Juicy chicken thighs baked with crispy chunks of rutabaga in a warm paprika spice that is perfect for a hearty weeknight dinner.
We love roasted chicken thighs because they are juicy, flavorful, and so simple to make.
They go really well with almost any kind of roasted vegetables such as broccoli, asparagus, bell peppers, and your classic roasted potatoes.
For this recipe, we wanted to highlight the underrated rutabaga vegetable.
What is Rutabaga?
- Rutabaga is a root vegetable that is actually a cross between a turnip and a cabbage.
- It can be eaten raw, but it is usually roasted, mashed like potatoes, or used in stews, and in casserole dishes.
- They look similar to turnips with brownish-yellow or purple skin that is rather tough, therefore, it is best to wash them and remove the skin before cooking them or eating them.
- Rutabaga is also lower in calories than your other root vegetables, and also higher in fiber, and rich in Vitamin C. Adding them to your diet can help with weight loss and provide great health benefits.
Recipe Ingredient and Variations:
- Chicken Thighs: We used chicken thighs in this recipe because they are budget-friendly, and we occasionally enjoy and indulge in the golden brown crispy skin from roasting the chicken thighs. However, if you want to keep this meal lean, you can also use chicken breast or chicken tenderloins.
- Rutabaga and Potato: We made this a one-pan meal and roasted the vegetables alongside the chicken thighs for easy cleanup.
- Lemon: Adding citrus and the zest of the peel always brightens up the flavors.
- Aromatics: We used red onions and garlic, but you can also use shallots for this recipe.
- Seasonings: We kept it simple with pre-made Italian seasoning, paprika, garlic powder, and salt.
- Olive oil: Always coat your protein and vegetables when roasting them in the oven. This will help crisp up the chicken and the root vegetables.
Easy Basic Steps to Make Roasted Chicken and Rutabaga
- Preheat the oven to 400F. In a small bowl, mix together the seasonings.
- Place the chicken in one bowl and sprinkle it with half of the seasonings, then drizzle with some olive oil.
- Next, peel the rutabaga and potato and cut them into cubes. Place them in another mixing bowl and also sprinkle them with the seasonings and coat them with olive oil.
- Place all of the ingredients on a sheet pan and layer the lemon slices on top of the chicken.
- Top everything off with the diced red onions and minced garlic.
- Bake everything in the oven for 35 minutes until the chicken reaches an internal temperature of 165F and the chicken reaches gets your desired crispiness of the skin.
Reference the recipe card below for detailed instructions.
Meal Prep Tips for Roasted Chicken and Rutabaga
- Cook method variations: You can also make this recipe in the Air Fryer (cook at 360F for 20-25 minutes).
- To Serve: Serve with a fresh side salad or a hot roll.
- To Store: Store it in an airtight container for up to 3 to 4 days in the refrigerator.
- To Reheat: Warm it up in the microwave for a few minutes.
Frequently Asked Questions
What temperature do you cook chicken thighs?
Chicken should always be cooked to at least an internal temperature of 165F.
What does roasted rutabaga taste like?
When eaten raw, they have a bit of a bitter taste similar to a turnip, however, when cooked, gain a buttery and sweet & savory combination, much like a sweet potato.
Is rutabaga a low-carb vegetable?
Rutabaga is much lower in carbs than most root vegetables and makes for a great choice for those on low-carb diets. 1 cup of cubed rutabaga has approximately 12 grams of carbs.
Roasted Lemon Italian Chicken with Rutabaga