Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs
  • 3 large carrots, peeled and sliced into 1-inch rounds
  • 3 large parsnips, peeled and sliced into 1-inch rounds
  • 1 lb baby gold potatoes, halved
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 4 cloves garlic, minced
  • 1 medium yellow onion, diced
  • 2 cups low-sodium chicken broth
  • 1/2 cup heavy cream
  • 1 tbsp fresh sage, chopped
  • 1 tbsp fresh thyme, chopped
  • 2 tbsp butter
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup Panko breadcrumbs
  • 2 tbsp melted butter

Instructions:

  1. Preheat your oven to 400°F (200°C). Pat the chicken thighs dry with paper towels and season them generously with salt and pepper. Note: Dry skin equals crispy skin.
  2. Heat olive oil in your oven safe skillet over medium high heat. Place chicken skin side down and sear for 5-7 minutes until the skin is mahogany colored and crisp. Remove chicken and set aside on a plate.
  3. Use the same pan with the chicken drippings to sauté the diced onion for 3-4 minutes until translucent. Stir in minced garlic, sage, and thyme, cooking for 60 seconds until the aroma is fragrant. This builds the Fall Casserole aromatics.
  4. Stir in the carrots, parsnips, and potatoes, tossing them in the herb butter mixture. Pour in the chicken broth and heavy cream, stirring gently to scrape up the browned bits from the bottom. This creates the Fall Casserole base.
  5. Return the seared chicken thighs to the pan, nestling them among the vegetables. Make sure the skin stays above the liquid line for the Fall Casserole assembly.
  6. In a small bowl, combine grated Parmesan, Panko breadcrumbs, and melted butter. Sprinkle the mixture evenly over the top of the Fall Casserole topping.
  7. Bake in the preheated oven for 30-35 minutes until the chicken is cooked through and the crust is golden brown. This is where the Fall Casserole magic happens.
  8. Let the pan rest for 5 minutes before serving. This lets the sauce thicken slightly as it cools.