This is a quick and simple family recipe that we enjoy throughout the year and is typically served as a main course. Traditionally, it is made with potatoes but I’ve replaced them with delicious and healthy turnips. Turnips have a texture that is similar to potatoes and when roasted, they have the sweetness of carrots that seems to pair perfectly well with chicken. Turnips can also be eaten raw, baked, boiled, or mashed.
The turnip is a cruciferous vegetable that provides plenty of nutrients. They are packed with vitamins and minerals such vitamins C, A, K, B vitamins and manganese. Turnips are also low in calories as they are mostly fiber and water.
Yields: 6 servings
Prep Time: 20 min
Baking Time: 50 to 60 min
3 1/2 to 4 pounds grass-fed, pasture-raised skinless chicken thighs (or white and dark meat), washed well
4 to 6 medium white turnips, washed, generously peeled and quartered
1 medium onion, peeled and sliced
3 to 4 tomatoes, peeled and cut into large cubes
2 garlic cloves, whole
5 tablespoons extra virgin olive oil, divided
Salt to taste
Pinch of red pepper flakes
1 cup white wine
2 tablespoons fresh rosemary
Preheat oven to 375 degrees F.
Place washed chicken in a large bowl, add salt, red pepper, and 3 tablespoon olive oil. Mix well with hands and set in a roasting pan.
Place the turnips, onions, tomatoes, garlic cloves, remaining tablespoons of olive oil, salt and pepper. Mix ingredients then add to the chicken and mix well. Add wine and top with fresh rosemary.
Transfer the roasting pan to the oven and roast for 50 to 60 minutes, basting the chicken and turning the vegetables from time to time. Bake until the vegetables are tender and the chicken is cooked through.
Place in a platter and serve!