CHICKEN THIGHS WITH ROASTED SWEET POTATOES & PARSNIPS
From the Fine Cooking Website. The preparation time includes 1 hour marinating. You can marinate the chicken as soon as you get home from work and cook it in an hour or two. Or you can toss all the ingredients together quickly in the morning and let the chicken marinate in the refrigerator all day. The recipes say to turn the chicken occasionally, but if you're not home during the day, don't worry about that.
Provided by CookGordon
Categories One Dish Meal
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Stir together the oil, mustard, vinegar, 1/4 teaspoons of the salt, and 1/4 teaspoons of the pepper in a large bowl. Add the chicken and toss to coat. Cover with plastic wrap and marinate in the refrigerator, turning occasionally, for at least 1 hour and up to 8 hours.
- Heat the oven to 425°F.
- Arrange the chicken skin side up on one end of a large rimmed baking sheet and drizzle with any remaining marinade. At the other end of the baking sheet, toss together the sweet potato, parsnips, shallots, and the remaining 1/4 teaspoons each salt and pepper. Spread into a single layer. Sprinkle the chicken and vegetables lightly with a little more salt and roast for 20 minute Baste the chicken with the pan juices using a brush and stir the vegetables. Continue to roast, basting and stirring every 10 min., until the chicken is burnished-deeply browned-and the vegetables are tender, about 30 minute more.
- Meanwhile, cook the bacon over medium heat in a large skillet until crisp, 5 to 8 minute Drain the bacon on paper towels. When the bacon is cool enough to handle, crumble it and toss with the parsley.
- When the chicken is done, stir the vegetables and transfer them to a serving bowl with a slotted spoon. Toss with half of the bacon mixture. Baste the chicken and transfer with tongs to a serving platter. Sprinkle with the remaining bacon mixture, and serve hot.
Nutrition Facts : Calories 570.9, Fat 42, SaturatedFat 10.4, Cholesterol 162, Sodium 562.6, Carbohydrate 12, Fiber 1.5, Sugar 2.4, Protein 34.8
BURNISHED CHICKEN THIGHS WITH ROASTED SWEET POTATOES, PARSNIPS & SHALLOTS
Steps:
- Stir together the oil, mustard, vinegar, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper in a large bowl. Add the chicken and toss to coat. Cover with plastic wrap and marinate in the refrigerator, turning occasionally, for atleast 1 hr and up to 8 hrs. Heat the oven to 425 degrees F. Arrange the chicken skin side up on one end of a large rimmed baking sheet and drizzle with any remaining marinade. At the other end of the baking sheet, toss together the sweet potato, parsnips, shallots, and the remaining 1/4 teaspoon each salt and pepper. Spread into a single layer. Sprinkle the chicken and vegetables lightly with a little more salt and roast for 20 minutes. Baste the chicken with the pan juices using a brush and stir the vegetables. Continue to roast, basting and stirring every 10 minutes, until the chicken is burnished-deeply browned-and the vegetables are tender, about 30 minutes more. Meanwhile, cook the bacon over medium heat in a large skillet until crisp, 5-8 minutes. Drain the bacon on paper towels. When the bacon is cool enough to handle, crumble it and toss with the parsley. When the chicken is done, stir the vegetables and transfer them to a serving bowl with a slotted spoon. Toss with half of the bacon mixture. Baste the chicken and transfer with tongs to a serving platter. Sprinkle with the remaining bacon mixture, and serve hot.
SWEET POTATOES AND PARSNIPS
Allspice, garlic and sweet onion season roasted sweet potatoes and parsnips in this hearty harvesttime dish.
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- Cut sweet potatoes in half lengthwise. Cut each half lengthwise into four pieces, then into 3-in. slices. Cut parsnips into quarters, then into 3-in. pieces. Place the potatoes, parsnips and onion in a 3-qt. microwave-safe baking dish. Cover and microwave on high for 1 to 1-1/2 minutes; stir. Cover and cook 30 seconds longer or until vegetables are crisp tender. Add remaining ingredients; toss to coat. Transfer to two 15x10x1-in. baking pans coated with cooking spray. Bake, uncovered, at 425° for 20-25 minutes or until vegetables are tender, stirring occasionally.
Nutrition Facts : Calories 169 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 130mg sodium, Carbohydrate 29g carbohydrate (0 sugars, Fiber 5g fiber), Protein 2g protein. Diabetic Exchanges
ROASTED PARSNIPS & SWEET POTATOES
Simple, yummy and healthy! Experiment with additional seasonings... add more oil if you must but remember that'll up the calorie count too.
