Baked Chicken and Root Vegetables
An easy, but very tasty, one dish wonder. The chicken sits supremely on top, dripping its lovely juices into the vegetables.
- 4 bone-in skin-on chicken thighs
- 2 potatoes, cut into 3/4 inch chunks
- 1 bunch carrots, peeled and sliced (1-inch at small end, 1/2 inch at fat end)
- 1 small fennel bulb, in 1/8 inch slices
- 4 cloves garlic, peeled
- 1 golden beet, cut into 3/4 inch chunks
- 3 sprigs of thyme and 1 teaspoon dried thyme
- 3-4 tablespoons olive oil
- kosher or flaky salt
- freshly ground black pepper
- Alternate vegetables:
- 1 small turnip, cut into 3/4 inch pieces
- 1 yam, cut into 3/4 inch chuncks or thin fry shapes
YIELD: Serves 4
COURSE: Chicken & Other Birds
- Heat the oven to 400 degrees F.
- Combine all the vegetables in a very large casserole pan or rimmed baking sheet. Sprinkle liberally with salt, pepper, and dried thyme. Anoint with the oil and toss with your hands. Spread the veggies out so that they are in a single layer. Nestle the thyme sprigs among the vegetables.
- Start baking the vegetables. After 20 minutes, arrange the chicken on top of the vegetables. Bake for a further 15 minutes or until the chicken registers 160 degrees F. with an instant-read thermometer. Serve soon after.