Oven-baked chicken thighs with root vegetables

Ingredients:

• 8 small chicken thighs with skin and bones (about 1.2 kg)
• 1 rutabaga (approximately 450 gr.)
• 1 turnip (about 200 g)
• 1/4 tbsp. grated parmesan
• 1 teaspoon finely chopped fresh rosemary
• 1/4 cup lightly salted chicken broth
• 3 tablespoons country Dijon mustard
• 2 tbsp. horseradish
• 1/4 cup chopped fresh parsley

Preparation:

1. Preheat oven to 230°C.
2. Generously season the chicken thighs with salt and pepper on both sides. Place the chicken, skin-side down, in a large oven-safe nonstick skillet over medium heat. Cook until the skin is very golden, about 10 minutes. Transfer the chicken to a plate.
3. Meanwhile, peel the rutabaga and turnip, halve them, and slice them thinly. Arrange about half the vegetables in a circle in the fat in the skillet, overlapping them slightly to form an even layer. Sprinkle with half the Parmesan and rosemary, along with a generous pinch of salt and black pepper. Repeat with the remaining vegetables, Parmesan, and rosemary, seasoning with salt and pepper to taste. Pour chicken broth over the vegetables and cook until the broth begins to simmer, 2-3 minutes. Place the chicken, skin-side up, on top of the vegetables.
4. Place the skillet in the oven and bake until the vegetables are tender and the chicken is cooked through, 20-25 minutes. Meanwhile, combine the mustard and horseradish in a small bowl. Serve the chicken and vegetables with the mustard sauce. Sprinkle with parsley.