Name: Balsamic Roasted Chicken Thighs With Root Vegetables Recipe
Total time: 50 min
Yield: 6
Cuisine: American

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

I will always remember the way my grandmother's house smelled when she made these balsamic chicken thighs every Sunday. Ever since she gave me the recipe, the heartwarming flavors always take me back to my childhood. Erin Chilcoat, Central Islip, New York.

How to make Balsamic Roasted Chicken Thighs With Root Vegetables Recipe

Taste Of Home

Crawler

American

<p>I will always remember the way my grandmother's house smelled when she made these balsamic chicken thighs every Sunday. Ever since she gave me the recipe, the heartwarming flavors always take me back to my childhood. Erin Chilcoat, Central Islip, New York.</p>

Non Vegetarian

Olive Oil,  Divided

Stone Ground Mustard

Balsamic Vinaigrette

Kosher Salt,  Divided

Freshly ground pepper,  divided

Bone In Chicken Thighs

Medium parsnips,  peeled and cut into 1/2 pieces

Medium sweet potato,  peeled and cut into 1/2 pieces

Shallots,  chopped

Caraway seeds

Minced fresh parsley,  divided

Bacon strips,  cooked and crumbled,  divided

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.

step 1

Preheat oven to 425. Place chicken, skin side up, on half of a greased 15x10x1-in. 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.

step 2

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

step 3

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.

step 4