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Plated meal

Roasted Root Vegetables and Tomato Served with Chicken. 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.

Nutrition Per Portion

  • Calories

    705

  • Carbs

    25.5g

  • Fat

    43.6g

  • Fibre

    6.9g

  • Protein

    51.7g

  • Sugar

    14g

  • 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 to the vegetable 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.

  • Ingredients

    Carrot

    chopped

    Parsnips

    chopped

    Brown Onion

    chopped

    Swede

    chopped

    Chopped Tomatoes

    Tomato Paste

    Chicken Thighs (Skin On)

    Olive Oil

    2 tablespoons per person

    Vegetable Stock

    combine each stock cube with 450-500ml of boiling water. Stir until dissolved. 100ml per person

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Reviews (1)

5 out of 5 stars
Taste
Portion Size
Ease of cooking

I loved it. I tried the recipe for the type of dish I never cooked before and found it was so delicious.

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