Cooking with Paula Deen – October 2019

2019 OCTOBER COOKINGWITHPAULADEEN 18

CRANBERRY-ROSEMARY
CHICKEN AND VEGETABLES
Makes 4 to 6 servings

6 (6-ounce) bone-in skin-on
chicken thighs
2 teaspoons kosher salt, divided
1 teaspoon ground black pepper,
divided
4 medium carrots, peeled and cut
into 1-inch pieces
4 medium parsnips, peeled, halved
lengthwise, and cut into 3-inch
pieces

MONDAY

2 tablespoons olive oil

2 cloves garlic, smashed

1 tablespoon chopped fresh

rosemary

½ cup fresh or thawed frozen

cranberries

1 tablespoon maple syrup

Garnish: chopped fresh rosemary

1. Preheat oven to 375°. Spray a 13x9-
   inch baking pan with cooking spray.


2. Sprinkle chicken with 1 teaspoon
   salt and ½ teaspoon pepper. Place in
   prepared pan.
   3. In a large bowl, stir together
   carrots, parsnips, oil, garlic, rosemary,
   remaining 1 teaspoon salt, and
   remaining ½ teaspoon pepper. Place
   around chicken.
   4. Bake for 35 minutes. Place
   cranberries around chicken; brush
   chicken with maple syrup. Increase
   oven temperature to broil.
   5. Broil until vegetables are tender,
   chicken is golden brown, and an
   instant-read thermometer inserted in
   thickest portion of chicken registers
   165°, 7 to 8 minutes more. Garnish with
   rosemary, if desired.