Roast chicken thighs with root vegetables

Name: Roast chicken thighs with root vegetables
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4 servings
Cuisine: British
Ingredients: 700 g Chicken thigh; 600 g Potato; 300 g Carrot; 300 g Panais (translated from French); 200 g Rutabaga; 2 pc Red onion; 6 clove Garlic; 25 ml Rapeseed oil; 2 sprig Rosemary; 4 sprig Thyme; 300 ml Chicken broth; 10 g Flour; 300 g Green cabbage; 0.5 tsp Salt; 1 pinch Black pepper ground

A weeknight Sunday roast: chicken thighs roasted on potatoes, carrots, parsnips and swede, with a quick pan gravy and buttery-soft savoy cabbage.

70 min

total

people

677

calories per serving

Per serving

39 g
Protein: 51 g
Carbs: 31 g
Fat

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Ingredients

700 g
Chicken thigh
600 g
Potato
300 g
Carrot
300 g
Panais (translated from French)
200 g
Rutabaga
2 pc
Red onion
6 clove
Garlic
25 ml
Rapeseed oil
2 sprig
Rosemary
4 sprig
Thyme
300 ml
Chicken broth
10 g
Flour
300 g
Green cabbage
0.5 tsp
Salt
1 pinch
Black pepper ground

Allergens

gluten

Cook modeSee each step in large text, one at a time, with timers.

Instructions

0/4

Heat the oven to 200 °C. Cut the potatoes, carrots, parsnips and swede into even chunks and the onions into wedges.
Toss the vegetables with the oil, unpeeled garlic, rosemary and thyme in a large roasting tin and season.
Lay the chicken thighs on top, skin up, and roast for 45–50 minutes, turning the vegetables once.
Lift everything onto a plate, stir the flour into the tin juices, add the stock and bubble for 3 minutes. Steam the shredded cabbage for 5 minutes and serve.