Published: by Absolutely Recipes, in the Birds recipes category.

Balsamic Roasted Chicken Thighs & Root Vegetables Recipe.

Ingredients:

4 tablespoons olive oil, divided
3 tablespoons stone-ground mustard
2 tablespoons balsamic vinaigrette
3/4 teaspoon kosher salt, divided
3/4 teaspoon freshly ground pepper, divided
6 bone-in chicken thighs (about 2-1/4 pounds)
4 medium parsnips, peeled and cut into 1/2-inch pieces
1 medium sweet potato, peeled and cut into 1/2-inch pieces
4 shallots, chopped
1/4 teaspoon caraway seeds
4 tablespoons minced fresh parsley, divided
3 bacon strips, cooked and crumbled, divided

Recipe Instructions:

In a bowl, whisk 3 tablespoons oil, mustard, vinaigrette and 1/2 teaspoon each salt and pepper until blended.
Add chicken, turning to coat.
Refrigerate, covered, 6 hours or overnight.

Preheat oven to 425 degrees.
Place chicken, skin side up, on half of a greased 15x10x1 inch baking pan.
Place parsnips and sweet potato in a large bowl; add shallots, caraway seeds and the remaining oil, salt and pepper and toss to combine.
Arrange in a single layer on remaining half of pan.

Roast chicken and vegetables 20 minutes.
Stir vegetables; roast chicken and vegetables until a thermometer inserted in chicken reads 170 degrees-175 degrees and vegetables are tender, 15-20 minutes longer.

Transfer vegetables to a bowl; toss with 2 tablespoons parsley and half of the bacon.
Serve chicken with vegetables; sprinkle chicken with the remaining parsley and bacon.

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