This dish blends cozy autumn flavours with Preppy Kitchen’s polished comfort style. The cranberry glaze is sweet‑tart and glossy, the chicken stays juicy, and the roasted leeks and parsnips add rustic warmth. It’s elegant enough for guests but simple enough for weeknight dinner.
Servings: 4
Prep Time: 15 minutes
Cook Time: 35 minutes
Ingredients
- 6 chicken thighs
- 1 cup fresh cranberries
- 2 tbsp maple syrup
- 1 tbsp Dijon mustard
- 1 tbsp olive oil
- 2 leeks, sliced
- 2 parsnips, chopped
- 1 tsp thyme
- Salt & pepper
Instructions
- Preheat oven to 400°F (205°C).
- Toss leeks and parsnips with olive oil, salt, pepper, and thyme; spread on a sheet pan.
- Place chicken thighs on top.
- In a small pan, simmer cranberries, maple syrup, and Dijon until thickened (5 minutes).
- Brush glaze over chicken.
- Roast 30–35 minutes until chicken is cooked and vegetables are tender.
- Brush with extra glaze before serving.
Storage
Keeps 3 days refrigerated.
Substitutions
- Chicken thighs → Chicken breasts
- Parsnips → Carrots
- Maple → Honey
I’m Stacey Hobbs, thanks for reading Face by Stace! Until next time.
do you feel fabulous today?
