How to Make Tasty 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.

Season the chicken thighs liberally on all sides with salt and pepper. Rosemary Chicken With Roasted Grapes and ShallotsFeasting at Home. Rosemary-honey Chicken With Smashed CauliflowerEat Beautiful. You can have Rosemary Chicken Thighs w Roasted Grapes and Smashed Parsnips using 14 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Rosemary Chicken Thighs w Roasted Grapes and Smashed Parsnips

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

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. 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.

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.

Chicken thighs and winter vegetables roast and caramelize to perfection in no time. This collection of top-rated recipes highlights this versatilty, featuring chicken thighs with international accents, from chicken curry to cacciatore, chicken teriyaki to chicken tagine, biriyani and butter chicken, and. Parsnips are carrots' sweeter cousins, with a rich, nutty flavor. Toss with the garlic, salt, pepper, rosemary sprigs, and olive oil until all of the vegetables are coated with oil. Arrange frozen chicken thighs on a lined and greased baking pan.