Chicken Thighs Over Root Vegetables image

Garlic, Sage & Mayo Roasted Chicken Thighs Over Root Vegetables

When the family is Instagramming and Snapchatting their plates at the dinner table, you’ll know you served up a winner. A beautiful platter of chicken thighs served on a colourful bed of fall vegetables makes an unforgettable meal. The chicken is tender and lightly seasoned but with just a touch of heat, letting the incredible flavours of the fall vegetables shine through. Treat your family to the fresh taste of fall, and enjoy special time together during this beautiful season.

Yield: 6 – 8 servings
Prep Time: 35 minutes
Marinating Time: 1 hour
Cook Time: 1 hour 5 minutes

Chef’s Tips

  • Any root vegetables, such as sweet potato, parsnips, kohlrabi or turnips, may be substituted for the ones here.


For the chicken:

  • ⅓ cup (77 g) mayonnaise
  • ¼ cup (34 g) sage leaves, finely chopped
  • 2 tbsp (32 g) minced garlic
  • ½ tsp (2 g) chilli flakes
  • ½ tsp (2 g) black pepper
  • ¼ tsp (1 g) salt
  • 8 (1600 g) Sargent Farms Bone-in Thighs

For the root vegetables:

  • 1 ½ lbs (681 g) beets (3 large), peeled and cut into 1 inch pieces
  • 1 ½ lbs (681 g) rutabaga (1 medium), peeled and cut into 1 inch pieces
  • 1 ½ lbs (681 g) butternut squash (1 small), peeled and cut into 1 inch pieces
  • ½ lb (227 g) white or yellow onion (1 medium), cut into 1 inch pieces
  • 2 tbsp (30 ml) olive oil
  • ½ tsp (3 g) salt
  • ½ tsp (2 g) black pepper
  • Zest of 1 orange
  • 3 sprigs fresh thyme


For the chicken:

  1. In a bowl, stir together the mayonnaise, sage, garlic, chili flakes, pepper and salt.
  2. Pour mixture into a large resealable plastic bag and add the chicken. Rub the mayonnaise mixture into the chicken to ensure it is fully coated. Place bag in a rimmed dish, place in refrigerator and allow to rest for a minimum of 1 hour, or up to overnight.

For the root vegetables:

  1. Preheat oven to 425ºF (220ºC). Line a large baking sheet with aluminum foil.
  2. In a medium bowl, toss together beets, rutabaga, onion, olive oil, salt, pepper, orange zest and thyme.
  3. Transfer to the prepared baking sheet and place in oven for 15 minutes.
  4. Remove and stir in the butternut squash. Place the chicken thighs on top of the vegetables, brushing any excess mayonnaise mixture over the chicken. Reduce heat to 400ºF (200ºC) and return pan to the oven.
  5. Roast until skin is crispy and a meat thermometer inserted into the thickest part of the thigh reads 165°F (75°C); about 50 minutes.
  6. Remove and allow to rest for 5 minutes before serving.
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