Herby Roasted Vegetables + Chicken

Watch the video below! This recipe was developed by @cookin_brooke. First Bend Wednesday Market haul of the season 🌿🥕 all local veggies, crispy roasted chicken, and creamy herby pesto from Fixa Foods Best season of the year 🤍

Ingredients

• 2 lbs chicken thighs or quarters 
• golden potatoes, chopped
• carrots, sliced
• turnips, chopped
• beets, chopped
• small spring onion bulbs, halved
• turnip greens + beet greens
• olive oil
• salt + pepper
• herb seasoning
• Herby Pesto 
• fresh chives, chopped

Instructions

• Preheat oven to 400°F.
• Pat chicken dry and season with salt, pepper, and herb seasoning. Place on a wire rack over a sheet pan and bake for 40–45 minutes.
• Chop all veggies into similar-sized pieces. Add potatoes, carrots, turnips, beets, and spring onion bulbs to a sheet pan. Drizzle with olive oil and season with salt and pepper.
• Add the veggies to the oven 15 minutes after the chicken so they roast for about 30 minutes total.
• During the last 8–10 minutes, remove the onions and stir in the turnip and beet greens with a little olive oil, salt, and pepper.
• For extra golden veggies, roast another 5–8 minutes, removing the greens first if needed.
• While everything is still hot, smear Herby Pesto over the chicken and toss the roasted veggies in the pesto until fully coated.
• Finish with fresh chives and serve warm.