Ingredients
- 1 large (8 ounces) parsnip, peeled, halved lengthwise, and cut into 2-inch lengths Coarse salt and ground pepper
- 1 large (1 pound) white turnip, peeled and cut into 1-inch chunks
- 2 tablespoon chopped fresh parsley
- 2 small red onions, cut into 1-inch-wide wedges
- 2 pounds chicken
- 2 tablespoons red-wine vinegar
- 1 tablespoon honey
- 2 tablespoons olive oil
- 3 (about 1 1/2 pounds total) firm, ripe Bosc pears, halved, cored, and cut into 1/2-inch-thick wedges
- 1 teaspoon dried thyme
Preparation
Step 1
1. Preheat oven to 375°. On a large rimmed baking sheet (or two small ones), toss parsnip, turnip, and onions with vinegar, 1 tablespoon oil, and 1/2 teaspoon thyme; season with salt and pepper.
2. In a small bowl, combine parsley and remaining 1/2 teaspoon thyme; season with salt and pepper. Carefully slide fingers under chicken skin to loosen; spread parsley mixture under and on top of skin. Push vegetables to edges of baking sheet; place chicken pieces in center, and roast 30 minutes.
3. Meanwhile, in a small bowl, combine honey and remaining tablespoon oil. Remove baking sheet from oven; add pears, and toss with vegetables to combine. Brush top of chicken pieces with honey mixture; roast 30 minutes more or until an instant-read thermometer inserted in thickest part of thigh (avoiding bone) registers 175°F. Serve immediately.