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Balsamic Roasted Chicken Thighs with Root Vegetables

Balsamic Roasted Chicken Thighs with Root Vegetables

This dish features chicken thighs roasted with root vegetables, seasoned with balsamic vinaigrette and mustard.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 people
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Marinade
  • 4 tablespoons olive oil divided
  • 3 tablespoons stone-ground mustard
  • 2 tablespoons balsamic vinaigrette
  • ¾ teaspoon kosher salt divided
  • ¾ teaspoon freshly ground pepper divided
For the Chicken and Vegetables
  • 6 pieces bone-in chicken thighs (about 2-¼ pounds)
  • 4 medium parsnips peeled and cut into ½-inch pieces
  • 1 medium sweet potato peeled and cut into ½-inch pieces
  • 4 pieces shallots chopped
  • ¼ teaspoon caraway seeds
  • 4 tablespoons minced fresh parsley divided
  • 3 strips bacon cooked and crumbled, divided

Equipment

  • Roasting pan
  • Knife

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. In a bowl, mix olive oil, mustard, balsamic vinaigrette, salt, and pepper. Coat the chicken thighs with this mixture.
  3. Place the chicken in a roasting pan and surround it with parsnips, sweet potato, shallots, and caraway seeds.
  4. Roast for 45 minutes or until the chicken is cooked through and vegetables are tender.
  5. Sprinkle with parsley and crumbled bacon before serving.

Notes

You can adjust the vegetables based on your preference. Consider adding carrots or potatoes for variety.