Herbed Chicken Thighs and Parsnips
Crispy-edged, juicy chicken thighs simmered in a silky cider-mustard pan sauce bring savory warmth to this health-forward dish.
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Cooking tools:
- Roasting pan
- Skillet
- Oven
- Stove
- Measuring spoon
- Plate
Ingredients
- 4 bone in, skin on chicken thighs
- 3 or 4 large parsnips (peeled and quartered)
- 2 Tbsp extra-virgin olive oil (divided)
- 2 tsp chopped rosemary
- 2 tsp thyme leaves
- 1/2 tsp salt (divided)
- 1/2 tsp pepper (divided)
- 1/4 cup apple cider vinegar
- 1 heaping Tbsp Dijon mustard
- 1 Tbsp butter or ghee
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