A rustic chicken dinner doesn’t get much easier than this! This recipe offers a convenient and nourishing meal with minimal cleanup. Braising chicken with fall vegetables like parsnips and carrots provides a rich array of nutrients. Chicken is a great source of lean protein and essential vitamins like B6 and niacin, supporting muscle health and metabolism. Parsnips and carrots add fiber, vitamins A and C, and antioxidants, which contribute to digestive health and immune support. The variety of colors and flavors not only makes the dish visually appealing but also enhances its nutritional value, making it a wholesome and satisfying option for any dinner.
Active Time: 35 mins | Total Time: 55 mins | Servings: 8
Ingredients:
- 2 tablespoons olive oil
- 1 ½ pounds boneless, skinless chicken thighs, trimmed and halved
- 1 teaspoon salt, divided
- 1 teaspoon ground pepper, divided
- 6 cloves garlic, minced
- 1 shallot, thinly sliced
- 1 pound carrots, peeled, halved lengthwise, and cut into 2-inch pieces (3 cups)
- 1 pound parsnips, peeled, quartered lengthwise, and cut into 2-inch pieces (3½ cups)
- 1 pound Brussels sprouts, trimmed and halved
- 1 teaspoon smoked paprika
- ½ cup dry white wine
- 1 cup low-sodium chicken broth, divided
- 5 sprigs fresh thyme or ½ tsp. dried
Directions:
- Preheat oven to 450°F.
- Heat oil in a large ovenproof skillet, such as cast-iron, over medium-high heat. Pat chicken dry with paper towels. Sprinkle the chicken with ½ tsp. each salt and pepper. Cook until browned on both sides, about 5 minutes total. Transfer the chicken to a clean plate and set aside.
- Add garlic and shallot to the pan; cook, stirring often, until fragrant, about 1 minute. Add carrots, parsnips, Brussels sprouts, smoked paprika, and the remaining ½ tsp. each salt and pepper. Cook, stirring occasionally, until the vegetables are browned but still crisp, 6 to 8 minutes (add a little water, if necessary, to prevent scorching). Stir in wine, scraping the pan to loosen browned bits. Stir in broth. If using fresh thyme, tie the sprigs together with butcher’s twine or secure in a cheesecloth bag. Add the thyme bundle to the pot, gently pressing into the liquid (or sprinkle in the dried thyme).
- Transfer the pan to the oven. Bake for 10 minutes. Nestle the chicken into the vegetable mixture and bake until an instant-read thermometer inserted into the thickest part of the chicken registers 165°F and the vegetables are tender, about 10 minutes longer. Remove and discard the thyme sprigs, if using. Stir the vegetables before serving.
Tip:
Cut the vegetables into pieces of about the same size to ensure even cooking. Look for small to medium parsnips—avoid purchasing large ones because they often have tough, woody cores.
To make ahead:
Refrigerate for up to 3 days or freeze for up to 3 months.
Nutrition Facts:
Serving Size 2 ½ oz. chicken + about ¾ cup vegetables; Calories 261; Total Fat 10g; Saturated Fat 2g; Cholesterol 57mg; Sodium 405mg; Total Carbohydrate 22g; Dietary Fiber 6g; Total Sugars 7g; Protein 19g
