Ingredients
Scale
Chicken and Veggies
- 1 stick butter, room temperature
- 1 tablespoon fresh sage, minced
- 1 teaspoon fresh rosemary, minced
- Kosher salt to taste
- Cracked black pepper to taste
- 8 chicken thighs, skin-on, bone-in
- 4 medium-large turnips, carrots, parsnips, or rutabaga, trimmed and quartered
- 1 cup Brussels sprouts, trimmed and halved
- 2 cups fingerling or baby potatoes, halved
- 3 garlic cloves, smashed
- 2 shallots, halved lengthwise and thinly sliced
- Extra virgin olive oil for drizzling
- 1 lemon, halved
Fresh Herb Sauce
- 1/4 cup fresh herbs (sage, oregano, rosemary, thyme, mint, chives, basil, or a mix-and-match combo of them all), chopped
- 2 tablespoons shallot, minced
- 2 tablespoons red wine vinegar
- 1 tablespoon extra virgin olive oil
- Kosher salt to taste
- Cracked black pepper to taste
Instructions
- Preheat oven to 425 degrees.
- In a small bowl, mix together softened butter, sage, rosemary, salt, and pepper until well combined. Rub onto chicken thighs. Season chicken with additional salt and pepper as needed.
- In a roasting pan or heavy-bottomed skillet, arrange turnips, potatoes, Brussels sprouts, shallots, and garlic cloves. Season with salt and pepper and drizzle with olive oil.
- Nestle chicken thighs over top. Squeeze lemon over chicken and place lemon halves into the pan.
- Roast for 40-45 minutes, rotating pan halfway through, until golden and crispy.
- Meanwhile, use a hand blender, food processor, or whisk to mix winter herb sauce ingredients together.
- Once chicken is cooked, spoon herb sauce over to chicken and vegetables and serve.