Ingredients & Substitutes

Instructions

1. 1

   Peel and chop 500 grams of potatoes, 300 grams of carrots, and 200 grams of parsnips into 1-inch pieces, then chop 1 large yellow onion into wedges.

2. 2

   Toss the chopped potatoes, carrots, parsnips, and onion with 2 tablespoons of olive oil, 1 teaspoon of salt, and 0.5 teaspoon of black pepper on a baking sheet, then roast in a preheated oven at 200°C (400°F) for 25-30 minutes, or until tender and slightly caramelized.

3. 3

   Pat 4 bone-in, skin-on chicken thighs dry and season with 1 teaspoon of salt and 0.5 teaspoon of black pepper, then heat 1 tablespoon of butter in a large oven-safe skillet over medium-high heat and sear the chicken thighs skin-side down for 5-7 minutes until golden brown and crispy, then flip and sear for another 2-3 minutes.

4. 4

   Transfer the skillet with the chicken to the oven with the vegetables and cook for an additional 15-20 minutes, or until the internal temperature of the chicken reaches 74°C (165°F), then remove chicken from skillet and set aside.

5. 5

   In the same skillet, melt 1 tablespoon of butter over medium heat, then whisk in 1 tablespoon of all-purpose flour and cook for 1 minute, subsequently gradually whisking in 1 cup of chicken broth and 0.5 cup of heavy cream, bringing the sauce to a gentle simmer and cooking until slightly thickened.

6. 6

   Stir in 0.25 cup of freshly chopped dill into the sauce and season with an additional 0.25 teaspoon of salt and a pinch of black pepper, tasting and adjusting as needed.

7. 7

   Arrange the roasted root vegetables on plates, top with the seared and roasted chicken thighs, and generously spoon the creamy dill sauce over the chicken and vegetables.