Herb-Roasted Chicken Thighs with Garlic Parsnip Puree
25min
50min
5
620
Chef's Note
For the best flavor, marinate the chicken in the herb mixture for up to 4 hours before cooking. The parsnip puree can be made ahead and reheated with a splash of cream or broth. For a lighter version, substitute half-and-half for the heavy cream. The natural sweetness of parsnips pairs beautifully with the savory herbs in this dish.
Tags
Ingredients
10 pieces (about 3 lbs) bone-in, skin-on chicken thighs
3 tablespoons olive oil
2 tablespoons fresh rosemary
2 tablespoons fresh thyme
1 tablespoon lemon zest
6 cloves garlic cloves
2 teaspoons salt
1 teaspoon black pepper
2 pounds parsnips
1 pound Yukon gold potatoes
3 tablespoons unsalted butter
1/3 cup heavy cream
1/4 cup chicken broth
1/4 teaspoon nutmeg
1 whole lemon
1/4 cup fresh parsley
Instructions
- 1
Preheat the oven to 425°F (220°C).
- 2
Finely chop 2 tablespoons each of fresh rosemary and thyme. Mince 4 garlic cloves and zest 1 lemon.
- 3
In a small bowl, mix 2 tablespoons of olive oil with the chopped herbs, minced garlic, lemon zest, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
- 4
Pat the 10 chicken thighs dry with paper towels. Rub the herb mixture all over the chicken thighs, making sure to get some under the skin.
- 5
Place the chicken thighs skin-side up on a large baking sheet lined with parchment paper. Drizzle with 1 tablespoon of olive oil.
- 6
Roast in the preheated oven for 35-40 minutes, or until the skin is crispy and golden brown and the internal temperature reaches 165°F (74°C).
- 7
While the chicken is roasting, prepare the parsnip puree. Peel 2 pounds of parsnips and 1 pound of potatoes, then cut them into 1-inch chunks.
- 8
Place the parsnips and potatoes in a large pot and cover with cold water. Add 1 teaspoon of salt.
- 9
Bring to a boil over high heat, then reduce to a simmer and cook for about 15-20 minutes, or until the vegetables are very tender when pierced with a fork.
- 10
While the vegetables are cooking, mince the remaining 2 garlic cloves and cut the lemon into wedges for serving.
- 11
In a small saucepan, melt 3 tablespoons of butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant but not browned.
- 12
Add 1/3 cup of heavy cream, 1/4 cup of chicken broth, and 1/4 teaspoon of nutmeg to the garlic butter. Warm through but do not boil. Remove from heat.
- 13
Drain the parsnips and potatoes thoroughly and return them to the hot pot. Allow them to steam dry for 2 minutes.
- 14
Transfer the vegetables to a food processor. Add the warm garlic cream mixture and process until smooth and creamy. Season with remaining 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.
- 15
Divide the parsnip puree among 5 plates. Top each with 2 chicken thighs.
- 16
Garnish with chopped fresh parsley and serve with lemon wedges on the side.
Nutrition Information (per serving)
620
42g
35g
35g
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