Burnished Chicken Thighs with Roasted Sweet Potatoes & Parsnips

Burnished Chicken Thighs with Roasted Sweet Potatoes & Parsnips
Photo by Scott Phillips

Ingredients

  • 3 strips bacon
  • 3 Tbs. whole-grain Dijon mustard
  • ¼ cup coarsely chopped fresh flat-leaf parsley
  • 3 Tbs. extra-virgin olive oil
  • 8 chicken thighs (about 6 oz. each), trimmed of excess fat and skin
  • 1 medium-large (12 oz.) sweet potato, peeled and cut into ½-inch pieces
  • 4 small shallots, lobes separated, peeled and halved through the root end
  • + 4 more ingredients
    • ½ tsp. freshly ground black pepper
    • ½ tsp. kosher salt, plus more as needed
    • 1-½ Tbs. balsamic vinegar
    • 4 medium parsnips (6 oz. total), peeled and cut into ½-inch pieces

Stir together the oil, mustard, vinegar, 1/4 tsp. of the salt, and 1/4 tsp. 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...

View full recipe at Fine Cooking

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