I like this recipe for a busy weeknight when I’m in the mood for a hearty, warming meal but don’t have hours to devote to the task. This dish is heavy on the vegetables, which I love, and packs up perfectly for next day lunch leftovers.

Sarah Waldman

Serves 4 to 6

  • 1/3 cup apple cider vinegar
  • 1/4 cup Dijon mustard
  • 4 cloves garlic, chopped
  • 1 teaspoon smoked paprika
  • 3 tablespoons canola oil
  • 4 bone-in chicken thighs
  • 6 small Yukon gold potatoes, quartered
  • 1 medium sweet potato, peeled and cut into 2-inch chunks
  • 2 carrots, peeled and cut into 2-inch chunks
  • 1 parsnip, peeled and cut into 2-inch chunks
  • 1 yellow onion, chopped
  • 1 1/2 teaspoons kosher salt
  • 1 1/2 cups chicken broth
  • 2 tablespoons chopped parsley

1. Preheat the oven to 450 degrees. In a small bowl, whisk together the vinegar, mustard, garlic, and paprika. Set aside.

2. Heat a cast iron skillet over medium-high heat on the stovetop and add in the canola oil. When the oil is hot, sear the chicken thighs, skin side down, until golden, about 5 minutes. Flip and cook for another 5 minutes. Remove the chicken from the pan.

3. Turn the stovetop heat down to medium, add the potatoes, carrots, parsnip, onion, and salt. Cook for 5 minutes, tossing every few minutes.

4. Add the chicken, broth, and vinegar mixture to the pan. Let the sauce come to a simmer, then transfer the skillet to the preheated oven. Roast for 35 to 40 minutes.

5. Remove the chicken from the oven, sprinkle with fresh parsley, and serve.

This article was originally published along with the article Take the Slow Road.