I wrote this recipe/post a year ago when I first started this blog, saved it as a draft, and never came back to it. Here we are, almost back to June again, so I decided it was time to share it so you can pin it for your summer recipe list. 😉
It was a hot week in mid-June. We were at the point in the growing season where I didn’t want to buy a lot of groceries because I would be using mostly garden stuff soon, but I didn’t have a lot of fully grown produce yet either. I had been foraging both the garden and the fridge for odds and ends that I could whip up for dinner all week long.
After eating four different zucchini recipes over the past two days, I was ready for a change. And I had a bag full of our late radishes sitting in the fridge that really needed to be consumed. However, one can only eat so much salad with raw radishes cut into it, so I was racking my brain for a use for them.
I remembered a roasted spring vegetable mix- with radishes- that I had made the previous year, but it also called for asparagus, red pepper, lemon juice, etc., and I just didn’t have all that. But roasted vegetables are very versatile things, so I decided to just throw in what I had available and see how it came out.
It wasn’t a very creative recipe, and I’m sure something similar is already floating out there in the world wide recipe web. However, it turned out to be one of the best roasted veggie mixes I had ever had. It was so good I forgot to take a picture before I chowed on half of my chicken:
Even my son- who was in a phase where he screamed that he wasn’t hungry before every meal- gobbled up his chicken and some of the carrots. I don’t know if it was chance, but my husband told me I should put it on the blog since we both liked it so much. So here I am, putting it on the blog. 🙂
These measurements were enough for my husband, me, and our then-two-year-old with (very) little to spare. Double it for a family of four. Oh, and the usual disclaimer applies- I didn’t measure my spices, so use your taste buds and sprinkle accordingly!
- 4 Chicken thighs or drumsticks
- 3 large carrots, cut in one inch pieces
- 8 cloves garlic, cut in half
- 2-3 small onions, cut into one inch pieces (Include the greens if you have them!)
- 8 radishes (give or take a few), quartered.
- 6-8 swiss chard stems, chopped into pieces (This is optional- I needed to use them, so I added them.)
- Salt, pepper, & thyme to taste
- ½ C butter
Preheat oven to 400. Simply place the chicken parts in the middle of a 9 x 13 pan (or a larger roaster if you’re doubling the recipe). Arrange the prepared vegetables around the chicken. Sprinkle generously with salt, pepper, and thyme. Cut butter into chunks and evenly space over chicken and veggies. (I like a LOT of butter. I probably could have done it with 6 Tbsp or so, but why not throw in the whole stick?) Put the pan into the oven for 45 minutes- 1 hour, removing it once in the middle to turn the chicken and stir the veggies. Oven temperatures vary, so look for golden brown chicken (cooked to 180) and vegetables that are soft with a slight brown crisp on the edges.
So simple, and SO tasty. And I’m sure you could alter some of the vegetable amounts if you had more or less of a certain item. Like I said before, roasted vegetables are very flexible. Be creative and eat up!