Cook what you grow
Sheet-Pan Chicken and Parsnips
Honey-Dijon chicken thighs roasted over parsnip batons and red onion wedges on one pan: the parsnips caramelize in the chicken drippings and steal the show.
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Ingredients
serves 4From the garden
- 1½ lb parsnips, peeled, halved lengthwise, and cut into 3-inch batons
- 1 large red onion, cut into thick wedges
- 3 cloves garlic, smashed and peeled
- 4 sprigs fresh thyme or rosemary
From the pantry
- 8 bone-in, skin-on chicken thighs
- 3 tbsp olive oil · divided
- 1 tbsp honey
- 1 tbsp Dijon mustard
- 1 lemon, cut into wedges (optional)
- salt · to taste
- black pepper