Braised Chicken Thighs with Creamy Lentil Ragù & Roasted Root Vegetables

Ingredients

• 8 pieces bone-in, skin-on chicken thighs, about 2 lbs total
• 4 tbsp extra virgin olive oil, divided
• 1 large yellow onion, diced
• 6 cloves garlic cloves, minced
• 2 medium carrots, cut into 1-inch pieces
• 2 medium parsnips, cut into 1-inch pieces
• 3 stalks celery, diced
• 1 cup green lentils, dry
• 1 can (28 oz) crushed san marzano tomatoes, no sugar added
• 1 cup dry white wine, or vegetable broth
• 2 cups low-sodium chicken broth
• 4 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 1 leaf bay leaf
• 1 tsp sea salt, to taste
• 1/2 tsp cracked black pepper, to taste
• 1/4 cup fresh flat-leaf parsley, chopped, for garnish
• 1 tbsp lemon zest

Instructions

1. 1

   Pat chicken thighs dry with paper towels and season generously with salt and pepper on both sides.

2. 2

   Heat 2 tbsp olive oil in a large Dutch oven or braising pan over medium-high heat. Working in batches, sear chicken thighs skin-side down for 4-5 minutes until golden, then flip and sear another 2-3 minutes. Transfer to a plate.