Chef notes
I love a weeknight meal, and the last thing I want on my hands is a sink full of dishes. Sometimes the amount of dishes will rule my dinner choices, and this is one of my favorites. I like when everything cooks together and the roasting if chicken adds such tremendous flavor to vegetables. The roasting also brings out the natural sweetness of so many fall vegetables. Use what you want but I love this particular vegetable combo the most.
I love a dish that can swap in whatever is in the fridge, vegetable-wise, and I can also precut the vegetables and chicken. Putting all this together and then simply roasting and eating is a great option for a weeknight when I’m tired and hungry.
Technique tip: When peeling turnips and squash, peel as if there are two layers of skin so you reach the tender flesh underneath and have no chewy exterior along for the ride.
Swap options: You can easily swap potatoes for the turnips, parsnips for the carrots or butternut squash for the rutabaga. You can also use breast meat instead of thighs for the chicken; simply reduce the cook time by a few minutes.
