Sheet pan chicken with parsnip

Name: Sheet pan chicken with parsnip
Cuisine: American, Asian
Ingredients: 7 ounces organic parsnips; organic boneless skinless chicken thighs (about 10 ounces total); Sunbasket paprika spice blend (onion powder - sweet paprika - granulated garlic - cumin); 2 to 4 organic celery ribs (about ½ pound total); 2 organic d’Anjou or other pears; 4 or 5 sprigs organic fresh flat-leaf parsley; Sunbasket maple vinaigrette base (maple syrup - sherry vinegar - coriander - cinnamon; maple syrup; sherry vinegar; coriander; cinnamon; onion powder; paprika; granulated garlic; cumin

16 steps

Updated at: Thu, 17 Aug 2023 02:45:40 GMT

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Ingredients

2 servings

7 ouncesparsnips

organic

10 ouncesboneless skinless chicken thighs

organic

spice

Sunbasket paprika blend, onion powder sweet paprika granulated garlic cumin

0.5 poundcelery ribs

organic

2pears

organic d’Anjou or other

4 sprigsfresh flat-leaf parsley

Instructions

Step 1

Prep the parsnips

Step 2

Heat the oven to 425°F.

Step 3

Scrub or peel the parsnips and trim the ends; cut the parsnips in half lengthwise, then crosswise into ¼-inch-thick half-moons.

Step 4

On one end of a sheet pan (on 1 sheet pan), toss the parsnips with 1 to 2 tablespoons oil; season with salt and pepper and spread in an even layer.

Step 5

Prep the chicken Pat the chicken dry with a paper towel; season generously with salt and pepper.

Step 6

On the other end of the sheet pan (on a 2nd sheet pan), drizzle the chicken with 1 to 2 teaspoons oil

Step 7

rub with the paprika spice blend.

Step 8

Roast the parsnips and chicken

Step 9

Roast, stirring the parsnips and turning the chicken halfway through, until the parsnips are tender and lightly browned, 10 to 12 minutes, and the chicken is cooked through, 15 to 20 minutes.

Step 10

Transfer the parsnips to a medium bowl while the chicken continues roasting.

Step 11

While the parsnips and chicken are roasting, prepare the remaining ingredients.

Step 12

Prep the remaining salad ingredients Cut the celery on the diagonal into 1-inch pieces. Core and cut the pears into ½-inch pieces. Strip the parsley leaves from the stems; coarsely chop the leaves.

Step 13

Make the vinaigrette; assemble the salad In a small bowl, stir together the maple vinaigrette base and 2 tablespoons (¼ cup) oil; season to taste with salt and pepper.

Step 14

To the bowl with the roasted parsnips, add the celery, pears, parsley, and as much vinaigrette as you like and toss to coat (set aside any remaining vinaigrette for serving).

Step 15

Season to taste with salt and pepper.

Step 16

Serve Transfer the chicken and parsnip and pear salad to individual plates.