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burnished chicken thighs with roasted sweet potatoes&turnips


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  • 3 tbsp evoo
  • 3 tbsp whole grain dijon mustard
  • 1 1/2 tbsp balsamic vinegar
  • 1/2 tsp kosher salt, more if needed
  • 1/2 tsp pepper
  • 8 chicke thighs trimmed of excess fat and skin
  • 1 medium large sweet potaot, peeled and cut into 1/2 inch pieces
  • 4 medium parsnips peeled and cut into 1/2 inch pieces
  • 4 small shallots lobes separated and halved through the root end.
  • 3 strips of bacon
  • 1/4 cup coarsely chopped parsley


Servings 4


Step 1

stir togather the oil,mustard,vinegar,salt and pepper in a large bowl. add the chicken and toss to coat. cover with plastic wrap and marinate in the fridge , turning occasionally, for at least 1 hour amd up to 8 hours.
arrange the chicken ski side up or one end of a large rimmed baking sheet, toss togahter the wett potato, parsnips, shallots, add the remaining 1//4 tsp salt and pepper. spread into a single layer. s[rinkle the chicken and veggies with a little more salt and roast for 20 minutes. baste the chicken with pan juices using a brush and stir the veggies. continue to roast , basting and stirring every 10 minutes until the chicken is deeply browned and the veggies are tender about 30 minutes more.
meanwhile, cook the bacon over medium heat until crisp 5- m8 minutes. drain on paper towels. when bacon is cool, crumble it and toss with parsley.
when the chicken is done, stir the veggies and transfer to a serving bowl with a slotted spoon. toss with 1/2 the bacon mixture baste the chicken, transfer with tongs to a serving platter. sprinkle with remaining bacon mixture. serve hot.


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