Crispy Skinned Pesto Chicken

Wash and dry all produce.* Strip 1 tbsp thyme leaves (double for 4 ppl) off the sprigs. On a baking sheet, toss the parsnips and thyme with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until golden-brown, 20-23 min.

Meanwhile, zest, then cut the lemon into wedges. In a medium bowl, combine half the pesto, half the lemon zest and a drizzle of oil. Season with salt and pepper. Add the chicken and coat all over. Heat a large non-stick pan over high heat. Add the chicken, skin side down. Cook until skin is golden-brown, 2-3 min.

Transfer the chicken, skin side up, to a parchment-lined baking sheet. Roast in the centre of the oven until the chicken is cooked through, 14-15 min. (TIP: Cook each piece to a minimal internal temp. of 165°F, as size may vary.**)

Meanwhile, mince or grate the garlic. Using a vegetable peeler, peel the zucchini lengthwise into long ribbons. Peel and thinly slice the shallot(s) into 1/4-inch strips. Heat the same pan over medium heat. Add a drizzle of oil, then shallot. Cook unitl shallot softens, 3-4 min. Add the zucchini ribbons and remaining lemon zest. Cook, stirring often, until ribbons are tender, 2-3 min.

Remove the zucchini from heat and stir in remaining pesto. Season with salt and pepper. On the baking sheet, toss the roasted parsnips with 1 tbsp butter (double for 4 ppl) and garlic. Season with salt and pepper.