Roasted Chicken with Cauliflower and Turnips
Fresh, flavorful chimichurri sauce adds tons of flavor to a simple dinner of roasted chicken and vegetables. This meal is a revised version of a meal that we first featured back in 2014.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at mealplans.cooksmarts.com.
Cooking tools:
- Blender
- Food processor
- Instant-read thermometer
- Grater
- Oven
- Stove
- Baking sheet
- Aluminum foil
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Colander
- Measuring cup
- Measuring spoon
- Fork
- Spoon
Ingredients
- 1 head Cauliflower, medium, chopped
- 12 oz Turnips, peeled and chopped
- 4 Chicken thighs, skin-on and bone-in
- 1 can Beans, garbanzo (14 oz / 387 g), drained and rinsed
- 1 Tbsp + 1 Tbsp Oil, cooking
- 1 tsp Ginger (opt), grated
- 1/2 Lemons, juice of
- 1/3 cup Cilantro, fresh, chopped
- 1/4 cup Parsley, fresh, chopped
- 2 cloves Garlic
- 1 clove Shallots, chopped
- 1 Tbsp Capers, drained and rinsed
- 1 Tbsp Vinegar, red wine
- 2 tsp Lime juice
- 1/2 tsp Salt
- 1/3 cup Oil, cooking
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