Chicken Thighs w/Root Vegetable Hash

By á-2301

Ingredients

• 3 tablespoons vegetable oil
• 8 skin-on, bone-in chicken thighs (about 2 1/2 pounds)
• 3 slices thick-cut bacon, chopped
• 4 ounces cremini mushrooms, quartered
• 4 carrots, peeled and cut into 1 inch pieces
• 4 parsnips, peeled and cut into 1 inch pieces
• 3 turnips, peeled and cut into 1 inch pieces
• 1 red onion, chopped
• 2 tablespoons chopped fresh parsley
• 2 teaspoons thyme

Preparation

Step 1

1. Preheat the oven to 375 degrees. Heat 2 tablespoons vegetable oil in a large ovenproof skillet over medium-high heat. Season the chicken with 1 teaspoon salt and a few grinds of pepper. Add to the skillet skin-side down and cook until golden, about 5 minutes. Pour off most of the fat from the skillet; transfer the skillet to the oven (do not flip the chicken). Roast 5 minutes, then flip the chicken and roast until cooked through, about 15 more minutes.
2. Meanwhile, cook the bacon in the remaining 1 tablespoon oil in a large pot over medium-high heat until crisp, about 5 minutes. Remove with a slotted spoon and drain on paper towels, reserving the drippings in the pot.
3. Add the mushrooms, carrots, parsnips, turnips, red onion, 2 tablespoons water, 1/2 teaspoon salt and a few grinds of pepper to the pot. Cook, stirring occasionally, until the vegetables are tender, about 12 minutes. Return the bacon to the pot along with the parsley and thyme.