tbsp whole grain dijon mustard
tbsp balsamic vinegar
tsp kosher salt, more if needed
chicke thighs trimmed of excess fat and skin
medium large sweet potaot, peeled and cut into ½ inch pieces
medium parsnips peeled and cut into ½ inch pieces
small shallots lobes separated and halved through the root end.
strips of bacon
cup coarsely chopped parsley
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.