WHY IT'S LIGHT Sometimes roast chicken recipes call for softened butter to be spread over-or even under-the skin before putting the bird in the oven. Here, a mixture of parsley and thyme (and not butter) is spread under and on top of the skin of chicken thighs for added flavor, while honey and a small amount of olive oil brushed on top help keep the chicken moist.
Yield serves 4
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F. On a large rimmed baking sheet (or two small ones), toss parsnip, turnip, and onions with vinegar, 1 tablespoon oil, and 1/2 teaspoon thyme; season with salt and pepper.
- In a small bowl, combine parsley and remaining 1/2 teaspoon thyme; season with salt and pepper. Carefully slide fingers under chicken skin to loosen; spread parsley mixture under and on top of skin. Push vegetables to edges of baking sheet; place chicken pieces in center, and roast 30 minutes.
- In a small bowl, combine honey and remaining 1 tablespoon oil. Remove baking sheet from oven; add pears and toss with vegetables to combine. Brush top of chicken pieces with honey mixture; roast 30 minutes more, or until thigh juices run clear when meat is pierced. Serve immediately.
- (Per Serving)
- Calories: 421
- Fat: 15.8g (3.3g Saturated Fat)
- Protein: 30g
- Carbohydrates: 41.9g
- Fiber: 8.7g
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