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Roast Chicken and Turnip with Lemon Thyme

Roast Chicken and Turnip with Lemon Thyme

Turnip has a white flesh and purple trimming. They have a sharper taste than rutabaga and are often available in summer before the fall crop of rutabaga is harvested. Rutabaga has yellow flesh and is sometimes called Swede or yellow turnip. They are often waxed for winter storage.

Ingredients

  • Serves: 4
  • Prep Time:
  • Cook Time:
  • 1 1/3 lb (0.7 kg) boneless, skinless chicken breasts
  • 2 cups (500 mL) sweet onion, cut into 2 inch (5 cm) cubes
  • 5 cups (1.25 L) turnip, cut 2 inch (5 cm) chunks
  • 1 tbsp (15 mL) olive oil
  • +
  • 1 tbsp (15 mL) olive oil
  • 1 tbsp (15 mL) lemon thyme, fresh
  • 1/4 tsp (1.25 mL) sea salt
  • 1/2 tsp (2.5 mL) black pepper, freshly ground
  • 2 tsp (10 mL) lemon zest, fresh
  • 1/4 cup (60 mL) lemon juice, fresh
  • 4 sprigs lemon thyme, fresh (optional garnish)

Instructions

  1. Preheat oven to 350°F (175°C).

  2. Cut chicken into 2 inch (5 cm) cubes. Set aside.

  3. Peel sweet onion. Cut onion and turnip into chunks - about 2 inches (5 cm) large. If you have small turnips 3 inches or less (7.5 cm) cut into quarters. Set aside.

  4. Heat 1 tablespoon (15 mL) olive oil in a large skillet over medium-high heat. Add chicken and season with leaves from the lemon thyme, sea salt and freshly ground black pepper. Sauté chicken until lightly browned for three minutes. Flip over and cook other side to brown a few more minutes.

  5. Toss browned chicken with the onion and turnip chunks, remaining olive oil, fresh lemon zest and lemon juice in a large bowl. Toss again. Spread out over roasting pan. Place in hot oven and bake for 30 minutes or until vegetables are lightly browned and tender.

  6. Toss in serving bowl and garnish with sprigs of fresh lemon thyme.

This recipe uses the smaller, purple top turnips that have thin, tender skins that needn’t be peeled. Many nutrients are located just under the skin and they get discarded when vegetables are peeled. For a complete meal, serve with your favourite mashed potatoes and crisp coleslaw.

Nutrition Info

  • Per 420 g serving Amount
  • Calories 320
  • Protein 37 g
  • Fat 10 g
  • Saturated Fat 2 g
  • Carbohydrate 20 g
  • Fibre 4 g
  • Sugar 10 g
  • Cholesterol 85 mg
  • Sodium 340 mg
  • Per 420 g serving % Daily Value
  • Potassium 26
  • Calcium 8
  • Iron 8
  • Vitamin A 4
  • Vitamin C 90
  • Vitamin B6 61
  • Vitamin B12 29
  • Folate 23
  • Magnesium 29
  • Zinc 20

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