Chicken Thighs With Honey-Roasted Parsnips and Collards

Ingredients

  • 1 ½ pounds parsnips, cut into 3-inch lengths, halved or quartered if thick
  • 1 tablespoon honey
  • 2 tablespoons olive oil
  • kosher salt and black pepper
  • 8 small or 4 large bone-in, skin-on chicken thighs (about 2 ½ pounds total)
  • 1/3 cup golden raisins
  • 3 tablespoons white wine vinegar
  • + 1 more ingredients
    • 1 bunch collard greens, stems discarded and leaves thinly sliced (about 8 cups)

1. Heat oven to 425° F. Toss the parsnips, honey, 1 tablespoon of the oil, and ½ teaspoon each salt and pepper on a rimmed baking sheet. Roast, tossing occasionally, until golden brown, 30 to 35 minutes. 2. Meanwhile, heat the remaining 1 tablespoon of oil in a large skillet over medium-high hea...

View full recipe at SpringPad

Comments


Best Wine Deals

See More Deals





Snooth Media Network