Crispy-edged, juicy chicken thighs simmered in a silky cider-mustard pan sauce bring savoury warmth and just the right amount of indulgence to this health-forward dish.
No steaming here!
When roasting the chicken and parsnips together, don’t crowd the pan or you’ll end up steaming instead of roasting!
This recipe was originally published in the September 2025 issue of alive magazine.
Herbed Chicken Thighs and Parsnips with Cider Mustard Pan Sauce
Ingredients
- 4 bone-in, skin-on chicken thighs
- 3 or 4 large parsnips, peeled and quartered
- 2 Tbsp (30 mL) extra-virgin olive oil, divided
- 2 tsp (10 mL) chopped rosemary
- 2 tsp (10 mL) thyme leaves
- 1/2 tsp (2 mL) salt, divided
- 1/2 tsp (2 mL) pepper, divided
- 1/4 cup (60 mL) apple cider vinegar
- 1 heaping Tbsp (20 mL) Dijon mustard
- 1 Tbsp (15 mL) butter or ghee
Directions
01
Preheat oven to 400 F (200 C). Line roasting dish with parchment paper.
02
In bowl, toss parsnips with 1 Tbsp (15 mL) oil, rosemary, thyme, 1/4 tsp (1 mL) salt, and 1/4 tsp (1 mL) pepper. Spread into parchment-lined roasting dish.
03
Season chicken with remaining 1/4 tsp salt (1 mL) and 1/4 tsp (1 mL) pepper. In large skillet over medium-high, heat remaining 1 Tbsp (15 mL) oil and sear chicken, skin side down, until golden and crisp. Flip and nestle into parsnips on roasting dish. Roast in preheated oven for 25 to 30 minutes, or until chicken is cooked through. Remove chicken and parsnips and add to serving plate.
04
To skillet, over medium-low heat, add apple cider vinegar, scraping up brown bits. Whisk in mustard and butter to create glossy sauce. Spoon over chicken and serve.
Corinne Quesnel is a Vancouver-based photographer, recipe developer, and health writer. She creates visually stunning, nutritious recipes, blending her passion for food and wellness with creative flair.
