One-Pan Roast Chicken with Vegetables
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One-Pan Roast Chicken with Vegetables- Total:?1 hr 10 min
- Active:?30 min
- Yield:?4 to 6 servings
- Nutrition Info
IngredientsDeselect All 6 skin-on, bone-in chicken thighs Kosher salt?and black pepper? 1/4 cup olive oil? 1 pound baby Yukon Gold potatoes, scrubbed and cut into 1-inch chunks 10 cloves garlic 10 pearl onions 7 sprigs fresh thyme, leaves stripped, plus 6 sprigs 2 parsnips, peeled and sliced 1-inch thick 1 lemon, thinly sliced? Directions- Preheat the oven to 425 degrees F.
- Season the chicken thighs on both sides with 1 teaspoon salt and 1/2 teaspoon pepper.
- Heat the olive oil in a roasting pan on the stovetop over medium-high heat. Add the chicken, skin-side down, and sear until golden brown, 4 to 5 minutes; remove to a plate.
- Add the potatoes, garlic, onions, thyme, parsnips, 1 teaspoon salt and 1/2 teaspoon pepper to the roasting pan; stir. Cook until the vegetables are warmed and coated in oil, 2 minutes.
- Place the chicken, skin-side up, on top of the vegetables. Scatter with the lemon slices and thyme sprigs.
- Roast until the chicken is cooked through and the potatoes are tender, 35 to 40 minutes.
Source: Food Network
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