Chicken Thighs With Roasted Sweet Potatoes & Parsnips

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 3 tablespoons extra virgin olive oil
• 3 tablespoons dijon mustard (whole-grain)
• 1 1/2 tablespoons balsamic vinegar
• 1/2 teaspoon kosher salt (plus more as needed)
• 1/2 teaspoon fresh ground black pepper
• 8 chicken thighs, trimmed of excess fat and skin (with skin on ( about 6 oz. each)
• 1 sweet potato, peeled and cut into 1/2-inch pieces (medium-large- 12 oz.)
• 4 parsnips, peeled and cut into 1/2-inch pieces (medium 6 oz. total)
• 4 shallots, lobes separated, peeled and halved through the root end
• 3 slices bacon
• 1/4 cup fresh flat-leaf parsley, coarsely chopped

Recipe

• 1 stir together the oil, mustard, vinegar, 1/4 teaspoons of the salt, and 1/4 teaspoons of the pepper in a large bowl. add the chicken and toss to coat. cover with plastic wrap and marinate in the refrigerator, turning occasionally, for at least 1 hour and up to 8 hours.
• 2 heat the oven to 425°f.
• 3 arrange the chicken skin side up on one end of a large rimmed baking sheet and drizzle with any remaining marinade. at the other end of the baking sheet, toss together the sweet potato, parsnips, shallots, and the remaining 1/4 teaspoons each salt and pepper. spread into a single layer. sprinkle the chicken and vegetables lightly with a little more salt and roast for 20 minute baste the chicken with the pan juices using a brush and stir the vegetables. continue to roast, basting and stirring every 10 min., until the chicken is burnished—deeply browned—and the vegetables are tender, about 30 minute more.
• 4 meanwhile, cook the bacon over medium heat in a large skillet until crisp, 5 to 8 minute drain the bacon on paper towels. when the bacon is cool enough to handle, crumble it and toss with the parsley.
• 5 when the chicken is done, stir the vegetables and transfer them to a serving bowl with a slotted spoon. toss with half of the bacon mixture. baste the chicken and transfer with tongs to a serving platter. sprinkle with the remaining bacon mixture, and serve hot.