Name: Rosemary Chicken Thighs with Roasted Winter Vegetables
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 9 medium carrots; 1.362 kg chicken thighs, boneless skinless; 1 ½ small pkgs fresh rosemary; 12 cloves garlic; 1 ½ medium red onions; 3 medium turnips; 3 medium yellow potatoes; black pepper; Dijon mustard; extra virgin olive oil; salt; thyme, dried

Rosemary Chicken Thighs with Roasted Winter VegetablesRosemary Chicken Thighs with Roasted Winter Vegetables — a 35-minute dinner recipe with 12 ingredients, serving 6.Ingredients

9 medium carrots

1.362 kg chicken thighs, boneless skinless

1 ½ small pkgs fresh rosemary

12 cloves garlic

1 ½ medium red onions

3 medium turnips

3 medium yellow potatoes

black pepper

Dijon mustard

extra virgin olive oil

salt

thyme, dried

Instructions

Preheat oven to 230°C (450°F). Position rack in the center.

Wash carrots, turnips, and potatoes.

Slice carrots diagonally into ⅔ cm thick pieces and transfer to a baking sheet pan. Peel turnips, halve lengthwise, slice crosswise into ⅔ cm thick half rounds, and add to pan. Halve potatoes lengthwise, slice crosswise into ⅔ cm thick half rounds, and add to pan. Peel onion, cut into thin wedges, and add to pan. (Use a second sheet pan if needed).

Place pan in the oven and begin roasting vegetables while you prepare the sauce and chicken, about 10 minutes.

Peel and mince garlic. Wash rosemary and slide leaves off most of the stems (leave a couple stems for garnishing).

In medium bowl, prepare sauce by combining garlic, rosemary leaves, olive oil, Dijon, thyme, salt, and pepper.

Remove pan from oven. Place chicken thighs over top vegetables. Drizzle sauce over top and toss chicken and vegetables until well coated. Then return to oven and roast until vegetables are tender and chicken is cooked through, about 15 minutes.

Remove pan from oven. Change oven setting to broil and position rack about 15 cm from the top. Return pan to oven and broil until chicken and vegetables are lightly golden, 2-3 minutes.

Place vegetables and chicken thighs on a plate. Garnish with remaining rosemary stems and enjoy!

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