Pan Seared Chicken with Parsnip Puree and Roasted Carrots

This is my 100^th post!! I wanted to do something simple and special with my twist on it so what better way than with an awesome chicken dish. The chicken thighs are juicy with a perfect crispy skin (that’s key), sweet and creamy parsnips with a nice little bite from the carrots and then rounded off with a lemon rosemary pan sauce with a little white wine. Perfect for a weeknight dinner or a special date night!

I want to also thank all of you for the love and support of my blog! You guys are awesome, and I love to hear feedback so if you have any questions, comments or two cents, please let me know!! Can’t wait to see where the next 100 takes us.

Parsnip Puree

Ingredients

• 1 lb. parsnips, peeled and medium dice
• 3 garlic cloves
• 2 cups whole milk
• 2 tbsp. honey
• Salt and freshly ground black pepper to taste
• ¼ cup unsalted butter, melted

Directions

Preheat oven to 425 degrees F.

Place the parsnips and garlic on a baking sheet and place in the oven for about 20-25 minutes until tender and just slightly golden.

Place in food processor with a metal blade attachment and start pureeing the parsnips. Slowly add the whole milk, butter and honey season with salt and pepper until smooth. Pour into a small sauce pan to keep warm and set aside on low heat.

Roasted Carrots

Ingredients

• 1 bunch medium carrots with stem still on, peeled and sliced vertically in half
• Olive oil
• Salt and pepper

Directions

While you have the parsnips in the oven, start prepping the carrots. Peel and slice them vertically, place on baking sheet and toss with olive oil, salt and pepper. Roast for about 25-30 minutes just until slightly golden and tender. Keep warm.

Pan Seared Chicken

Ingredients

• 1 lb. chicken thighs with skin on and bone in
• 3 tbsp. olive oil
• Salt and pepper

Directions

Heat a sauté pan to medium high heat with the oil. When the oil is hot, place the chicken thighs skin side down. Cook for about 5-7 minutes without moving it. When it releases from the pan and its golden brown flip it over and cook for another 2-3 minutes. Finish cooking process in the oven at 375 degrees F. For about 7-9 minutes just until the internal temperature reaches above 165 degrees F. Remove from pan and place on plate, cover with tin foil to rest.

Lemon Rosemary Pan Sauce

Ingredients

• Pan drippings
• 3 garlic cloves minced
• ½ cup lemon juice
• 1 tbsp. lemon zest
• 2 tbsp. fresh rosemary minced
• ½ cup dry white wine, pinot grigio or chardonnay
• Season with salt and pepper

Directions

After you remove the chicken from the pan use those pan drippings, place back on the stove to medium high and add all the ingredients and reduce to about ½ while whisking occasionally.

Finally we can plate. Place the parsnip puree on the bottom, top with roasted carrots, pan seared chicken and pour that beautiful sauce over the top and garnish with a fresh rosemary sprig. Enjoy!!