Skillet Chicken Thighs and Parsnips With Green Sauce
Flavorful chicken thighs and sweet parsnips roast together for a quick weeknight meal, enhanced by a simple four-ingredient green sauce.
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Instructions
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Preheat the oven to 375 F.
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Cut 1/2 pound peeled parsnips diagonally into 1 to 1 1/2-inch-thick pieces, halving thicker portions for even size.
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Heat 2 tablespoons olive oil in a 12-inch cast-iron skillet over medium, then season 4 bone-in, skin-on chicken thighs with 1 1/2 teaspoons salt and 1/2 teaspoon pepper.
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Sear chicken skin-side down in the hot skillet until golden (8-10 minutes), then transfer to a plate, reserving 2 tablespoons drippings in the skillet.
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Increase heat to medium-high, add parsnips and 1 teaspoon salt, then brown for 3 minutes per side. Stir in 2 teaspoons garlic for 30 seconds.
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Return chicken, skin-side up, to the skillet over the parsnips and bake for 10-16 minutes, until chicken reaches 165-175 F and parsnips are tender.
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While baking, pulse 1 cup parsley leaves, 2 ice cubes, 1 tablespoon lemon juice, and 1 teaspoon garlic in a food processor until roughly chopped.
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With the processor running, slowly add 6 tablespoons olive oil until smooth (1-2 minutes). Transfer to a bowl and stir in 1/4 teaspoon salt and 1/4 teaspoon pepper.
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Remove skillet from oven, let chicken rest for 5 minutes, then serve with the herb sauce and lemon wedges.