How to Cook Tasty Rosemary Chicken Thighs w Roasted Grapes and Smashed Parsnips

Rosemary Chicken Thighs w Roasted Grapes and Smashed Parsnips. Add A New Flavor To Your Chicken By Adding Rosemary, Paprika, And Garlic. Make This Delicious Rosemary Chicken & Potato Recipe Baked To Perfection. Take off the stove Add onions and grapes plus left over rosemary to the pan.

Rosemary Chicken Thighs w Roasted Grapes and Smashed Parsnips To begin with this particular recipe, we have to prepare a few ingredients. Here is how you cook that. Steps to make Rosemary Chicken Thighs w Roasted Grapes and Smashed Parsnips : Rinse and pat dry chicken thighs. You can have Rosemary Chicken Thighs w Roasted Grapes and Smashed Parsnips using 14 ingredients and 6 steps. Here is how you cook it.

Ingredients of Rosemary Chicken Thighs w Roasted Grapes and Smashed Parsnips

  1. It's 8-10 of chicken thighs.
  2. Prepare 2 tbsp of olive oil.
  3. Prepare 4 sprigs of rosemary chopped.
  4. You need 1 of /2 pound of red grapes.
  5. Prepare 2 tbsp of balsamic vinegar.
  6. Prepare 3 sprigs of thyme.
  7. Prepare 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. You need 1/4 of sour cream.
  12. You need 2 of pinch’s of cinnamon.
  13. Prepare 3 of shallots.
  14. Prepare 2 cloves of garlic.

Sprinkle w generous amount of salt and pepper. I use sea salt or pink salt. Add some rosemary and fresh thyme on top. Rub over chicken thighs and place in a baking dish.

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.

Oven roasted chicken thighs with grapes, thyme and butter…all made in one skillet. Served with buttery mashed potatoes and crunchy kale salad. All things simple, easy, and delicious. Season the chicken thighs all over with kosher salt (be generous) and a few grinds of fresh pepper. Taking care when handling the hot baking pan, pick up one chicken thigh and put it skin side down in the butter.

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