Roasted Chicken Thighs with Root Vegetables

Roasted Chicken Thighs with Root Vegetables

Roasted Chicken Thighs with Root Vegetables

By Food Network
40 minutes

Grocery List via Instacart Instacart
Details
  • Servings:   4
  • Calories:   586
  • Protein:   58g
  •  
  • Fiber:   5g
  • Sugar:   8g
  • Carb Total:   13g
  •  
  • Trans Fat:   1g
  • Saturated:   16g
  • Fat Total:   55g
  •  
  • Diet:   Low-Carb
  • Meal:   lunch, dinner
  • Dish:   main course
  • Show More
Cuisine
  • chinese
Comments
Ingredients
  • 8 small skin-on, bone-in chicken thighs (about 2 3/4 pounds)
  • Kosher salt and freshly ground pepper
  • 1 rutabaga (about 1 pound)
  • 1 turnip (about 8 ounces)
  • 1/4 cup grated parmesan cheese
  • 1 teaspoon finely chopped fresh rosemary
  • 1/4 cup low-sodium chicken broth
  • 3 tablespoons country Dijon mustard
  • 2 tablespoons horseradish
  • 1/4 cup fresh parsley, roughly chopped
Instructions

Roasted Chicken Thighs with Root Vegetables serves 4 original recipe by Food Network.

View original preparation instructions

AI Chef 
Personal Notes 
Organization Tags 

Tags easily organize your Recipe Library

Comments

Suggested Recipes

Instant Pot Pressure Cooker Pot Roast
Instant Pot Pressure Cooker Pot Roast

Instant Pot Pressure Cooker Pot Roast might be a good recipe to expand your main course recipe box. Watching

1 hour 15 minutes
Slow Cooker Pot Roast
Slow Cooker Pot Roast

Slow Cooker Pot Roast is a gluten free, dairy free, and whole 30 recipe with 5 servings. This

45 minutes
Powered by Edamam