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Per serving
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- 1
Marinate the chicken
Whisk 3 tablespoons olive oil with the mustard, balsamic vinaigrette, and 1/2 teaspoon each salt and pepper. Add chicken thighs, turning to coat. Cover and refrigerate for at least 6 hours, or overnight.
- 2
Prep the vegetables
Preheat oven to 425°F. Peel and cut parsnips and sweet potato into 1/2-inch pieces. Combine in a bowl with chopped shallots, caraway seeds, remaining tablespoon olive oil, and remaining salt and pepper. Toss to coat.
- 3
Arrange and roast
Place the marinated chicken thighs skin side up on one half of a greased large rimmed baking sheet. Spread the vegetables in a single layer on the other half.
- 4
Finish
Roast for 20 minutes. Stir the vegetables, then continue roasting until the chicken registers 170–175°F and vegetables are tender, about 15–20 minutes more. Toss vegetables with 2 tablespoons chopped parsley and half the crumbled bacon. Serve alongside the chicken, topped with remaining parsley and bacon.
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Balsamic Roasted Chicken Thighs with Root Vegetables
Created by: WholeFoodWendy
Ingredients
- 4 tbsp olive oil
- 3 tbsp stone-ground mustard
- 2 tbsp balsamic vinaigrette
- 3/4 tsp kosher salt
- 3/4 tsp black pepper
- 6 bone-in chicken thighs
- 4 parsnips
- 1 sweet potato
- 4 shallots
- 1/4 tsp caraway seeds
- 4 tbsp fresh parsley
- 3 bacon
Instructions
- Marinate the chickenWhisk 3 tablespoons olive oil with the mustard, balsamic vinaigrette, and 1/2 teaspoon each salt and pepper. Add chicken thighs, turning to coat. Cover and refrigerate for at least 6 hours, or overnight.
- Prep the vegetablesPreheat oven to 425°F. Peel and cut parsnips and sweet potato into 1/2-inch pieces. Combine in a bowl with chopped shallots, caraway seeds, remaining tablespoon olive oil, and remaining salt and pepper. Toss to coat.
- Arrange and roastPlace the marinated chicken thighs skin side up on one half of a greased large rimmed baking sheet. Spread the vegetables in a single layer on the other half.
- FinishRoast for 20 minutes. Stir the vegetables, then continue roasting until the chicken registers 170–175°F and vegetables are tender, about 15–20 minutes more. Toss vegetables with 2 tablespoons chopped parsley and half the crumbled bacon. Serve alongside the chicken, topped with remaining parsley and bacon.