Description

I love Costco so much that I regard my trips to the store as dates if I go with my husband or a friend. Other than an absurd amount of unsalted butter (I have a butter fridge) and strawberries, packs of chicken thighs are one of my favorite bulk purchases. I love them for their versatility in my weeknight meal rotation.

Directions

1. Gather the ingredients. Preheat the oven to 375 F.
2. Cut 1/2 pound medium parsnips, peeled, diagonally into 1- to 1 1/2-inch-thick pieces. Halve or quarter thicker portions lengthwise, if needed, so pieces are more similar in size. Set aside.
3. Heat 2 tablespoons olive oil in a 12-inch cast-iron skillet over medium, swirling to coat the pan. Sprinkle 4 bone-in skin-on chicken thighs chicken thighs all over with 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper.
4. Place the chicken, skin side down, in the hot oil. Cook, undisturbed, until the skin is golden brown, 8 to 10 minutes. Transfer chicken, skin side up, to a large plate. Reserve 2 tablespoons of the drippings in the skillet and discard excess drippings.
5. Increase the heat to medium-high. Add the parsnips and 1 teaspoon kosher salt to the skillet. Cook, undisturbed, until browned on one side, about 3 minutes. Stir parsnips and cook, stirring occasionally, until lightly browned on other sides, about 3 minutes. Stir in 2 teaspoons finely chopped garlic until well combined, about 30 seconds.
6. Arrange the chicken, skin side up, over the parsnips in the skillet. Bake until an instant-read thermometer inserted in the thickest part of the meat registers 165 F to 175 F and the parsnips are tender, 10 to 16 minutes.
7. While the chicken cooks, pulse 1 cup packed fresh flat-leaf parsley leaves (about 1 ounce), 2 ice cubes (about 1 ounce total), 1 tablespoon fresh lemon juice, and the remaining 1 teaspoon finely chopped garlic in a food processor until roughly chopped, about 10 to 15 pulses.
8. With the food processor running, pour the remaining 6 tablespoons olive oil through the food chute, processing until the mixture is mostly smooth and emulsified, 1 to 2 minutes, stopping to scrape down the sides as needed. Transfer the parsley mixture to a bowl and stir in the remaining 1/4 teaspoon kosher salt and remaining 1/4 teaspoon black pepper.
9. Remove the skillet from the oven. Let the chicken rest for 5 minutes in the pan. Serve with the herb sauce and lemon wedges.