MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Balsamic Roasted Chicken Thighs With 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 Kosher salt
    3/4 ts 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 Fresh parsley; minced,
           - divided
      3 sl Bacon; cooked, crumbled,
           - divided
 
  In a bowl, whisk 3 tb oil, mustard, vinaigrette, 1/2 ts salt, and
  1/2 ts and pepper until blended. Add chicken, turning to coat.
  Refrigerate, covered, 6 hours or overnight.
  
  Set oven @ 425°F/218°C.
  
  Place chicken, skin side up, on half of a greased 15x10x1" 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 tb parsley and half of
  the bacon. Serve chicken with vegetables; sprinkle chicken with the
  remaining parsley and bacon.
  
  Recipe by Erin Chilcoat, Central Islip, New York
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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