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Apple Cider-Glazed Chicken
with Roasted Parsnip, Carrots & Baby Sweet Potatoes
30 MIN
4 Servings
From the Test Kitchen
Winter vegetables are perfect for roasting—and we’re roasting an assortment of them here, to serve along with our gourmet chicken. Baby sweet potatoes, red onion, carrots and parsnip (a delicious relative of the carrot) turn crispy, creamy and sweet in the oven. To prepare the chicken for its rich glaze of apple cider, whole grain mustard and demi-glace, we’re pan-searing the thighs in two batches. This not only ensures flavorful, even browning, but also leaves behind more tasty bits of chicken fond in the pan for the glaze.
Get Cooking-
NutritionPER SERVING
-
Calories600 Cals (est.)
fresh
ingredients
Title
-
8 Boneless, Skinless Chicken Thighs
- 2 Carrots
- 1 Red Onion
- 1 Parsnip
- 1 lb Baby Sweet Potatoes
- 1 bunch Parsley
- 1 bunch Thyme
- 4 Tbsps Butter
- 3 Tbsps Chicken Demi-Glace
- 2 Tbsps Whole Grain Dijon Mustard
- ¼ cup Apple Cider
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Preheat the oven to 475°F. Wash and dry the fresh produce. Peel the parsnip and cut lengthwise into ¾-inch-thick strips. Peel the carrots and quarter lengthwise. Halve the sweet potatoes lengthwise. Peel the onion and cut into 1-inch-wide wedges; separate the layers. Pick the thyme and parsley leaves off the stems; discard the stems.
2
Roast the vegetables:
Place the parsnip, carrots, sweet potatoes, onion and half the thyme on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer, placing the sweet potatoes cut sides down. Roast 26 to 28 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
3
Cook the chicken:
While the vegetables roast, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Working in 2 batches, add the seasoned chicken; cook 3 to 5 minutes per side, or until browned and just cooked through. Add half the seasoned chicken and cook 3 to 5 minutes per side, or until browned and just cooked through; transfer to a plate, leaving the heat on. Add the remaining seasoned chicken and cook 3 to 5 minutes per side, or until browned and just cooked through.
4
Make the glaze & finish the chicken:
Return the first batch of cooked chicken to the pan with the second batch. Add the demi-glace, apple cider, mustard and ¼ cup of water; season with salt and pepper. Cook, stirring frequently and scraping up any fond from the bottom of the pan, 3 to 5 minutes, or until the liquid is slightly reduced in volume and the chicken is thoroughly coated. Add the butter. Cook, stirring occasionally and spooning the glaze over the chicken, 1 to 2 minutes, or until well combined. Remove from heat and season with salt and pepper to taste.
5
Serve your dish:
Transfer the finished chicken and roasted vegetables to a serving dish; top with the glaze from the pan. Garnish with the parsley and remaining thyme. Enjoy!
1
Prepare the ingredients:
Preheat the oven to 475°F. Wash and dry the fresh produce. Peel the parsnip and cut lengthwise into ¾-inch-thick strips. Peel the carrots and quarter lengthwise. Halve the sweet potatoes lengthwise. Peel the onion and cut into 1-inch-wide wedges; separate the layers. Pick the thyme and parsley leaves off the stems; discard the stems.
2
Roast the vegetables:
Place the parsnip, carrots, sweet potatoes, onion and half the thyme on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer, placing the sweet potatoes cut sides down. Roast 26 to 28 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
3
Cook the chicken:
While the vegetables roast, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Working in 2 batches, add the seasoned chicken; cook 3 to 5 minutes per side, or until browned and just cooked through. Add half the seasoned chicken and cook 3 to 5 minutes per side, or until browned and just cooked through; transfer to a plate, leaving the heat on. Add the remaining seasoned chicken and cook 3 to 5 minutes per side, or until browned and just cooked through.
4
Make the glaze & finish the chicken:
Return the first batch of cooked chicken to the pan with the second batch. Add the demi-glace, apple cider, mustard and ¼ cup of water; season with salt and pepper. Cook, stirring frequently and scraping up any fond from the bottom of the pan, 3 to 5 minutes, or until the liquid is slightly reduced in volume and the chicken is thoroughly coated. Add the butter. Cook, stirring occasionally and spooning the glaze over the chicken, 1 to 2 minutes, or until well combined. Remove from heat and season with salt and pepper to taste.
5
Serve your dish:
Transfer the finished chicken and roasted vegetables to a serving dish; top with the glaze from the pan. Garnish with the parsley and remaining thyme. Enjoy!
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