Herbed Chicken Thighs and Parsnips - alive magazine
Crispy-edged, juicy chicken thighs simmered in a silky cider-mustard pan sauce bring just the right amount of indulgence to this health-forward dish.
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Cooking tools:
- Oven
- Roasting pan
- Skillet
- Chef's knife
- Cutting board
- Peeler
- Measuring spoon
- Measuring cup
Ingredients
- 4 bone-in, skin-on chicken thighs
- 3 or 4 large parsnips, peeled and quartered
- 2 Tbsp (30 mL) extra-virgin olive oil, divided
- 2 tsp (10 mL) chopped rosemary
- 2 tsp (10 mL) thyme leaves
- 1/2 tsp (2 mL) salt, divided
- 1/2 tsp (2 mL) pepper, divided
- 1/4 cup (60 mL) apple cider vinegar
- 1 heaping Tbsp (20 mL) Dijon mustard
- 1 Tbsp (15 mL) butter or ghee
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