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Chicken Thighs with Root Veggies Recipe

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This recipe for Chicken Thighs with Root Veggies, by , is from NCAL KP HealthConnect Cookbook 2008, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Yoko Olsgaard, PMIII, Inpatient
Added: Monday, November 10, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6 boneless chicken thighs
1 medium onion; diced (or 1 - 2 shallots; minced)
2-3 cloves garlic; minced
3-4 tbsp. fresh rosemary; chopped
salt and pepper
1 package ready to cook peeled and cut root vegetables from Trader Joe's (Fresh Harvest Medley)

OR

2 parsnips; peeled and cubed
1/4 to 1/2 butternut squash; peeled and cubed
1 large yam; peeled and cubed
2 carrots; peeled and cubed
2 Gala or Fuji apples; peeled and cubed

Directions:
Directions:
Preheat oven to 350 F. Combine minced garlic, minced onions or shallots, chopped rosemary and rub all over each piece of chicken. Reserve any that is left over. Put the veggies and apple chunks in a large baking dish. Sprinkle salt and pepper on the veggies and toss. Lay the chicken on top. Sprinkle any remaining herbs and spices on top of everything. Cover with foil. Bake for one hour. There will be lots of liquid released.

Personal Notes:
Personal Notes:
Serve with crusty French Bread for dipping into the juices and a spinach salad.

 

 

 

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