Rosemary Chicken Thighs w Roasted Grapes and Smashed Parsnips
My recipe is inspired by fall in MN and my older sons love for chicken and grapes! I wanted to add in fall vegetables w a lighter taste..
Rosemary Chicken Thighs w Roasted Grapes and Smashed Parsnips
My recipe is inspired by fall in MN and my older sons love for chicken and grapes! I wanted to add in fall vegetables w a lighter taste..
Open in Cookpad AppSteps
- 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
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