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