Balsamic Roasted Chicken Thighs with Root Vegetables | Recipe Cart | Recipe Cart

Ingredients

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