Sautéed Chicken Thighs with Roasted Parsnips & Grape Tomatoes

Directions

1. 1) Preheat the oven to 500°F and set out a sheet pan with the parsnips, grape tomatoes, and green onions washed and trimmed.
2. 2) Peel the parsnips, cut them crosswise in half, then slice lengthwise to create evenly sized pieces; cut green onions into 2-inch pieces and transfer all to the sheet pan.
3. 3) Drizzle with oil and sprinkle thyme, salt, and black pepper; toss the vegetables until they're coated. 4) Slide the sheet pan into the oven and roast for about 15–20 minutes, giving the veg a toss halfway through.
4. 4) While the vegetables roast, heat a stainless skillet over medium heat and season the chicken thighs with salt and pepper.
5. 5) Add a light film of oil to the skillet and lay in the chicken; cook until browned on the first side and nearly cooked through, about 3–4 minutes per side.
6. 6) Peel and mince the garlic to add to the pan later.
7. 7) Once the chicken is cooked, transfer it to a plate and lower the heat to a gentle simmer. Add the garlic to the skillet along with a splash of balsamic vinegar, scraping up any browned bits from the bottom.
8. 8) Return the chicken to the skillet and spoon the sauce over it to coat; let everything mingle a minute or so to finish cooking and absorb flavors.
9. 9) When the vegetables are tender and the chicken is fully cooked, arrange the roasted parsnips, tomatoes, and onions on a plate and top with the chicken and pan sauce.
10. 10) Serve promptly, using the roasted vegetables as a warm bed for the chicken with the glossy pan glaze.