Thursday, October 25, 2012

Fall Roasted Veggies with Organic Rosemary Chicken

This is a fast and delicious recipe to prepare, just give yourself an extra hour for baking!  I used all the vegetables from my garden except for the sweet potatoes.  You can use any winter squash or root vegetable for this recipe.  

1 butternut squash peeled and chopped
2 large sweet potatoes peeled and chopped
4 medium beets peeled and chopped
4 large carrots peeled and chopped
4-6 Yukon gold potatoes washed and chopped
2-4 chicken breasts
2 tablespoons fresh chopped rosemary

Drizzle EVOO, kosher salt, fresh ground pepper and fresh chopped rosemary over the vegetables and chicken.  Bake at 400` for 45-60 minutes uncovered, stirring the veggies a few times during the cooking process.  Serve with a rustic loaf or cinnamon rolls and a big green salad.

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