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Roasted garlic Chicken & root vegetable with olive oil

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This recipe is best served with a side of rice, quinoa, barley, couscous and the list goes on and on. It’s a great way to use up some root vegetables that can be found everywhere, in the fall.

Particularities

Serves4
Prep time10 mins
Cook time1 heure
Timeout5 mins

FreezingFreezes well

Ingredients

2 tablespoons of olive oil
Salt & pepper, as preferred
4 chicken thighs

Vegetables

3 – 4 whole garlic bulbs
1 onion, quartered
1 sweet potatoe, diced
6 – 8 Nantes carrots, sliced length-wise
4 – 6 small beets, quartered
1 laurel leaf
3/4 cup of La Belle Excuse’s olive oil
Salt & pepper, as preferred

Steps

Preheat the oven to 375°F and place the rack at the centre of it.
Slice off the top of the garlic bulbs then add to a 13” x 9” pyrex container. Add all the vegetables in that same container, drizzle with olive oil then season generously. Set aside.
Heat 2 tablespoons of olive oil over high heat in a large pan. Season the chicken thighs then sear for 3 minutes on each side to brown them well.
Add the chicken over the vegetables. Cover with aluminum foil and bake for 30 minutes. Remove the aluminum paper then continue cooking for 10 minutes. Finish off under broil for 4 to 5 minutes, making sure everything is roasted well.
Crush the garlic bulbs into the root-vegetables and serve.