This one-pot wonder requires only 15 minutes of prep. It’s perfect for that first month the kids are back to school or after a long day at work. Low-carb and low-sugar, this chicken-parsnip recipe is surprisingly satisfying.
- 2 pounds chicken legs and thighs
- 2 tablespoons fresh thyme, finely chopped
- 2 teaspoons fresh rosemary, finely chopped
- 4 cloves garlic, crushed
- 2 tablespoons coconut oil or butter
- 3 parsnips, chopped into 1-inch cubes
- 3 red onions, chopped into quarters
- 2 cups chicken stock
- 4 sage leaves, whole
- 1 tablespoon fresh parsley, finely chopped
- 1 lemon, zest and juice
- Sea salt, to taste
- Freshly ground black pepper, to taste
- Preheat the oven to 400°F. Place the chicken in a bowl with the thyme, rosemary, garlic, and a big pinch of salt and pepper.
- Heat 1 tablespoon of oil or butter in a large pan with a lid or casserole dish and add the chicken. Brown each piece for a few minutes, then transfer it to a plate. You might need to cook the chicken in batches for even cooking.
- Heat the remaining tablespoon of oil or butter on medium heat in the same pan. Add the parsnips and onions and cook for a few minutes until bronzed. Pour over the chicken stock and add a pinch of salt and pepper. Add the sage leaves and parsley and stir well.
- Return the chicken to the pan and stir in the lemon zest and juice.
- Place in the oven with the lid on and cook for 1 hour.
- Remove from the oven and allow to rest for 5 minutes before serving.
Recipe by: I Quit Sugar
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