Directions
- 1Roughly chop parsnips, carrots, and onion.
- 2Place chopped vegetables in a casserole dish.
- 3Add 4 sprigs of thyme.
- 4Add a layer of halved baby yukon gold potatoes.
- 5Add another layer of sliced onion.
- 6Add another layer of thyme.
- 7Season with salt and pepper.
- 8Add homemade chicken stock.
- 9Add 2 knobs of butter.
- 10Place 4 bone-in, skin-on chicken thighs on top. Salt and pepper both sides.
- 11Cover and bake at 320 for 1 hour and 30 minutes.
- 12Uncover and bake at 425 for 10 more minutes.
- 13Finish with a little bit of parsley.
- 14Serve the chicken over the vegetables and spoon some juices over the top.
Ingredients
- 1 parsnips
- 1 carrots
- 1 onion
- 4 sprigs thyme
- 1 layer baby yukon gold potatoes
- 1 pinch salt
- 1 pinch pepper
- 1 cup homemade chicken stock
- 2 knobs butter
- 4 chicken thighs
- 1 handful parsley
Equipment
ovencast iron casserole dishspoontongsmeasuring cupfork
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