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.

Yield:
Serves 4
Category:
Chicken & Other Birds
Cuisine:
Canadian

INGREDIENTS:

  • 4 bone-in skin-on chicken thighs
  • 2 potatoes, cut into 3/4 inch chunks
  • 1 bunch carrots, peeled and sliced (3/4-inch at small end, 1/4 inch at fat end)
  • 1 small fennel bulb, in 1/8 inch slices
  • 4 cloves garlic, peeled and sliced
  • 1 golden beet, cut into 3/4 inch chunks
  • 3 sprigs of thyme
  • 1 1/2 teaspoons Italian seasoning
  • 3-4 tablespoons olive oil
  • kosher or flaky salt
  • freshly ground black pepper
  • Alternate vegetables:
  • 1 small turnip, cut into 1/2 inch pieces
  • 1 yam, cut into 1/2 inch chunks or French fry shapes
  • 6 stalks of rhubarb, cut into 1 1/2 inch pieces

DIRECTIONS:

  1. Heat the oven to 400 degrees F.
  2. 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 vegetables out so that they are in a single layer. Nestle the thyme sprigs among the vegetables. Sprinkle the Italian seasoning over the vegetables.
  3. 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.

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