Ingredients
1 large parsnip (8 ounces), peeled, halved lengthwise, and cut into 2-inch lengths
1 large white turnip (1 pound), peeled and cut into 1-inch chunks
2 small red onions, cut into 1-inch-wide wedges
2 tablespoons red-wine vinegar
2 tablespoons olive oil
1 teaspoon dried thyme
Coarse salt and ground pepper
2 tablespoons chopped fresh parsley
4 chicken drumsticks and 4 thighs (about 2 pounds total)
1 tablespoon honey
3 firm, ripe Bosc pears (about 1 1/2 pounds total), halved, cored, and cut into 1/2-inch-thick wedges
Preparation
Preheat oven to 375 degrees. 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 degrees. Serve immediately.
