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The ingredients needed to make Rosemary Chicken Thighs w Roasted Grapes and Smashed Parsnips:
- Prepare 8-10 chicken thighs
- You need 2 tbsp olive oil
- Provide 4 sprigs rosemary chopped
- Provide 1 /2 pound of red grapes
- Prepare 2 tbsp balsamic vinegar
- Get 3 sprigs thyme
- Prepare Salt and pepper course on hand
- Prepare 8 potatoes and 3-4 small parsnips
- Take 1/3 butter
- Use 1/3 cup milk
- Get 1/4 sour cream
- You need 2 pinch’s of cinnamon
- Provide 3 shallots
- Prepare 2 cloves garlic
Instructions to make Rosemary Chicken Thighs w Roasted Grapes and Smashed Parsnips:
- 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
- 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.
- 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
- 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.
- Start your peeled potatoes and parsnips by boiling, then prepare to mash them w milk, thyme, butter, sour cream and a dash of cinnamon.
- Enjoy a lovely dinner serve the chicken over the parsnip potatoes, serve w pan sauce! Enjoy
They are fine and they look wonderful. Rosemary Roasted Chicken with Delicious Gravy is everything you want when enjoying a roast chicken dinner. Brushed with butter, fresh rosemary, salt and pepper, the chicken is roasted over vegetables and stock so the gravy is made right in the pan while the chicken roasts. When you serve up juicy and moist sliced chicken and roast potato dinner with vegetables, gravy is an absolute must and I. Place vegetables in a roasting pan.
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