Sesame Roast Chicken with Baby Turnips and Tomato Gravy

A simple and comforting one pan dish where tender, sweet baby turnips roasted alongside juicy chicken legs, absorbing the rich pan juices. It makes a deliciously healthy weeknight meal with lots of vegetables and a homemade tomato gravy.

	Tomato Gravy
6-8 Baby turnips, trimmed and cut into wedges 3 tbsp Ghee, melted 4 Chicken legs, boneless 4 French shallots, halved and peeled Zest of 1 organic lemon 1 tsp Ground cumin Sea salt and freshly milled black pepper 1 tbsp Sesame seeds, toasted	2 tbsp Ghee 3 Garlic cloves, peeled and crushed 200 g Tomatoes, skinned, deseeded and roughly chopped 2 Bay leaves Seeds of 4 cardamom pods, ground 1 tsp Ground cumin 1 tbsp Root ginger, chopped 50-100 ml Chicken stock or water Sea salt and freshly milled black pepper

Preheat the oven to 200C/400F. Trim the tops and tails from the baby turnips (if they are in good shape, reserve the greens for add in later). Rinse the turnips and cut each into 4-6 wedges.
In a large bowl, toss the chicken legs, shallots, and turnips with the melted ghee, lemon zest, cumin, salt and pepper.
Arrange the vegetables in a large roasting tray so that they are evenly spread out, and put the chicken legs on top, skin-side up. Roast for 30-40 minutes until the chicken juices run clear and the vegetables are tender.
Toast the sesame seeds in a dry pan until golden and fragrant. Scatter the turnip greens and toasted sesame seeds over the chicken and vegetables, and return them to the oven for another 10 minutes.
Meanwhile, to make the tomato gravy, melt the ghee in a medium pan, and stir in the garlic and tomatoes. Sauté for 2 minutes or so, then add the bay leaves, cardamom, cumin, ginger and chicken stock or water, and bring to a boil. Cook for about 20 minutes, then remove the bay leaves and blend until smooth. Taste, adjust the seasoning, and keep warm until ready to serve.
To serve, arrange the chicken legs the on a platter, then toss the vegetables in the juices in the tray and serve alongside the chicken, drizzled with the tomato gravy.

19 comments:

Tom 24/9/26 13:35: ...for some reason we rarely eat turnips, but this looks wonderful.
Linda's Relaxing Lair 24/9/26 14:46: This looks amazing. 👌
Lori 24/9/26 15:08: We do not eat enough turnips, and I think this is a perfect dish to start eating them. It really does look and sound amazing.
Federica Simoni 24/9/26 18:21: sarà buonissimo!
Pam 24/9/26 19:32: What a delicious looking meal! I've never had tomato gravy, but it sounds amazing. The chicken looks perfectly cooked.
Christine 24/9/26 22:04: Delicious!
Brian's Home Blog 25/9/26 00:10: The chicken looks so good and so does the gravy!
Lowcarb team member 25/9/26 00:58: This looks tasty and reading the recipe affirms that thought!

All the best Jan
J.P. Alexander 25/9/26 01:30: Gracias por la receta. Te mando un beso
DeniseinVA 25/9/26 02:28: Fabulous Angie! Always impressed with the variety of delicious recipes and how you make everything look so picture perfect.
roentare 25/9/26 05:20: That just made me hungry
Ruby Rose and the Big Little Angels 3 25/9/26 05:24: It looks and sounds terrific.
Garfield 25/9/26 05:32: Um franguinho é sempre bom! rsrsrsrs

Nova Tirinha Publicada. 😼

Abraços 🐾 Garfield Tirinhas Oficial.
Margaret D 25/9/26 06:35: Looks good Angie. I recall the time when my grandfather with his horse and cart used to pick turnips for his stock as feed, and I used to sit in the cart as a child.
Lola Martínez 25/9/26 11:30: Tus recetas de pollo siempre son deliciosas.
Diana 25/9/26 11:51: Roasting the baby turnips right alongside the chicken so they soak up all those pan juices is such a smart, simple technique. And that homemade tomato gravy with cardamom and ginger sounds like it would elevate the whole dish well beyond a typical weeknight roast, Angie.
David M. Gascoigne, 25/9/26 12:30: I’d be happy to join you for this feast, Angie.
DEZMOND 25/9/26 15:55: Baby turnips are so cute!
Anonymous 25/9/26 16:30: Absolutely delicious.
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