Roast chicken and turnip tray bake from Vegetable Revelations: Inspiration for Produce-Forward Cooking (page 78) by Steven Satterfield

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Notes about this recipe

  • FlowerGold on March 04, 2026

    Good weeknight meal. Sliced my vegetables a little thinner. Used boneless skinless chicken breasts and thighs. Roasted the vegetables for half an hour. Marinated the chicken in olive oil, zest, rosemary, salt and pepper - plus the juice from the lemon while vegetables roasted. Then added the chicken on top of the vegetables and baked 20-25 minutes. Serve over rice if like.

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