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1 cup (2 sticks) unsalted butter, softened (1)
1 cup cherry tomatoes (1)
1 head broccoli, cut into florets (1)
1 lemon, zested and juiced (1)
1 red onion, chopped (1)
1 tbsp fresh rosemary, chopped (1)
1 tbsp fresh thyme, chopped (1)
1 teaspoon pure vanilla extract (or seeds from ½ vanilla bean) (1)
1 ½ cups buttermilk, at room temperature (1)
1 ½ teaspoons baking powder (1)
1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces (1)
1/2 tsp sea salt (1)
1/4 tsp black pepper (1)
2 bell peppers (any color), chopped (1)
2 cloves garlic, minced (1)
2 cups granulated sugar (1)
2 tbsp olive oil (1)
2 teaspoons pure vanilla extract (or 1 vanilla bean, scraped) (1)
2 ½ cups all-purpose flour, sifted (1)
2-4 tablespoons milk or heavy cream (1)
3 large eggs, at room temperature (1)
4 cups powdered sugar, sifted (1)
For the Buttercream Frosting: (1)
For the Chicken: (1)
For the Vegetables: (1)
Optional for serving: fresh parsley, lemon wedges (1)
Pinch of salt (1)
½ teaspoon baking soda (1)
½ teaspoon salt (1)
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Lemon Herb Chicken & Roasted Vegetable Medley
50 hrs
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65 hrs
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55 hrs
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40 hrs
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40 hrs
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