A Southern Grace: Roasted Root Veggies with Chicken

Roasted Root Veggies with Chicken


Serves 3-4

  • 1 pound purple potatoes
  • 5-6 carrots, peeled
  • 1 sugar beet, peeled
  • 5-6 fish peppers, capped, cored, and seeded
  • 1/4 cup olive oil
  • 2 tablespoons maple syrup
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh winter savory
  • 1 tablespoon chopped fresh sweet marjoram
  • 1 pound chicken breast, sliced
Preheat oven to 425 degrees F, with an oven rack placed in the bottom position. Line a baking sheet (or two!) with aluminum foil and lightly coat with cooking spray.
Cut all of the veggies into 1-inch chunks and place them into a large bowl.
Drizzle the olive oil and maple syrup over the vegetables, season with salt, pepper, winter savory, and marjoram, and stir to combine.
Spread the vegetables out evenly on the prepared baking sheet.
Roast for 30 minutes, then add the chicken and gently stir everything together; turn the baking sheet.
Roast until the chicken is cooked through and the vegetables are tender when pierced with a fork and golden brown in some spots, an additional 10–15 minutes.

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