Thyme Chicken Thighs
Ingredients:
Chicken things, 6, around 600 g
Beetroot, 1 big
Sweet potato, 1 big
Sellery root, 1 big
Parsnip, 1
Garlic, 6 cloves
Coconut oil, 2 tbsp.
Seasoning: thyme, white pepper, hot pepper
Dressing:
Greek yogurt, 6 tbsp.
Chopped chives, 6 tbsp.
Baked garlic cloves, 3
Instructions:
Preheat the oven to 400°F (200°C).
Peel and chop the beetroot, sweet potato, celeriac, and parsnip into bite-sized pieces. Place them on a baking sheet.
In a small bowl, mix thyme, white pepper, and hot pepper to create the seasoning.
Rub the chicken thighs with the seasoning mixture.
Heat coconut oil in a large oven-safe skillet over medium-high heat. Brown the chicken thighs on both sides, about 2-3 minutes per side.
Place the browned chicken thighs on top of the chopped vegetables on the baking sheet. Add garlic cloves to the baking sheet.
Roast in the preheated oven for 25-30 minutes or until the chicken is cooked through and the vegetables are tender.
While the chicken and vegetables are roasting, prepare the dressing. Mix Greek yogurt, chopped chives, and the baked garlic cloves (pressed) in a bowl.
Once the chicken and vegetables are done, serve them on a platter, drizzle with the yogurt dressing, and garnish with additional thyme and chives if desired.
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