Roasted Chicken Thighs with Root Vegetables
Ingredients
- 8 small skin-on, bone-in chicken thighs (about 2 3/4 pounds)
- Kosher salt and freshly ground pepper
- 1 rutabaga (about 1 pound)
- 1 turnip (about 8 ounces)
- 1/4 cup grated parmesan cheese
- 1 teaspoon finely chopped fresh rosemary
- 1/4 cup low-sodium chicken broth
- 3 tablespoons country Dijon mustard
- 2 tablespoons horseradish
- 1/4 cup fresh parsley, roughly chopped
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