Roasted Chicken Thigh with Tomato & Root Vegetables

Gluten Free
Paleo
Keto
High Protein
Meat
Contains Dairy
Chicken

A ragout of roasted root vegetables—parsnips, carrots, swede—with tomatoes. This comforting dish is hearty and healthy served alongside crispy chicken thighs.

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Nutrition Per Serving

Calories 705
Carbs 25.5g
Fat 43.6g
Fibre 6.9g
Protein 51.7g
Sugar 14g

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0.0 min
Preheat the oven to 180C.
0.5 min
Peel and chop the swede, carrot, parsnip and brown onion.
8.0 min
Heat a saucepan with half the olive oil over medium-high heat.
9.0 min
Add brown onion, carrot, parsnip and swede to the saucepan.
10.0 min
Cook the vegetables until the vegetables have begun to soften slightly.
12.0 min
Heat the remaining oil in a frying pan over high heat.
13.5 min
Add the chicken thighs, skin side down, to the pan and cook until the skin is crisp and golden.
15.0 min
Add the chopped tomatoes to the vegetables and lower the heat to a simmer.
17.0 min
Turn the chicken over and cook until the underside of the chicken is seared.
19.0 min
Add water and the vegetable stock to stew so that it does not dry out, continue to cook until the vegetables are tender and easily pierced with a fork.
20.0 min
Transfer the chicken to a tray and place in the oven to roast until cooked through.
22.0 min
Season the vegetable stew with salt and pepper to taste.
25.0 min
Stir Stir through the tomato paste through the stew to thicken slightly.
28.0 min
Distribute the vegetable stew among serving bowls.
30.0 min
Remove the chicken from the oven when cooked through, serve atop the vegetable stew.