Kicked Up Roasted Chicken

Jan 8th
Alright, so remember how I recently said I need recipes and my husband doesn’t?
Well I have a case and point for you with this creation. 
This was put together on New Year’s Eve and I couldn’t think of a more perfect dish to bring in 2011. 
You may think this takes forever and it is really difficult, but trust me it’s not!! 

This is what you will need: chicken breast strips, 4 carrots, 2 parsnips, 4 ears of corn, 1/2 red onion, cup of broccoli, 6 cloves of garlic, 4 gold potatoes, sweet butternut squash (recipe in previous post) fresh rosemary, olive oil, pepper, salt, and garlic salt.

First step is to chop the carrots, potatoes and parsnips into chunks. 
Slice the onion. Peel 6 cloves of garlic. 
Make the sweetened butternut squash (yesterday post). 
Throw all the veggies in a pot to steam for about 10 minutes. 
Once the veggies are done you will pour them in a roasting pan. 
Slice the kernels off the corn before placing them with other veggies. 

At this time put some olive oil in a pan and cook the chicken strips.
They don’t need to be fully cooked, about 3-5 minutes on each side.
Add a little salt and pepper at this point. 
My favorite oils to use are butter, garlic, and basil from The Olive Vineyard. 

Toss everything together in the roasting pan. 
Sprinkle a little garlic salt and different olive oils. 
Finely chop some fresh rosemary and sprinkle throughout. 
Bake for 20 minutes at 520F, stirring every couple minutes. 
Voila!! Enjoy and let me know how it turns out!!