Reprinted from the book Everyday Food: Light. Copyright 2011 by Martha Stewart Living Omnimedia, Inc. Photo by Con Poulos. Published by Clarkson Potter/Publishers, a division of Random House, Inc.
|1 large (8 ounces) parsnip, peeled, halved lengthwise, and cut into 2-inch lengths||Coarse salt and ground pepper|
|1 large (1 pound) white turnip, peeled and cut into 1-inch chunks||2 tablespoon chopped fresh parsley|
|2 small red onions, cut into 1-inch-wide wedges||4 (about 2 pounds) chicken drumsticks and 4 thighs|
|2 tablespoons red-wine vinegar||1 tablespoon honey|
|2 tablespoons olive oil||3 (about 1 1/2 pounds total) firm, ripe Bosc pears, halved, cored, and cut into 1/2-inch-thick wedges|
|1 teaspoon dried thyme|
Preheat oven to 375°. On a large rimmed baking sheet (or two small ones), toss parsnip, turnip, and onions with vinegar, 1 tablespoon oil, and 1/2 teaspoon thyme; season with salt and pepper.
In a small bowl, combine parsley and remaining 1/2 teaspoon thyme; season with salt and pepper. Carefully slide fingers under chicken skin to loosen; spread parsley mixture under and on top of skin. Push vegetables to edges of baking sheet; place chicken pieces in center, and roast 30 minutes.
Meanwhile, in a small bowl, combine honey and remaining tablespoon oil. Remove baking sheet from oven; add pears, and toss with vegetables to combine. Brush top of chicken pieces with honey mixture; roast 30 minutes more or until an instant-read thermometer inserted in thickest part of thigh (avoiding bone) registers 175°F. Serve immediately.
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