Servings: 5

Time: 35 minutes

Ingredients

  • 2 lbs chicken thighs with skin
  • 1 tablespoon rosemary, finely chopped
  • 2 cloves garlic, minced
  • 2 teaspoons sea salt, divided
  • 5 cups rutabaga, cubed
  • 5 medium carrots, chopped
  • 1/2 cup canned coconut milk

Step 1

Preheat the oven to 400°F (205°C).

Step 2

Place the chicken thighs on a baking sheet and season with rosemary, minced garlic, and half of the salt. Bake for 30 minutes.

Step 3

While the chicken is baking, steam the rutabaga and carrots for 15 minutes or until fork-tender.

Step 4

Allow the steamed vegetables to cool slightly, then blend them with the coconut milk and the remaining salt in a blender or food processor until smooth.

Step 5

Serve the chicken with the mash and enjoy!

Notes:

One serving is approximately two chicken thighs and 3/4 cup of mash. Refrigerate leftovers in an airtight container for up to three days or freeze for up to three months. Add butter and garlic powder to the mash for extra flavor. Substitute coconut milk with any milk alternative, butter, oil, or water if unavailable.