on how we are using our garden harvests. Jody at Spring Garden Acre is hosting “Thursdays Kitchen Cupboard” this week while Robin at The Gardener of Eden is on vacation.


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
Olive oil
Vinegar of your choice (white, balsamic, cider, etc.)
Fresh ground pepper
Sea salt

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.

8 comments:

  1. Thanks for the recipe. Sure sounds delicious.

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  2. Now that's what I call healthy comfort food! It looks very tasty. We just harvested our chickens today. Thanks for the recipe!

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  3. Not only does this recipe look great, so do the pictures with all the vibrant colors of fall harvest! mmmm mmmm! I can't wait to try this out!

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  4. Nice combination. I love roasting as once its in the oven I can forget about it for awhile....

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  5. Roasting really brings out the flavors of vegetables. I need to do it more often. I love those one dish meals!

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  6. I do this all the time with vegetables but never thought to add some lightly breaded meat pieces into the pot! Brilliant! I think this will be on the menu this coming week. :D

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  7. Wilderness: It is such an easy dish and tastes so good.

    Jody: The vegetables' flavors absolutely shine when roasting. I hope you give this a try.

    Fred: I really enjoy the colors of the vegetables as well and try to keep it interesting.

    Liz: I agree, I love simple meals that you can pop in the oven and forget about until it is ready.

    Dave: I like the simple flavors of vegetables and roasting brings out a little sweetness.

    Laura: This is my go to meal whenever I don't know what to make for dinner and with the variety of vegetable choices, it never gets boring.

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  8. We just love roasted veggies! I have never thought about adding chicken to them. Great idea and recipe! Thanks for sharing!

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