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Roasted chicken thighs with turnips and croutons
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Whip up a mouthwatering meal with roasted chicken thighs, veggies, and crispy croutons for a fast and tasty dinner.
Ingredients:
  • 4 slices multigrain sandwich bread, cut into 1.5cm cubes
  • 18.20 gm extra virgin olive oil
  • 500g chicken thigh fillets
  • 225g sweet potato, peeled, cut into 1.5cm dice
  • 100g carrot
  • 90g turnip
  • 1 stick celery, thinly sliced
  • 1 medium brown onion, roughly chopped
  • 20.00 ml chopped fresh parsley
  • 20.00 ml fresh thyme leaves, chopped
  • 127.50 gm Brand real chicken stock
  • 125.00 gm water
  • 25g parmesan
Instructions:
  • Preheat the oven to 175C (155C fan-forced). Arrange the bread on a baking tray and bake for approximately 10 minutes until crispy and lightly golden. Let it cool while keeping the oven hot.
  • In a large non-stick frying pan over medium-high heat, heat half of the oil. Season chicken with salt and pepper, then sear in the pan for 5 minutes per side until golden brown. Transfer the chicken to a 33cm x 22cm x 5cm baking dish.
  • Heat the pan over medium-high heat and add the rest of the oil. Add sweet potato, carrot, turnip, celery, and onion. Sauté for approximately 5 minutes until they start to brown. Take off the heat and mix in the parsley and thyme.
  • Combine the toasted bread with the vegetable mixture, then gently mix in the stock and water until moistened. Season with salt and pepper to your liking. Surround the chicken with the delicious bread and vegetable mix, sprinkle with parmesan, and bake for 20 mins until the chicken is cooked and veggies are tender. Let it rest for 5 mins before serving.

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