• 10 Favorite Chicken - 10

    From Dave Drum@1:3634/12 to All on Tue May 21 13:06:00 2024
    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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