This recipe is based on one of our favorites from the Whole 30 Cookbook. I adapted it to use ingredients I’m more likely to have on hand (bacon instead of pancetta), to use only one pan (because why dirty two?), and to use radishes that I can grow in my garden (the little color pop they give is really pretty). This is a perfect fall or winter work night dinner. Yes, you’ll need about 15 minutes or so to chop the veggies but that is really all the hands on time necessary. Then you have 30 minutes (while the one pan dinner cooks) to play with the kids or do whatever else you need to.
When roasting chicken, I prefer chicken thighs but I have included information in the recipe on how you can use chicken breasts if that is all you have on hand. If you are using chicken breasts for this recipe, check out how I make my chicken breast so much better by beating them.
This recipe calls for 1-2 pieces of bacon. You might be thinking, “Why would I open a whole pack of bacon for one piece?” But that’s not what I do most of the time. If we have bacon sometime during a weekend for breakfast, I frequently hoard a piece or two in a plastic baggie to cook with the rest of the week.
If you see radishes on the ingredient list and think “I’m out” please hear me out: roasted radishes taste completely different than raw. They have a much milder taste when cooked that is very similar to other root vegetables. I learned this when a good friend was telling me how she steams her radishes with butter for her kids who eat them faster than she can make a second batch. I’d basically avoided radishes since I was a kid up until she told me that. And those cooked radishes were apparently a gateway into radish loving for me because now I can’t get enough of them, cooked or raw.
So try it out and let me know what you think!
- 1 peeled sweet potato
- 1 peeled rutabaga
- 2 carrots
- 2 parsnips
- 1 small onion
- 1/2-1 bunch, depending on size/preference radishes
- 1-2 slices bacon
- 3-6, depending on size chicken thighs or breasts
- 1 Tablespoon fresh rosemary
- 1 lemon lemon zest
- 1 garlic clove
Prep time: Cook time: Total time: Yield: 4 servings plus leftovers for lunches