By Chef Rob Malone, The Turntable Restaurant
Extra Thoughts: Leave out the meat to make it a vegetarian dish.
Food Prep: Total time 45 – 50 minutes. Serves 4
Ingredients:
4 bone-in, skin-on chicken thighs (or breasts)
2 medium kohlrabi, peeled and cut into ½-inch wedges
2 carrots, peeled and sliced into thick coins
1 small candy onion, cut into wedges (optional)
3 cloves garlic, smashed
2 tablespoons olive oil
1 tablespoon fresh thyme, chopped (or 1 tsp dried)
1 teaspoon paprika
Salt and black pepper to taste
Optional: 1 tablespoon lemon juice or balsamic vinegar
Optional garnish: chopped parsley or dill, extra lemon wedges
For assembly:
1. Preheat oven to 425°F.
2. In a large mixing bowl, toss kohlrabi, carrots, and onion with 1 tablespoon olive oil, half the thyme, salt, and pepper.
3. In a separate bowl, season chicken with salt, pepper, paprika, remaining thyme, and a drizzle of olive oil.
4. Spread vegetables in a single layer on a sheet pan or baking dish. Nestle chicken pieces on top, skin-side up.
5. Roast for 35–40 minutes, or until chicken is golden and reaches 165°F internal temp, and vegetables are tender.
6. In the last 5 minutes, drizzle with lemon juice or balsamic.
7. Let rest 5 minutes, garnish with parsley or dill, and serve.