Herb-Roasted Chicken Thighs with Carrot and Parsnip Mash

Name: Herb-Roasted Chicken Thighs with Carrot and Parsnip Mash
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 lbs, skin-on chicken thighs; 2 tbsp olive oil; 1 tbsp, finely chopped fresh rosemary; 1 tsp, leaves stripped fresh thyme; 4 oz, peeled and diced carrots; 4 oz, peeled and diced parsnips; 2 tbsp unsalted butter; 1/4 cup heavy cream; 1/2 tsp kosher salt; 1/4 tsp black pepper

Juicy chicken thighs roasted with rosemary and thyme, served alongside a creamy mash of roasted root vegetables.

Cuisine: American

Category: Chicken

Prep: 15 minutes. Cook: 35 minutes.

Serves 4.

Ingredients

1.5 lbs, skin-on chicken thighs
2 tbsp olive oil
1 tbsp, finely chopped fresh rosemary
1 tsp, leaves stripped fresh thyme
4 oz, peeled and diced carrots
4 oz, peeled and diced parsnips
2 tbsp unsalted butter
1/4 cup heavy cream
1/2 tsp kosher salt
1/4 tsp black pepper

Instructions

Step 1: Preheat oven to 425°F. Pat 1.5 lbs chicken thighs dry and season with 1/2 tsp kosher salt and 1/4 tsp black pepper.
Step 2: Toss 4 oz diced carrots and 4 oz diced parsnips with 1 tbsp olive oil, 1 tsp rosemary, and 1/2 tsp thyme in a baking dish. Arrange chicken thighs on top.
Step 3: Roast for 35 minutes until chicken reaches 165°F internally and vegetables are tender.
Step 4: While chicken roasts, transfer roasted carrots and parsnips to a food processor. Add 2 tbsp unsalted butter, 1/4 cup heavy cream, 1/4 tsp salt, and 1/8 tsp black pepper, processing until smooth.