Sage-Roasted Chicken and Rainbow Vegetable Medley

As much as the nutritionists and doctors tell us to "eat our greens", isn't it great that mother nature offers up such a variety of beautiful, NATURAL, colors for us to enjoy? I am so looking forward to Spring and the farmers market trips I can take again after the wedding!

What You'll Need:

Boneless, skinless chicken thighs
1/2 pound of brussel sprouts, halved
6-7 rainbow carrots, peeled and cut into small pieces
1 small purple sweet potato
2 TBSP fresh sage, chopped
2 TBSP fresh parsley, chopped
3 cloves of garlic, minced
3 TBSP ghee, melted and divided

To start, preheat your oven to 375 degrees.
Prep your veggies while the oven is heating up 
Aren't these purple sweet potatoes to die for?

Combine your cut up veggies with 2 TBSP melted ghee and a pinch of salt.
Place on a rimmed baking sheet.
In a small bowl, combine remaining TBSP of ghee with parsley, sage, garlic, and salt. 

Rub the mixture over both sides of the chicken and place on top of veggies
Roast for about 30 minutes, or until your juices run clear. 

Serve chicken piping hot on top of veggies


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