WHY IT’S LIGHT Sometimes roast chicken recipes call for softened butter to be spread over—or even under—the skin before putting the bird in the oven. Here, a mixture of parsley and thyme (and not butter) is spread under and on top of the skin of chicken thighs for added flavor, while honey and a small amount of olive oil brushed on top help keep the chicken moist.

　　

Ingredients

serves 4

　　1 large parsnip (about 8 ounces), peeled, halved lengthwise, and cut into 2-inch lengths

　　1 large white turnip (about 1 pound), peeled and cut into 1-inch chunks

　　2 small red onions, cut into 1-inch-wide wedges

　　2 tablespoons red-wine vinegar

　　2 tablespoons olive oil

　　1 teaspoon dried thyme

　　Coarse salt and ground pepper

　　2 tablespoons chopped fresh flat-leaf parsley

　　4 each bone-in, skin-on chicken drumsticks and thighs (about 2 pounds total)

　　1 tablespoon honey

　　3 firm, ripe Bosc pears (about 1 1/2 pounds total), halved, cored, and cut into 1/2-inch-thick wedges

　　

Step 1

Preheat oven to 375°F. 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.

　　

Step 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.

　　

Step 3

In a small bowl, combine honey and remaining 1 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 thigh juices run clear when meat is pierced. Serve immediately.

　　

Nutrition Information

Step 4

(Per Serving)

　　

Step 5

Calories: 421

　　

Step 6

Fat: 15.8g (3.3g Saturated Fat)

　　

Step 7

Protein: 30g

　　

Step 8

Carbohydrates: 41.9g

　　

Step 9

Fiber: 8.7g

　　Everyday Food: Light