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Burnished Chicken Thighs with Roasted Sweet Potatoes & Parsnips

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Serves 4

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

  • 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

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.

Drink Suggestions

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).

nutrition information (per serving):
Size : based on four servings; Calories (kcal): 430; Fat (g): fat g 25; Fat Calories (kcal): 220; Saturated Fat (g): sat fat g 5; Protein (g): protein g 31; Monounsaturated Fat (g): 13; Carbohydrates (g): carbs g 21; Polyunsaturated Fat (g): 4; Sodium (mg): sodium mg 650; Cholesterol (mg): cholesterol mg 105; Fiber (g): fiber g 4;

Photo: Scott Phillips

This recipe is absolutely delicious. As a prior writer wrote, the one dish element to it is perfect for weekday cooking but it is also entertainment worthy given the do ahead factor and the ease. Bone in and skin on I believe is a must to get the best juices. I mixed the veggies in the juices as well otherwise they were looking rather dry. Many substitutions can work easily for the vegetables.

Pretty good! I'd make it again for sure. I only had boneless, skinless thighs so it didn't brown up as much and cooked much quicker. But…the flavour was fantastic and the vegetables, I used sweet potatoes, carrots and shallots, were amazing. I did them in a separate casserole with olive oil, salt and pepper and cooked longer than the chicken. Delightful. Served with boiled baby potatoes.

I hate to say this but this recipe did not live up to the expectation. The modifications I made were: substituted carrots for parsnips (which seemed okay based on other reviews and didn't seem to change the outcome anyway), used both skin-on bone-in and boneless skinless thighs, and I did not add the caraway seeds. There was little to no difference in the thighs so use whichever you prefer. The only difference was that the boneless skinless never burnished to look like the picture while the other thighs did. I followed the recipe to a t and maybe it is just my expectations (which is likely) but honestly, I won't probably ever make this again. Nothing memorable. Not worth the basting time. Last note, I only marinated for 2 hours which might make a difference based on other reviews and their marinating times. Sorry to go against the grain here.

I hate to say this but this recipe did not live up to the expectation. The modifications I made were: substituted carrots for parsnips (which seemed okay based on other reviews and didn't seem to change the outcome anyway), used both skin-on bone-in and boneless skinless thighs, and I did not add the caraway seeds. There was little to no difference in the thighs so use whichever you prefer. The only difference was that the boneless skinless never burnished to look like the picture while the other thighs did. I followed the recipe to a t and maybe it is just my expectations (which is likely) but honestly, I won't probably ever make this again. Nothing memorable. Not worth the basting time. Sorry to go against the grain here.

Awesome recipe. My two years old wanted seconds of the veggies. I did use carrots and yellow onions with the sweet potatoes. meat was very moist and delicious...will use again and recommend to others.

I'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.

This 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.

Excellent! 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.

This 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.

I 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.

Amazingly 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!

When 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.

Hey, 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.

Great, 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.

Loved 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.

This 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.

Wonderful 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.

I 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.

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