Ingredients:

  • 4 (6 oz) bone-in, skin-on chicken thighs
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp avocado oil
  • 2 cups carrots, sliced into 1-inch rounds
  • 1 cup parsnips, sliced into 1-inch rounds
  • 1 medium yellow onion, wedged
  • 3 cloves garlic, smashed
  • 1/2 cup unsweetened apple cider
  • 1 tbsp pure maple syrup
  • 1 tsp dried thyme
  • 5 fresh sage leaves, minced
  • 1/2 tsp smoked paprika

Instructions:

  1. Pat the chicken thighs bone-dry with paper towels. Season both sides with salt and pepper.
  2. Heat avocado oil in a 12-inch oven-safe cast iron skillet over medium-high heat. Sear chicken skin-side down for 5-7 minutes until a deep mahogany color develops, flip and sear for 2 more minutes, then remove chicken to a plate.
  3. In the same skillet, sauté carrots, parsnips, and onions for 6-8 minutes until edges brown and onions are translucent. Stir in smashed garlic and cook for 60 seconds.
  4. Whisk together apple cider, maple syrup, thyme, sage, and paprika. Pour the mixture over the vegetables, scraping the bottom of the pan to release the fond.
  5. Nestle the seared chicken thighs back into the vegetables and transfer the skillet to a preheated 400°F (200°C) oven. Roast for 20-25 minutes until chicken reaches an internal temperature of 165°F (74°C).