This recipe uses the instapot & airfryer for the chicken thighs but the same results can be achieved by baking in the oven and using the broiler to get that crispy skin finish. 

Ingredients:

-1 package of KSP chicken thighs 

-3-5 good sized parsnips

-Bunch of carrots 

-Salt for taste 

-Honey of choice, for glazing 

-Olive oil or butter for baking sheet 

-Water for instapot 

 

Directions:

-fill your instant pot with 1 1/2 cup of water, place your trivet in the pot and place the chicken thighs in the trivet (for frozen thighs: cook on high for 15 mins per pound. For thawed out thighs: cook on high for 7 minutes per pound)

- meanwhile fill a pot with water and bring to a boil while you clean the carrots & parsnips.

-Place carrots & parsnips in the boiling water, salt a little and let boil for 10 minutes 

-Remove carrots and parsnips from water and let cool. Preheat oven to 375°F

-Prepare a baking sheet with butter or oil, once vegetables are cool enough to handle, cut off the ends, cut them in half and place on baking sheet flat side down

-Drizzle vegetables with honey and bake for 25 minutes 

-Meanwhile the thighs should be done, drizzle them with honey and bake in airfryer at 375°F for 10 minutes or until desired crispiness.

-When vegetables are done, flip them and drizzle with honey once more before baking for 10 more minutes 

-Once vegetables are done, plate with the thighs and enjoy!