Chicken Thighs with Roasted Rosemary Root Vegetables

Chicken Thighs with Roasted Rosemary Root Vegetables
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From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 2 sprigs fresh rosemary
  • 1 small turnip, peeled and cut into 1 1/2-inch cubes
  • 1 parsnip, peeled and cut into 1/2-inch slices
  • 1 small onion, quartered
  • 1 large sweet potato, peeled and cut into 1-inch cubes
  • 2 cloves garlic, peeled
  • 2 tablespoons olive oil
  • 1 teaspoon salt, divided
  • 1/2 teaspoon coarse pepper, divided
  • 1/2 teaspoon rotisserie chicken seasoning
  • 4 chicken thighs with bone and skin

Directions

  1. Place rack on bottom position of toaster oven. Heat the toaster oven to 425°F.
  2. Spray the toaster oven baking pan with nonstick cooking spray. Place rosemary sprigs on pan.
  3. In a large bowl, mix turnip. parsnip, onion, sweet potato, garlic, oil, 1/2 teaspoon salt and 1/4 teaspoon pepper until vegetables are coated with oil. Add to baking pan.
  4. Bake 30 minutes. Stir vegetables.
  5. Sprinkle remaining salt, pepper and rotisserie chicken seasoning over chicken pieces.
  6. Place chicken on top of vegetables in pan. Continue baking for an additional 35 to 40 minutes or until chicken reaches 165°F when tested with a meat thermometer and vegetables are roasted.

Serves: 2

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