Cider chicken with roasted root vegetables

Instructions

1. 01

   Heat the oven to 425°F with a rack in the upper third. Coat a large rimmed sheet pan with 1 tablespoon olive oil.

2. 02

   Combine 1/2 cup apple cider, 1 tablespoon Dijon mustard, 1 teaspoon fresh thyme leaves into a smooth sauce. Pat 1 1/2 pounds boneless skinless chicken thighs dry, then season with half of 1 teaspoon kosher salt and black pepper. Toss 3 carrots, cut into batons and 3 parsnips, cut into batons and 1 pound baby potatoes, halved with the remaining 1 tablespoon olive oil, the remaining salt, and pepper on the pan. Add the seasoned main ingredient without crowding.

3. 03

   Roast, turning the vegetables once, until the chicken reaches 165°F and the roots are browned and tender. Spoon a little sauce over the main ingredient after it leaves the oven; rest meat or fish for 3 minutes when applicable.

4. 04

   Keep the roasted base warm. Divide the base among four plates, add the roasted main and vegetables, and spoon over the remaining sauce. Finish Cider chicken with roasted root vegetables with 1/2 cup fresh parsley leaves.