Burnished Chicken Thighs with Roasted Sweet Potatoes, Parsnips & Shallots

By Kristine

Ingredients

• Add a pinch of caraway seeds to the vegetables before roasting for an interesting twist.
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons whole-grain Dijon mustard
• 1 1/2 tablespoons balsamic vinegar
• 1/2 teaspoon kosher salt, plus more as needed
• 1/2 teaspoon freshly ground black pepper
• 8 chicken thighs (about 6 ounces each), trimmed of excess fat and skin
• 1 medium-large (12 ounces) sweet potato, peeled and cut into 1/2-inch pieces
• 4 medium parsnips (6 ounces total), peeled and cut into 1/2 - inch pieces
• 4 small shallots, lobes separated, peeled and halved through the root end
• 3 strips bacon
• 1/4 cup coarsely chopped fresh flat-leaf parsley

Details

Servings 4

Preparation

Step 1

1. Stir together the oil, mustard, vinegar, ¼ teaspoon of the salt, and ¼ teaspoon 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.

2. Heat the oven to 425 degrees. Arrange the chicken skin side up 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 ¼ teaspoon each salt and pepper. Spread into a single layer. Sprinkle the chicken and vegetables lightly with a little more salt and roast for 20 minutes. Baste the chicken with the pan juices using a brush and stir the vegetables. Continue to roast, basting and stirring every 10 minutes, until the chicken is burnished-deeply browned- and the vegetables are tender, about 30 minutes more.

3. Meanwhile, cook the bacon over medium heat in a large skillet until crisp, 5 to 8 minutes. Drain the bacon on paper towels. When the bacon is cool enough to handle, crumble it and toss with the parsley.