Roasted Root Vegetables & Chicken

Roasted Root Vegetables & Chicken January 29, 2019Leave a comment

If you follow me on Insta, you know I post almost daily in my stories about my obsession with roasted vegetables in the early morn.  So imagine my delight when I saw this recipe in my Whole30 Cookbook (affiliate link:  It’s one of my favorites and I couldn’t pass up the opportunity to share it with you.  

If you prefer to watch the video I’ve added it here. If you haven’t already, don’t forget to subscribe and if you like the video, give me a thumbs up—that’ll really help me out. 🙂


This recipe is gluten free, soy free and dairy free.

Without further ado, here’s the recipe straight from the cookbook!


This is a great dish to make in the fall, when root vegetables are in season and at their sweetest.  A squeeze of fresh lemon right before serving brightens up the rich flavors.

SERVES: 2 | PREP: 10 minutes | COOK: 40 minutes | TOTAL: 50 minutes

  • 1 cup cubed peeled sweet potato in 1-inch cubes
  • 1 cup cubed peeled rutabaga (sometimes called “turnip roots”) in 1-inch cubes
  • 2 medium carrots, cut into ½-inch thick slices
  • 1 medium parsnip, peeled and cut into ½ inch thick slices
  • ½ small onion, cut into thin wedges
  • 2 ouches chopped pancetta (I used bacon)
  • ½ teaspoon coarse salt
  • ½ teaspoon freshly ground black pepper
  • 4 small bone-in, skin-on chicken thighs
  • 2 teaspoons snipped fresh rosemary
  • 2 teaspoons grated lemon zest
  • 1 clove garlic, minced
  • 1 tablespoon extra virgin olive oil
  • Lemon wedges, for serving

Preheat the oven to 400 degrees F.

Combine the sweet potato, rutabaga, carrots, parsnip, onion and pancetta in a shallow roasting pan.  Sprinkle with ¼ teaspoon each of he salt and pepper. Toss to coat the vegetables and spread in an even layer.  Cover with aluminum foil and bake for 10 minutes.

Meanwhile, use your fingers to loosen the skin from the meat of the chicken, but do not remove the skin.  In a small bowl, combine the rosemary, lemon zest, garlic and remaining ¼ teaspoon each salt and pepper. Spoon the rosemary mixture evenly under the skin of the thighs and ruby it evenly over the meat with your fingers.

Heat the olive oil in a medium skillet over medium heat.  Add the chicken thighs, skin side down, and cook, turning once, until browned, 6-8 minutes.

Remove the foil from the vegetables.  Stir the vegetables and spread into an even layer.  Place the chicken thighs on the vegetables, skin side up.  Roast, uncovered, for 30-40 minutes, until the chicken is no longer pink and its internal temperature is 180 degrees F, and the vegetables are tender.

Serve the chicken and vegetables with lemons wedges for squeezing.

The printable version is below.

In health,

by Noemi Rios

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