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Roasted Chicken with Cauliflower & Turnips
with chimichurri sauce

Active: 30 min Total: 45 min
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!


Roasted Chicken with Cauliflower & Turnips:
  • 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
  • Homemade chimichurri sauce - 1/4 cup + 1/4 cup ((ingredients listed separately))
  • Lemon - 1/2 , juice of
  • Salt and pepper - to taste
Chimichurri Sauce:
  • 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)


  1. Chicken - Season with salt and pepper and tenderize with a fork. (Can be done up to 1 day ahead)
  2. Cauliflower / Turnips - Prep as directed. (Can be done up to 3 days ahead)

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  1. Heat oven to 500F (260C) degrees. Adjust racks, so one is in the middle and one is on the top.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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)
  7. When chicken and veggies are done, remove chicken and toss with first part of chimichurri (make sure you’ve set aside tomorrow night’s portion - about 1/3 cup (or 79ml)). Finish with lemon juice and season to taste with salt and pepper.
  8. Enjoy chicken with remainder of the chimichurri and veggies on the side.



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