I decided to see what I could create with a nearly empty pantry and the last of our winter root vegetables. My wife was out for the day and I was stuck at home with the kids, so hitting the market was out of the question. The only protein in the fridge was bone-in chicken thighs, so here is what I cobbled together.
6 garlic cloves, minced
1/2 cup olive oil
2 Tablespoons crushed chili pepper
4 sprigs fresh rosemary
2 teaspoons kosher salt
2 teaspoons ground black pepper
chopped this all up in the food processor and smeared over 10 rinsed/patted dry chicken thighs. Sealed in a ziplock bag and refrigerated for 2 hours.
3 parsnips cut into 1/4 inch slices (about 3 cups)
2 rutabagas cut into 1/4 inch cubes (about 2 cups)
1 turnip cut into 1/4 inch cubes (about 2 cups)
2 carrots cut into 1/4 inch slices (about 2 cups)
3 sprigs fresh rosemary, diced
2 teaspoons dried thyme
1 teaspoon kosher salt
1 teaspoon ground black pepper
and spread out on a jelly roll pan. Placed the chicken thighs on top.
Preheated oven to 400 degrees. Roasting for 45 minutes.
I’ll post pictures and taste reactions after dinner.