Chicken Thighs With Roasted Sweet Potatoes Parsnips Food

BALSAMIC ROASTED CHICKEN THIGHS WITH ROOT VEGETABLES

Steps:

• In a bowl, whisk 3 tablespoons oil, mustard, vinaigrette and 1/2 teaspoon each salt and pepper until blended. Add chicken, turning to coat. Refrigerate, covered, 6 hours or overnight., Preheat oven to 425°. Place chicken, skin side up, on half of a greased 15x10x1-in. 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 a thermometer inserted in chicken reads 170°-175° and vegetables are tender, 15-20 minutes longer., Transfer vegetables to a bowl; toss with 2 tablespoons parsley and half of the bacon. Serve chicken with vegetables; sprinkle chicken with the remaining parsley and bacon.

CHICKEN THIGHS WITH ROASTED SWEET POTATOES & PARSNIPS

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.

SHEET-PAN CHICKEN WITH SWEET POTATOES AND PEPPERS

Steps:

• In a small, shallow bowl, mix together vinegar and honey. Mix in half the red onion and a pinch of salt and set aside for garnish, tossing the mixture occasionally as the chicken cooks.
• In a large bowl, mix together 1 teaspoon salt, garlic, coriander and black pepper. Add chicken to bowl and rub the mixture all over it. Let marinate for 30 minutes.
• Heat oven to 425 degrees. In a large bowl, toss together 2 tablespoons oil, sweet potato, pepper, remaining onion, sage, remaining 1/2 teaspoon salt, paprika, cayenne and allspice. Spread vegetables out on a rimmed baking sheet.
• Add remaining 1/2 tablespoon oil to marinated chicken and turn to coat. Place chicken pieces, skin-side up, among the vegetables, making sure chicken is surrounded by them, but not on top of them. (Chicken should rest directly on the baking sheet.)
• Roast for 15 minutes. Remove pan from oven and raise heat to 450 degrees. Use a wide spatula to flip vegetables over (but not chicken). Drizzle chicken (but not vegetables) with 2 teaspoons liquid from the onion-vinegar mixture. Roast until chicken is cooked through, 15 to 20 minutes longer.
• To serve, top chicken and vegetables with a spoonful of onion-vinegar mixture and plenty of cilantro leaves.

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.

PIRI-PIRI CHICKEN WITH SMASHED SWEET POTATOES & BROCCOLI

Steps:

• Heat the oven to 180C/160C fan/gas 4. Toss the sweet potatoes with a generous drizzle of oil and some seasoning, and tip into a very large roasting tin. Push the potatoes to one end of the tin, then, in the other end, toss the chicken with the onions, spice mix, a drizzle of oil and some seasoning. Roast for 40 mins, stirring everything halfway through. Add the broccoli to the tin, drizzle with a little oil and season, then roast for 10-15 mins more.
• Remove the chicken, onions and broccoli from the tin. Roughly mash the potatoes using a fork, making sure you incorporate all the chicken juices and spices from the pan. Spread the mash over the base of the tin, then top with the broccoli, chicken and onions and serve from the tin in the middle of the table.