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Sunday, 4 September 2016

Oven-Baked Paprika Chicken with Rutabaga / Swede

Why not keep this all-in-one dish for a tasty mid-week meal in mind. Using juicy chicken pieces with rutabaga/swede makes it both a practical and flavourful meal. Also by using rutabaga/swede instead of potatoes keeps the carbs moderate ... 15 grams per serving.

4 servings
2 lbs (900 g) chicken, preferably thighs or drumsticks
2 lbs (900 g) rutabaga/swede or root celery
4 oz. (120 g) butter or olive oil
1 tablespoon paprika powder
salt and pepper to taste
1 cup (240 ml) homemade mayonnaise for serving

Recipe instructions at Diet Doctor site here

All the best Jan


baili said...

Excellent job .such a mouth watering dish .I miss my oven ,will buy new soon

Jo said...

It looks very tasty, and another easy meal.

Snowbird said...

That's an interesting swap, spuds for swedes!Must give that a

happyone said...

This one is a keeper. Looks delicious.

eileeninmd said...

Hello, looks like a great chicken meal. Thanks for sharing the recipe. Happy Sunday, enjoy your new week ahead!

Linda said...

It looks so delicious! I love chicken and rutabaga!

Adam said...

looks nice

Debbie said...

i like one pot dishes like this and chicken is my go to meat!!!

Sara - Villa Emilia said...

Looks delicious!
We like rutabaga (and also turnip).
Even a small amount used with other mashed veggies adds taste and texture.
Have a great new week! xx

Francisco Manuel Carrajola Oliveira said...

Hummm que aspecto mais delicioso.
Um abraço e boa semana.

roughterrain crane said...

The seasoning is rather simple. This simplicity must be quite helpful to enhance the harmonic taste of ingredients. Your choice is excellent.

sage said...

Rutabaga in place f potatoes sounds delicious

Martha said...

A very delicious dish!