Step-by-Step Guide to Make Favorite Rosemary Chicken Thighs w Roasted Grapes and Smashed Parsnips

Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, rosemary chicken thighs w roasted grapes and smashed parsnips. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

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 skin side of the chicken.

Rosemary Chicken Thighs w Roasted Grapes and Smashed Parsnips is one of the most favored of current trending foods on earth. It’s appreciated by millions every day. It is simple, it’s quick, it tastes yummy. They’re fine and they look fantastic. Rosemary Chicken Thighs w Roasted Grapes and Smashed Parsnips is something that I have loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can cook rosemary chicken thighs w roasted grapes and smashed parsnips using 14 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Rosemary Chicken Thighs w Roasted Grapes and Smashed Parsnips:

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

Chicken thighs, carrots, onions, turnips, and potatoes caramelize and roast to perfection in no time. Rosemary enhances the flavor of these little oven-baked parsnip fries. Serve this side with roast chicken or pork, ham, or even steak. Combine parsnips, rosemary leaves, olive oil, pepper, and garlic.

Steps to make Rosemary Chicken Thighs w Roasted Grapes and Smashed Parsnips:

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 this side with roast chicken or pork, ham, or even steak. Combine parsnips, rosemary leaves, olive oil, pepper, and garlic. Arrange in a single layer on preheated baking sheet. Pat chicken thighs dry and place, skin side up, in a single layer on a baking sheet. Scatter lemon on the onion-garlic mixture and strew with thyme and rosemary sprigs.

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