Chicken Thighs With Roasted Sweet Potatoes & Parsnips
photo by CookGordon
- Ready In:
- 2hrs 20mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 44.37 ml extra virgin olive oil
- 44.37 ml Dijon mustard (whole-grain)
- 22.18 ml balsamic vinegar
- 2.46 ml kosher salt (plus more as needed)
- 2.46 ml fresh ground black pepper
- 8 chicken thighs, trimmed of excess fat and skin (With Skin On ( about 6 oz. each)
- 1 sweet potato, peeled and cut into 1/2-inch pieces (medium-large- 12 oz.)
- 4 parsnips, peeled and cut into 1/2-inch pieces (medium 6 oz. total)
- 4 shallots, lobes separated, peeled and halved through the root end
- 3 slice bacon
- 59.14 ml fresh flat-leaf parsley, coarsely chopped
directions
- Stir together the oil, mustard, vinegar, 1/4 teaspoons of the salt, and 1/4 teaspoons of the pepper in a large bowl. Add the chicken and toss to coat. Cover with plastic wrap and marinate in the refrigerator, turning occasionally, for at least 1 hour and up to 8 hours.
- Heat the oven to 425°F.
- Arrange the chicken skin side up on one end of a large rimmed baking sheet and drizzle with any remaining marinade. At the other end of the baking sheet, toss together the sweet potato, parsnips, shallots, and the remaining 1/4 teaspoons each salt and pepper. Spread into a single layer. Sprinkle the chicken and vegetables lightly with a little more salt and roast for 20 minute Baste the chicken with the pan juices using a brush and stir the vegetables. Continue to roast, basting and stirring every 10 min., until the chicken is burnished—deeply browned—and the vegetables are tender, about 30 minute more.
- Meanwhile, cook the bacon over medium heat in a large skillet until crisp, 5 to 8 minute Drain the bacon on paper towels. When the bacon is cool enough to handle, crumble it and toss with the parsley.
- When the chicken is done, stir the vegetables and transfer them to a serving bowl with a slotted spoon. Toss with half of the bacon mixture. Baste the chicken and transfer with tongs to a serving platter. Sprinkle with the remaining bacon mixture, and serve hot.
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