Chicken Thighs with Root Vegetable Hash Recipe

Name: Chicken Thighs with Root Vegetable Hash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons vegetable oil; 8 skin-on, bone-in chicken thighs (about 2 1/2 pounds); Kosher salt and freshly ground pepper; 3 slices thick-cut bacon, chopped; 4 ounces cremini mushrooms, quartered; 4 carrots, peeled and cut into 1-inch pieces; 4 parsnips, peeled and cut into 1-inch pieces; 3 turnips, peeled and cut into 1-inch pieces; 1 red onion, chopped; 2 tablespoons chopped fresh parsley; 2 teaspoons fresh thyme

Servings: persons

3 tablespoons vegetable oil
8 skin-on, bone-in chicken thighs (about 2 1/2 pounds)
Kosher salt and freshly ground pepper
3 slices thick-cut bacon, chopped
4 ounces cremini mushrooms, quartered
4 carrots, peeled and cut into 1-inch pieces
4 parsnips, peeled and cut into 1-inch pieces
3 turnips, peeled and cut into 1-inch pieces
1 red onion, chopped
2 tablespoons chopped fresh parsley
2 teaspoons fresh thyme

1
Preheat the oven to 375 degrees F. Heat 2 tablespoons vegetable oil in a large ovenproof skillet over medium-high heat.
2
Season the chicken with 1 teaspoon salt and a few grinds of pepper.
3
Add to the skillet skin-side down and cook until golden, about 5 minutes.
4
Pour off most of the fat from the skillet; transfer the skillet to the oven (do not flip the chicken).
5
Roast 5 minutes, then flip the chicken and roast until cooked through, about 15 more minutes.
6
Meanwhile, cook the bacon in the remaining 1 tablespoon oil in a large pot over medium-high heat until crisp, about 5 minutes.
7
Remove with a slotted spoon and drain on paper towels, reserving the drippings in the pot.
8
Add the mushrooms, carrots, parsnips, turnips, red onion, 2 tablespoons water, 1/2 teaspoon salt and a few grinds of pepper to the pot.
9
Cook, stirring occasionally, until the vegetables are tender, about 12 minutes.
10
Return the bacon to the pot along with the parsley and thyme.
11
Serve the chicken with the vegetables.
12
Photograph by Justin Walker

638

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 tablespoons vegetable oil, 8 skin-on, bone-in chicken thighs (about 2 1/2 pounds), Kosher salt and freshly ground pepper, 3 slices thick-cut bacon, chopped, and more.

Yes, Chicken Thighs with Root Vegetable Hash falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Thighs with Root Vegetable Hash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions