Gluten-free oven-braised chicken with root vegetables and rosemary

Gluten-free oven-braised chicken with root vegetables and rosemary: juicy chicken thighs, carrots, parsnips, sweet potato and garlic, all from one dish.

At a glance

• Serves 3
• Prep time: 15 min
• Cooking time: 45 min
• Total time: 60 min
• Calories: 460 kcal per serving
• Protein: 38 g
• Fat: 20 g
• Carbs: 30 g

Ingredients

• 6 chicken thighs
• 3 carrots
• 2 parsnips
• 1 sweet potato
• 1 onion
• 4 cloves of garlic
• 2 tbsp olive oil
• 200 ml chicken stock
• 1 tbsp honey
• 2 sprigs of rosemary
• 1 tsp paprika
• 1 pinch of salt
• 1 pinch of pepper

Method

You’ll need: oven · baking dish · chopping board · knife

1. Preheat the oven to 200 °C (180 °C fan). Peel the carrots, parsnips and sweet potato and cut into rough chunks; cut the onion into wedges and lightly crush the garlic.
2. Spread the root veg in a large baking dish and toss with olive oil, salt and pepper. That way it gets colour and flavour even before braising.
3. Season the chicken thighs with paprika, salt and pepper and lay them skin side up on the veg. Tuck the rosemary in between.
4. Drizzle the honey and a little olive oil over the chicken and pour the chicken stock into the dish. Cook in the oven at 200 °C for 40–45 min, until the chicken is golden brown and the veg is soft.
5. If the skin needs more colour, finish the dish for 5 min at a higher temperature at the end. Don't pour away the juices in the dish.
6. Serve straight from the baking dish, spooning some of the juices over the chicken and veg.

Good to know

A dish like this practically cooks itself, and the kitchen smells like home. Everything cooks in one dish, turns juicy and soft and ends up nicely golden brown.

Swaps

Sweet potato → squash (similar fibre content). Honey → date paste (unrefined sweetness with a little more fibre). Chicken thighs → skinless chicken thighs (a little less fat, still plenty of protein). Chicken stock → bone broth without additives (stronger flavour, usually a little more protein).

Allergens

The recipe is gluten-free; depending on the stock, it may contain celery. Usually suits children if seasoned sparingly, but no honey for babies under one year old. In pregnancy, always cook the chicken right through.

Dairy-free recipes