Easiest Way to Make Delicious Rosemary Chicken Thighs w Roasted Grapes and Smashed Parsnips

Rosemary Chicken Thighs w Roasted Grapes and Smashed Parsnips. Rosemary Chicken Thighs with Roasted Grapes and Shallots, served with Whipped Ginger Sweet Potatoes - a simple, easy, fall-inspired skillet dinner! Heat oil in an oven-proof skillet over medium high heat. Add smashed garlic clove and swirl, to season the oil.

After chicken thighs are browned, mushrooms and garlic are sautéed together, then white wine and chicken stock are added to the pan along with minced fresh rosemary! These simply-roasted chicken thighs are made with only a few ingredients: salt, pepper, fresh rosemary and good olive oil. Season the chicken thighs liberally on all sides with salt and pepper. You can have Rosemary Chicken Thighs w Roasted Grapes and Smashed Parsnips using 14 ingredients and 6 steps. Here is how you cook that.

Ingredients of Rosemary Chicken Thighs w Roasted Grapes and Smashed Parsnips

1. It's of chicken thighs.
2. You need of olive oil.
3. It's of rosemary chopped.
4. It's of /2 pound of red grapes.
5. Prepare of balsamic vinegar.
6. You need of thyme.
7. Prepare of Salt and pepper course on hand.
8. You need of potatoes and 3-4 small parsnips.
9. It's of butter.
10. Prepare of milk.
11. Prepare of sour cream.
12. Prepare of pinch’s of cinnamon.
13. It's of shallots.
14. You need of garlic.

Chicken thighs, carrots, onions, turnips, and potatoes caramelize and roast to perfection in no time. Roasted Parsnips with Rosemary, Garlic, and Parmesan. If you're not familiar with parsnips, they look like white carrots and have a decidedly sweet, earthy flavor. Avoid larger parsnips, which tend to have tough, woody cores.

Rosemary Chicken Thighs w Roasted Grapes and Smashed Parsnips step by step

1. Rinse and pat dry chicken thighs. Sprinkle w generous amount of salt and pepper. I use sea salt or pink salt. Add some rosemary and fresh thyme on top. Set aside.
2. Using your cast iron skillet heat 2tbsp olive oil on 6/8 med high. Add in fresh garlic and spread on the bottom of hot pan..
3. Add chicken, fat side down for 6-8 minutes then flip, sprinkle opposite side w salt, pepper, thyme, rosemary. Each side should be browned for 6-8 minutes. Take off the stove.
4. Add onions and grapes plus left over rosemary to the pan. Then pour / drizzle balsamic vinegar over chicken and grapes etc. Place your chicken and cast iron in oven for 20 minutes on 400..
5. Start your peeled potatoes and parsnips by boiling, then prepare to mash them w milk, thyme, butter, sour cream and a dash of cinnamon..
6. Enjoy a lovely dinner serve the chicken over the parsnip potatoes, serve w pan sauce! Enjoy.

An all-in-one lighter roast with Jersey Royals and a whole bulb of garlic - the potatoes catch the lemony cooking juices, from BBC Good Food. Oven-roasted chicken pieces make for a speedy and soul-satisfying cool-weather dinner. Deb Perelman's method in The Smitten Kitchen Cookbook is easy Why I picked this recipe: Roasted grapes are having an "it" moment these days, and I can't seem to get enough roast chicken this fall. Pat chicken thighs dry and place, skin side up, in a single layer on a baking sheet. Scatter lemon on the onion-garlic mixture and strew with thyme and rosemary sprigs.