Crispy Roasted Chicken and Vegetables

I'll never forget the Christmas I got my Le Creuset dutch oven. It opened up a new world of possibilities for cooking, and it has already held many a soups, stews and roasts in its short lifetime.


This is a recipe I came up with by combining a roast recipe and some of my favorite vegetables. Crispy, juicy chicken, soft vegetables...great winter meal.


Ingredients
4 skin-on, bone-in chicken thighs
1 sweet potato
3-4 large carrots
1/2 white onion
1 large turnip
2 parsnips
Olive oil
Salt and black pepper
Lawry's seasoning salt
Dried sage
1 package Lipton onion soup mix


Directions
1. Preheat the oven to 425 degrees.
2. Cover the bottom of a dutch oven or heavy-bottomed pot with a thin layer of olive oil and heat until just smoking.
3. While the oil heats, pat dry the chicken thighs with a paper towel.
4. Season the chicken thighs on the skin side with salt, black pepper, Lawry's seasoning salt and dried sage.

5. When the olive oil is ready, place the chicken skin-side down.
*Note: it should sizzle. This ensures that the chicken skin gets crispy.

6. Cook the chicken until the skin is a golden brown. Remove and set aside.

7. While the chicken is cooking, prepare the vegetables. Peel the skin from the sweet potatoes, turnips, carrots and parsnips. Dice into large pieces, and dice the onion.
8. Once the chicken is removed, toss the diced vegetables into the olive oil that the chicken cooked in. Add more salt and pepper, as well as the onion soup mix. Toss until the vegetables are coated in oil and seasonings.

9. Return the chicken to the pot, placing skin-side up on top of the vegetables.
10. Roast uncovered for 45 minutes, or until the vegetables are fork tender, but not mushy.