Roast Chicken and Turnip with Lemon Thyme

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How to make: Roast Chicken and Turnip with Lemon Thyme
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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.
Serves: 4
Prep Time: 15 min
Cook Time: 35 min

Ingredients

1 1/3 lb boneless, skinless chicken breasts
2 cups sweet onion, cut into 2 inch (5 cm) cubes
5 cups turnip, cut 2 inch (5 cm) chunks
1 tbsp olive oil
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1 tbsp olive oil
1 tbsp lemon thyme, fresh
1/4 tsp sea salt
1/2 tsp black pepper, freshly ground
2 tsp lemon zest, fresh
1/4 cup lemon juice, fresh
4 sprigs lemon thyme, fresh (optional garnish)

Food Safety

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.

Steps

  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.

Helpful Tip

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
Calories320
Protein37 g
Fat10 g
Saturated Fat2 g
Carbohydrate20 g
Fibre4 g
Sugar10 g
Cholesterol85 mg
Sodium340 mg
Per 420 g serving % Daily Value
Potassium26
Calcium8
Iron8
Vitamin A4
Vitamin C90
Vitamin B661
Vitamin B1229
Folate23
Zinc20