Hey everyone, here’s another one “pot” meal!
This recipe was a product of using up things in my refrigerator (and flourishing herb planter!) – but lately, I’ve been trying to keep things light, citrus-y/herb-y and fresh to take full advantage of the spring, even though it seems like the Houston weather is a little confused.
So here’s a roast with a bed of vegetables. I used onions, leeks, brussel sprouts. Feel free to substitute the brussel sprouts with sweet potatoes, carrots, cauliflower, etc. Also, you can add chicken thighs, I just happened to have drumsticks in stock. It takes very little preparation time, but needs about 50-60 minutes to roast in the oven. It’s a convenient recipe to make ahead for the week, or for a large group.
Ingredients: 
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