Best Chicken Thighs With Roasted Sweet Potatoes Parsnips Recipes

BALSAMIC ROASTED CHICKEN THIGHS WITH ROOT VEGETABLES

Balsamic Roasted Chicken Thighs with Root Vegetables image

I will always remember the way my grandmother's house smelled when she made these balsamic chicken thighs every Sunday. Ever since she gave me the recipe, the heartwarming flavors always take me back to my childhood. - Erin Chilcoat, Central Islip, New York

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 12

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

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.

Nutrition Facts : Calories 480 calories, Fat 27g fat (6g saturated fat), Cholesterol 85mg cholesterol, Sodium 604mg sodium, Carbohydrate 33g carbohydrate (10g sugars, Fiber 5g fiber), Protein 27g protein.

SHEET-PAN CHICKEN WITH SWEET POTATOES AND PEPPERS

Sheet-Pan Chicken With Sweet Potatoes and Peppers image

This sheet-pan supper brings velvety sweet potatoes together with soft bell peppers, pungent sage and roasted chicken thighs. To counter the rich and caramelized flavors, quick-pickled thinly sliced red onion adds a bright and zippy note right at the end. If you prefer chicken breasts, you can use them here instead of the thighs. Choose bone-in, skin-on breasts if possible, and keep an eye on them. They'll cook faster than the thighs. Remove them when they're ready, but let the vegetables roast until they thoroughly golden and tender.

Provided by Melissa Clark

Categories weekday, one pot, main course

Time 1h10m

Yield 3 to 4 servings

Number Of Ingredients 16

Ingredients

3 tablespoons apple cider vinegar
1 1/2 teaspoons honey
1 medium red onion, thinly sliced
1 1/2 teaspoons kosher salt, more as needed
1 to 2 cloves garlic, grated or minced
1 teaspoon ground coriander
1/2 teaspoon freshly ground black pepper
2 pounds bone-in, skin-on chicken thighs (4 to 6 thighs)
2 1/2 tablespoons extra-virgin olive oil
12 ounces sweet potato (1 large), peeled and cut into 1/2-inch cubes
1 large red, yellow or orange bell pepper, thinly sliced
1 1/2 tablespoons finely chopped fresh sage
3/4 teaspoon sweet paprika
1/8 teaspoon cayenne
1/8 teaspoon ground allspice
Cilantro leaves, for serving

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.

Nutrition Facts : @context http, Calories 605, UnsaturatedFat 27 grams, Carbohydrate 27 grams, Fat 40 grams, Fiber 5 grams, Protein 33 grams, SaturatedFat 10 grams, Sodium 828 milligrams, Sugar 8 grams, TransFat 0 grams