Olive Oil-Braised Chicken with Root Vegetables

Name: Olive Oil-Braised Chicken with Root Vegetables
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 (1.5 lbs) Chicken thighs; 2 medium Carrots; 2 medium Parsnips; 2 medium Potatoes; 4 cloves Garlic; 1 tbsp Rosemary; 2 tbsp Olive oil; 1/2 tsp Sea salt; 1/4 tsp Black pepper

Juicy chicken thighs braised with root vegetables in a simple olive oil and herb sauce for a comforting, nutrient-dense meal.

Cuisine: American

Category: Chicken

Prep: 15 minutes. Cook: 40 minutes.

Serves 4.

Ingredients

4 (1.5 lbs) Chicken thighs
2 medium Carrots
2 medium Parsnips
2 medium Potatoes
4 cloves Garlic
1 tbsp Rosemary
2 tbsp Olive oil
1/2 tsp Sea salt
1/4 tsp Black pepper

Instructions

Step 1: Season 4 bone-in, skin-on chicken thighs (1.5 lbs) with 1/2 tsp sea salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Add chicken, skin-side down, and cook for 5 minutes until golden brown; flip and cook 3 more minutes.
Step 2: Remove chicken and set aside. Add 2 sliced medium carrots, 2 sliced medium parsnips, and 2 cubed medium potatoes to the skillet. Stir in 4 minced garlic cloves and 1 tbsp chopped rosemary, then add 1 tbsp olive oil; cook for 2 minutes until vegetables begin to soften.
Step 3: Return chicken to skillet, nestling vegetables around it. Pour in 1/2 cup water, cover with a lid, and transfer to a 375°F (190°C) oven. Bake for 30-35 minutes until chicken is cooked through and vegetables are tender.