MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Balsamic Roasted Chicken Thighs w/Root Vegetables
Categories: Poultry, Vegetables, Potatoes, Herbs, Pork
Yield: 6 servings

4 tb Olive oil, divided
3 tb Stone-ground mustard
2 tb Balsamic vinaigrette
3/4 ts (ea) kosher salt & fresh
- ground pepper; divided
6 Bone-in chicken thighs
4 md Parsnips; peeled, in 1/2"
- pieces
1 md Sweet potato; peeled, in
- 1/2" pieces
4 Shallots, chopped
1/4 ts Caraway seeds
4 tb Minced fresh parsley;
- divided
3 sl Bacon; cooked, 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.

Set oven @ 425ºF/218ºC.

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.

Roast chicken and vegetables 20 minutes. Stir
vegetables; roast chicken and vegetables until
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.

Erin Chilcoat, Central Islip, New York

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

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