Instructions

• Preheat oven to 400°F (204°C). Line a large baking sheet with parchment paper. Spread the vegetables out in a single layer on the baking sheet. Drizzle with 1 Tablespoon olive oil, and stir to coat. Sprinkle with salt and pepper. Bake the vegetables for 20 minutes.
• Heat the remaining 1 Tablespoon of olive oil in a large 12-inch skillet over medium heat, and swirl to coat. Place the chicken thighs in the skillet, sprinkle with salt and pepper, and cook for 4 minutes on each side. Transfer chicken to a plate and loosely cover with foil.
• Add the butter to the hot pan, and gently swirl to coat as it melts. Add the salt, pepper, onion, garlic, parsley, and chicken broth. Cook and stir, scraping up any browned bits from the bottom of the skillet. Let the sauce simmer for 5 minutes. Whisk together the half-and-half and cornstarch, then pour into the skillet and stir. Cook for 1 minute.
• Add the chicken and roasted vegetables to the skillet, stirring to coat everything in the sauce. Transfer the skillet to the oven and bake for 5-10 minutes, or until the chicken is cooked through.
• Remove from the oven and garnish with fresh parsley before serving, if desired.
• Leftovers keep well in the refrigerator for a few days. You can reheat on the stove over medium heat or in the microwave.