Rosemary-Glazed Chicken Thighs with Parsnips

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Chicken thighs roasted with caramelized parsnips and fresh rosemary, finished with a rich pan sauce. This french-inspired chicken ready in about 50 minutes pairs chicken thighs, parsnips, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.4 (12 ratings) Prep: 15 min Cook: 35 min Serves 4 French cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 1.5 lbs chicken thighs dry with paper towels. Toss 2 diced parsnips with 1 tbsp olive oil, salt, and pepper, then arrange in a single layer on a baking sheet.
  2. Step 2: Place chicken thighs on top of parsnips, then scatter 3 rosemary sprigs and 4 minced garlic cloves over everything. Drizzle with remaining 2 tbsp olive oil.
  3. Step 3: Roast at 425°F for 30 minutes until chicken reaches 165°F internally and parsnips are tender.
  4. Step 4: Transfer chicken and parsnips to a plate, leaving juices in the pan. Add 1 cup chicken broth and 1/4 cup white wine to the pan, scraping up browned bits. Simmer for 5 minutes until reduced by half, then pour over chicken.

Frequently asked questions

How long does Rosemary-Glazed Chicken Thighs with Parsnips take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Rosemary-Glazed Chicken Thighs with Parsnips?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken thighs from drying out.

Can I substitute ingredients in Rosemary-Glazed Chicken Thighs with Parsnips?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Rosemary-Glazed Chicken Thighs with Parsnips for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Rosemary-Glazed Chicken Thighs with Parsnips?

French chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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