At Aloe Organics, we are always looking for quick, easy ways to use our organic vegetables. We discovered this roast chicken and vegetables recipe that is not only effortless to make, but also combines the flavors of tomatoes, onions and beets in a unique, mouthwatering dish. We love recipes that have minimal preparation time! Just toss it all in the oven and forget about it!
Add Aloe Organics onions, beets and tomatoes on one side and small potatoes on the other to roast. After about 20 minutes, top the vegetables with chicken and pop back in the oven. In about one hour total, dinner is served! The very best part about the roasted chicken and organic vegetables is the cleanup! Since the entire recipe is roasted together on one sheet pan, cleanup could not be easier! Have dinner ready in no time with this easy weeknight favorite! We adapted this recipe from Martha Stewart
When you need to eat something soon, reach for Organic Vegetables Roasted with Chicken recipe!
1 Aloe Organics large golden beet or 2 small golden beets, peeled and sliced
2 Aloe Organics tomatoes, sliced
1 Aloe Organics large onion, sliced
5 Tbsp. olive oil, divided
1 pound small potatoes, sliced thin
4 bone-in, skin-on chicken thighs
Salt and pepper to taste
Preheat the oven to 450F. On a sheet pan, drizzle beets, tomatoes and onion with 2 Tbsp. of olive oil. Sprinkle with sea salt and spread out across 1/2 of the baking sheet. Drizzle the potatoes with another 2 Tbsp. olive oil. Sprinkle generously with salt and spread out across the other 1/2 of the sheet pan. Roast for 25 minutes.
Remove from oven and flip the vegetables. Add chicken to the center of the pan. Rub the chicken in the juices. Drizzle the tops of the chicken with 1 Tbsp. olive oil. Season the chicken with salt. Place the pan back in the oven and roast for another 20 to 30 minutes. Remove from oven and let rest for 10 minutes before serving.