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Recipe

Burnished Chicken Thighs with Roasted Sweet Potatoes & Parsnips

Scott Phillips

Servings: 4

Add a pinch of caraway seeds to the vegetables before roasting to add an interesting twist to this perfect-for-Sunday-dinner dish.

Ingredients

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

Nutritional Information

      Nutritional Sample Size based on four servings
      Calories (kcal) : 430
      Fat Calories (kcal): 220
      Fat (g): 25
      Saturated Fat (g): 5
      Polyunsaturated Fat (g): 4
      Monounsaturated Fat (g): 13
      Cholesterol (mg): 105
      Sodium (mg): 650
      Carbohydrates (g): 21
      Fiber (g): 4
      Protein (g): 31

Preparation

  • Stir together the oil, mustard, vinegar, 1/4 tsp. of the salt, and 1/4 tsp. 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.
  • Heat the oven to 425°F.
  • 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 tsp. each salt and pepper. Spread into a single layer. Sprinkle the chicken and vegetables lightly with a little more salt and roast for 20 min. 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 min. more.
  • Meanwhile, cook the bacon over medium heat in a large skillet until crisp, 5 to 8 min. Drain the bacon on paper towels. When the bacon is cool enough to handle, crumble it and toss with the parsley.
  • 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.

Make Ahead Tips

For this recipe, you can marinate the chicken as soon as you get home from work and cook it in an hour or two. Or you can toss all the ingredients together quickly in the morning and let the chicken marinate in the refrigerator all day. The recipes say to turn the chicken occasionally, but if you’re not home during the day, don’t worry about that.

A fruity Grenache blend would pair well with the sweet element from the sweet potatoes. Try the 2003 Mas Grand Plagniol Rouge Tradition, Costières de Nîmes ($10) or the 2003 Domaine de l’Ameillaud Côtes du Rhône ($10).

Reviews

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Reviews

  • Sondra123 | 11/22/2016

    So delicious and so easy. Finished with a quick broil to get crispy. Was a hit. Mom said she woke up thinking about it!

  • JenSlove | 02/11/2015

    I have made this recipe many, many timesI usually skin the chicken as I tend to cook up more thighs than the recipe recommends and this keeps the dish from getting too fatty (I omit the bacon.it is still super flavourful without it.) I tend to cut the potatoes a bit larger than what they say so they don't get too mushy. This is a go-to recipe - kids love it, one pan meal, few ingredients, super tasty, incredibly easy to make. I am making it later this week for a guest!

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