Roasted Chicken with Cauliflower & Turnipswith chimichurri sauce
Simple roasted chicken, cauliflower, and turnips gets the perfect kick of flavor with our homemade chimichurri sauce.
Smarts: You can make chimichurri sauce whenever you have some leftover parsley and / or cilantro. The proportions don't have to be perfect - it will still be delicious!
- Chicken thighs, with skin & bone-in - 4 ((or sub two boneless, skinless breasts for a lower-fat alternative))
- Cauliflower - 1 head, chopped
- Turnips - 1, chopped ((~3/4 lb))
- Cooking oil - 1 Tbsp + 3 Tbsp
- Panko breadcrumbs - 1/4 cup
- Homemade chimichurri sauce - 1/4 cup + 1/4 cup ((ingredients listed separately))
- Lemon - 1/2, juice of
- Salt and pepper - to taste
- Cilantro - 1 bunch, bottom stems chopped off (feel free to mix in some parsley too)
- Garlic - 2 cloves
- Shallots, small - 1 bulb
- Capers - 2 Tbsp
- Red wine vinegar - 1 Tbsp
- Lime - 1, juice of
- Salt - 3/4 tsp
- Oil, cooking - 2/3 cup (plus more as needed)
- Heat oven to 500F (260C) degrees. Adjust racks, so one is in the middle and one is on the top.
- Spread cauliflower and turnips out onto a sheet pan and cover tightly with foil. Start by steaming vegetables for 8 minutes on the top rack.
- While vegetables are steaming, heat a skillet over medium-high heat. Add first part of cooking oil and sear chicken on both sides for 3 minutes each. Remove from heat.
- Take veggies out of the oven and turn oven down to 450F (232C) degrees. Remove foil and divide veggies between two sheet pans. You want to make sure they’re not crowded so they roast and caramelize correctly. Toss veggies with second part of cooking oil.
- Place chicken on one of the sheet pans (you can place them right on veggies). Roast for another 15 to 20 minutes or until chicken reaches 165F (74C) degrees.
- While veggies are roasting, make chimichurri sauce (this makes enough for two nights). In a blender or a food processor, combine cilantro, garlic, shallot, capers, red wine vinegar, lime juice, salt, and oil. Add more oil if it’s too thick. Season to taste with salt or more lime juice. Reserve 1/3 cup (79 ml) (enough for 4 servings; adjust accordingly for a different serving size) for tomorrow night’s dinner. (This can also be done up to 5 days ahead)
- When chicken and veggies are done, remove chicken and toss with panko and first part of chimichurri (make sure you’ve set aside tomorrow night’s portion - about 1/3 cup or 79 ml). Finish with lemon juice and season to taste with salt and pepper.
- Enjoy chicken with remainder of the chimichurri and veggies on the side.
This meal has 37 reviews
I added salt and pepper to the veggies before cooking and am glad I did. Prefer a sauce with more than just cilantro, but this was fairly good.
I've made this 3 times already and the family loves it. So quick and so easy.
This one took me a relatively long time, but tasted good in the end, so I was happy.
Alot of work. A little bland, but we did forget the chimichurri in the fridge.
Not a favorite in our house. Oh well, you win some you lose some.
LOVED the sauce! I added carrots and mini peppers to the roast (had them in the fridge). I got the chicken thighs and pulled the skin off.