Continue to turn vegetables. People just don't care enough to do that shit anymore and it's so entirely worthwhile, especially for stuff like glazed vegetables.
Got a schlubby jug of Californian wine around? One pot: season, flour, sear and set aside chicken, saute vegetables (save the potatoes and large dice parsnips), red wine, scrape scrape scrape, once the alcohol's cooked off cool the wine down in an ice bath. Chicken and parsley (uh, probably not all of the parsley) in the wine in the fridge for a day. Take it out, skim the fat off the top, put it in a pot with some water or chicken stock* to cover the chicken, cook covered in 325 degree oven for 2+ hours. Chicken's tender? Set it aside, keep it warm, strain and reduce the sauce. In a perfect world you'd have pearl onions, mushrooms and maybe salt pork to cook in that sauce while it's reducing, but you're like the mayor of vegetable mountain already so no big.
Hooray, coq au vin.
For the parsnips, just incase you were unaware of the magic of glazed vegetables: put them in a pan with just enough water to cover and enough room for them to roll around on the bottom when they're near done. A small amount of sugar, a hunk of butter. Season it how you like, boil it down until the liquid is a nice glossy coating. Don't boil it so hard the vegetables break apart and don't let the sugar caramelize toward the end.
* even when cookery books tell you you can use box chicken broth instead of water, you can't. Try straight up drinking a cup of box chicken broth sometime. Nasty shit.