Go Back

Sheet Pan Chicken with Red Onions and Rutabagas

Print Recipe
A one pan dinner that will bring delight to the entire family by combining chicken, onion, and Margaret Holmes Rutabagas.
Course Main Course
Total Time 1 hour
Servings 4

Ingredients

  • 1/4 cup apple cider vinegar
  • 1 cup iced water
  • 4 chicken leg & thigh pieces with skin
  • salt & pepper
  • 1 large red onion; sliced into lengthwise stripes
  • 1/3 cup peeled garlic cloves; halved
  • 3-4 fresh thyme springs
  • 1 lemon; cut into thick circles
  • 2 tablespoons olive oil; divided
  • 1 14-1/2 oz can Margaret Holmes Rutabagas; drained
  • paprika and dried parsley for sprinkling

Instructions

  • Heat oven to 350 degrees F.
  • Place iced water and vinegar in a large bowl.
  • Swish chicken pieces around in vinegar water to wash then pat dry.
  • Arrange chicken (skin side up) on a baking sheet and sprinkle with salt & pepper.
  • Place onions, garlic and thyme around chicken and drizzle allwith olive oil. Rub lemon with olive oil and place on baking sheet.
  • Bake for 30 minutes then scatter rutabaga over the chicken andsprinkle everything on sheet pan with paprika and dried parsley.
  • Continue to bake an additional 20 minutes until juices from chicken run clear when pierced (meat thermometer should read 160 degrees F).