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Roasted Chicken with Spring Veggies

Why are we so amped tonight? One word: Ramps. Yes, the chicken is tender and delicious, and the veggies are on point. But for us, the ramp salsa verde seals the deal on this meal. Chefs loooove to geek over this wild plant that’s a cousin to leeks, shallot, and garlic (they’re all in the allium family). Known for their pronounced garlicky flavor, there’s a lot that makes ramps cool. 1) These harbingers of spring have a super short growing season so you’ve gotta get them while you can! 2) You can eat the whole thing, from bulb to leaf. 3) They’re super versatile! Grill ‘em, pickle ‘em, saute ‘em, you name it. Of course, we opted to char the ones in your salsa verde 😉

Total prep time: 12-15 minutes

What’s in your bag:

  • Brined, herb-rubbed + roasted statler chicken breast, roasted asparagus, and fingerling potatoes
  • Ramp salsa verde

What you’ll need from home:

  • Aluminum foil-lined sheet tray

How to prep:

  1. Preheat the oven to 375F. Arrange your chicken breast (skin-side up!) and veggies on the sheet tray. 
  2. Pop in the oven for 12-15 minutes or until warmed to your liking. (Optional: If you wanna get the chicken skin extra crispy, set your oven to broil for the last minute. Every broiler is different, so just be sure to keep a close eye on it so it doesn’t get TOO crispy.)
  3. Plate up your chicken and veggies and pour on that ramp salsa verde we’ve been going on about. Enjoy!

That’s it! #Dinnersolved, dinner served. 

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