Rating: 3 stars
7 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 3
  • 7 Ratings

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Credit: Charles Masters

Recipe Summary

hands-on:
20 mins
total:
20 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

529 calories; fat 32g; cholesterol 97mg; sodium 782mg; protein 38g; carbohydrates 23g; sugars 12g; fiber 7g; iron 3mg; calcium 128mg.
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