Balsamic Roasted Chicken Thighs with Root Vegetables Recipe photo by Taste of Home

 Servings: 6 / Total Time: 45 mins

Ingredients:

  • 4 tablespoons olive oil, divided 
  • 3 tablespoons stone-ground mustard
  • 2 tablespoons balsamic vinaigrette
  • 3/4 teaspoon kosher salt, divided
  • 3/4 teaspoon freshly ground pepper, divided
  • 6 bone-in chicken thighs (about 2-1/4 pounds)
  • 4 medium parsnips, peeled and cut into 1/2-inch pieces
  • 1 medium sweet potato, peeled and cut into 1/2-inch pieces
  • 4 shallots, chopped
  • 1/4 teaspoon caraway seeds
  • 4 tablespoons minced fresh parsley, divided 
  • 3 bacon strips, cooked and crumbled, divided

Directions:

  1. In a bowl, whisk 3 tablespoons oil, mustard, vinaigrette and 1/2 teaspoon each salt and pepper until blended. Add chicken, turning to coat. Refrigerate, covered, 6 hours or overnight.
  1. Preheat oven to 425°. Place chicken, skin side up, on half of a greased 15x10x1-in. baking pan. Place parsnips and sweet potato in a large bowl; add shallots, caraway seeds and the remaining oil, salt and pepper and toss to combine. Arrange in a single layer on remaining half of pan.
  2. Roast chicken and vegetables 20 minutes. Stir vegetables; roast chicken and vegetables until a thermometer inserted in chicken reads 170°-175° and vegetables are tender, 15-20 minutes longer.
  3. Transfer vegetables to a bowl; toss with 2 tablespoons parsley and half of the bacon. Serve chicken with vegetables; sprinkle chicken with the remaining parsley and bacon.

Balsamic Roasted Chicken Thighs with Root Vegetables Recipe photo by Taste of Home