Balsamic Roasted Chicken Thighs With Root Vegetables Recipe

Name: Balsamic Roasted Chicken Thighs With Root Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.
2
Preheat oven to 425u00b0. 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.
3
Roast chicken and vegetables 20 minutes. Stir vegetables; roast chicken and vegetables 15-20 minutes longer or until a thermometer inserted in chicken reads 170u00b0-175u00b0 and vegetables are tender.
4
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.

834

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 tablespoons olive oil, divided, 3 tablespoons stone-ground mustard, 2 tablespoons balsamic vinaigrette, 3/4 teaspoon kosher salt, divided, and more.

Yes, Balsamic Roasted Chicken Thighs With Root Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Balsamic Roasted Chicken Thighs With Root Vegetables

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