Herbed Chicken Thighs and Parsnips with Cider Mustard Pan Sauce

Crispy-edged, juicy chicken thighs simmered in a silky cider-mustard pan sauce bring savory warmth and just the right amount of indulgence to this health-forward dish. 

This recipe originally appeared on alive.com as “Herbed Chicken Thighs and Parsnips with Cider Mustard Pan Sauce.”

Herbed Chicken Thighs and Parsnips with Cider Mustard Pan Sauce

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Servings

4

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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

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

Servings 4 Print Recipe

Instructions

1. Preheat oven to 400 F. Line roasting dish with parchment paper.
2. In bowl, toss parsnips with 1 Tbsp oil, rosemary, thyme, 1/4 tsp salt, and 1/4 tsp pepper. Spread into parchment-lined roasting dish.
3. Season chicken with remaining 1/4 tsp salt and 1/4 tsp pepper. In large skillet over medium-high, heat remaining 1 Tbsp oil and sear chicken, skin side down, until golden and crisp. Flip and nestle into parsnips on roasting dish. Roast in preheated oven for 25 to 30 minutes, or until chicken is cooked through. Remove chicken and parsnips and add to serving plate.
4. To skillet, over medium-low heat, add apple cider vinegar, scraping up brown bits. Whisk in mustard and butter to create glossy sauce. Spoon over chicken and serve.