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Quick, Easy, Veggies!

Posted 10/9/2017 12:30pm by Gayle Ganser.

Hope you all had a great weekend!

We wanted to make a quick and easy meal Sunday night after work, we had lots of veggies to choose from. We decided to make

One Pan Chicken and Roasted Vegetables

This dish can be made with any of your favorite vegetables (& fruit) and it only took about an hour to make. We had a whole half of a chicken (that we got from a local farm) but this can also be made with chicken breasts/thighs or even with out, we cut up so many vegetables that we had to make an extra pan of just vegetables!

The vegetables (& fruit) that we chose were:

                                                                       Romanesco (We cut this up like you would cauliflower)



                                                                Kabocha Squash (We heated this up for a few seconds in the microwave to make it easier to cut, don't forget to take the seeds out. The skin on Kabocha is soft enough to eat, so you don't have to peel it!)


Jonagold Apples (any other sweet apple that you prefer)


Depending on your chicken, the whole pan can be cooked in 30 minutes (ours was bigger & still had the bones in so it took longer, just make sure the inside of your chicken is 165°F)

Marinade Ingredients
  • 1/4 cup extra-virgin olive oil
  • 2 tbsp lemon juice
  • 2 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp dried red pepper flakes
  • sea salt and pepper
  1. Preheat oven to 425°F.

  2. Whisk marinade ingredients together. Pat chicken dry and place in a Ziplock bag. Pour marinade throughout, close bag tightly and massage the marinade into all the chicken pieces. Set aside.
  3. Prepare a large sheet pan (with sides) by either lining it with foil
  4. Chop vegetables so they are of uniform sizes. Leave apple unpeeled, remove the core and slice into 3/4 inch chunks. If they are thinner, they cook too quickly and become too soft. (We just cut 2 apples in 4 pieces, they turned out perfect!)
  5. Arrange vegetables on sheet pan. Drizzle with olive oil and sprinkle with salt and pepper (we also drizzled a little of chipotle rub on top)
  6. Place chicken pieces on top of the vegetables and drizzle with remaining marinade.
  7. Bake at 425°F for 30 minutes or until chicken registers at least 165°F on a meat thermometer.

We hope you enjoy, please let us know if you try out this recipe! If you have any that you would like us share, please email us through here or facebook!

Have a great week!

Eagle Point Farm

(Sorry we had a few technical difficulties this morning with posting, thanks to this lovely weather we are having & the electric going out!)