Roasted Chicken with Root Veggies
Ingredients
Chicken piece (breast, leg, thigh)
Carrot
Beet
Onion
Turnip
Serving Sizes
-
1 chicken leg or thigh
½ beet, cubed
½ salad turnip, cubed
¼ onion, sliced
¼ tsp garlic powder
Salt and pepper to taste
Oil or butter -
4 chicken legs or thighs
2 beets, cubed
2 salad turnips, cubed
1 onion, sliced
1 tsp garlic powder
Salt and pepper to taste
Oil or butter -
Cutting board
Knife
Baking sheet
Instructions
Preheat oven to 425 degrees F.
Toss chicken and veggies in oil and seasoning.
Spread on a greased baking sheet.
Roast in the oven until golden and cooked through (about 25-30 minutes)
Taste and adjust seasoning before serving.
Enjoy!!