Roast Chicken and Turnip with Lemon Thyme
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Preheat oven to 350°F (175°C).
Cut chicken into 2 inch (5 cm) cubes. Set aside.
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.
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.
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.
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.
|Per 420 g serving||Amount|
|Saturated Fat||2 g|
|Per 420 g serving||% Daily Value|