Chicken Breast With Roasted Turnips and Anchovy Oil

chicken-breast-turnips-anchovy
Photo by Charles Masters
Chicken Breast With Roasted Turnips and Anchovy Oil 3.2 5 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 529 calories
    • Fat 32 g (5 g saturated fat)
    • Cholesterol 97 mg
    • Sodium 782 mg
    • Protein 38 g
    • Carbohydrate 23 g
    • Sugar 12 g
    • Fiber 7 g
    • Iron 3 mg
    • Calcium 128 mg

Heat oven to 425° F. Toss the turnips, carrots, 2 tablespoons of the oil, and 1/4 teaspoon each salt and pepper on a rimmed baking sheet. Roast, tossing once, until tender, 14 to 16 minutes.Meanwhile, heat 2 tablespoons of the oil in a large skillet over medium heat. Season the chicken with the oregano and 1/4 teaspoon each salt and pepper. Cook until an instant-read thermometer inserted into the thickest breast registers 165° F, 6 to 8 minutes per side.Combine the anchovies, garlic, the remaining 4 tablespoons of oil, and 1/4 teaspoon each salt and pepper in a small pot. Cook, stirring, over medium heat, until the anchovies are broken down and the garlic is fragrant, 1 to 2 minutes. Stir in the lemon juice.Serve the chicken and vegetables topped with the anchovy oil and chives.

Ingredients

  1. Check 12 small turnips, halved
  2. Check 1 pound carrots, halved
  3. Check 1/2 cup olive oil
  4. Check Kosher salt and black pepper
  5. Check 4 6-ounce boneless, skinless chicken breasts
  6. Check 1 teaspoon dried oregano
  7. Check 4 anchovy fillets
  8. Check 2 cloves garlic, sliced
  9. Check 2 tablespoons fresh lemon juice
  10. Check 2 tablespoons chopped fresh chives

Directions

  1. Heat oven to 425° F. Toss the turnips, carrots, 2 tablespoons of the oil, and 1/4 teaspoon each salt and pepper on a rimmed baking sheet. Roast, tossing once, until tender, 14 to 16 minutes.
  2. Meanwhile, heat 2 tablespoons of the oil in a large skillet over medium heat. Season the chicken with the oregano and 1/4 teaspoon each salt and pepper. Cook until an instant-read thermometer inserted into the thickest breast registers 165° F, 6 to 8 minutes per side.
  3. Combine the anchovies, garlic, the remaining 4 tablespoons of oil, and 1/4 teaspoon each salt and pepper in a small pot. Cook, stirring, over medium heat, until the anchovies are broken down and the garlic is fragrant, 1 to 2 minutes. Stir in the lemon juice.
  4. Serve the chicken and vegetables topped with the anchovy oil and chives.