Roast Chicken and Turnip with Lemon Thyme

Prep Time: 15 min
Cook Time: 35 min
Serves: 4

Turnip has a white flesh and purple trimming. They have a sharper taste than rutabaga and are often available in summer before the fall crop of rutabaga is harvested. Rutabaga has yellow flesh and is sometimes called Swede or yellow turnip. They are often waxed for winter storage.


1 1/3 lb (0.7 kg) boneless, skinless chicken breasts
2 cups (500 mL) sweet onion, cut into 2 inch (5 cm) cubes
5 cups (1.25 L) turnip, cut 2 inch (5 cm) chunks
1 tbsp (15 mL) olive oil
1 tbsp (15 mL) olive oil
1 tbsp (15 mL) lemon thyme, fresh
1/4 tsp (1.25 mL) sea salt
1/2 tsp (2.5 mL) black pepper, freshly ground
2 tsp (10 mL) lemon zest, fresh
1/4 cup (60 mL) lemon juice, fresh
4 sprigs lemon thyme, fresh (optional garnish)


1 Preheat oven to 350°F (175°C).
2 Cut chicken into 2 inch (5 cm) cubes. Set aside.
3 Peel sweet onion. Cut onion and turnip into chunks - about 2 inches (5 cm) large. If you have small turnips 3 inches or less (7.5 cm) cut into quarters. Set aside.
4 Heat 1 tablespoon (15 mL) olive oil in a large skillet over medium-high heat. Add chicken and season with leaves from the lemon thyme, sea salt and freshly ground black pepper. Sauté chicken until lightly browned for three minutes. Flip over and cook other side to brown a few more minutes.
5 Toss browned chicken with the onion and turnip chunks, remaining olive oil, fresh lemon zest and lemon juice in a large bowl. Toss again. Spread out over roasting pan. Place in hot oven and bake for 30 minutes or until vegetables are lightly browned and tender.
6 Toss in serving bowl and garnish with sprigs of fresh lemon thyme.