I got all of these great vegetables at two different farmer’s markets last weekend, and I’ve been trying to figure out how to use some of them. I’ve never had golden beets before, but everything I’ve read says the best way to eat them is roasted. Though I’ve had turnips, I’ve never cooked them before…and like the golden beets, many people suggested roasting them. In addition to those, I got some carrots, red onions, and mushrooms. All of these sounded like a great idea to roast together…and to make it a meal, let’s toss some chicken leg quarters on top!
This is one of the quickest meals to prep and has a relatively short cook time. As a bonus, you can save the bones to use for BONE BROTH! (I have some in the crock pot right now as I’m typing this) Surprisingly, I liked the golden beets. Now…to be fair, they weren’t my favorite taste right off the bat…but it’s a taste that I know will grow on me. They only have a slight beet taste–they’re mostly sweet, a little buttery, and a bit earthy. Not too bad! Definitely a delicious dinner.
Roasted Chicken and Veg (Whole30 Compliant)
4 chicken leg quarters, rinsed and patted dry
1 pound mushrooms, halved
1 red onion, cut into wedges
3 carrots, peeled and chopped into stew-sized chunks
3 golden beets, peeled and cubed
2-3 turnips, peeled and cubed
2 Tbsp olive oil
1 Tbsp fresh thyme (or 1 tsp dried)
1 Tbsp minced rosemary (or 1 tsp dried)
1 tsp SEA SALT (I use pink Himalayan)
1/2 tsp ground pepper
1.–Preheat oven to 450
2.–In roasting pan or large baking dish, place all the vegetables, olive oil, herbs, and seasonings. Lay chicken directly on top of vegetables, skin-side up. Brush a little olive oil on chicken skin and season lightly with salt and pepper.
3.–Roast (uncovered) 45 minutes, or until cooked through–chicken should have an internal temperature of 165.