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Burnished Chicken Thighs With Roasted Sweet Potatoes & Parsnips

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Burnished Chicken Thighs With Roasted Sweet Potatoes & Parsnips

Ingredients

  • 3 tbs. extra-virgin olive oil
  • 3 tbs. whole-grain dijon mustard
  • 1-1/2 tbs. balsamic vinegar
  • 1/2 tsp. kosher salt, plus more as needed
  • 1/2 tsp. freshly ground black pepper
  • 8 chicken thighs (about 6 oz. each), trimmed of excess fat and skin
  • 1 medium-large (12 oz.) sweet potato, peeled and cut into 1/2-inch pieces
  • 4 medium parsnips (6 oz. 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
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