Crisp-skin chicken thighs with roasted turnip and carrot, sautéed chard.

• Chicken thighs — 7¾ oz (2, skin on)
• Turnip — 4¼ oz (1, wedged)
• Carrot — 1¾ oz (1 small)
• Turmeric — 1 tsp
• Ginger — 1 tsp
• Chard — 2 cups
• Garlic-infused olive oil — 2 Tbsp
• Sea salt & pepper

1. Heat oven to 425°F (220°C). Toss the turnip and carrot with a little oil, the spices and salt; roast ~20 minutes.
2. Pat the chicken dry and season. Brown it skin-side down in the oil 5–6 minutes until crisp, then set skin-up on the tray and roast 12–15 minutes to 175°F (79°C).
3. Sauté the chard in a little oil; serve with the roots and chicken.

Crisp the skin on the stovetop before finishing in the oven — direct contact with the pan does what the oven can't.

Per serving · estimated from USDA FoodData Central. Not medical advice — keep your nutritionist in the loop.

High-heat roast/tray-bake; chicken to 175°F (79°C) at the thigh.

Gram weights are listed for each ingredient; calories are approximate estimates per serving. Ingredient amounts make the stated number of servings; leftovers are built into the week.