Description
A comforting and flavorful dish perfect for cozy family dinners or special occasions. Tender chicken thighs are roasted with aromatic garlic and rosemary alongside sweet carrots and earthy turnips, creating a hearty, wholesome meal that fills your kitchen with irresistible aromas.
Ingredients
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4 bone-in, skin-on chicken thighs
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4 medium carrots, peeled and cut into thick sticks
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3 medium turnips, peeled and cut into wedges
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3 tablespoons olive oil
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4 cloves garlic, minced
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2 tablespoons fresh rosemary, finely chopped
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1 teaspoon salt
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½ teaspoon black pepper
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½ teaspoon smoked paprika (optional)
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½ cup low-sodium chicken broth
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1 tablespoon lemon juice
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Fresh rosemary sprigs for garnish
Instructions
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Preheat your oven to 400°F (200°C). Line a large roasting pan with parchment paper or lightly grease it with olive oil.
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In a large mixing bowl, combine the carrot sticks and turnip wedges. Drizzle with 2 tablespoons olive oil, season with ½ teaspoon salt, ¼ teaspoon black pepper, and smoked paprika if using. Toss to coat evenly.
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Pat the chicken thighs dry. Rub with remaining olive oil, then season with salt, black pepper, minced garlic, and chopped rosemary. Rub some seasoning under the skin for extra flavor.
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Arrange the vegetables in a single layer in the roasting pan. Place the chicken thighs on top, skin side up, allowing juices to drip onto the vegetables.
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Roast for 35–40 minutes, until the chicken reaches 165°F (74°C) and the skin is golden. Stir vegetables halfway through for even roasting.
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About 10 minutes before done, pour ½ cup chicken broth over the vegetables and return to the oven.
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Remove from oven and let chicken rest 5–10 minutes.
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Drizzle vegetables with lemon juice and garnish with fresh rosemary sprigs.
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Serve chicken with roasted vegetables alongside mashed potatoes, rice, or a salad.
Notes
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Bone-in, skin-on thighs provide maximum flavor and juiciness; boneless breasts can be used but may cook faster.
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Vegetables can be swapped with parsnips, sweet potatoes, or onions for variation.
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Store leftovers in an airtight container in the fridge for up to 3 days; reheat in a 350°F (175°C) oven for 10–15 minutes.
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Marinate chicken a few hours in advance for deeper flavor if desired.
- Prep Time: 15 minutes
- Cook Time: 45 minutes