Rustic Chicken and Root Vegetable Roast

Ingredients

For the chicken thighs:

• 4 chicken thighs (bone-in, skin-on)

• Salt and pepper

• 1 tsp thyme

• 1 tsp garlic powder

• 1 tbsp butter

• 2 stalks celery (chopped)

• 1 large onion (diced)

• 2 medium carrots (sliced)

• 1.5 cups beef broth (because we're all about that chicken-that-tastes-like-beef life)

For the roasted veggies:

• 1 lb fingerling potatoes (halved lengthwise)

• 2 medium beets (peeled and cut into wedges)

• 1 lb Brussels sprouts (halved)

• 1 medium carrot (cut into chunks)

• 2 tbsp olive oil

• Salt and pepper

• 1 tsp thyme

• 1 tsp garlic powder

For finishing the broth:

• 1 tbsp butter

Instructions

1. Prepare the chicken thighs

• Generously salt and pepper the chicken thighs, because no one likes bland poultry—beef-thirsty or not.

• Heat 1 tbsp of butter in a large oven-safe skillet over medium-high heat. Once sizzling, lay those chicken thighs skin-side down (a satisfying sizzle is mandatory).

• Sear until the skin is golden and crispy, about 5 minutes. Flip and sear the other side for another 3 minutes. Remove the chicken and set aside—it’s not done yet, folks.

2. Sauté the base veggies

• Using the same pan (don't you dare clean it—we love those delicious browned bits), toss in the celery, onion, and carrot.

• Season with salt, pepper, thyme, and garlic powder. Stir occasionally and cook until softened, about 5 minutes. Try not to snack too much while sautéing.

3. Add the beef broth (because... chicken tastes better that way!)

• Pour in 1.5 cups of beef broth (yes, beef broth for chicken. Don’t question genius).

• Bring everything to a simmer, scraping up those flavor-packed browned bits at the bottom of the pan. Nestle the chicken back in, skin-side up (so that crispy skin doesn't drown).

4. Slow-cook in the oven

• Preheat your oven to 350°F (175°C).

• Slide the skillet into the oven, uncovered, and cook for about 35-40 minutes, or until the chicken is cooked through, juicy, and falling-off-the-bone tender. It’s okay if you sneak a whiff from time to time.

5. Roast the potatoes and veggies

• On a sheet pan, arrange the fingerling potatoes, cut-side down, in a single layer. Drizzle with olive oil, sprinkle generously with salt, and roast at 425°F (220°C).

• After 15 minutes, flip them over and add the Brussels sprouts, beets, and carrot chunks. Sprinkle everything with thyme, garlic powder, salt, and pepper, then roast for another 25 minutes until golden and crispy. Crispy veggies = happy diners.

6. Finish the broth (because butter makes everything better)

• Remove the skillet from the oven, and take out the chicken thighs.

• Strain the broth through a fine-mesh strainer into a small pot (or leave it rustic if you're feeling fancy-less).

• Reduce the broth over medium heat until slightly thickened, then fold in 1 tbsp of butter for a glossy finish. Yes, butter again. You’re welcome.

7. Plate and serve

• Place your roasted potatoes and veggies on a platter. Top with the golden-brown chicken thighs, then drizzle everything with that velvety beefy-chicken gravy you've just created.

• Serve it up and bask in the kitchen glory while your guests ask, “Wait, is this chicken or beef?”

Cheers to confusing the taste buds in the best way possible!

Health Benefits

Wondering why this dish is good for you besides tasting like a meal straight out of a rustic farmhouse dream? Here’s the breakdown:

• Chicken Thighs

• High in protein, making them great for muscle repair and growth.

• Packed with B vitamins, which boost energy and metabolism.

• Contains minerals like selenium, which supports immune health.

• Beets

• Loaded with fiber for digestive health and blood sugar control.

• Rich in folate and potassium, beneficial for heart health.

• Anti-inflammatory properties to keep you feeling your best.

• Fingerling Potatoes

• An excellent source of carbs for sustained energy.

• Packed with vitamin C to support your immune system.

• Potassium helps maintain healthy blood pressure.

• Brussels Sprouts

• High in antioxidants, protecting against chronic disease.

• Naturally low-calorie and fiber-rich, helping with weight management.

• Contains vitamin K, which supports bone health.

• Carrots

• Rich in beta-carotene, which converts to vitamin A for better vision.

• High in fiber, promoting healthy digestion.

• Supports your immune system with antioxidants.

Rustic, wholesome, and brimming with flavor (yes, chicken can taste like beef!), this dish isn’t just good for the soul—it’s good for your body too. Enjoy! 🍽️