Juicy chicken nestled into hearty chunks of rutabaga with the colorful warmth of paprika will quickly become a “go to” weeknight dish!
Ingredients
908 gm
Chicken thighs, with skin
908 gm
Rutabaga, Swedish turnip, raw
121 gm
Olive Oil, Extra Virgin
(or butter)
1 tbsp
Paprika
1 dash
Salt and pepper
(to taste)
1 cup
Mayonnaise
Instructions
1 Preheat the oven to 400°F (200°C). Split the chicken quarters and place them in a baking dish.
2 Peel the rutabaga and cut into 2-3 inch pieces so that chicken and rutabaga pieces will be done at the same time.
3 Salt and pepper to taste and sprinkle paprika on top. Place in the baking dish.
4 Add olive oil/butter and mix well. Bake in the oven until the chicken is well done, about 40 minutes. Lower the heat towards the end if the chicken or rutabaga is getting too golden brown.
