Oh! The flavors of fall! What a scrumptious meal this one will make with a few thrifty ingredients. Simple to put together, but full bodied and full of flavor.
1 teaspoon salt
1 teaspoon pepper
1 teaspoon thyme
1 teaspoon Herbs de Provence
2 tablespoons olive oil, divided
1 tablespoon butter
6 chicken thighs
3 tablespoons honey, divided
3 peeled medium sweet potatoes, chopped
4 medium peeled carrots, chopped
2 peeled medium potatoes, chopped
1 peeled medium rutabaga, chopped
3 bay leaves
salt, pepper, garlic salt to taste
Preheat oven to 375°. Combine salt, pepper, rosemary, and spices.
Combine sweet potatoes, potatoes, carrots, and rutagaba in 13 x 9 pan. Sprinkle and toss with spice mixture and oil.
Place chicken thighs on top and sprinkle with salt, pepper, and garlic salt to taste. Roast until a thermometer inserted in chicken reads 165° 60 minutes. Discard bay leaves. Serve with vegetables and sauce.
1 teaspoon salt
1 teaspoon pepper
1 teaspoon thyme
1 teaspoon Herbs de Provence
2 tablespoons olive oil, divided
1 tablespoon butter
6 chicken thighs
3 tablespoons honey, divided
3 peeled medium sweet potatoes, chopped
4 medium peeled carrots, chopped
2 peeled medium potatoes, chopped
1 peeled medium rutabaga, chopped
3 bay leaves
salt, pepper, garlic salt to taste
Preheat oven to 375°. Combine salt, pepper, rosemary, and spices.
Combine sweet potatoes, potatoes, carrots, and rutagaba in 13 x 9 pan. Sprinkle and toss with spice mixture and oil.
Place chicken thighs on top and sprinkle with salt, pepper, and garlic salt to taste. Roast until a thermometer inserted in chicken reads 165° 60 minutes. Discard bay leaves. Serve with vegetables and sauce.
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