Recipe: Yummy Rosemary Chicken Thighs w Roasted Grapes and Smashed Parsnips

Rosemary Chicken Thighs w Roasted Grapes and Smashed Parsnips. In a small bowl, combine the rosemary and olive oil. Brush the olive oil mixture on the chicken thighs. If the skin is browning to quickly, turn the temperature down sooner.

Use your favorite bone-in chicken parts here, or a mix of pieces. Lay the chicken thighs on the sheet pan with the thinly sliced shallot. Pour the lemon olive oil evenly all over the chicken and potatoes. You can have Rosemary Chicken Thighs w Roasted Grapes and Smashed Parsnips using 14 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Rosemary Chicken Thighs w Roasted Grapes and Smashed Parsnips

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

This simple and easy to make Roasted Lemon Chicken with Potatoes and Rosemary will quickly become your favorite go to recipe! A simple and flavorful marinade is tossed with chicken and potatoes. Baked and served in the same pan for a flavorful one pan meal! Nici Wickes' Spanish-inspired baked chicken infuses orange with rosemary and garlic.

Rosemary Chicken Thighs w Roasted Grapes and Smashed Parsnips instructions

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.

Serve over mashed potatoes or rice. Wine-braised chicken thighs with grapes, capers and lemon. Dairy-free, gluten-free dinners don't get much better than this!. Roast chicken with garlic potatoes and rosemary. View Recipe this link opens in a new tab.