by geliqa,
3/14/2013I've made this multiple times and, despite it not being a step in the instructions, Ive always added olive oil, salt and pepper to the sweet potatoes and veggies before cooking. It's also just as good without the addition of the bacon. This is one of my favorite dishes to make because it is so simple and yet comes across as being fancier which makes it perfect for company or just a Wednesday night.
by addiep,
1/21/2013This has become a weekly favorite. I usually buy the family size package of chicken thighs, even though there are only two of us, because it's also delicious cold, for lunches. We also sometimes shred up the leftovers on salad for dinner the next night.
Instead of putting the chicken thighs in a bowl with the marinade, I seal them in a large ziploc bag. This eliminates the need to turn them over during the day, and also allows me to squeeze out all the extra air for an extra-good soak.
We're not huge fans of parsnips, so I do brussels sprouts and sweet potatoes. Sometimes I've done brussels sprouts and cauliflower, which is also great. I've use red wine vinegar in the marinade frequently, as balsamic isn't my favorite, and it works well.
by llf,
1/6/2013Excellent! I did a few changes; I only did 4 thighs but made all the marinade and I'm glad I did. Switched the veggies to what I had, red peppers, red onions and carrots which were excellent. Also did add a bit of olive oil to the veggies to prevent sticking. Fantastic taste and will make again.
by jdmorris,
3/18/2012This recipe was so easy to make and tasted really good! I used 4 chicken thighs instead of 8 but kept the same amount of marinade. I also used regular dijon mustard instead of whole grain and it turned out fine. The vegetables do start to stick to the pan so make sure you scrape loose them when you baste the chicken thighs.
by ToyLady,
1/19/2012I used a whole, butterflied chicken and it was great. I added about 10 minutes to the total cooking time, and it was perfect. I did add a splash of oil to the veggies before cooking (just in case), but I won't bother next time - there was enough oil from the bird to go around! This recipe is a definite keeper.
by myanjls,
12/7/2011Amazingly simply, yet delicious. Even my PICKY sister ate it, which says a lot! I made 1 1/2 times the marinade because I used 10 thighs, and was great but could have even had more to drizzle on top. I used sweet potato, carrots, and a white onion cut into 8 wedges - delicious! It only took the 20 initial minutes, and then two 10-minute sessions to be moist and cooked through, so check it before going the full extra 30 minutes! I marinated all day, definitely recommend that step!
by booch221,
12/7/2011When I first read this recipe I wondered why the veggies didn't have any oil on them to keep them from sticking to the pan while roasting. Nevertheless, I decided to follow the recipe as written in spite of my doubts.
Sure enough the sweet potatoes and parsnips stuck to the bottom to of the pan. By the time they were done and I scarped them up, they had the consistency of mashed potatoes.
I could never baste the chicken with the marinade, because at 425 degrees F it turned black and stuck to the pan.
It tasted OK, but I've had better.
by chefjeff,
12/6/2011Hey, I thought this gal was the queen of baking! Happy to be wrong, as this Lori Longbotham recipe was fun, easy, and wow.....SO delicious. Whoever invented Dijon mustard did good! I did the day long marination, and I also had the veggies prepped and dwelling in the fridge during the day (minus the seasoning, as I didn't want salt to leech out any liquid from the cut up veggies). At the last minute, I put all into my baking pan, and we had a marvelous weeknight meal. The Shallots which became meltingly soft and candy sweet, were particularly enjoyable. This recipe??? A major keeper.
by Beebs,
1/5/2009Great, easy recipe. Hubby, who never cooks, made it for my birthday dinner and was quite proud of himself. A perfect one dish meal, and I agree with previous reviewer that any vegetables could be used. The bacon really makes it.
by TrendyDolFan,
3/15/2008Loved this. We used boneless, skinless thighs and adjusted the cooking time slightly. Love those boneless, skinless thighs! You could use any veggies you like - I added carrots for flavor and brussels for something green. I always use release foil in the pan and then - no cleanup! The perfect meal always has no cleanup.
by Virgie,
2/26/2008This was very easy, looked nice and tasted great. I only marinaded the chicken for 1 hour, I think it would have been better with more time. I didn't use the parsnips, don't like, but the sweet potatoes came out tender and tasty.
by sewapel,
2/12/2008
by tasteful,
12/2/2007Wonderful taste and pure simplicity. Very rich burnished color and sweetness of the roasted vegetables compliment the dish beautifully as well as the cook. This is a dish that is perfect for entertaining or after a hard day in the garden. Marinate in the A.M and bake dinner in less than an hour, what more could our hectic lives ask for. LOVE ONE PAN DISHES.
by BeckyCT,
10/9/2007I made this for a dinner party and it was a huge hit! I marinated the chicken thighs for 8 hours and they were so tender! I plan on making this recipe again and again.
