Burnished Chicken Thighs With Roasted Sweet Potatoes & Parsnips

Name: Burnished Chicken Thighs With Roasted Sweet Potatoes & Parsnips
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 3 strips bacon; 1 Tb balsamic vinegar; 1 teaspoons freshly ground black pepper; 1 kilograms chicken thighs (about each), trimmed of excess fat and skin; 59 milliliters coarsely chopped fresh flat-leaf parsley; 1 teaspoons kosher salt, plus more as needed; 3 Tbs extra-virgin olive oil; 4 mediums parsnips (6 oz. total), peeled and cut into 1/2-inch pieces; 4 smalls shallots, lobes separated, peeled and halved through the root end; 340 grams medium-large sweet potato, peeled and cut into 1/2-inch pieces; 3 Tbs whole-grain Dijon mustard

You can never have too many main course recipes, so give Burnished Chicken Thighs With Roasted Sweet Potatoes & Parsnips a try. This recipe serves 4. One serving contains 1127 calories, 62g of protein, and 75g of fat. This recipe covers 49% of your daily requirements of vitamins and minerals. A mixture of parsnips, shallots, pepper, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the sweet potato you could follow this main course with the Sweet Potato Dessert Squares as a dessert. It is a good option if you're following a gluten free, dairy free, and primal diet. From preparation to the plate, this recipe takes roughly 45 minutes.