I love to make this one-pan dinner on especially busy weeknights. (It’s also great if you’re a meal prepper.) Chicken thighs and root veggies are all cooked together in my beloved cast-iron skillet. If you don’t have access to fresh herbs, feel free to use dried instead.
| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 30 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1 tablespoon Miss Brown’s House Seasoning, recipe follows
- 2 tablespoons Dijon mustard
- 2 small beets (golden or red), cut into 1/2-inch chunks
- 1/2 bunch rainbow carrots, peeled and cut into 1-inch chunks
- 1/2 cup 1-inch parsnip chunks
- 1/2 red onion, sliced
- 2 tablespoons olive oil
- 2 sprigs fresh rosemary
- 2 sprigs fresh sage
- 2 sprigs fresh thyme
- 1 sprig fresh tarragon
- 6 tablespoons unsalted butter
- 2 tablespoons dry sherry, optional
- 2 tablespoons minced fresh parsley
- 1 tablespoon fresh lemon juice
- 3 cloves garlic, minced
- Kosher salt and freshly ground black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon paprika
- 1 tablespoon kosher salt
- 1 tablespoon freshly ground pepper
Instructions
- For the chicken and veggies: Preheat the oven to 400 degrees F.
- Sprinkle the chicken with half of the House Seasoning and brush both sides with the Dijon mustard. Drizzle the beets, carrots, parsnips and onion with 1 tablespoon of the olive oil and sprinkle with the remaining 1/2 tablespoon House Seasoning. Set aside.
- Heat the remaining tablespoon olive oil in a large cast-iron skillet over medium-high heat. Cook the chicken until browned, about 3 minutes. Flip and cook until browned on the other side, 4 to 5 minutes more. Remove the chicken to a plate.
- Add the beets, carrots, parsnips and onions to the skillet and cook until browned, 4 to 5 minutes. Add the rosemary, sage, thyme and tarragon and nestle the chicken into the vegetables.
- Transfer the skillet to the bottom rack of the oven. Bake until the juices from the chicken run clear and the vegetables are tender, about 40 minutes.
- For the butter sauce: Melt the butter in a small saucepan over medium heat. Add the sherry, if using, along with the parsley, lemon juice and garlic. Bring the mixture to a simmer and season with salt and pepper. Remove the skillet from the oven and pour the sauce over the chicken and vegetables.
- Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 751 |
| Total Fat | 58 g |
| Saturated Fat | 21 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 7 g |
| Sugar | 6 g |
| Protein | 36 g |
| Cholesterol | 235 mg |
| Sodium | 841 mg |
| Serving Size | 1 of 4 servings |
| Calories | 751 |
| Total Fat | 58 g |
| Saturated Fat | 21 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 7 g |
| Sugar | 6 g |
| Protein | 36 g |
| Cholesterol | 235 mg |
| Sodium | 841 mg |
Reviews
Great recipe. I loved the butter sauce. It took the dish to the next level.
So flavorful will make again, used all fresh herbs but omitted the tarragon and substituted a yellow onion for the red. The veggies alone were so good thinking of repeating for Christmas or Thanksgiving dinner.
This dish was so flavorful! That house seasoning and the butter sauce with minced garlic where spectacular. I .made it with red beets, sweet potatoes, parsnips , rainbow carrots and red onions . The only herb I used was the thyme. I’ll be making this again very soon.
Outstanding dish! Lots of flavor.
Tasted like a thanksgiving dish, so savory and delicious. I made it with Brussel sprouts which I typically don’t enjoy but the citrus and wine cut the bitterness well. Totally recommend!
This was a HUGE hit with my family. I followed the recipe word for word. I am making this again tonight for some out of town guests. Not only delicious, but a beautiful meal!
Made this for my husband and myself. He LOVED it!! I made a few modifications as I didn’t have the vegetables Kardea used. I made mine using tri colored carrots, potatoes, red onion, and butternut squash. Next time, I’ll use a whole onion and add some mushrooms as well as brussel sprouts. It was delicious!!!
This is delicious! I use boneless, skinless chicken; either thighs of tenders. I use a full tablespoon of Ms Brown’s seasoning on the veggies. It’s gluten free! It’s whole 30 compliant if you skip the sherry and butter. I forgot it once and it’s still good. I haven’t been able to find all the fresh herbs, dried are fine. I’ve also forgotten those once too, still good. I tried swapping parsnips for potatoes and still good. Consider this a kitchen sink of root veggies and it’s an absolute winner. You can’t go wrong, however you adapt it.
I used carrots, potatoes, and onions instead.
So I tweaked this a little so I m used what I had in my kitchen. Potatoes,onions, and Bella mushrooms. Because I have a large family I had to use a roaster pan instead.