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3394 Brown Island Rd S
Salem, OR, 97302
United States


Recipe Blog

We want to help you enjoy ALL of the diversity of produce that can be grown in the Willamette Valley and strongly believe that most everyone can enjoy most every vegetable by finding the right preparation!

Roasted Chicken & Carrots With Olives & Lemon

Jacob Bailey

Don't forget to use the chicken carcass for a wonderful stock or chicken soup!


  • 1 chicken (3 1/2 to 4 pounds), cut into 10 pieces 
  • 2 pounds carrots, cut into 2-inch pieces (halved lengthwise if thick) 
  • 1/2 cup pitted kalamata olives 
  • 4 bay leaves
  • 1 lemon, cut into wedges 
  • 2 tablespoons olive oil 
  • kosher salt and black pepper
  • 1 teaspoon paprika



    1. Heat oven to 425° F. On a large rimmed baking sheet, toss the chicken, carrots, olives, bay leaves, lemon, oil, 1 teaspoon salt, and ¼ teaspoon pepper. Arrange in a single layer and sprinkle the chicken with the paprika.
    2. Roast, tossing the vegetables once, until the chicken is cooked through and the carrots are tender, 45 to 50 minutes.