Chicken Thighs with Root Veggies

AuthorBryanCategory
Rating

This is a tasty chicken recipe that offers a healthy side of root vegetables with a lot of flavor!

Yields3 Servings
Prep Time30 minsCook Time50 minsTotal Time1 hr 20 mins

Ingredients
 3 chicken thighs, large
 1 rutabaga, large
 1 turnip, large
 2 beets
 1 yellow onion, medium
 3 hierloom carrots
 2 cloves of garlic
 2 tbsp butter
 2 tbsp olive oil
 1 tsp salt
 2 pinches pepper
 3 sprigs of rosemary
 5 sprigs of thyme
 1 handful of fennel tops

1

Gather all ingredients, preheat oven to 425 degrees and rinse root veggies. (Note: disregard the sausage in the ingredients photo. I was going to add sausage to the mix but decided not to at the last minute.)

2

Chop up the onion and cube the rutabaga and turnip into medium size pieces.

3

Trim the top off the carrots and beets leaving a few inches of the stems intact. Half both beets and carrots. Grease 9 x 13 baking pan and add rock salt generously to the bottom of the pan.

4

Add oil to skillet and heat medium-high. Lightly smash a couple cloves of garlic enough to release the flavor and ready a few sprigs of thyme.

5

Once the pan is hot add your chicken, thyme and garlic. (You should hear an immediate sizzle or your pan is not hot enough). After about 2-3 minutes flip your chicken and add butter. Once butter has melted and turned brown start basting your chicken by spooning the butter over the top of your chicken. After 2-3 minutes, flip the chicken over again and continue basting for about another minute then add chicken, garlic, and thyme to baking pan.

6

Add rosemary and fennel tops to baking pan followed by beets, turnip/rutabaga chunks, carrots and onion. Spoon skillet drippings over chicken and veggies. Season with salt and pepper. Cover with tin foil and bake for 40 minutes. Note that we did not poke holes in the tin foil so be mindful of the steam when you remove the foil after baking.

Ingredients

Ingredients
 3 chicken thighs, large
 1 rutabaga, large
 1 turnip, large
 2 beets
 1 yellow onion, medium
 3 hierloom carrots
 2 cloves of garlic
 2 tbsp butter
 2 tbsp olive oil
 1 tsp salt
 2 pinches pepper
 3 sprigs of rosemary
 5 sprigs of thyme
 1 handful of fennel tops

Directions

1

Gather all ingredients, preheat oven to 425 degrees and rinse root veggies. (Note: disregard the sausage in the ingredients photo. I was going to add sausage to the mix but decided not to at the last minute.)

2

Chop up the onion and cube the rutabaga and turnip into medium size pieces.

3

Trim the top off the carrots and beets leaving a few inches of the stems intact. Half both beets and carrots. Grease 9 x 13 baking pan and add rock salt generously to the bottom of the pan.

4

Add oil to skillet and heat medium-high. Lightly smash a couple cloves of garlic enough to release the flavor and ready a few sprigs of thyme.

5

Once the pan is hot add your chicken, thyme and garlic. (You should hear an immediate sizzle or your pan is not hot enough). After about 2-3 minutes flip your chicken and add butter. Once butter has melted and turned brown start basting your chicken by spooning the butter over the top of your chicken. After 2-3 minutes, flip the chicken over again and continue basting for about another minute then add chicken, garlic, and thyme to baking pan.

6

Add rosemary and fennel tops to baking pan followed by beets, turnip/rutabaga chunks, carrots and onion. Spoon skillet drippings over chicken and veggies. Season with salt and pepper. Cover with tin foil and bake for 40 minutes. Note that we did not poke holes in the tin foil so be mindful of the steam when you remove the foil after baking.

Chicken Thighs with Root Veggies

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