One Pot Chicken and Root Vegetables

Ingredients

Chicken and Root Vegetables

• 1 Sweet potato
• 1 Beet
• 2 Parsnips
• Fresh sage
• 4 skin-on, bone-in chicken thighs
• Salt and pepper
• Bourbon (or white wine)
• Chicken stock
• Chopped pecans
• Lemon
• Chives

Directions

Chicken and Root Vegetables

1. Start by peeling and cubing the sweet potato, beet, and parsnips. Set aside.
2. Take 4 chicken thighs and season with salt and pepper on the skin side. Preheat oven to 375.
3. Add a little oil to a stainless steel or cast iron skillet and put over high heat. Once it’s ripping hot, add chicken thighs, skin side down. Season meat side with salt and pepper. Flip when they’re brown and pull away cleanly from the bottom of the pan. Cook for a few minutes but don’t cook them through, you just want some color on there.
4. Remove chicken and all but 1 tbsp of chicken fat in the pan. Add the vegetables. Sauté over medium heat for about 5-7 minutes. Season with salt and pepper.
5. Deglaze with a few glugs of bourbon, and after the alcohol has burned off add enough chicken stock to see it pool under the vegetables. Add minced sage, and mix to combine.
6. Add the chicken back to the pan making sure it’s skin side up and place the whole thing in the oven preheated to 375°F and cook until thickest part of the chicken thigh reaches 175°F.
7. Roughly chop some pecans and toast them.
8. Add some lemon juice to the pan with the chicken and vegetables.
9. Top the whole thing with toasted pecans and chives.
10. Serve and enjoy!