45 minutes
A hearty and flavorful dish featuring roasted vegetables, succulent chicken, and creamy aïoli.
Carrots, peeled and cut into chunks
0 oz
Winter Squash, seeded and cut into chunks
0 oz
Fingerling Potatoes, halved
0 oz
Fennel, cored and cut into wedges
0 oz
Bell Pepper, seeded and cut into strips
each
Beets, peeled and quartered
0 oz
tablespoons
teaspoons
Black Pepper, freshly ground
to taste
Roasted Chicken, cut into serving pieces
0 oz
Hard-Cooked Eggs, halved
each
1. Preheat Oven and Prepare Vegetables
Preheat your oven to 425°F (220°C). In a large bowl, combine the carrots, winter squash, fingerling potatoes, fennel, and red bell pepper. Drizzle with 3 tablespoons of olive oil, sprinkle with 1½ teaspoons of sea salt, and add freshly ground black pepper. Toss to coat evenly, then spread on a parchment-lined sheet pan in a single layer.
2. Prepare and Roast Beets
In a separate bowl, toss the beets with the remaining 1 tablespoon of olive oil and ½ teaspoon of sea salt. Spread them on another sheet pan lined with parchment paper.
3. Roast Vegetables
Roast both pans of vegetables in the oven for 30 to 45 minutes, until the vegetables are tender and their edges are slightly frizzled.
4. Assemble Platter
Arrange the roasted vegetables, roasted chicken, and halved hard-cooked eggs on a large serving platter. Serve with your choice of aïoli on the side.
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