Provided by Good Vibe Goddess
Categories Yam/Sweet Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 450*.
- Place parsnips and sweet potatoes in a plastic bag with olive oil and salt and pepper.
- Shake until well coated.
- Spread in a single layer on a cookie sheet.
- Roast until golden, turning once, about 25 minutes.
More about "burnished chicken thighs with roasted sweet potatoes parsnips shallots food"
BURNISHED CHICKEN THIGHS WITH ROASTED SWEET POTATOES …
From finecooking.com
4.5/5 (21)Category Main CourseServings 4Calories 430 per serving
SHEET PAN CHICKEN THIGHS & SWEET POTATO DINNER
From recipesfromapantry.com
ONE PAN ROASTED CHICKEN, SWEET POTATOES & CARROTS
From familybalancesheet.org
ROASTED CHICKEN THIGHS WITH SWEET POTATOES - PALEO …
From paleoleap.com
10 BEST ROASTED SWEET POTATOES PARSNIPS CARROTS …
From yummly.com
BRAISED CHICKEN THIGHS (WITH SWEET POTATOES AND LEEKS)
From kyleecooks.com
ROASTED CHICKEN THIGHS AND VEGETABLES - PERFECT DESCRIPTION
From solsarin.com
CHICKEN THIGHS W/ ROASTED PARSNIPS - SPOONACULAR.COM
From spoonacular.com
BURNISHED CHICKEN THIGHS WITH ROASTED SWEET POTATOES & PARSNIPS …
From copymethat.com
BURNISHED CHICKEN THIGHS WITH ROASTED SWEET POTATOES, PARSNIPS ...
From eatyourbooks.com
BURNISHED CHICKEN WITH PARSNIPS AND SWEET POTATOESS
From cook-sisters.com
ROASTED CHICKEN THIGHS AND POTATOES - THYME & JOY
From thymeandjoy.com
BURNISHED CHICKEN THIGHS WITH ROASTED SWEET POTATOES & PARSNIPS ...
From mastercook.com
BURNISHED CHICKEN THIGHS WITH ROASTED SWEET POTATOES & PARSNIPS ...
From pinterest.co.uk
SHEET PAN ROASTED CHICKEN THIGHS WITH SPROUTS & SWEET POTATOES
From italianfoodforever.com
BURNISHED CHICKEN THIGHS WITH ROASTED SWEET POTATOES & PARSNIPS
From fooddiez.com
RECIPE: BURNISHED CHICKEN MARYLANDS - THE BAROSSA CO-OP
From barossa.coop
CHICKEN AND SWEET POTATOES WITH SHALLOTS - PALEOPLAN.COM
From paleoplan.com
BURNISHED CHICKEN THIGHS WITH ROASTED SWEET POTATOES, PARSNIPS …
From porkcracklins.com
CHICKEN THIGHS WITH ROASTED SWEET POTATOES & PARSNIPS RECIPE
From pinterest.ca
SMOKY ROASTED CHICKEN THIGHS & EASY BAKED SWEET POTATOES
From foodtofeelgood.com
CHICKEN WITH POTATOES IN THE OVEN - THESUPERHEALTHYFOOD
From thesuperhealthyfood.com
BURNISHED CHICKEN THIGHS WITH ROASTED SWEET POTATOES & PARSNIPS …
From copymethat.com
BAKED CHICKEN THIGHS AND SWEET POTATOES WITH CREAMY PARMESAN …
From juliasalbum.com
CRISPY CHICKEN THIGHS WITH ROASTED SWEET POTATOES - ETHAN
From ethanchlebowski.com
CHICKEN & POTATOES ROASTED SIDE-BY-SIDE - HOW-TO - FINECOOKING
From finecooking.com
TURMERIC ROASTED CHICKEN AND SWEET POTATOES - SKINNYTASTE
From skinnytaste.com
SHEET PAN ROASTED SWEET POTATOES AND CHICKEN - AVERIE COOKS
From averiecooks.com
ROASTED CHICKEN WITH POTATOES AND SHALLOTS - MYRECIPES
From myrecipes.com
FINECOOKING.COM - BURNISHED CHICKEN THIGHS WITH ROASTED SWEET …
From androidconfig.myfitnesspal.com
BAKED CHICKEN THIGHS WITH BRUSSELS AND SWEET POTATO
From skinnytaste.com
BURNISHED CHICKEN THIGHS WITH ROASTED SWEET POTATOES & PARSNIPS ...
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love