This recipe focuses on the roasted vegetables as a side dish. We did use skinless chicken thighs (bone-in) as this is my families favorite part of the chicken. Though I do prefer, de-boned, skinless chicken breast.
You can roast these vegetables with about any meat you wish, including fish like Salmon or Halibut. The blend of seasonings that we used are common culinary herbs with the zest of citrus fruits, orange and lemon. This seasoning blend is well suited for many uses in the kitchen, like adding spice to a fruit salad, or add it to a grain, such as quinoa. For lean meats, you can use the citrus herb seasoning as a dry rub before grilling.
The seasoning consists of the following:
1 tbsp. dried thyme
1 tbsp. dried oregano
2 tbsp. dried basil
1 tsp. dried rosemary
1 tsp. dried sage
1 tsp. fennel seeds
Mix the ingredients together in a spice grinder and store the blend in an airtight container.
The fresh ingredients you add to the seasoning when ready to use are:
1 1/2 tsp. fresh orange zest
1 1/2 tsp. fresh lemon zest
Here are the vegetables you will need, but keep in mind, you can use just about any vegetable you like:
Here we are using 2 zucchini squash, 2 crookneck squash, 2 carrots, about 15 Brussels sprouts, and 1 small to medium eggplant. Note if you are going to bake some chicken or fish with the vegetables, you may not use the amount that is called for, due to spacing in the baking pan.
In a mixing cup add the zest of both citrus fruits, and 1 to 2 tablespoons of the herb seasoning mix. You may want to add about 1 teaspoon of sea salt. To the dry mix add 1/4 cup olive oil or avocado oil, 2 tablespoons of honey or 3 tablespoons balsamic vinegar, and 1/4 cup orange juice. We used the juice of a fresh Navel orange. Of course it juiced almost 1 cup. One fourth cup was added to the mix, and the cook got their dose of vitamin-C (he drank the rest). This is optional, add 1 minced fresh clove of garlic.
Mix the dry ingredients with the wet till well combined and pour into a 13 x 9 inch baking pan. Now if you don’t like meat, than maybe you will want to look away as we show you the next step.
Next, depending the meat you want to use, place meat into pan. Here we used skinless chicken thighs, placed bone side up. If using fish with skin on, place fish in with meat down. Bake in a preheated oven on 400 degrees for 30 minutes.
Remove pan from oven and turn thighs over and arrange chopped vegetables over and around meat. If you are going to just use the vegetables only, than pour wet seasoning mix into baking pan, add vegetables and roast for 30 minutes in the 400 degree oven.
Place baking pan back into oven and cook another 30 minutes. This will insure chicken meat is cooked to 165 degrees internal temperature and will roast the vegetables.
Remove roasted vegetables to a serving dish, then place meat on to a serving platter. Pour or spoon as much of the seasoned liquid as you like over the roasted vegetables.
Plate and serve.
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