Cooking Instructions

• Preheat oven to 400°F (204°C). Line a large baking sheet with parchment paper. Spread the vegetables out in a single layer on the baking sheet. Drizzle with 1 Tablespoon olive oil, and stir to coat. Sprinkle with salt and pepper. Bake the vegetables for 20 minutes.
• Heat the remaining 1 Tablespoon of olive oil in a large skillet over medium heat. Place the chicken thighs in the skillet, sprinkle with salt and pepper, and cook for 4 minutes on each side. Transfer chicken to a plate and loosely cover with foil.
• Add the butter to the pan, swirl to coat as it melts. Add salt, pepper, onion, garlic, parsley, and chicken broth. Cook and stir, scraping up any browned bits. Let sauce simmer for 5 minutes. Whisk together the half-and-half and cornstarch, then pour into the skillet. Cook for 1 minute.
• Add the chicken and roasted vegetables to the skillet, stirring to coat. Transfer the skillet to the oven and bake for 5-10 minutes, or until the chicken is cooked through (internal temperature should be at least 165°F).
• Remove from the oven and garnish with fresh parsley before serving, if desired.
• Leftovers keep well in the refrigerator for a few days. You can reheat on the stove over medium heat or in the microwave.