Balsamic Roasted Chicken Thighs with Root Vegetables | Recipe Cart
Roast flavorful Balsamic Chicken Thighs with root veggies for a delicious 50-minute meal. Perfect for weeknights!
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Cooking tools:
- Instant-read thermometer
- Oven
- Baking pan
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Spatula
- Spoon
- Tongs
- Refrigerator
- Plastic wrap
- Plate
- Serving platter
- Peeler
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
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