Roasted Chicken with Cauliflower & Turnips
with chimichurri sauce

Name: Roasted Chicken with Cauliflower & Turnips
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 4 Chicken thighs, with skin & bone-in ((or sub two boneless, skinless breasts for a lower-fat alternative)); 1 head Cauliflower, chopped; 1 Turnips, chopped ((~3/4 lb)); 1 Tbsp + 3 Tbsp Cooking oil; 1/4 cup + 1/4 cup Homemade chimichurri sauce ((ingredients listed separately)); 1/2 Lemon, juice of; to taste Salt and pepper; 1 bunch Cilantro, bottom stems chopped off (feel free to mix in some parsley too); 2 cloves Garlic; 1 bulb Shallots, small; 2 Tbsp Capers; 1 Tbsp Red wine vinegar; 1 Lime, juice of; 3/4 tsp Salt; 2/3 cup Oil, cooking (plus more as needed)

Active: 30 min Total: 45 min

Original GF Paleo Vegetarian

Roasted Chicken with Cauliflower & Turnips

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!

Dependency

Steak Tacos with Chimichurri Sauce

Ingredients

Metric

Servings:

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)

Prep

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

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Make

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 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.
Enjoy chicken with remainder of the chimichurri and veggies on the side.

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