burnished chicken thighs with roasted sweet potatoes&turnips

burnished chicken thighs with roasted sweet potatoes&turnips

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 3

    tbsp evoo

  • 3

    tbsp whole grain dijon mustard

  • tbsp balsamic vinegar

  • ½

    tsp kosher salt, more if needed

  • ½

    tsp pepper

  • 8

    chicke thighs trimmed of excess fat and skin

  • 1

    medium large sweet potaot, peeled and cut into ½ inch pieces

  • 4

    medium parsnips peeled and cut into ½ inch pieces

  • 4

    small shallots lobes separated and halved through the root end.

  • 3

    strips of bacon

  • ¼

    cup coarsely chopped parsley

Directions

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.


Nutrition

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